Approach this recipe as you would a braaibroodjie and braai over medium heat and slowly, turning often. The fat from the boerewors will make the pita sides crispy and full of taste. The chilli I used was a gift from Komatiepoort, but you can add any type of spicy chilli that you enjoy.
This recipe is one of those potjies you will make whenever you see capers in your fridge, very ease and super delicious. This is a great crowd pleaser.
This is probably one of the best ways to dress your steak. Lots of flavour and goodness!
In my opinion, this is the best way to prepare chicken wings, you get the best of both worlds. The chicken is cooked thoroughly and absorbs all the great flavours of the sauce. Plus you get the crispy braai stickiness once cooked and on the braai.
Waffles are very versatile and can be served sweet or savoury. I made this very simple waffle braaibroodjie using 2 ingredients. You can fill and braai them with any ingredients that makes you happy! Things that will work great is bacon, cheese, nutella, banana, salami, feta and so on. To have a waffle machine in your house is a big luxury and makes life better, so add it to your gifting list if you do not already own one.
Although cultivated and available in a much larger part of South Africa, I associate plum red tomatoes and the best olives with the Klein Karoo. This is not necessarily a fact, it’s simply my frame of reference. It’s the Tuscany of South Africa if you will. For me it follows logically that fresh lemon, capers, basil, garlic and white wine would also play a role here. This sauce compliments the fish, and make sure to have some good quality bread to scrape up all the extra sauce.
Widely available, photogenic, lasts quite well in your fridge, tasty, best done on the braai. Ticks all the boxes.
Pork belly used to be something I liked to order at fancy restaurants. But then I figured out how to braai it, which, not surprisingly, makes it taste even better. The meat looks quite fatty and tough to start with, but after 2 hours of steady heat most of that fat braais out, and the meat gets very tender. Basically, you’re going to braise the meat with an amazing smelling Asian-style marinade inside your potjie. The result will be a succulent piece of pork with a crispy, smoky outer layer of fat called crackling.
If you dont have a tagine on hand, you can also use your black no.10 potjie for this recipe. And as always the fresher your fish, the better!
This recipe is in actual fact very simple and obvious, but as South Africans, we al love the taste profile of a classic bototie. So why not make it into a burger
