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
- Place the pot on the fire and heat the olive oil or butter.
- Add the onions, garlic & celery and fry for 2 minutes.
- 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).
- Grind salt & pepper onto all sides of the meat.
- When the meat is brown, add all the tomatoes.
- Put the lid onto the pot, and gently simmer for 1 hour.
- Open the lid, smell the pot, pat yourself on the back.
- The piece of meat should lie roughly in the middle of the pot.
- Pack all the potato pieces and then all the carrot pieces around the meat.
- 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.
- 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.
- Replace lid and simmer for another hour or 2.
- Now add all the vegetables that one can eat uncooked (e.g. mushrooms, baby marrows, peppers).
- Replace lid and simmer for another half hour.
- Remove pot from fire and prepare to serve with rice or, and I prefer this, fresh bread.
- You will still need to slice the meat. Either in the pot, or on a cutting board on the side.
- 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.
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
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)
- Mince the chilli’s, garlic & ginger then mix together in a big mixing bowl.
- Add the salt, turmeric powder, brown sugar & black pepper.
- Mix well and add the oil to form a paste.
- Add the bbq sauce, lemon juice & Worcester Sauce.
- 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.
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.
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 Annaline de Bruyn van Barberton
Maak soveeel hoendervlerkies as wat nodig is skoon en vryf droog.
Knip die vlerkpuntjies af. Vryf in met ‘n droë marinade van paprika borrie.
Braai stadig oor koel kole tot bros buite en sag binne. Geniet die voorgereg!
Posted by Heather Slabbert from Gauteng
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
Carrots cut into 2cm pieces cut in halves
Ina Paarman’s olive and rosemary spice
A typical example of vegetables. Something foreign to many braaiers.
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.
Posted by Bertus
Vat die fillet en “vlek” hom aan die bokant.
Meng mostert en agurkies en druk dit in die fillet. Vou hom toe en draai hom toe met spek strips.
Druk tandestokkies in om die spek vas te hou.
Maak hom gewoonweg gaar.
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 Unknown
5 Hoender borsies
Sny hoender in blokkies
Besprinkel met suurlemoensap en hoenderspeserye. Draai elke blokkie toe in ‘n repie speil
Ryg oor stokkies. So ongeveer 6 stukkies per stokkie
Braai stadig tot gaar.
“Nota: Hierdie is ‘n groot gunsteling onder kinders
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