Vegetarian Recipes

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Apple Tart in a potjie

JanBraai Apple Tart PotjieI first learnt to make apple tart with my friend Louis Jonker, the renowned part-time chef from Stellenbosch (at home he and his wife Anita split the cooking half-and-half). Once, during a visit to Ceres in the Western Cape, I decided to try something I’d never seen before (but it has since grown to such fame that it’s now standard practice) – apple tart in a potjie! I adjusted the recipe slightly for cooking on a fire, and the end result was very successful. Try it and see for yourself!

What you need (serves 6 – 8)

For the filling:

  • 8–10 Granny Smith apples (Louis and all the Ceres locals assured me that when baking apple tart, Granny Smith apples are the way to go)
  • 1/2 cup water
  • 1/2 cup raisins
  • 1 tsp cinnamon
  • 2 tots brandy (or rum)

For the crumble:

  • 1 1/2 cups cake flour
  • 1 1/2 cups brown sugar (caramel brown sugar, or ordinary light brown sugar)
  • 125 g salted butter (a quarter of a 500 g block – soft)
  • another 2 tots butter
  • another dash of cinnamon
  • vanilla ice-cream (or cream, to serve)

What do do:

  1. Peel and core the apples, cut them into chunks and throw them in a potjie. Add the water, raisins, cinnamon and brandy, and mix well.
  2. Put the potjie on the fire, with the lid on. Cook the mixture for about 10 minutes until the apples begin to soften. Remove from the fire once cooked.
  3. While the apples and their friends cook, add the flour, sugar and butter to a bowl and rub together with your clean fingertips until it forms a dry, crumbly mixture.
  4. Add half of the crumble mixture to the potjie and mix it into the cooked apples.
  5. Use the rest of the crumble mixture to cover the apples – make sure it spreads out evenly.
  6. Add a couple of knobs of butter on top of the crumble and sprinkle a bit of cinnamon over the top to give the tart some colour. Put the lid on the potjie and go back to the fire.
  7. Put the potjie over gentle coals and also put coals on the lid. When and if the coals lose power, add extra coals to the bottom and top of the potjie. If the fire is big and one side of the potjie gets more heat than the other, rotate the potjie every now and again.
  8. Bake for about 45 minutes to an hour, until you see the apple sauce bubbling through the crust when you lift the lid.
  9. Enjoy with some vanilla ice-cream or cream.

Irish Soda Bread

JanBraai Irish Soda BreadFrom an effort point of view, there are three types of bread: flatbread, bread made with yeast, and bread made with baking soda. Flatbread types use no raising agent whatsoever and are consequently flat like roti. Then there is yeasted bread that uses some form of yeast to make it rise. To activate this yeast takes time and you need to knead the dough. Our third bread category uses baking soda to create bubbles in the dough to make it rise. Unlike yeast, baking soda does not need to be kneaded to do its work. In fact, many expert bakers agree that when using baking soda, not only should you knead the dough as little as possible, you should actually not knead it at all! I know what you’re thinking and yes, this is super fantastic news.

The baking soda needs something to react with and we will use buttermilk for that something, as it will also add some taste to the bread. Although you can quite successfully bake a lily-white soda bread, I prefer the taste and coarse texture of wholewheat and oats. When you’re travelling the backroads and get hold of a truly great jar of jam at a farm stall or market, this is the bread it deserves.

WHAT YOU NEED (feeds 6–8)

  • butter (for oiling the potjie)
  • 3 cups Nutty Wheat flour (or wholewheat flour)
  • 1 cup oats
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 bottle buttermilk (2 cups)

WHAT TO DO

  1. Smear the inside of your no. 10 flat-bottomed baking potjie generously with butter.
  2. Put all the ingredients, except for the buttermilk, into a mixing bowl and mix well.
  3. Now add the buttermilk and stir with a wooden spoon until everything is combined. Remember, not only is it unnecessary to knead the dough, it is better not to. So as soon as everything is properly mixed you are good to go.
  4. Flop the dough into the prepared potjie, dust the top of the bread with some extra flour (this is purely for cosmetic purposes) and use your favourite and sharpest pocket knife to cut a cross in the top of the bread. As with the flour dusting, this cross is only for cosmetic purposes and makes no real contribution to the taste of the end product. (But we all know good-looking food tastes better.)
  5. Now close the lid and bake for about 45 minutes until done. You want some coals under the potjie and some coals on the lid. When any particular coal loses motivation, discard it and replace with a new one. There is no particular risk in baking the bread too slowly but if you rush it, it might burn so rather err on the side of caution.
  6. After 45 minutes, remove the lid taking care not to spill too much ash onto the bread. A bit of ash is fine, again, for cosmetic purposes. Insert the tip of a knife into the bread and if it comes out clean, the bread is ready.
  7. If the bread does not stick to the potjie at all and comes out whole, great. If it sticks to the bottom of the potjie a bit, don’t worry. Take a spatula, go in on the lines of the cross you cut earlier and take it out in quarters.

AND…

This recipe works with any combination of 4 cups of flour. You could drop the oats and go with just 4 cups of Nutty Wheat or wholewheat flour. Or use 2 cups of Nutty Wheat and 2 cups of normal white flour. You get my drift.

Ierse Soda Brood

JanBraai Irish Soda BreadWat moeite betref, is daar drie tipes brood: platbrood, brood wat met gis gemaak is, en brood wat met koeksoda gemaak is. Platbrood gebruik hoegenaamd geen rysmiddel nie en is daarom plat; byvoorbeeld ‘n Indiese roti. Dan is daar gegiste brood wat gis in die een of ander vorm gebruik om dit te laat rys. Om die gis aan die gang te kry kan ’n tydjie neem en jy moet die deeg knie. Ons derde broodkategorie gebruik koeksoda om borrels in die deeg te maak sodat dit kan rys. Anders as met gis, is dit nie met koeksoda nodig om die deeg te knie om sy werk gedoen te kry nie. Om die waarheid te sê, die meeste bobaas-bakkers stem saam dat wanneer jy koeksoda gebruik, jy nie net die deeg so min as moontlik hoef te knie nie, jy moet dit eintlik glad nie knie nie! Ek weet wat jy dink, en ja, dis superfantastiese nuus.

Die koeksoda het iets nodig om mee te reageer en in hierdie geval is karringmelk daardie iets, want dit sal ook die brood ’n bietjie smaak gee. Al kan jy met sukses ’n leliewit-sodabrood bak, verkies ek die smaak en growwe tekstuur van volgraan en hawermout. Wanneer jy met die agterpaaie reis en jy kom by ’n plaasstal of mark op ’n regte lekker fles konfyt af, is hierdie die brood wat hy verdien.

This recipe is also available in English here.

WAT JY NODIG HET (vir 6–8 mense)

  • botter (om die pot mee te olie)
  • 3 koppies Nutty Wheat (of volgraanmeel)
  • 1 koppie hawermout
  • 1 teelepel koeksoda
  • 1 teelepel sout
  • 1 bottel karringmelk (2 koppies)
  • jou nommer 10-platboompotjie

LAAT WAAI!

  1. Smeer die binnekant van jou nommer 10-platboompotjie rojaal met botter.
  2. Gooi al die bestanddele, behalwe die karringmelk, in ’n bak en meng deeglik.
  3. Nou gooi jy die karringmelk by en roer met ’n houtlepel totdat alles gemeng is. Onthou, dis nie net onnodig om die deeg te knie nie, dis beter om dit oor te slaan. Sodra alles ordentlik gemeng is, is jy reg om aan te gaan.
  4. Smeer die binnekant van jou nommer 10-platboompotjie met genoeg botter. Dop die deeg in die geoliede potjie uit, strooi ’n bietjie ekstra meel bo-oor (dis net vir die mooiheid) en gebruik jou gunsteling- en skerpste knipmes om ’n kruis bo-op die brood te sny. Soos met die meelstrooiery, is die kruis net vir die mooi en maak nie regtig ’n bydrae tot die smaak van die eindproduk nie. (Maar ons almal weet dat kos wat goed lyk, beter smaak.)
  5. Sit nou die deksel op en bak vir omtrent 45 minute tot gaar. Jy wil ’n klompie kole onder die potjie hê en ’n klompie op die deksel. Wanneer ’n kool moeg is, raak ontslae van hom en vervang met ’n wakker een. Daar is nie ’n besondere risiko daaraan om die brood te stadig te bak nie, maar as jy dit afjaag, kan hy brand, so wees eerder rustig.
  6. Ná 45 minute, haal die deksel af en pasop dat jy nie te veel as op die brood mors nie. Steek die punt van ’n mes in die brood en as hy skoon is wanneer jy hom uittrek, is die brood reg.
  7. As die brood glad nie in die potjie vassit nie en in een stuk uitkom, mooi so. As hy effe aan die bodem van die potjie klou, moenie bekommer nie. Vat ’n spatel en druk hom in op die lyne wat jy vroeër in die brood gesny het en haal hom in kwarte uit.

EN…

Die resep werk met enige kombinasie van 4 koppies meel. Jy kan die hawermout uitlos en net die 4 koppies Nutty Wheat of volgraanmeel gebruik. Of gebruik 2 koppies Nutty Wheat en 2 koppies gewone wit meel. Jy weet wat ek bedoel.

Easter on the braai

I always think that Easter Weekend is when the weather really changes. Summer is officially over come Monday. Terrifying. So while there is still little bit of summer left everything should be cooked on the braai and since chocolate is synonymous with Easter, why not combine the two! This is a fun activity for the whole family.

Ingredients

One big pack of marshmallows
3 Bar-One Chocolates
500ml cold milk
Bamboo skewers

Method

  • Add the milk and chocolates to a medium to small sized cast iron pot and place that pot over medium heat.
  • As the pot heats up, the milk and chocolate should heat up together and the chocolate will melt. Stir continuously until you have one smooth chocolate sauce.
  • Remove the pot from the fire. As the pot is made from cast iron it will keep its heat and the chocolate sauce will stay warm for a while.
  • Put marshmallows on skewers, dip them in the chocolate sauce and enjoy.
  • Encourage your kids to braai some of the skewered marshmallows by holding it over the flames or coals. Braaing marshmallows will teach your kids the fundamental principles of braaing chicken. Gentle heat and turn often; a skin that can easily burn before the inside is done.

Peri Peri Sauce

The use of peri-peri chillies and sauces filtered into South Africa from our Portuguese-speaking neighbouring countries Mozambique and Angola. The peri-peri (also called African Bird’s Eye or Piri-Piri) chilli is a member of the capsicum family of chillies. Compared to the average chilli it’s quite small and very hot. If you can’t get hold of it, use any small and potent chilli. But best is to get yourself a plant and cultivate them at home; they grow quite easily in most parts of South Africa.

In real braai life you will use peri-peri sauce often. It goes particularly well with braaied steak, chicken, fish and prawns. Due to the combination of ingredients it will easily last for weeks inside your fridge and the flavour gets even better after standing for a few days. I suggest you make it in large quantities.

What you need

  • 8 cloves garlic (finely chopped)
  • ½ cup oil
  • ½ cup grape vinegar (red or white)
  • ½ cup lemon juice
  • ½ cup water
  • 1 tot paprika powder
  • 1 tot chilli powder
  • 1 tot salt
  • a few small hot chillies (peri-peri/African Bird’s Eye – chopped)

What to do

  1. Finely chop the garlic and throw this into a glass bottle or jar with the oil, vinegar, lemon juice, water, paprika powder, chilli powder and salt. Shake well until the ingredients are mixed and all the salt dissolved.
  2. Now taste the sauce and if you want it hotter, add one or more finely chopped chillies to the sauce and shake. You can add as many chillies as you wish and if, like me, you like quite a lot of burn then it might be wise to mix two batches, one with fewer chillies.
  3. Do not touch your eyes or any other sensitive parts of your body while you are making this sauce as the traces of chilli juice left on your hands will burn those sensitive parts. Go and wash your hands to get the chilli juices off them, and then still be careful.
  4. The sauce can be used immediately but will improve with age and last in your fridge for weeks. You will use the sauce as a marinade, basting sauce or normal dipping sauce on braaied food.

How to make putu pap

Now that you can blow a Vuvuzela, the next step is learning how to properly make Putu pap. Putu pap, also known as “Putu Porridge” and “Krummelpap” looks good and tastes great, but is sometimes difficult to make if you did not grow up in the Freestate. Here is the answer to the critical question: How do you make Putu Pap?

Swartpotjie (Cast Iron Pot), Fork & Wood. All the equipment that you need.

Ingredients

  • 2 cups of water
  • 3 cups of maize meal
  • 1 teaspoon of salt
  • some more water

Method

  1. Bring the 2 cups of water to boil in a cast iron pot.
  2. Add the salt to the water.
  3. Throw the 3 cups of maize meal in the water, aiming for the middle. You should now see a tower of maize meal resembling a mine dump, its base in the water and top protruding. Do not touch it.
  4. Put the lid on the pot, and remove from the fire. Leave the pot with the gentle heat of some coals for 20 minutes, until all the water was absorbed into, or steamed into, the maize meal tower.
  5. Remove the lid. Take a big fork, the one you use for holing a leg of lamb whilst carving it, and stir the porridge, until it looks like Putu pap.
  6. Add some more water (about half a cup, depending on how much heat you had in the first 20 minutes, and how moist you want the end product). All water added should be instantly absorbed by the porridge. Stir again.
  7. Replace the lid, and let steam for another 20 minutes on the gentle heat of coals. Resist the temptation to open the lid all the time, but opening once or twice to stir it again and see that its not burning is acceptable.

Other comments

  • If the bottom of the porridge burns a crust in the pot, don’t stress, this is quite normal and does not influence the taste negatively. The crust can easily be removed afterwards.
  • This recipe is foolproof and works as well almost as well on a stove.
  • A nr.1 or nr.2 pot works best for this amount or maize meal, but a bigger pot will also suffice.
  • If you want more porridge, the recipe can be scaled, keeping the same ratios.

Sweet Potatoes

Posted by Anelia from Mpumalanga

Ingredients

Medium size sweet potatoes
Foil
Butter
Salt

Sweet potatoes can be spotted in the left bottom corner of this photo.

Method

Cover each sweet potatoe in foil.
Place between the burning coals.
Leave for approximately one hour.
Enjoy with butter and salt.

Tofu veggie kebabs

Posted by Adam Penn-Nicholson

Ingredients

Kebabs

  • Extra- firm tofu
  • mushrooms, sliced
  • Red and/or green pepper, cut into large chunks
  • Sweet red onion, cut into large chunks
  • Baby marrow/zucchini, cut into large chunks
  • Kebab sticks

Tofu basically tastes like egg whites.

    Marinade

    • Apple cider vinegar
    • Lemon juice
    • Peri-peri sauce
    • Soy sauce
    • Olive oil
    • Fresh garlic, finely chopped or minced
    • Sesame seeds

    Method

    • Chop tofu into large chunks and allow to dry at room temperature for 20min.
    • Mix all marinade ingredients in a bowl and pour
    • mixture over the tofu.
    • Mix well and leave in sealed container until ready to braai. (you can prepare this the day before).
    • Take kebab sticks and soak in water for ten minutes.
    • Skewer tofu and veggies on kebab stick
    • Baste with olive oil and remaining marinade and place onto braai for 10min, turning occasionally.
    • Tip: Other mariades such as peanut sauce, sweet and sour sauce or BBQ sauce are awfully good, too.

    Bacon and Onion Bread

    Posted by CarFunSale

    Ingredients

    • Ready made bread dough
    • Chopped Bacon
    • Chopped Onions
    • Chopped Greenpeppers

    Onions. Remember to delegate peeling and chopping them, as it burns your eyes.

      Method

      • Fry bacon, onion and greenpeppers in a pan.
      • Roll out bread dough and spread bacon mix on surface.
      • Roll up like a swissroll.
      • Put into flat bottom potjie and bake on coles or
      • put into a ovensafe dish and bake in oven.

      Butternut & feta side dish

      Posted by Spicegirl

      Ingredients

      • 1 butternut, skinned and cut into small chunks
      • 1 round of feta cheese
      • 1 TBSP fresh thyme
      • 3 TBSP fresh chives, chopped
      • 1 clove garlic, crushed
      • 1 cup cream
      • 1 egg
      • Salt and pepper
      • 1 TBSP butter

      Thyme. Appears in a famous song together with Parsley, Sage and Rosemary.

        Method

        • Boil the butternut until half cooked.
        • Drain and place in an ovenproof dish.
        • Crumble the feta cheese on top and sprinkle with thyme, chives and garlic.
        • Mix cream, egg, salt and pepper together and pour over the butternut.
        • Dot with butter.
        • Place in the oven for 20 to 30 minutes at 180°C.
        • Serve warm

        Mielie Melkpap

        Posted by Jonathan Booth

        Ingredients

        • 2 cups Ace Mielie Meal
        • 2 cups full cream milk
        • 2 cups water
        • 1 tin sweet corn
        • Salt
        • Bacon and/or mushrooms (optional)

        Method

        • Heat up milk and water (over braai or stove). Just before it reaches boiling point, pour the two cups of Ace mielie meal (extensive research has shown this to be the best for this recipe) into the liquid to form a cone in the middle of the pot. Turn heat down to half of maximum, or less (or move to edge of grid/remove coals from base). Add a few pinches of salt. Leave cone for about a minute before stirring vigorously with a fork. Cook for about 20 minutes, stirring as few times as possible (with a good pot you won’t need to stir). Add sweet corn and other chosen, precooked ingredients (bacon is good). Depending on your sweet corn, this may add lots of liquid. Leave pap for at least another 20 minutes, or until its reached your favourite consistency. Important not to burn, even slightly burnt pap is inedible, thus smell it often. Eat with favourite sous and wors.
        • Using a thick based pot/potjie is best for this recipe.

        Garlic Potatoes

        Posted by Bianca Bosman

        Ingredients

        • Baby potatoes
        • Head/s of garlic-separated into cloves
        • Tin foil
        • Blossom light margarine (animal product free)

        Method

        • Place about 5 potatoes, with a dollop of margerine and a handful of the garlic cloves into tinfoil packages.
        • Place on coals
        • Leave untill tender and delicious.

        Braai’d Butternut

        Posted by Belinda

        Ingredients

        • 1 x large butternut
        • 1 x tbls Olive oil
        • 1 x tsp Origanum or Rosemary
        • Salt & pepper to taste

        Rosemary. Features in a very famous song together with Parsley, Sage and Thyme.

        Method

        1. Skin the butternut
        2. Slice butternut into disks
        3. Mix other ingredients together
        4. Marinade the disks in mixture for 15 min (can be marinated the day before)
        5. Braai the butternut till soft

        Braaied Brinjal Steaks

        Posted by toni

        Ingredients

        BRAAIED BRINJAL STEAKS
        Allow roughly ½ large brinjal per person, wash and slice lengthways into about 1cm slices.

        • 1/3 cup cider vinegar
        • 1/3 cup white vinegar
        • 1/3 cup olive oil
        • 1/3 cup fresh coriander, chopped
        • 6 cloves garlic, minced
        • juice of 1 lime or small lemon
        • 2 tablespoons ground cumin
        • 1 tablespoon crushed black peppercorns
        • 1 tablespoon dried oregano
        • 1 teaspoon fine ground himalayan salt

        Lemons, unimportant ingredient of this recipe. Vital ingredient of Gin&Tonic.

        Method

        • Combine all ingredients and mix well.
        • This marinade works best if it is made a day in advance so the flavors can blend.
        • Marinate Brinjal slices for no more than a few minutes.
        • Drain and braai, basting as you go.
        • Serve with braaied red and yellow peppers and your fave bread and salads.

        Karma-Free Kebabs

        Posted by Anne Campbell

        Ingredients

        1 x box Fry’s Traditional “Braai Sausages”
        (defrosted & each sausage cut into 4 pieces)
        1 x tin diced pineapples drained
        1 x red onion
        1 x punnet whole mushrooms
        1 x yellow or red pepper
        Skewer Sticks pre-soaked in cold water (so that they don’t burn on the fire)

        Red Peppers. Not to be confused with Red chili Peppers.

        Method

        Place ingredients onto skewer sticks alternating the cut defrosted “sausages” and vegetables; place on a karma-free section of said braai for approximately 10 minutes on a medium heat.

        Warm Aartappelslaai

        Posted by Ronel Roworth van Durbanville

        Ingredients

        6 Groot aartappels gekook
        2 Uie gekap
        1 Pakkie bacon gesnipper
        125ml Olie
        125ml Blatjang 100ml wit asyn
        1 TBSP Mazina
        1 Koppie melk

        Potatoes. The one truly essential ingredient when making Potato salad.

        Method

        Braai die uie en bacon in bietjie olie tot gaar.
        Voeg olie blatjang en asyn by en prut vir 2 min sonder deksel.
        Meng die mazina met die melk en voeg by.
        Roer tot dik.
        Meng die sous met die aartappels. Bedien warm

        Traditional Sauce to go with Maize meal Porridge

        Posted by Heather Slabbert

        Ingredients

        • 1 Large onion chopped
        • 6 – 8 Large tomatoes blanched
        • Garlic
        • Oil
        • Salt & pepper
        • 3 TBSP of chutney
        • Worcester sauce – a couple of squirts
        • 4 TSP of sugar

        Tomatoes. What British tourists look like when they visit South Africa.

        Method

        • Fry the onion and garlic in a big pot over moderate heat until soft.
        • Add peeled and chopped tomatoes as well as remaining ingredients and cook over low heat for 1 hour

        Musical Beans

        Posted by ChefCam from Cape Town

        Ingredients

        1 Tin Baked beans
        1 Banana sliced
        2 TBSN mayonaise

        Banana. What some people call a republic with political problems.

        Method

        Mix altogether and eat

        Garlic, Cheese & Peppadew Bread

        Posted by Rentia

        Ingredients

        • 1/2 cup Margarine / Butter
        • 1/2 cup chopped Peppa Dews
        • 1 Table spoon Crushed Garlic
        • 1 cup of grated Cheddar Cheese

        Garlic has many uses. Curing the AIDS virus is not one of them.

        Method

        • Cut French loaf 5cm apart, not right through.
        • Mix peppa dew, garlic, grated cheese and margarine together.
        • Butter french loaf with mixture, don’t be suinig.
        • Cover with foil and put on the braai.
        • Enjoy!!!!!!!!!

        Kaas & Uie Braai Brood

        Posted by Liesie from Gauteng

        Ingredients

        1 Kg Bruismeel
        1 Pakkie wit uie sop
        500ml Karringmelk
        1 Koppie geresperde kaas

        Cheese, what people tell you to say just before taking your picture.

        Method

        Meng alles saam en gooi uit in gesmeerde brood pannetjie. Bak teen 180 grade vir 1 uur lank.
        Haal uit oond en laat effens afkoel in pannetjie.
        Keer uit op ou afdroog doek en smeer bietjie margarine of botter aan al die kante van die brood
        Vou toe met die doek dan droog dit nie uit nie.

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