Author Archives: Jan Braai

CURRY MINCE JAFFLES

This is a great recipe to prepare a day before when you are going on a road trip. Remember to pack your jaffle maker, extra fire wood and your tongs on top so you have easy access to it, to stop next to the road at a picnic area and braai your jaffles.

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REVOLUTION CHICKEN

During a day-long braai session with members of the Swartland Revolution, I was introduced to this style of chicken wing eating. Although their cause is actually about wine, you will agree that this is a revolutionary way of preparing and eating chicken wings. Some caution though: this is a hot and spicy meal. We make the chicken super spicy and serve it with a sauce that both complements and cools down that spiciness. So the spice and the sauce are both essential to the meal; you can’t have one without the other. If you don’t like a bit of burn, rather leave out the cayenne pepper.

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LAMB SHANK CURRY POTJIE

When you find yourself travelling through the Karoo, make sure to stock up on the local Karoo lamb meat. Lamb shanks need time on the fire, the longer you leave the shanks on the fire to simmer, the more tender the meat will be and all the flavours can develop intensely. Remember this is not a race, it is a journey.

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BOLOGNESE

My family started making spaghetti bolognese on the fire during camping trips in Botswana and Namibia when I was a teenager. As much as I like braaied steak and boerewors, you can’t eat that every day. The secret to a great bolognese sauce is to simmer it over low coals for a few hours.

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SEARED TUNA WITH SESAME SEEDS

As with any fish you want to braai, the most important thing is to make sure the tuna is fresh. The only way to do that is to buy it from a trusted, reputable fishmonger. If you’re unsure about the freshness of the tuna, don’t buy it. Needless to say, the other sure-fire way to get fresh tuna is to catch it yourself.

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