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Browse recipes by: All Recipes, Beef Recipes (30), Chicken Recipes (22), Fish Recipes (18), Lamb Recipes (15), Pork Recipes (15), Sauces Recipes (2), Vegetarian Recipes (23), Venison Recipes (3)

Leg of lamb potjie

I was recently (at the time of writing a few minutes ago) asked for a leg of lamb (skaapboud) potjie recipe on Twitter. That medium allowing only 140 characters, I thought it better to answer the question here. I’ve done a few leg of lamb potjies in my life, but never from a recipe. Leg of lamb is such a great meat to start with that you need to stick to the basics of potjie making and the result will be awesome.

This potjie might or might not have contained a leg of lamb at the time of taking the photo.


  • 1 Leg of lamb (on the bone, I assume, but off the bone also fine and will be ready sooner).
  • 2 chopped or sliced onions
  • 3 cloves of chopped garlic
  • 1 stick of chopped celery
  • 1 kg of chopped tomatoes
  • about 5 peeled & cut potatoes
  • about 5 peeled & cut carrots
  • Whichever other interesting vegetables are on hand. This could be green beans, baby marrow, mushrooms, peppers, sweet potato, etc. Anything really.
  • Dried fruit
  • Olive oil or butter
  • Salt & pepper


  1. Place the pot on the fire and heat the olive oil or butter.
  2. Add the onions, garlic & celery and fry for 2 minutes.
  3. Add the leg of lamb, and brown on all sides. If the pot is too warm and the meat is burning, add a few tots of wine. (At the time of writing it was 28 December, I assume there is some leftover wine in your fridge).
  4. Grind salt & pepper onto all sides of the meat.
  5. When the meat is brown, add all the tomatoes.
  6. Put the lid onto the pot, and gently simmer for 1 hour.
  7. Open the lid, smell the pot, pat yourself on the back.
  8. The piece of meat should lie roughly in the middle of the pot.
  9. Pack all the potato pieces and then all the carrot pieces around the meat.
  10. Now all other vegetables that have to be eaten cooked (for e.g. sweet potato & pumpkin) as well as the dried fruit. Grind salt & pepper onto the top layer of what you see.
  11. Do not stir the pot, but gently ensure there is enough liquid in the bottom, and that it’s not burning. If unsure, add a bit more wine.
  12. Replace lid and simmer for another hour or 2.
  13. Now add all the vegetables that one can eat uncooked (e.g. mushrooms, baby marrows, peppers).
  14. Replace lid and simmer for another half hour.
  15. Remove pot from fire and prepare to serve with rice or, and I prefer this, fresh bread.
  16. You will still need to slice the meat. Either in the pot, or on a cutting board on the side.

Other comments

  • Do not stir the pot at any time. This will break the vegetables and make you look like an amateur.
  • At the end of the process, just before serving, you should have minimal free flowing liquid in the pot and a nice thick sauce surrounding the bottom vegetables. We are not making soup. Using chopped tomatoes instead of water at the start will greatly aid you in this goal at the end.

Kassler parcels


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


  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.


  • 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)


  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.


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


  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


  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).


  • 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


  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.


  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.


  • 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).


  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


  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.

Die Snoek Artikel

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.



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.

Dis al.

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.

Vark tot Hoender

Posted by Jack


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


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

    Basting for Spare ribs

    Posted by Alpha Braaier


    80 ml Honey
    60 ml Soy sauce
    45 ml Oyster sauce
    30 ml Soft brown sugar
    7 cm Piece ginger grated
    3 Cloves garlic crushed
    15 ml Tomato paste
    1 ml Salt
    1 ml Cayenne pepper
    1 ml Ground cinnamon
    Chopped parsley

    Spare Ribs. What women are made of.


    Mix all together and baste ribs as you braai. You can marinade the ribs for up to a day beforehand in the sauce, if you wish.

    Cream cabbage

    Posted by Charlaine


    • 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.


    • 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.

    Newspaper Boeries

    Posted by Ben Olivier


    • Boerewors
    • Newspaper


    • Break Boerie into 20cm pieces and roll each one up in a newspaper page. Twist the ends up like a Christmas cracker.
    • Throw onto very hot coals for 3 minutes, turn and leave for another 3 minutes


    • Throw into huge flames for 2 minutes, turn and leave for another 2 minutes
    • Remove from the fire.
    • The last couple of layers of newspaper is still perfect due to the boerie sweating and releasing moisture. Remove all paper and enjoy the best moist Boerie ever

    Mielie Melkpap

    Posted by Jonathan Booth


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


    • 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.

    Citrum Khumalo’s Spicy Stuffed chicken – As seen on Top Billing

    Posted by Citrum Khumalo


    • 10 Chicken thighs deboned
    • 2 fresh lemons
    • 80g piquant peppers
    • 30g chillies chopped
    • 3 tbsp chopped coriander


    • ½ onion chopped
    • 100g piquant peppers
    • 30g mustard
    • 60ml lemon juice
    • 1 bunch coriander
    • 300ml olive oil
    • ½ bunch spring onion chopped


    • 2 pkt baby spinach blanched and cut into chiffonade
    • 250g carrots cut into julienne
    • 100g lentils soaked in water for 30 minutes
    • 1 red pepper sliced into julienne
    • 1 onion thinly sliced
    • 250g creamy blue cheese
    • 80g piquant peppers
    • 1 bunch fresh parsley chopped 
    • 1 bunch spring onion chopped
    • 1 bunch fresh coriander shredded
    • 50 ml oil

    For Wrapping

    • 600g streaky bacon

    Side Dish

    • 1kg sweet potatoes sliced thinly
    • 50ml olive oil 3tbsp chopped coriander
    • Salt
    • Pepper
    • Salsa
    • 200g ripe tomatoes blanched peeled and cut into brunoise
    • 50ml oil
    • ½ bunch coriander

    Foil paper


    1. flatten chicken thighs rub with salt and squeeze two lemon juice to the chicken, rub with chopped chillies, piquant peppers and a bit of chopped coriander let sit on the side for 15miutes

    2. In a mixing bowl mix all the marinade ingredients together until well blended then add the seasoned chicken to the marinade leave to marinade over night or just for over an hour

    3. In a skillet heat oil sauté onions until soft, add carrots and peppers continue cooking for 2 minutes then add spinach and all the other ingredients except cheese cook for 7 minutes and remove off the heat crumble and add cheese to the spinach mix until well combined.

    4. Spoon on the marinated chicken fold and wrap with bacon

    5. Braai on medium heat for 20 minutes then wrap with foil return to the braai then continue cooking for another 10 minutes

    6. Brush sweet potatoes with coriander, salt and pepper braai for about 5 minutes

    7. Combine chopped tomatoes and coriander with olive oil for salsa

    8. Serve chicken with sweet potatoes and accompanying meat and vegetables of your choice

    Beef Burger

    Posted by Woodtjopper



    • Lean beef mince
    • Worcester sauce
    • Salt & pepper
    • Spices


    • Hot Mustard
    • Mayonaise


    • Mix all the ingredients using enough olive oil to prevent the patties from cracking on the fire.
    • Form 200g patties by pressing them between your hands. If you have a freshly showered attractive girl around, use her armpits.
    • Braai the patties to medium and serve on soft hamburger rolls with a sauce of one part Hot Mustard on three parts mayonnaise.

    Basted Mushrooms

    Posted by toni


    • 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.


      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.

      Great steak

      Posted by Emile Joubert




      Twee koppies Coke
      Halwe koppie brandewyn
      Eetlepel Mrs Ball’s blatjang
      Twee eetlepels sojasous
      Twee eetlepels goeie asyn (nie balsamies nie – dis te soet)


      Verhit pan    
      Gooi die Coke en Brandewyn in die pan.     
      Voeg Mrs Ball’s by. Kook af tot die hele storie ‘n dunnerige stroop maak.     
      Klits dan die sojasous en asyn by     en kook vir nog so 3-4 minute. Koel af.

      Nou vat jy jou sirloinsteaks en plaas hulle in die swart sous. Bedek die vleis met die sous en los vir 30 minute maksimum.      
      Braai nou die steaks op jou rooster     op oop warm kole. As

      Dieselfde marinade kan uiteraard op rump     T-been en filet gebruik word.


      Hierdie ware primasnit is nou nie geuriger as sirloin of rump nie     maar die malvasag tekstuur is sensueel. Ek hou daarvan om voor die braaislag vir my ?n paar skywe te sny en sommer rou te eet met peper en suurlemoensap.

      Hoe ook al ‘n filet braai fantasties op die kole

      Smeer die filet met olyfolie sout en peper.

      Kry jou kole op die vlak waar jy jou hand vir vier tellings op roosterhoogte kan nou.     

      Sit filet bo op die rooster. Gee elke kant van die silindriesvormige vleis so ‘n minuut se hitte om te kleur en te siel. Nou draai jy hom elke drie vier minute.

      Vir ‘n gewone filet van twee kilogram gaan 20 minute genoeg wees om hom halfgaar te kry warm in die middel maar pienkrooi. So 30 minute hoort jou vleis op die medium-gaarvlak te bring

      As jy met ‘n spul gaste sit wie se voorkeure verskil  sny die filet in hompe en haal van die kole af soos wat dit vir die verskillende smake benodig word.

      Belangrik: ‘n groot snit beesvleis soos hierdie het tyd nodig om te rus nadat dit gebraai is. Hou dus die vleis warm vir so 10 tot 15 minute nadat dit van die kole gehaal is en voor dit bedien word. Dit gee die vloeistof binne-in die weefsel en die lopende vette kans om met mekaar te trou ‘n huwelik wat ‘n verstommende kind genaamd ‘geur’ baar.


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