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.
- 2 cups of water
- 3 cups of maize meal
- 1 teaspoon of salt
- some more water
- Bring the 2 cups of water to boil in a cast iron pot.
- Add the salt to the water.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
In the past, my fish eating has basically been limited to braaied snoek and the occasional Sushi in Seapoint. A few weeks ago I taught myself how to braai Salmon during a trip to Norway, and that now forms part of a short list of “fish meals that I eat”. That list grew to three, when I learned how to braai a mackerel. I am pretty sure that there is not a better way to braai a mackerel, and at the time of eating, I said that it was the “best braaied fish that I have ever eaten”.
Mackerel, en route to the braai.
Ingredients (per person)
- 1 small mackerel
- 5 cloves of garlic
- few sprigs of thyme
- few sprigs of parsley
- half a lemon
- olive oil
- salt & pepper
- Wash the inside and outside of the Mackerel with water, and tap dry with a paper towel.
- Grind Salt & Pepper on inside & outside.
- Make 4 or 5 incisions on each side of the fish with a sharp knife.
- Place half a garlic clove and some parsley and thyme in each incision.
- Put the rest of the Parsley & Thyme inside the fish, and squeeze lemon juice into inside and onto outside of the fish.
- Brush outside of fish with olive oil (for taste, and for not sticking to the grid).
- Place inside a fish grill (if you have one, otherwise a normal grill) and braai for 15 minutes on medium coals.
There might be better places than Mozambique to get quality Peri-Peri sauce, but them I am not aware of them. Mozambique is of course pretty far when you happen to be touring Europe and want a braaied Prego Steak Roll. This is what I did:
Everything you need for Peri Peri sauce. (Not all the garlic, just two cloves).
- 1 Red Bell Pepper (Some recipes call for paprika powder. Paprika is another name for what we call Red Pepper, so I used a fresh one).
- 2 Chilies (read “other comments” below)
- 2 Large cloves of garlic
- 1 Lemon
- Olive Oil
- Chop the pepper, chillies and garlic into a bowl and squeeze the juice of the lemon onto it.
- Use a food processor or hand held blender and puree the above.
- Add oil and mix with a spoon.
- Take care when visiting the bathroom after chopping chilies.
- “Two chillies” is a relative concept. After you put the hand held blender to the mixture, and all the pips are chopped and blended into the sauce, it gives the burn you are looking for. If it’s not enough, add another chili.
- When squeezing out the juice of the lemon, make sure the pips don’t join the party.
- You can add as much oil as you wish. Sunflower oil will also work.
- This sauce will also go very well with braaied Chicken, and with braaied white Fish.
- Marinade the steaks in some of the sauce. Heat the rest of the sauce before adding it to your braaied steak and roll.
- The sauce is even better the next day.
All burgers are not created equal. There will be no long introduction story for the braaied Chicken, Feta and Sundried Tomato burger patty. The recipe speaks for itself. This is a development of a recipe published by journalist Lise Beyers a while ago.
The deluxe version of a chicken burger. You get the picture.
Ingredients (for four patties)
- 4 Chiken Breasts
- 2 Feta Wheels
- 1 pack (200g-250g) Sundried Tomatoes
- Olive Oil
- Salt & Pepper
- If you like herbs, herbs.
- Cut Chicken breasts, Feta and Sundied Tomatoes into pieces.
- Mix the above and Olive Oil, Salt, Pepper, Herbs in a bowl.
- Divide mixture into four, and make four patties.
- Place foil in a grid, and wet the foil on four places with olive oil. Place the patties on these four spots, and start to braai. Risk of burning is minimal due to the foil, so heat is not your enemy.
- Place another sheet of foil on top, close the grid, and turn. Continue braaing until the patties are set, and then remove the foil from both sides, when each respective sheet is on top.
- Braai until the chicken is done, and serve on buttered prego rolls.
I recently went to Hamburg, and did some research on the origin of Hamburgers. To read about that (the origin, not the visit) click here. After all of that, I was obviously in the mood to braai a Hamburger, so this is what I did: Store bought Hamburger patties. You can obviously make them yourself but this really is a “Monday of Tuesday night after-work braai recipe”. The packet I bought had four patties, and I was surprised by the quality (see this close-up photo of a patty). According the packaging you can defrost it first, or braai it frozen. So I defrosted two, and left the other two in the fridge. The ones that went onto the braai frozen braaied easier, as their sides sealed before they could stick to the grid. All four tasted the same in the end.
Yes, this is exactly what it looks like. A patty, on the braai, with some cheese melting on top of it.
- 4 Hamburger patties
- 4 Hamburger rolls
- 4 Thick slices of cheese
- 1 Big, 2 Medium or 4 Small Tomatoes
- 4 Lettuce leaves
- Hamburger sauce (I bought this at the store to try it out, was pretty good, but a mix of Mayonaise and Chutney will be even better).
- Dried Onion chips (If you cannot find this, fry two real onions).
- Braai the patties until medium turning 3 – 5 times in total. Just before the patties are ready, after the last turn, place a slice of cheese on top of each so that the cheese can slightly melt.
- Put a patty with cheese on the bottom half of each bun, and add all the other ingredients.
- The order really does not matter, so go for something that will look good on photos.
- Eat. In my opinion eating French Fries at home is really stupid and the time spent making them could be spent standing around the braai. If you want to eat more, braai and make more hamburgers.
I spent the past weekend in Oslo. My knowledge of Norway is pretty limited and by far the most exiting part of the visit for me was the possible access to fresh Norwegian Salmon. I was not disappointed. Due to the bad weather, the first piece of fresh fish that I bought could not be braaied, so I cut it up in pieces and ate a man sized portion of Salmon Sashimi. The next day I had better luck with the weather, and managed the braai described below.
Braaied Salmon. One of the best meals you will ever eat.
Ingredients per single serving:
- 250 gram Norwegian Salmon fillet
- Dash of Soy Sauce
- Quarter of a Lemon
- Dash of Olive Oil
- Black Pepper
- Drizzle the fish with Soy Sauce on both sides.
- Squeeze the juice of the lemon over both sides.
- Roll the fish around in the sauce, making sure all parts are covered, and then drizzle with Olive Oil.
- Grind a bit of black pepper over the fish.
- Leave for 10 – 20 minutes for the sauces to slightly enter the meat. Longer is not good, as the delicate meat of the fish will then be broken down to much by the marinade.
- Turn the meat around one final time, ensuring maximum exposure of all sides to the marinade.
- Braai for between 5 and 10 minutes on medium coals, turning only once.
- Eat immediately whilst still warm.
Posted by Peter-jasies
skaaplewer (kudu lewer is net so lekker)
1 groot ui
1 sny brood
sout en peper
Laat die netvet in sterk warm water voor jy die lewer daarin sit anders kraak dit. Vir elke 1 skaaplewer benodig mens omtrent 1Â½ netvet as jy dit in klein porsies gaan oprol om oor die kole te braai. Maal die lewer met die ui ‘n sny brood, speserye, sout en peper. Sny die netvet in 6 cm stukkies. Skep dessertlepelsvol van die gegeurde lewer daarop . Vou die netvet toe om die lewer. Meeste van die vet braai weg en net die lekkerte bly oor. Braai oor ‘n stadige vuur of in ‘n swaarboompot.
Posted by Leon Witbooi Courtesy Die Burger
1 med -large fresh Snoek
Garlic Marinade (1)
6-8 large TBSP mayonaise
3 large TBSP fine garlic paste
Sweet Marinade (2)
More or less 6 TBSP fine apricot jam
1 TSP masala
One standard braaied snoek. Serves four.
Clean snoek & salt lightly. Mix marinade 1 and 2 in separate jars. Using a basting brush baste the snoek with marinade 1.
Place on grill and on the coals.
Turn the grill 1-2 times while basting.
Remove snoek and baste with marinade 2 while braaing. Turn the grill 1-2 times while basting.
It should be lekker moist.
Remove snoek and serve with garlic bread and salad.
Posted by Anelia from Mpumalanga
Medium size sweet potatoes
Sweet potatoes can be spotted in the left bottom corner of this photo.
Cover each sweet potatoe in foil.
Place between the burning coals.
Leave for approximately one hour.
Enjoy with butter and salt.
Posted by Piet Smith van Roodepoort
1 Rou Snoek gevlek
1 Pakkie Denny sampioene
Bottel Royco Italiaanse Slaaisous
Plaas snoek met vel kant na onder op foelie.
Strooi gesnipperde sampioene oor snoek.
Sprinkel Aromat oor die sampioene.
Gooi die Royco Italiaanse slaaisous oor die die sampioen.
Maak die snoek heeltemal toe met foelie sodat sous nie kan uitloop nie.
Plaas op rooster met ‘n matige hitte vir ongeveer 15 na 20 minute.
Maak die foelie versigtig oop en toets met vurk of gaar. Moenie “overcook” dit veroorsaak dat die snoek droog word.
Geniet saam met droe wit wyn.
Posted by Jacques van Pretoria
1 Rou Snoek
If you are first, take part of the stomach. Its the "fillet" of the snoek.
Smelt ‘n halwe botter in ‘n klein pot op die stoof
Sit jou snoek in ‘n toekliprooster en begin braai
Na elke draai smeer sous met kwas op. Braai vir ongeveer so half uur en geniet ‘n regte kaapse snoek braai.
Posted by Emile Joubert. WEG
Om ‘n snoek te braai is soos om jou vrou te soen net warmer en meer bevredigend. Want almal het sy manier om dit te doen. Voor ek by Johann se tegniek uitkom onthou die volgende:
Vermy ‘n pap snoek. Dit is soos om katkos in meelvorm te eet
Gevriesde snoek is daar niks fout mee nie – Ontdooi dit net een uur voor jy hom op die vuur gooi
‘n Snoek het soms welklein wit wurmpies tussen die vleis. Vat dit soos ‘n man
Voor die braaislag moet die snoek oopgevlek wees wat dit een velkant en een vleiskant gee
Hoe groter die snoek hoe lekkerder
Warm vuur groot rooster.
Raw snoek. Pretty to look at, not advisable to eat. Before eating you must braai snoek.
LAAT BRAAI MERAAI
As jy op die Johann Krige manier wil braai moet jy ongeveer 10 minute voor die mense wil eet begin braai. Ja hier braai ons snoek in ses
Begin deur jou liggesoute snoek op die toeklap-rooster te sit. Plaas die rooster na die kole met die velkant na die warm kole. Raps die vis vir so 30 sekondes op die hitte en draai om.
Tussen die braaiery deur het jy ‘n belangrike bestanddeel nodig synde die bedruipsous. Nou hierdie kan ‘n komplekse konkoksie wees met meer bestanddele as ‘n Indiese musiekprent. Johann hou dit eenvoudig. Om die snoek se geur te laat deurkom. ‘En as die ander mense meer brand of soet wil he.
Johann se snoeksous bestaan dus uit: twee-derdes olyfolie. Een-derde wit wyn.
Maak dit in ‘n wynbottel met ‘n skroeftop aan. Steek gate in die skroefdop. En terwyl jy die snoek braai spuit hom mildelik met die sous elke keer dat hy omgedraai word. Die prosedeure vorm ‘n stoomaksie saam met die braai die rede waarom jy net ses
Bestuur jou vis-rooster-kontak. Wikkel die rooster met elke draaislag om te verhoed dat die vis nie vasbrand nie. En draai soveel keer as wat jy wil. Teen hierdie spoed maak dit nie saak nie.
Die snoek is reg wanneer hy in vetterige wit wigte van die grate gepluk kan word. Daai unieke geur van see vis en braaihout. Hemel kan nie beter wees nie.
Posted by Emile
Kry nou die dag ‘n vlakvarkrib. Dit lyk heel skaflik, maar om dit sag te kry vir braai is ‘n ander storie. Ek kry hierdie resep toe by Fieta Obberammastra van Namibië.
- Peper korrels
- Aromat of Tabasco
- Maak ‘n swartpot vol water. Laat die water kook, soos in borrelend.
- Gooi twee lourierblare en ‘n handvol peperkorrels in die water.
- Plaas dan die vlakvarkrib in die pot.
- Kook die rib vir 13 ure in die water. (Nie net om dit sag te kry nie, maar ook om die geur van nat-hond en meerkatpie uit die rib te dryf.)
- Haal die rib uit en laat dit afkoel. Smeer met tamatiesous, aromat, Mrs Balls, Tabasco..enigiets geurigs en braai die rib oor kole.
- Die beste wenk is egter om nie die vlakvark met jou kar te tref nie. Sodoende spaar jy die gedwonge kennismaak met die rib.
Posted by Ina Paarman
- 6 bone-in loin of pork chops ± 2 cm thick trimmed of excess fat
- Ina Paarman’s Braai & Grill Seasoning
- olive oil
- Ina Paarman’s Sticky Marinade
- a very big bunch of fresh rosemary and/or sage
- Ina Paarman’s Ready to Serve Mustard Sauce
Imagine juicy glazed pork chops infused with deep smoky flavour. All within easy reach with this unique method.
1. Cut 2 slits 3 cm apart through the fat layer to prevent curl-up when cooking. Season both sides of the chops with braai & grill seasoning and drizzle with olive oil. Pat the seasoning and oil into the meat. Leave chops at room temperature for 30 minutes while preparing medium hot coals. Clean the grid.
2. Lift the grid and place a small pan in the middle of the braai, directly on the coals, to create a coal free zone. (I prefer to do this rather than raking the coals to the sides) Stand the chops fat side up in a special little smoke rack or in doggy bone shaped cookie cutters. The bones below will buffer the meat from excessive heat. Place the rack on the grid.
3. Smoke the chops for 7-9 minutes. Open the lid. Remove the smoke rack. Lift the grid and remove the pan from the coals. Replace the grid and lay the chops down flat on the grid. Baste the chops with Sticky Marinade. Turn and baste regularly until done. Finally give it a generous glaze of marinade before serving. Serve with mustard sauce, garlic bread and a well dressed Greek salad. (serves 6)
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