All Recipes

Click here to submit your own recipes
Browse recipes by: All Recipes, Beef Recipes (40), Chicken Recipes (27), Fish Recipes (19), Lamb Recipes (16), Pork Recipes (17), Sauces Recipes (2), Vegetarian Recipes (25), Venison Recipes (3)

Lamb Rogan Josh

This is a superb curry with a rich and exotic flavour. Amazingly all the spices you need are available at normal South African supermarkets. Each ingredient serves a purpose in creating the aromatic end product. Take a deep breath and just follow the steps – this is one of the easier yet more impressive potjies you will make in your life; the meat doesn’t even need to cook off the bone, as you’re starting with deboned meat.

WHAT YOU NEED (serves 4)

  • 2 tots vegetable oil
  • 1 kg boneless lamb meat (cubed – cut a leg or shoulder into cubes; alternatively I just buy enough leg chops, cut them into blocks and discard the bones)
  • 2 onions (peeled and finely chopped)
  • 2 bay leaves
  • 1 cinnamon stick
  • 6 green cardamom pods
  • 6 whole black peppercorns
  • 6 whole cloves (the spice, not garlic)
  • 6 cloves garlic (crushed or chopped)
  • fresh ginger (crushed or chopped, equal in volume to the garlic)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tot paprika
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 cup plain yoghurt
  • 1/2 cup water
  • fresh coriander leaves (for garnish)


Heat the oil in a potjie on the fire. Add the meat cubes in batches and fry them over high heat for a few minutes until they get a nice brown colour. You will probably need two batches. Take them out of the pot and keep on a plate out of the way of dogs or hyenas. We will put the meat back in the pot later. Leave any fat or juices in the pot for the next step.

In the same pot, add the onions and fry for about 5 minutes until they start to soften. Add the bay leaves, cinnamon stick, cardamom pods, peppercorns and cloves, and fry for about 1 minute. Right about now you will smell some great things happening in the pot as the heat starts to release fragrances from the spices.

Add the garlic and ginger and stir-fry for another minute, then add the coriander, cumin, paprika, cayenne pepper and salt. Stir these in well. The mixture might be fairly dry at this point, which means things could burn, so don’t have big flames under the pot. It also means you should move along quickly to the next step.

Put the lamb (and any juices that gathered with it on the plate) back into the potjie – it should moisten up the dry bottom. Stir right to the bottom and loosen any sticky bits with the spoon. If you’re struggling, you can add a very small amount of water to help you scrape loose everything sticking to the bottom of the pot. As soon as you’re done go to the next step.

Add the yoghurt while stirring continuously to mix it well into the dish.

Cook for 1–3 minutes, then add the water, and stir until you have a sauce as smooth as the Protea cricket players. Bring to the boil, then cover with a lid and gently simmer over low heat for about an hour until the meat is tender and the sauce has reduced to form a rich gravy. If your fire is too hot, the gravy will reduce too quickly and become a burnt paste, which would be a tragedy. Watch the heat carefully and stir a few drops more water into the pot if really necessary.

Take the pot off the fire and serve with basmati rice (see page182) and some fresh coriander leaves.

 AND …

Cardamom pods are like referees in rugby matches. Without them the meal cannot exist, but they are not particularly pleasant things to encounter. They are at their best if you don’t actually notice that they’re there. If you spot one in the finished product, pick it out and throw it away. It has served its purpose of adding flavour to the meal.

shepherd’s pie recipe

The big difference between shepherd’s and cottage pie is that shepherd’s pie is made with lamb or mutton, whereas cottage pie is made with beef. It’s a technical thing but this is a technical braai website. Logic dictates that you are free to use beef instead of lamb for this recipe, but just remember to refer to the dish as cottage pie then. For the best results use leftover braaied lamb or beef or a mix of the two. In the latter case it’s called a ‘shepherd’s cottage pie’ and it has a bit of a personality disorder, but it still tastes great. This recipe is from my second book ‘JanBraai – Red Hot’ (JanBraai – Vuurwarm) which launches in August 2013. It is the recipe as seen on Episode 2, Series 3 of ‘Jan Braai vir Erfenis’ on kykNET.

WHAT YOU NEED (serves 6)

For the meat filling:

  • 1 tot butter
  • 1 onion (finely chopped)
  • 2 medium carrots (chopped or grated)
  • celery equal in volume to the carrots (chopped)
  • 1 tot cake flour
  • 1 1/2 cups warm beef or mutton stock
  • 500 g braaied lamb meat (de-boned, trimmed of excess fat, and chopped; about 3 cups of chopped lamb meat)
  • 1 tsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tot chopped parsley

For the mashed potato topping:

  • 4 large potatoes
  • enough water for boiling the potatoes in
  • 1 tot butter
  • 1/2 cup milk
  • salt and pepper


  1. In a flat-bottomed cast-iron potjie on the fire, fry the onion, carrots and celery in the butter for about 5 minutes until soft.
  2. Add the cake flour and stir in before adding the warm meat stock and stirring that in.
  3. Now add the meat, Worcestershire sauce, salt, pepper and parsley. Put the lid partially on the potjie (leaving a gap) and simmer gently until the sauce thickens. This can take about 45 minutes but the time will vary widely depending on a number of factors, among them how hot your fire is. During this time, do steps 4 and 5.
  4. Peel the potatoes and boil them in salted water in a separate pot for about 30 minutes until they are tender. A teaspoon of salt is enough to make the water ‘salted’. I really don’t like peeling potatoes, and thus I usually don’t. If you don’t want to peel them either, then don’t, but at least feel guilty about it.
  5. When the potatoes are cooked, drain the water and use a potato masher to do the job it’s made for. Add butter and milk to the mashed potatoes, then season with salt and black pepper and mix well. The texture should be smooth and fluffy.
  6. Back to the potjie of meat on the fire: When the sauce has thickened, take off the lid and top the meat mixture with the mashed potatoes from step 5, spreading the mash into a fairly even layer to cover the surface. It’s entirely acceptable if the top surface of the mash is a bit rough and not completely smooth. In fact, it’s considered stylish.
  7. Put the lid on the potjie and put lots of hot coals onto the lid. At this stage you don’t want any heat under the pot anymore. Now bake the shepherd’s pie in the potjie like that for the next 20–30 minutes until the top layer becomes slightly golden brown from the hot coals on the lid. You will obviously have to take off the lid to see whether this has happened. Don’t let any ash fall into the potjie, as it won’t add the kind of flavour you’re looking for here. At this point the meal is ready to be enjoyed immediately.

 AND …

If you don’t have any leftover braaied meat but still want to enjoy this pie, you can successfully substitute the braaied meat with 500 g fresh beef mince bought at a butcher or supermarket. Add your mince after step 1, then fry it for 5–8 minutes until it is nicely brown. Then continue with step 2 where you add the flour and stock, and follow the rest of the recipe (just ignore the part where you would ‘add the meat’ in step 3). It is not advisable to add uncooked mince to the potjie after the stock has been added, as the mince will then boil instead of fry, and the meal won’t taste very nice.

Recipe & photo copyright: JanBraai

Chicken Burger Recipe

The thing to do with chicken breasts is braai them and make chicken burgers. You obviously need the breasts to be skinned and deboned; these are also known as chicken breast fillets. The typical chicken breast fillet is a bit lopsided with a bulky part and a thin point, so put the breast fillet on a chopping board and give it a few gentle whacks on the thick part with a meat tenderising mallet before the braai. This will make it uniform in thickness, which makes for easier braaing and will soften the meat for biting through when it’s on the burger. If you hit it too much, it will disintegrate, and you will be left with chicken mince. You don’t want that so do be gentle with the mallet. This is stating the obvious, but a chicken burger contains meat, salad, dairy and starch, so it really is a balanced meal all on its own.

 What you need (per burger)

  • 1 chicken breast
  • salt and pepper (or braai salt)
  • olive oil
  • 1 hamburger roll
  • 2 slices of tomato
  • 1 lettuce leaf
  • cheese
  • mayonnaise
  • peri-peri sauce

What to do

  1. Place each chicken breast fillet flat on a chopping board and lightly pound the thick side with a meat mallet, wine bottle, rolling pin, side of a meat cleaver or any other item of sufficient weight and size. You want the whole fillet more uniform in thickness and this step will make the meat easier to braai, better looking on your burger and softer to bite.
  2. Spice each chicken fillet with salt and pepper or your favourite braai salt. Either brush each one with oil or simply pour a bit of oil into the bowl with them and toss the fillets around until all are coated.
  3. Braai the meat for about 6–10 minutes until it is done. The nice thing about chicken breast fillets is that you can actually see the meat colour changing from raw to ready on the braai.
  4. Assemble the burger: Buttered roll, chicken breast, cheese, peri-peri sauce, mayonnaise, tomato and lettuce leaf. When assembling burgers I always like to place the cheese right next to the patty so that the heat of the meat can melt the cheese.

How to make potato wedges (as seen on photo with burger)

Parboil potatoes in salted water until just soft, but not too soft: a fork should just be able to go in – this will take about 20 minutes. Drain very well, i.e. get all the water off. Cut into wedges, toss around in olive oil, and generously sprinkle the wedges with coarse sea salt. Bake in an oven pre-heated to 200C until brown and crispy – this will take about 25 minutes. Serve with your chicken burgers.

Recipe & photo copyright: JanBraai

Glühwein Recipe

Glühwein originates in Germany but is also very popular in Austria, which is not surprising as Austria is essentially like a holiday province of Germany if we have to be honest. Glühwein is served in the snow on ski slopes, in mountain huts and at European Christmas markets. Always drink Glühwein hot, and you’ll enjoy it best when the temperature around you is very low, for example around a campfire in the Kalahari or Karoo, while you’re freezing your backside off.

WHAT YOU NEED (serves 4)

  • 1 bottle red wine
  • rind of 1 orange (peeled off with a vegetable peeler)
  • rind of 1 lemon (peeled off with a vegetable peeler)
  • 1 cup orange juice
  • 1 cinnamon stick
  • 1 whole star anise
  • 2 cardamom pods
  • 4 cloves
  • 1/2 cup sugar


  1. Mix all the ingredients in an old-school camp kettle or flameproof pot, then put it over a medium-hot fire and bring to a slow simmer.
  2. Cover with a lid and simmer over low heat (slowly) for about 15 minutes, stirring occasionally until the sugar has dissolved completely. Let it stand for 15 minutes near the fire (perhaps with a few coals under it) so that the drink can stay hot, but is not boiling too rapidly.
  3. Strain through a sieve into mugs and throw away the rind and spices. Always serve hot.


In Europe, it is not uncommon to add an extra shot of brandy or rum to each mug of Glühwein when you’re really freezing. You might, for example, be really cold if you’ve spent the whole afternoon hunting Springbok in the glacial conditions of the winter’s Karoo veld. Then it’s better to wait for the Glühwein until your rifle is packed away though.

Curry Lamb Chops

The ingredients of this marinade and the long marinating time mean you can use slightly tougher lamb chops like leg, chump and thick rib to make this recipe. After two to three days in the marinade the meat will be amazingly tender and full of flavour.

What you need (feeds 6–8)

  • 2– 2,5 kg lamb chops (I prefer leg but chump or thick rib also work well)
  • 2 tots oil or butter
  • 2 onions (chopped)
  • 3 cloves garlic (crushed)
  • peeled and grated ginger (equal to the garlic in volume)
  • 2 tots curry powder
  • ½ tot turmeric
  • ½ tot salt
  • 2 cups brown vinegar
  • 1 × 450 g tin fine or smooth apricot jam
  • 4 bay leaves (torn)

What to do

  1. Fry the onions in the oil for about 4 minutes until they are soft and golden but not brown.
  2. Add the garlic, ginger, curry powder and turmeric and fry for another 2 minutes.
  3. Stir in the vinegar, jam and salt and heat until boiling.
  4. Remove from the heat and let the marinade cool down to room temperature. This takes a few hours.
  5. Place the chops in a marinating bowl, add the torn bay leaves and pour the cooled-down marinade over the meat. Stir thoroughly ensuring all sides of the chops are in contact with marinade. Cover the bowl.
  6. Marinate for at least 24 hours, two or three days is better. Turn the chops every 8–12 hours during this time.
  7. Braai for about 8–10 minutes on hot coals and serve with brandy and coke.


Giving the meat three days in the marinade is the way to go – so if you have the time, don’t settle for 24 hours.

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.


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


  • 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.

Braai Bread: The Vuurvarkie Recipe

A while ago we posted the details of the Vuurvarkie on our Facebook page and the response was overwhelming. I have since tracked down the bread recipe used in the picture. Even though this recipe is for the Vuurvarkie, it works just as well in a normal black pot.

500g White Eureka Unbleached Stone Ground Flour
15ml Yeast
325ml – 340ml Water
10ml Salt
5ml Sugar (optional)

Put the flour, salt and yeast into a large mixing bowl and mix.

Make a well in the centre of the heap and gradually mix in 325ml warm water until the dough comes together. If it seems dry add some more water.

Knead the dough on a lightly floured surface such as a cutting board – for 5 minutes until it has a smooth texture. Shape the dough like a rugby ball (!!!) and put it into an oiled baking pan and then set it aside to rise for about 40min in a warm place. It should double in size in this time. When it has risen make deep slashes on the top of the dough with a sharp knife and dust with flour.

In the mean time preheat your Vuurvarkie for 30-40minutes. Bake for 40-45min, until golden and cooked through. To test if it is done tap the base of the loaf, if it is ready it will make a hollow sound. Remember not to put too many coals on top of the Vuurvarkie.

Kneading and Proving tips

Knead the dough for at least 5minutes, even up to 10 minutes if you can! This will produce a lighter more airy loaf.

If the dough needs to rise twice put it into an oiled bowl and cover loosely with oiled cling film then leave in a warm place until it has doubled in size. This takes anywhere between 30minutes and 2 hours, depending on the temperature and the amount of dough. An airing cupboard speeds this up.

Punch the risen dough to “knock” out the air. Knead again for a few minutes, adding any other ingredients at this stage. Shape and put onto an oiled baking sheet or in a loaf tin. Cover and leave to rise until it has doubled in size. Check up after about 30minutes. Over-proving may cause the bread to collapse in the oven.

Summer holiday Braai ideas

Here are a few delicious and colourful recipes to make on your summer holiday.

  1. Chicken, Feta and Sundried Tomato burger
  2. Grilled Salmon Tacos
  3. Kaapse Snoek
  4. Pizza
  5. Prawn kebabs
  6. Basted Mushrooms
  7. Fish wrapped in newspaper
  8. Greek lamb skewers / Souvlaki
  9. Springbok Carpaccio with Tataki sauce
  10. Garlic, Cheese and Peppadew bread

These recipes have all been covered on the website so just click on the dish and the link will take you to the recipe.

Prawn skewers on the braai

This is a fantastic summer recipe and serves well as an appetizer or with tapas.


750g King Prawns, deveined with tails still intact
3 cloves garlic, crushed
2 teaspoons lemon juice
50 ml olive oil
15 ml Lemon juice
Sea salt and coarse pepper
1 long red chilli, finely chopped

Mix 100ml mayonnaise with 30ml sweet chilli sauce. Adjust measurements to taste. Refrigerate until ready to serve.

Mix the ingredients together in a non-metallic marinating bowl. Add the prawns and make sure that they are covered with the marinade. Cover with cling wrap and put the marinating prawns in refrigerator for at least 20 minutes.

Thread marinated prawns on skewers and braai on high heat for approximately 2 minutes on each side or until prawns turn pink and are cooked through. If you are using bamboo skewers, make sure that they are soaked beforehand so that they don’t ignite on the braai.


Salmon Tacos with Avocado Salsa on the Braai

To see how to prepare the perfect salmon on the braai click here. When you are done, break the salmon into small pieces with a fork and put it on your heated taco with Avocado Salsa. It is simple and colourful. Making the taco’s is also easy: Buy wraps from your local supermarket and let them hang over your oven tray in a folded over position. Bake them for 4-5 minutes on 150°C.

Avocado Salsa:

2 Ripe avocados
1 Large tomato
Sea Salt
Ground pepper
Juice of 1 Lime (lemon if you can’t find limes)
1 Jalapeno chopped (any other chilli is also fine)
1 Medium red onion
A few fresh coriander leaves

Chop the red onion, the tomato and the avo into cubes of about the same size – as big as your pinkie nail should be about right. Put all the ingredients into a bowl and add the chopped coriander and the lime juice. Add salt, pepper and chilli to taste. You can also add more lime juice if you like. Serve with Creme Fraiche. 

Lamb Skewers on the Braai: Greek Souvlaki

Greece: The home of Souvlaki and Hercules

Souvlaki is my favourite dish from Greece and it is a wonderful dish for summer. It can serve as an appetizer or main course and you can make them from any meat or vegetable combination. I prefer lamb.
It is also very healthy and a fantastic addition to your diet menu. Souvlaki is easy to prepare. The lamb should be served pink, so don’t worry about under-cooking.





1kg lamb shoulder
12 sprigs thyme
8 Oregano leaves
4 Garlic Cloves, Crushed
2 lemons’ zest
2 Lemons’ juice
200ml Olive Oil
50ml Red wine

Cut the meat into cubes and trim off excess fat. Put the cubes in a bowl and add the herbs, garlic, lemon zest, half the olive oil, red wine and some salt and pepper. Mix it well so that all the meat gets covered. Cover with Glad wrap and put it in the fridge for at least two hours, overnight if you can.

If you are using wooden skewers let them soak in water for a little while so that the wood doesn’t burn when you braai. I love using rosemary twigs as skewers, so if you have them in your garden, try it and let me know what you think.

Before putting it on the braai, add the lemon juice and remaining olive oil and mix well. Put the meat on the skewers and brush with the marinade while on the braai. Cook them however you prefer to cook your lamb and sprinkle with paprika before serving.

I would suggest preparing the tzatziki just before putting the skewers on the braai, because if you do this the day before the cucumber has to be seeded otherwise the tzatziki gets watery, and this is just too much of a mission.


1 Cucumber, peeled and diced
350g Greek yogurt
2 cloves garlic, crushed
2 tbsp finely chopped mint
2 tbsp olive oil

Mix ingredients together in a serving bowl – dish up and serve.

I like my Souvlaki with rocket on the side. In Greece they use the same recipe and serve the meat in pita breads– these are called Gyro’s and they are just as delicious.

Pizza on the braai

I’ve heard of people making pizzas on the braai, but never really saw the point until I tried it last night. What a treat!

The Base

1.        Go to your local supermarket’s bakery and ask them for a bag of dough. You shouldn’t pay much more than R10 for this.
2.       Cut the dough into squares (+/- 4×4 cm) and cover with a damp cloth to let it rise.
3.       Using a rolling pin roll each cube into a flat base just before putting it on the braai.

While your dough cubes are rising, make the fire in your Monolith or Kettle Braai and put the pizza stone on. If you have a temperature regulator, try to get the temperature as close to 220°C as possible.

The Sauce


1 Medium Onion
2 Cloves Garlic
20 ml Tomato Puree
1 Can Diced Tomato
Pinch of Oregano

1.       Sautee the chopped up onion and add the garlic once the onion starts to caramelize.
2.       Add Tomato puree and whole can of diced tomatoes.
3.       Add salt, pepper and oregano to taste.
4.       Simmer for 20 minutes.

Some people add 5 ml sugar to their sauce, but I will leave it up to you to decide if you want it or not.

Getting the pizza onto the braai without all the toppings falling off seems tricky, but it’s actually quite easy.  Do it this way:
Sprinkle some flour on tin foil and roll the dough out onto the foil. Before putting your toppings on put your rolled out base on the braai for about a minute or two so that the dough sets. Once it has set, take it off and add your sauce and toppings. It’s much easier to get it onto the braai with a spatula now.


A lot of mozzarella, other than that, be creative.

Put the pizza on the hot pizza stone (also sprinkled with flour) for 8-10 minutes. Delicious and fun to make. Enjoy.

How to butterfly a chicken

We live in a time where it is so easy to buy a microwave meal, processed foods or a whole roast chicken, and that’s probably why most people never learn the basics of preparing whole foods.  To live a more healthy and organic life does not necessarily need to be more expensive or take much longer, you just need to put in the effort. With a little patience and practice, you can master butterflying a chicken in 10 minutes.

The great thing about a whole chicken is that it is much cheaper than buying breasts or drumsticks separately, and you can always use what’s left over for lunch the next day. All you need is a sharp pair of scissors – I always have a sharp pointed pair of scissors handy in the kitchen because they are great for cleaning prawns as well, and more versatile than normal scissors. If the raw chicken makes you squeal, use gloves for this exercise.

  1. Remove the neck from the body and trim away any fat along the cavity.
  2. Removing the Backbone
    Turn the chicken upside down so that the back is facing up and the drumsticks point towards you, and then use the scissors to cut along the backbone on both sides. Remove the backbone completely.
  3. Remove any access fat found in and around the carcass.
  4. To clean simply rinse thoroughly under running water.
  5. Put the chicken down skin-side-up and point the wings towards the legs.

That’s it! Now just spice it however you prefer and pop it on medium coals for 40-50 minutes. Voila

Satay Sauce

The Satay Sauce originates in eastern cooking and was developed in countries like Indonesia, Thailand, Malaysia, Vietnam and China. In the west it is particularly popular in the Netherlands. A satay sauce goes well with braaied food, especially with chicken.

What you need:

  • 1 tsp oil (If you can find peanut oil, that. Otherwise normal sunflower oil will do.)
  • half small onion, finely chopped
  • 1 garlic glove, crushed
  • 1 small, fresh chili, finely chopped
  • half a cup of crunchy peanut butter
  • 1 cup coconut milk
  • 1 tot soy sauce
  • 1/2 tot fresh lemon juice
  • 1/2 tot brown sugar

What you do:

  1. In a saucepan over medium heat, cook onion until soft and golden.  Add garlic and chili and cook for a further minute.
  2. Add all other ingredients and stir to combine.  Stir frequently and keep sauce on medium heat until it starts to boil. It is not ready or you can further heat and stir until it has thickened to your liking.

Springbok Carpaccio with Tataki Sauce

Jeremy Freemantle and the African Relish Team hosted us in the previous episode of Jan Braai for Erfenis and has graciously sent us these recipes to share with you.


What you need:

  • 180g Springbok fillet
  • Salt and black pepper
  • Coriander seeds
  • 6 tbsp extra virgin olive oil
  • 1 tbsp Kikkoman  soy sauce
  • 1 tbsp honey
  • 1 small clove garlic, peeled and finely chopped
  • 1 tsp balsamic vinegar
  • 1 heaped tsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 egg yolk
  • 1 tbsp water
  • 1 tbsp chopped rosemary leaves
  • mixed baby herbs, to garnish

(Serves 2)

What you do:

Make a mixture of Maldon sea salt, crushed coriander seeds and freshly crushed black pepper and rub this all over the venison fillet. Braai the fillet until lightly brown on all sides, being careful not to braai the meat too much, it should be sealed outside and raw inside. This should take no more than 3 minutes in total.  Set aside to cool.

For the Tataki sauce:

Mix together the soy sauce, honey, garlic, balsamic vinegar and 1 tablespoon extra virgin olive oil. Set aside. Whisk well together.

For the mustard emulsion sauce:

Combine the Dijon mustard, lemon juice, egg yolk, 3 tablespoons olive oil and 1 tablespoon water. Using a hand blender, aerate this mixture until it forms a light froth on top. Set aside.

Using a very sharp knife, cut the cooled venison into thin slices and arrange on a serving platter. Drizzle with the Tataki sauce . Froth the mustard emulsion dressing once more and sprinkle the foamed emulsion over the sliced springbok. Garnish with mixed baby herbs and edible flowers.


Pork Spare Ribs

There are three reasons why pork spare ribs taste so great. First, their relatively high fat content which bastes and flavours the meat as it braais; secondly, the high bone-to-meat ratio which means that the bones impart further flavour to the meat as they heat up during the braai; thirdly, that sweet and sticky sauce we usually enjoy with them. But marinades and sauces that contain sugar burn easily, so there are two things that can go wrong when you braai spare ribs:

  1. You remove them from the fire when you think the marinade is starting to burn, but then find the insides still raw.
  2. You braai them until the inside is done, but by that stage the marinade is burnt.

There is a very easy way to get around these two problems, which is to braai first and marinade later. Don’t marinade or baste the ribs, just braai them and remove them from the fire about 5 minutes before they are ready. Generously smother them in the sauce, then return them to the fire and complete the braai. The ribs will be properly cooked inside and your sauce will be nicely glazed without being burnt.

What you need (feeds 4)

  • 1.5 kg pork spare ribs
  • ½ cup honey (or golden syrup)
  • ½ cup tomato sauce
  • 1 tot apple juice
  • ½ tot soy sauce
  • ½ tot paprika

 What to do

  1. Prepare the sauce: Mix all the ingredients (except for the ribs) together in a bowl. If there is anything else you wish to add to the sauce, do so.
  2. Braai the whole spare ribs over medium heat for 30 minutes until almost done.
  3. Remove the ribs from the fire and place on a cutting board. Cut into single ribs.
  4. Toss the ribs into the sauce bowl and coat them well. Use a spoon and/or shake the bowl around. Leave for a minute or three so that the exposed, meaty parts of the ribs can bond with and absorb the sauce.
  5. Braai the now generously basted ribs for between 2 and 10 minutes until all the sauce is warm and glazed. If during the cutting you saw that the ribs are basically done and will start to dry out, just braai them for a minute or two until the sauce is glazed, but if you saw they still have a way to go, make it closer to 10 minutes or even longer, also exposing the two recently cut sides of each rib to heat by letting them face the coals.

Honey adds a unique flavour to this recipe but you could also substitute golden syrup.

© Jan Braai (photo & recipe)

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.

Pan braaied steak flambe

This recipe was pioneered during the great Braai Tour of South Africa in 2011. It was Day 34 of the tour and all members of the touring party was understandably used to a very high level of braaing. Normal meat for normal people wasn’t cutting it anymore. For the first time in quite a while it was just the six members of the touring party, nobody else. We were in Baviaanskloof and sleeping in a cave; we had about 3 kilograms of rump steak between the six of us and the film crew wanted something special as this was also the last braai of a TV episode. I went with pan braaied steak flambe for starters (this recipe) and steak prego rolls for mains. After the episode aired there were quite a few emails asking for the recipe. Here it is.

The actual braai took place in the dark, and as we were filming during that for the TV show, no flashlight photography was possible.


  • Matured Rump steak (100 grams pp for starters, 200 – 300 grams pp for mains)
  • Olive Oil
  • Salt & Pepper
  • Klipdrift
  • Cream (optional)
  1. Pat salt and pepper into/onto both sides of the steak.
  2. Place the pan over the flames. This recipe works very well as a starter as it is best prepared whilst the fire is still burning. Use an old pan, or a cast iron pan, or whatever pan you generally use on the fire.
  3. Generously add some olive oil to the pan. You might even want to put the oil in the pan before putting the pan on the flames.
  4. As soon as the oil is really really hot, place the steak in the pan. Take care not to splash some of the boiling hot oil on yourself. The pan can stay on the flames during this whole process.
  5. Turn the meat after about 2 minutes and remove from the fire after about another 2 minutes (very thin steak shorter, very thick steak longer).
  6. Add a generous dash of brandy to the pan, take the pan back to the flames and slightly tilt so that the brandy can catch fire.
  7. Remove the pan from fire and let the meat rest for a few minutes.
  8. Cut the steak into strips (in the pan, or on a cutting board) and return the meat to the pan, so that it can further absorb some of the sauces in the pan.
  9. Serve as is, potentially grinding additional sea salt onto the meat if needed.
Additional Advice
  • Originally I served this recipe as is from the pan to everyone around the fire. If you are going to plate it, let the meat rest on a cutting board before you slice it up. Whilst the meat is resting add a dash of cream to the sauce in the pan, bring to boil and use that combined sauce (essentially consisting of olive oil, meat juice, salt & pepper & cream) on the plated steak strips.
  • You can obviously also just add cream to the sauce even when serving straight up from the pan.

Breakfast Braai

With the early morning games of the Rugby World Cup around the corner, we’ll all be having many breakfast braais in the next few weeks. This is how it’s done:

Just before serving the braaibroodjies, insert one sunny side up egg.


  • cheese (I prefer aged cheddar)
  • tomato
  • onion
  • chutney
  • salt & pepper
  • butter
  • eggs (baked sunny side up in a pan)

The braaibroodjie (braaied toasted sandwich) is arguably the highlight of any braaing experience. Many South Africans braai meat simply as an excuse to also have braaibroodjies. The traditional braaibroodjie is done by making a sandwich with cheese (I prefer aged cheddar), tomato, onion, chutney, salt & pepper with butter on the outside. Braai this sandwich in a closed grid over very mild coals until the outsides are golden brown and the cheese is melted. If you’re having a breakfast braai then bake some eggs sunny side up in a pan on the braai or stove, and when your braaibroodjies are finished gently pull them open and insert one egg into each. You now have a breakfast braaibroodjie.


Thin boerewors braais for about as long as braaibroodjies. When both are done, insert some of the former into the latter.

In addition to braaibroodjies, boerewors rolls are one of the true classics of the South African braai; a fresh piece of braaied boerewors in a hotdog roll. The boerewors braaibroodjie gives you the best of both worlds. Whilst braaing your braaibroodjies, braai some thin boerewors as well. When both are done, gently pull each braaibroodjie open and insert a few short pieces of boerewors into each. Your guests will not be disappointed, you will not be disappointed, and your life might have just changed.

how to braai snoek

This is the ultimate snoek braai recipe and include various snoek braai tips and advice on decisions at different stages of the snoek braai. A collection of knowledge from various famed snoek braaiers result in this snoek braai recipe and description. Once you have mastered what follows below it stands to reason that you will experiment and develop your own special way of braaing snoek using this as a foundation.

Snoek should be braaied open. Oil the skin side and pat salt & pepper into the flesh side.


  • 1 fresh snoek
  • Olive oil
  • Salt
  • Pepper
  • 150 ml apricot jam
  • 100 ml butter or olive oil
  • Juice of 1 lemon
  • 4 chopped garlic cloves
  • 25ml soy sauce (optional)
  • 50 – 100 ml white wine (optional)
  • Dash of chilli sauce (optional)

This is how a snoek should look when it's ready.


  1. When you buy your snoek, ask for it to be cleaned and for the head and tail to be cut off.
  2. When starting the actual snoek braai process at home, wash the snoek under cold running water.
  3. Now the snoek needs to be dried. This can be done in one of three ways:
    • By hanging it in a cool area with a draft blowing over it. Hanging up a snoek is not always easy if you don’t live in a fisherman’s village on the Weast Coast so an easy way of hanging the snoek to dry is by already putting it in the grid that you will be braaing it in, and hanging the grid on a hook in a cool place with a slight draft, for example under a tree;
    • By salting the snoek with coarse sea salt that will absorb all the water;
    • By blotting it with paper kitchen towels.
    • Whichever of these methods you use, do make sure that flies cannot make a pre-emptive strike and that your snoek has some defence system against aerial attack by flies.
  4. Using a small pot on the fire or on a stove, lightly fry the chopped garlic in the butter. Then add the apricot jam and lemon juice. If you want to add some of the optional ingredients, do so now. Heat and stir until everything is melted and mixed.
  5. If you salted the snoek in step 3, you now have to shake off all the course sea salt. Most of the big visible pieces need to be shaken off as a tooth can be broken on them. Obviously some of the salt would have transferred onto the snoek so keep this in mind when adding extra salt in one of the next steps. This “pre salting” of snoek with coarse sea salt is loved by some and hated by others. You need to test whether it works for you.
  6. A snoek should be braaied “open”. Smear the skin side of the snoek with oil so that it does not stick to the grid and now place in the grid, skin side down. There are two ways:
    • Straight onto the grid. Coals will need to be slightly gentler as the skin might burn easier. More heat goes straight into the fish as it will not be deflected by the foil. You definitely need to pay more attention and make sure you don’t burn the fish. The skin side of the fish will end up slightly crisper.
    • Foil on grid and fish on foil. Coals can be hotter as the foil protects the fish from getting burned. Another advantage of doing it on foil is that you can fold up the sides of the foil, which saves any basting and sauce that runs off the fish. The fish will then partly “boil” in the sauce (a good thing). Fish braaied on foil is also easier to lift completely onto a serving tray still on the foil.
  7. Grind salt and pepper onto the flesh side of the snoek and lightly pat it onto the meat.
  8. Braai time: Whether you are using foil or whether the skin side went straight onto the grid, a snoek should be braaied for about 15 minutes in total. This time can slightly deviate depending on heat of coals, height of grid and size of snoek. The skin side of the snoek will be down for about 80% of the total braai time. You can test whether the snoek is ready by inserting a fork in the thickest part and slightly turning the fork. If the flesh flakes, the snoek is ready.
    • When braaing with foil I would braai 10 minutes skin side down, 3 minutes flesh side down (and during this time remove the foil from the skin side) and then a final 2 minutes skin side down to brown the skin.
    • When braaing without foil I would go 12 minutes on skin side and then turn and give 3 minutes on flesh side to brown flesh side. There is a far greater risk of burning the snoek here, so you may also want to turn it more often. If you do, then you need to baste it after each turn, so make sure you have enough basting sauce by adding the white wine, or simply increasing all the ingredients of the basting sauce.
  9. Basting the snoek: The basting should happen during the time that the flesh side is up. Use a brush or simply drip it onto the fish with a spoon. You can baste as often as you wish until all the basting is used. Should you find that you would like to use more basting, then increase the basting part of the recipe next time.

Additional snoek braai advice and tips

  • There is a constant risk that the fish will stick to the grid, so gently shake whichever side of the grid is on top at any stage of the braai to loosen it from the meat.
  • Serve the snoek skin side down, flesh side up.
  • It can be dished using a spatula. Break rather than cut through the snoek (as you would for example do with a pizza) as cutting through the snoek would also cut the bones into smaller parts, which can get stuck in your throat. Normal uncut snoek fish bones are quite large and you will easily spot them.
  • Snoek is best served with a side of soetpatats, which when translated into English is sweet sweet-potatoes.

Submit your own recipes!

  • CAPTCHA Image Reload Image

If you have an good image to accompany your recipe, please email it to with the name of your recipe as the subject of the email.