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Browse recipes by: All Recipes, Beef Recipes (23), Chicken Recipes (18), Fish Recipes (17), Lamb Recipes (14), Pork Recipes (13), Sauces Recipes (1), Vegetarian Recipes (21), Venison Recipes (1)

Kassler parcels

Ingredients

  • 6 kassler steaks
  • mustard
  • butter
  • 6 cloves
  • 6 pineapple rings (from a tin)

Method

  1. Lubricate 6 pieces of tinfoil, big enough for a kassler steak each, with Olive Oil, Butter or Spray&Cook.
  2. Smear both sides of the steaks with a little mustard and place on tinfoil.
  3. Top with a pineapple ring with a clove stuck into it.
  4. Place a dollop of butter in the middel of each ring.
  5. Fold the sides of the pieces of foil upwards to make parcels and put on the fire for 20 – 30 minutes until done.
  6. Enjoy

Thanks Tanya

The Braai Turtles

This will not really work on a braai, but next time you fire up your man oven* to roast a chicken, perhaps braai a few turtles for the kids.

Who will they love more? Mother that makes them bath or father that gives them this?

  • Handmade beef mince patties.
  • Topped with cheddar cheese.
  • Wrapped in a bacon weave.
  • Add cut viennas as the heads, legs and tail.
  • Bake in Man Oven* for 20 – 30 minutes.

* If you dont know what a Man Oven is, take this link.

Thank you Tobias

Sweet Chilli Lamb Chops

This was submitted by avid braaier from Durban, Amith Gosai. If you have a special recipe worthy of being on this website, please submit it at the bottom of the recipes page. But follow the example set by Amith, and type clearly and coherently, so that the recipe can be understood and executed by other people. We are not necessarily looking for poetry, but for clear instructions. If you have additional advice, give it. If you have a camera that takes decent photos, take a picture of the dish, and email it to me.

Sweet Chilli Lambs Chops, photo courtesy of Amith Gosai.

Ingredients

  • Any cut Lamb chops (4)
  • 3 green chillis
  • 1 clove garlic
  • fresh ginger
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp brown sugar
  • 1 tsp turmeric powder
  • 1tsp lemon juice
  • 1tsp Worcester Sauce
  • 2 tbsp olive oil
  • 2 tbsp bbq sauce (any variety)

Method

  1. Mince the chilli’s, garlic & ginger then mix together in a big mixing bowl.
  2. Add the salt, turmeric powder, brown sugar & black pepper.
  3. Mix well and add the oil to form a paste.
  4. Add the bbq sauce, lemon juice & Worcester Sauce.
  5. When you have your marinade, rub it onto each chop making sure you coat them well. Allow to marinate in the fridge for an hour after which its ready to go on the hot braai.

Additional Advice

If you find it dry, you can make a quick basting sauce for it while on the grill. melt butter, peri peri sauce & honey. mix well & pour over the chops as they’re getting braaied.

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.

How to braai a Mackerel

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

Method

  1. Wash the inside and outside of the Mackerel with water, and tap dry with a paper towel.
  2. Grind Salt & Pepper on inside & outside.
  3. Make 4 or 5 incisions on each side of the fish with a sharp knife.
  4. Place half a garlic clove and some parsley and thyme in each incision.
  5. Put the rest of the Parsley & Thyme inside the fish, and squeeze lemon juice into inside and onto outside of the fish.
  6. Brush outside of fish with olive oil (for taste, and for not sticking to the grid).
  7. Place inside a fish grill (if you have one, otherwise a normal grill) and braai for 15 minutes on medium coals.

Peri Peri sauce recipe for a braai

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).

Ingredients

  • 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

Instructions

  1. Chop the pepper, chillies and garlic into a bowl and squeeze the juice of the lemon onto it.
  2. Use a food processor or hand held blender and puree the above.
  3. Add oil and mix with a spoon.

Other Comments

  • 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.

Braaied Chicken, Feta & Sundried Tomato Burger

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.

Method

  1. Cut Chicken breasts, Feta and Sundied Tomatoes into pieces.
  2. Mix the above and Olive Oil, Salt, Pepper, Herbs in a bowl.
  3. Divide mixture into four, and make four patties.
  4. 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.
  5. 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.
  6. Braai until the chicken is done, and serve on buttered prego rolls.

Hamburger on the braai

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.

Ingredients

  • 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).

Method

  1. 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.
  2. Put a patty with cheese on the bottom half of each bun, and add all the other ingredients.
  3. The order really does not matter, so go for something that will look good on photos.
  4. 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.

Salmon on the Braai

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

Method

  1. Drizzle the fish with Soy Sauce on both sides.
  2. Squeeze the juice of the lemon over both sides.
  3. Roll the fish around in the sauce, making sure all parts are covered, and then drizzle with Olive Oil.
  4. Grind a bit of black pepper over the fish.
  5. 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.
  6. Turn the meat around one final time, ensuring maximum exposure of all sides to the marinade.
  7. Braai for between 5 and 10 minutes on medium coals, turning only once.
  8. Eat immediately whilst still warm.

Taai Cokehoender

Posted by Lindi Marais

Ingredients

  • Hoenderstukke
  • Hoenderekstrak
  • 2 Koppies Coke
  • Sout & Peper

Method

  • Plaas hoenderstukke met water en hoenderekstrak in ‘n braaipan en kook tot die vleis gaar is en water weggekook het.
  • Gooi 2 koppies coke by en kook/braai die hoender daarin tot dit lekker taai is.
  • Voeg sout en peper by.

Cream cabbage

Posted by Charlaine

Ingredients

  • 1 Whole cabbage
  • Tub of cream
  • Fresh mushrooms
  • Salt & Pepper
  • White onion soup

Mushrooms. Nobody wants to see a photo of Cabbage on a braai website.

Method

  • Mix all the ingredients together and pour over the cabbage.
  • Cover the cabbage with tin foil
  • Put this then into your coals like you would do with potatoes ect.

Garlicporkgalore

Posted by Amanda Roux

Ingredients

  • 6 pork fillets
  • 12 garlic heads assorted herbs (own choice)
  • Soft butter
  • Dash of red wine Salt/pepper
  • Olive oil

Method

  • Spread the fillets open on a working area.
  • Spice with salt pepper and olive oil.
  • Crush the inside parts of the garlic heads till fine and mushy.
  • Crush herbs fine and mix with the soft butter.
  • Add the herb and butter mixture to the garlic.
  • Place some of the mixture into each pork fillet and roll each one up and secure with a tooth pick.
  • Pour some selected red wine into a dish and place the meat in the dish for +- a half an hour.
  • Take out of the dish and braai over a mild fire till butter has melted and the meat is juicy and tender.
  • Enjoy with patatoe salad, green salad and breadrolls.
  • Mzanzi 4 sjo!!!!

Miff’s Stuffed Fillet

Posted by Miff Marais

Ingredients

  • 1.5kg Beef fillet, trimmed
  • Salt & black pepper
  • 2 TBSP melted butter (or olive oil)
  • 100g smoked oysters (canned) – optional OR chopped canned mushroom pieces & stems
  • 3 TBSP fresh breadcrumbs
  • 3 TBSP fresh parsley, chopped
  • TSP dried thyme
  • TSP rosemary
  • Salt & black pepper
  • 2 TBSP melted butter
  • 1 Finely chopped onion
  • 1 Crushed clove of garlic (optional)
  • 2 TBSP sherry
  • 3 TBSP sour cream

Method

  • Make the stuffing first. Melt the butter, salt, onion and garlic.
  • Let it cool down for a few minutes
  • Then add the mixture of oysters (or mushrooms), breadcrumbs, parsley, thyme, rosemary, salt & pepper.
  • Add sour cream and sherry and mix well.
  • Cut the fillet down on one side of the fillet – leaving, the 2 ends closed. Stuff the fillet.
  • Tie with string to keep in shape. Season lightly and brush with melted butter.
  • Prepare fire and put a foil drip tray between the coals.
  • Place meat on grill and seal – braai all around.
  • Wrap the fillet in foil and place back on the braai – cook for 30-40 minutes.
  • Serve with a simple pasta (fettuccini or Fusilli) cooked al dente and mixed with a dash of Pesto and fresh cream (optional) .

Spicy Chicken Yogurt Marinade

Posted by Tweens

Ingredients

This makes the chicken super soft when cooked. Lekker!

  • Plain yogurt
  • Chicken Tikka Paste
  • Lemon Juice
  • Mrs Balls Chutney
  • Salt to taste

Method

  • Mix all toghether – let chicken marinade and cook in it

Basted Mushrooms

Posted by toni

Ingredients

  • 4 Mushroom steaks (or large brown mushrooms) While braaing,
  • baste with a mixture of the juice of 3 large lemons,
  • 1/2 cup fresh rosemary (3 Tbs dried rosemary)
  • 1/4 cup of olive oil
  • and about 6 cloves minced garlic.

Jan Braai, eating a braaied Mushroom.

      Tip: brush some of this over the inside of the mushroom and braai gills side down first, then baste top well and turn over and cook top, keeping the mushroom top down ensure all the juices that gather aren’t lost. Baste the gills.

    Method

    Tip: brush some of this over the inside of the mushroom and braai gills side down first, then baste top well and turn over and cook top, keeping the mushroom top down ensure all the juices that gather aren’t lost. Baste the gills.

    Ina Paarman’s Smoke-Braaied Pork Chops (as seen on Top Billing)

    Posted by Ina Paarman

    Ingredients

    • 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

    Method

    Imagine juicy glazed pork chops infused with deep smoky flavour. All within easy reach with this unique method.

    STEP-BY-STEP 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)

    Blou Bul Biltongpotjie

    Posted by Kobus Jan Tromp

    Ingredients

    • Olyfolie
    • Gegeurde sout
    • Ketel kookwater
    • 3 Uie, gesny
    • 1 Pakkie sampioene, gesny
    • 1 Pakkie gesnipperde spek
    • 1 Pakkie frankfurter worsies, gesny
    • 1 Pakkie cheesegriller worsies, gesny
    • 1 kg biltong chunks, gesny in 1cm chunks
    • Halwe pak geskroefde noedels
    • 1 Blik pitmielies
    • 3 Gesnyde soetrissies
    • 250g gerasperde kaas
    • 2 Houertjies vars room

    Method

    • Braai uie en sampioene in olyfolie met gegeurde sout
    • Gooi spek by en braai vir 2 minute
    • Voeg dan die worsies by en braai vir 5 minute
    • Gooi skroefnoedels by met 1 ketel kookwater
    • Maak pot toe en kook vir 20 minute
    • Gooi biltong, mielies en soetrissies in
    • Maak deksel toe en stoom vir 5 minute
    • Maak oop en roer deur
    • Kyk net dat dit nie droog kook nie
    • Gooi kaas en room oor en laat staan vir 5 minute
    • Skep op en bedien met mengelslaai en waatlemoen.

    Vark tot Hoender

    Posted by Jack

    Ingredients

    Hierdie marinade kan jy op meer as 1 soort vleis gebruik

    • 125ml tamatie blatjang
    • 125ml worcester sous
    • 1 teelepel knoffel pepper na smaak
    • ‘n knippie Italian herbs
    • 3 teelepels olyf olie
    • 125ml gerasperde uie

      Method

      • Meng alles saam
      • Laat jou vleis oornag in die konkoksie.

      Roasted Vegetables

      Posted by Heather Slabbert from Gauteng

      Ingredients

      Butternut peeled and cut into cubes
      Baby marrow cut into 2cm pieces and then halved
      Red green and yellow peppers – de-seeded and cut into chunks
      Onion cut into quaters
      Mini corn
      mushrooms
      Carrots cut into 2cm pieces cut in halves
      Olive oil
      Garlic
      Ina Paarman’s olive and rosemary spice

      A typical example of vegetables. Something foreign to many braaiers.

      Method

      Pre heat oven to 200 degrees
      Put all the vegetables into a roasted tray drizzeled with oil and herbs and toss well
      Put on middle shelf and cook until the butternut is soft.

      Lewer in netvet (Skilpadjies)

      Posted by Peter-jasies

      Ingredients

      netvet
      skaaplewer (kudu lewer is net so lekker)
      1 groot ui
      1 sny brood
      kruinaeltjies
      neutmuskaat
      sout en peper

      Method

      Laat die netvet in sterk warm water voor jy die lewer daarin sit anders kraak dit. Vir elke 1 skaaplewer benodig mens omtrent 1½ 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.

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