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BK_EP02_002With Burger King being the main sponsor of the 2019 season of Jan Braai vir Erfenis on kykNET, I was allowed full access to their meat plant, restaurants and all other steps in the production process. Far from it being a secret, Burger King in South Africa is very proud of the process and ingredients that goes into making a Whopper (or any of their other products for that matter). After very close inspection and research, I followed my version of the exact recipe of the Whopper burger at Burger King, to make this burger at home on my own braai fire. You will agree, this tastes amazing.


  • 500g beef (mince) from the front quarter with a little bit of fat, for example chuck
  • 500g beef (mince) from the hind quarter with less fat, for example topside, rump or sirloin
  • 4 burger rolls
  • Hellmans mayonnaise
  • Heinz ‘ketchup’ tomato sauce
  • 2 tomatoes, sliced
  • Fresh lettuce
  • Cheese slices or grated cheese
  • gherkins, sliced
  • 1 onion, sliced


  1. First prize is to have your own mincer at home and this will work best. Alternatively you can also use a meat cleaver and just chop the meat until it resembles mince meat. Option three is to ask your butcher for 1kg of fresh mince that is a blend of front quarter and hind quarter meat. At home cut the meat in blocks, mix the 2 types of meat and then put that through the mincer.
  2. Use a patty press or your hands to form eight patties with the 1kg of meat. For this recipe I use 1kg of mince to make eight patties. Do not overwork and press the patties too much, we need texture as it adds flavour due to the air pockets in between the meat catching and preserving juices as the meat will cook on the fire.
  3. Braai the meat over hot coals. Interestingly and importantly, for this recipe you do not need to add any salt. A Burger King Whopper does not have any additional salt added to the meat before or during the cooking process, hence I don’t add it here either. Just before you take the meat off the fire, add the cheese on top of the warm patty so it can melt a little bit. Also toast your buns on both sides so that they are golden brown.
  4. Build your burger the Burger King way: Start with the bottom toasted buns. Then the patty with the cheese. Repeat with a another patty and cheese (a Whopper only has one patty, but this is my interpretation so I use two. At the real Burger King I always take my Whopper with cheese so that’s why I do it like this here as well). Next place two slices of tomato on top of the patty. Now add the sliced gherkins, onion and drizzle tomato sauce on top of that. This is the exact order of proceedings in a Burger King kitchen and following this order will get you the closest to the authentic Burger King taste.  Next you spread mayonnaise on the inside toasted side of the top bun, place lettuce on top of the mayo and close the burger. Art!
Posted in Beef, Recipes | Leave a comment


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Fish cakes are packed with flavour, and as they are boneless they’re also easy to eat. It’s a great way to use leftover braaied fish. However, once you master this recipe you’ll probably find yourself running out of leftover fish, and you’ll have to braai fish from scratch to satisfy your fish cake craving

WHAT YOU NEED: (serves 6)
1 kg braaied/cooked hake or other white fish (about 2 cups flaked boneless fish)
2 cups white bread crumbs
1 onion (peeled and grated)
1 tomato (watery seeds removed, then grated)
1 tot parsley (finely chopped)
1 tot fresh coriander (finely chopped)
1 tot fresh dill (finely chopped)
1 egg (lightly beaten)
1 tsp salt(less if your fish was seasoned during the braai)
½ tsp black pepper
2 tots vegetable oil (for frying)
fresh lemon wedges (for serving)

For the serving sauce:
1 cup (125 ml) mayonnaise
1 tot wholegrain mustard
1 tot capers, chopped
2 garlic cloves, chopped and crushed

For the salsa:
500g mixed tomatoes chopped roughly
1 red onion, chopped
2 mielies (corn) charred on the fire and kernels cut off the cob
Olive oil, salt and pepper to taste


  1. If you are using raw fish, cook it first. The easiest way would be to quickly braai it over hot coals, or to pan fry it in a little oil. This should not take more than 15 minutes.
  2. With clean hands, flake the cooked fish (make sure you get rid of all the bones) and then combine with all the other ingredients (except the oil and lemon wedges) in a mixing bowl. Mix well.
  3. Shape the mixture into golf ball-size portions, flatten them slightly and put them on a tray. If you don’t want your tray to smell fishy afterwards, first cover it with a sheet of baking paper.
  4. Over a medium-hot fire, heat the oil in a large flat-bottomed cast-iron pot or fireproof pan. Fry the fish cakes in batches on both sides, turning each one only once. When they are golden brown on both sides, they are ready. This should take about 5–8 minutes. This is not a difficult task and can be outsourced to someone who asks ‘how can I help?’
  5. As you take them out of the pan, place the fish cakes on a couple of sheets of kitchen paper to absorb any extra oil.
  6. Mix all the ingredients together for the sauce and set aside. Mix all the ingredients together for the salsa and season with olive oil, salt and pepper.
  7. Then plate and serve your fish cakes on top of the salsa with mayonnaise sauce, and fresh lemon wedges.

AND …You can use any edible fish for this recipe, and your choice of fish will obviously decide the flavour of the fish cakes. Hake works well, but if you’re feeling royal use salmon or trout. If you’re on a camping trip in the middle of Africa, tinned tuna is the way


Posted in Fish, Recipes | Leave a comment


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Whenever you get the opportunity to get super fresh fish from the ocean, and it is big enough, use half of the fish for ceviche as a starter. There is nothing quite like super fresh fish served like this. It does not involve any braaiing, the fish is “cooked” by the lemon and lime juice. Great starter for your next fish braai

About 200g fresh white firm fish
Juice of 4- 6 limes (if you can’t get hold of limes, lemons will do the job
1 red chilli, chopped finely
1 small red onion, chopped
2 mielies (corn)
1 baguette or similar bread
Handful of fresh coriander and parsley, chopped roughly


  1. Light your fire and while you wait for the coals start prepping your fish. Fillet the fish and remove any bones that might be present. Now cut the fish into the same size blocks of about 1 cm.
  2. Place the fish in a bowl, squeeze all the lime juice over, season with salt and pepper and let it rest for a few minutes while you prepare the rest of the meal. The juice will “cook” the fish.
  3. Braai your mielies over hot coals until slightly charred and let it cool down. Drizzle the bread with olive oil and toast until lightly brown and toasted on both sides. Once your mielies are cool, use your sharpest knife and cut the kernels from the cob.
  4. Mix the mielies, chilli and coriander with the fish and season with salt and pepper.
  5. Serve the ceviche straight on to your toasted bread and enjoy!
Posted in Fish, Recipes | Leave a comment

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