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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.

Miff’s Stuffed Fillet

Posted by Miff Marais


  • 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


  • 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) .


Posted by Emile Joubert


Sardines – not from a can. Frozen or Fresh


Thaw the sardines. you do not have to clean them.
The steaming guts add a terrific flavour to the flesh.
This is true.
Get a hot bed of coals.
Rub the sardines with olive oil and rock salt.
Braai as is for 3/4 minutes a side. Eat with a salad and boiled potatoes.

Tip: For the best frozen Sardines imported from Portugal. These are freshly frozen reaching our shores in great shape.

Bacon and Onion Bread

Posted by CarFunSale


  • Ready made bread dough
  • Chopped Bacon
  • Chopped Onions
  • Chopped Greenpeppers

Onions. Remember to delegate peeling and chopping them, as it burns your eyes.


    • Fry bacon, onion and greenpeppers in a pan.
    • Roll out bread dough and spread bacon mix on surface.
    • Roll up like a swissroll.
    • Put into flat bottom potjie and bake on coles or
    • put into a ovensafe dish and bake in oven.

    Tongmaster’s Chicken Pot

    Posted by Tongmaster


    • Chicken drumsticks
    • Chicken Thighs
    • Oil
    • 4 Chopped onions
    • 1 TBSP crushed garlic
    • 1 TSBP crushed ginger
    • Worcester Sauce
    • Salt
    • Pepper
    • Spices
    • 1 Bottle of white wine
    • 6 chopped tomatoes
    • 1kg baby potatoes
    • Butternut
    • Sweet Potatoes
    • Carrots
    • Green Beans
    • Tomato Paste
    • Green Pepper
    • Mushrooms
    • 250ml Fresh Cream


    • Pot on flames.
    • Oil in pot.
    • Fry onions, garlic and ginger.
    • Add chicken (2 pieces of Chicken per person – this pot is for 10) Worcester sauce, salt, pepper and any other spice required.
    • Fry till chicken turns golden brown.
    • Add one bottle of white wine.
    • Stir the pot ensuring that nothing is sticking to the bottom.
    • Add tomaoes and baby potatoes.
    • Close the lid. Let simmer.
    • The vegetables below should be judged on the number of people, in this case ten.
    • When you are in the shop getting the ingredients, imagine serving ten plates of food and doing side dishes with the veggies described. Judge your quantities to equal what you would need to do that. A common mistake would be to have way too many vegetables.
    • After 30 minutes, add chunks of butternut, sweet potato and carrot.
    • Another 15 minutes, add green beans and tomato paste.
    • Another 30 minutes, add green peppers and mushrooms.
    • Another 15 minutes, add 250ml fresh cream. Gently toss the whole pot once. Don’t stir vigorously as this will break and disintegrate the vegetables.
    • Serve.

    Pistachio sauce & Marinade for Lamb

    Posted by Little Sister


    I tried this recently and I am still in my husband’s good books. The origin is Middle Eastern. Think Lebanese, Turkish, Moroccan. They also use the braai as a tool for serving exquisite food.


    • 2 Garlic cloves, crushed to a paste
    • Juice of 1 lemon
    • 1 TSP tomato puree
    • 2 TSPns Cumin seeds, roughly ground
    • 2 TBSP roughly chopped fresh coriander
    • 1 TBSP olive oil
    • 1/2 Onion, finely grated
    • Black pepper

    Pistachio Sauce

    • 150g Shelled pistachio nuts
    • Grated zest and juice of 1/2 lemon
    • 1 Garlic clove, crushed
    • Small bunch chopped flat leave parsley
    • Couple of chopped mint leaves
    • 1 TBSP water
    • 5 TBSP extra virgin olive oil
    • Sea salt and black pepper



    • Just mix all together.
    • Put your chosen meat and marinade in a plastic food bag, press air out and leave for a couple of hours.
    • Playing with the package every so often to distribute marinade nicely.
    • Tip: Grind the seeds first before you add the rest for the marinade.

    Pistachio Sauce

    • Crush the nuts in a mortar & pestle or food processor.
    • Mix all the ingredients together.
    • Braai your meat as you like it and serve with the sauce.

    Tips on what to serve with this:

    • Tabbouleh is ideal with this.
    • A green salad, a plate of thinly sliced sunripe tomatoes.
    • A pilaf with tomato and aubergines (all the boerseuns : that is a rice dish) is perfect and makes a special meal.
    • Some plain boiled baby potatoes.
    • Grill aubergines on the braai and serve with the meat

    Other ideas:

    • Use the marinade for chicken as well.
    • Add some ground cinnamon to the marinade and serve with hummus.
    • Serve with a bowl of Greek yoghurt

    Recommendation for the meat: Neck fillets are deliciously tender. Otherwise I recommend lamb rump steaks, de boned and butter flied leg of lamb de boned. You can use the marinade for choppies but when you have de boned lamb the pistachio sauce works best

    Chop sosaties

    Posted by Emile Joubert


    3 loin chops per sosatie    
    Sosatie skewers     
    Lemon juice    
    Worcester Sauce


    Trim the bone away from the chop leaving the meat and the lovely strip of fat. Skewer three boneless chops on a sosatie skewer or if you are really fancy onto a rosemary stick. Marinade in lemon juice and Worcester sauce for an hour. Braai on hot coals for 4 to 6 minutes

    Blou Bul Biltongpotjie

    Posted by Kobus Jan Tromp


    • 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


    • 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.

    Butternut & feta side dish

    Posted by Spicegirl


    • 1 butternut, skinned and cut into small chunks
    • 1 round of feta cheese
    • 1 TBSP fresh thyme
    • 3 TBSP fresh chives, chopped
    • 1 clove garlic, crushed
    • 1 cup cream
    • 1 egg
    • Salt and pepper
    • 1 TBSP butter

    Thyme. Appears in a famous song together with Parsley, Sage and Rosemary.


      • Boil the butternut until half cooked.
      • Drain and place in an ovenproof dish.
      • Crumble the feta cheese on top and sprinkle with thyme, chives and garlic.
      • Mix cream, egg, salt and pepper together and pour over the butternut.
      • Dot with butter.
      • Place in the oven for 20 to 30 minutes at 180°C.
      • Serve warm

      Snoek Braai

      Posted by Piet Smith van Roodepoort


      1 Rou Snoek gevlek
      1 Pakkie Denny sampioene
      Bottel Royco Italiaanse Slaaisous


      Plaas snoek met vel kant na onder op foelie.
      Strooi gesnipperde sampioene oor snoek.
      Sprinkel Aromat oor die sampioene.
      Gooi die Royco Italiaanse slaaisous oor die die sampioen.
      Maak die snoek heeltemal toe met foelie sodat sous nie kan uitloop nie.
      Plaas op rooster met ‘n matige hitte vir ongeveer 15 na 20 minute.
      Maak die foelie versigtig oop en toets met vurk of gaar. Moenie “overcook” dit veroorsaak dat die snoek droog word.
      Geniet saam met droe wit wyn.

      Taai Cokehoender

      Posted by Lindi Marais


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


      • 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.

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