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While doing our road trip we realised the most popular snack next to the road is definitely biltong. All shapes and sizes and types. Biltong. It is a great snack, salty, full of protein and will keep you going for a bit. We collected so much biltong along the way, we thought, let us make the world famous biltong potjie! Another bonus is that all the ingredients are easy to get in small towns where there may only be one shop.


  • 250g biltong
  • 500g ‘short’ pasta (like penne or shells)
  • 2 tots olive oil
  • 2 onions (chopped)
  • 3 garlic cloves (crushed and chopped)
  • 1 punnet (250g) button mushrooms (each sliced in half)
  • 1 beef stock cube
  • 2 cups boiling water
  • ½ cup white wine
  • 1 sachet (50g)tomato paste
  • 1 packet Denny Alfredo Pasta sauce
  • 1 cup full-cream milk
  • 250g or more Cheddar cheese(grated)
  • ground black pepper(to serve)
  • flat-leaf parsley(chopped, to serve)


  1. Heat the olive oil in your potjie and fry the chopped onions until translucent. Then add garlic and mushrooms to the potjie and continue to fry until the mushrooms are soft.
  2. Mix the cube of beef stock with the boiling water and add that, the wine and the tomato paste to the potjie. Mix everything well.
  3. Add the pasta and biltong. Stir everything well and then put the lid on the potjie. Let it simmer for about 5 minutes and then remove the lid. 
  4. Stir in the milk and Denny Alfredo sauce. Now let it continue to simmer covered for about 10–15 minutes until the pasta is cooked and you are happy with the consistency of the sauce. Naturally, you have to check on the potjie in between. If it runs dry and looks like it will burn, you can add a bit more water. Right at the end add the cheese and stir through.
  5. As soon as the pasta is cooked and you are happy with the consistency of the sauce, the meal is ready to serve – naturally, with extra ground black pepper and freshly chopped flat-leaf parsley.


You start by braaiing the skilpadjies over very hot coals, to caramalise the fat. Then you prepare your peri peri sauce. Serve it with toasted bread to mop up the sauce, peri-peri skilpadjies can be enjoyed as a meal on their own for breakfast, lunch or dinner. Alternatively, serve them with rice in starter portions as part of a more expansive braaied meal. The peri-peri sauce recipe as given below can also be used with prawns, steak, fish or chicken.


  • About 6 skilpadjies


  • ½ cup oil
  • 8 garlic cloves, chopped and crushed
  • 1 tot paprika
  • 1 tsp chilli powder
  • A few fresh red chillies, chopped finely
  • 1 tsp salt
  • ½ cup vinegar
  • Juice from 1 lemon


  1. Make a big fire and start by braaiing the skilpadjies over very hot coals until medium done. They will still cook a bit in the pan so do not overcook them.
  2. Using a fireproof pan or cast-iron pot, heat the oil.
  3. Add garlic, paprika, chilli powder, salt, fresh chilli and vinegar and let this simmer for a few minutes.
  4. Add the skilpadjies, then fry over high heat for about 5–7 minutes until they start to brown on all sides.
  5. Turn the skilpadjies a few times while in the sauce simmering and drizzle the lemon juice all over the skilpadjies.
  6. Serve straight from the pan or pot preferably with bread toasted over the coals.


Originally from Russia, this version of the old classic is right at home here in the Democratic Republic of Braai. To prepare a great beef Stroganoff you need the right ingredients and you need to follow the correct method. The most important procedure is to flash-fry thin strips of steak so that they have the taste of having endured intense heat, without completely drying out. It is best to do this is in your large fireproof pan, as there is no better way to truly generate lots of heat than with the licking flames of a proper wood fire.


  • 800g rump steak
  • 1 tot olive oil
  • 1 tot butter
  • 1 onion(chopped)
  • 1 red bell pepper(sliced)
  • 2 garlic cloves(crushed)
  • 1 tot paprika powder
  • 2 punnets mushrooms (500g, sliced; for bonus points, try use a combination of button and something else like brown mushrooms)
  • 2 tubs sour cream(2 cups)
  • 1 tot Dijon mustard
  • 500g fresh pasta (or 1packet dry pasta)
  • salt and pepper
  • a handful fresh parsley (chopped)


  1. Light the fire.
  2. Cut your steak into thin strips, as thin as you possibly can. You should obviously cut against the grain. If you don’t manage to cut the steak in thin strips, get a new knife, a knife sharpener or both.
  3. Now get some flames under your fireproof pan or large flat-bottomed potjie, add the oil and fry the steak in batches. You don’t want to steam the meat, so it’s better to have less meat in your pan. As the strips of steak are thin, they should fry for just a minute, until they have colour. When all the meat is cooked, season with salt and pepper, put it in a bowl and send it to the business class lounge to wait for its next flight. 
  4. Add the butter to the now empty pan or potjie and fry the onion and bell pepper until soft. 
  5. Now add the garlic, paprika and mushrooms and stir-fry until the mushrooms release their juices, the juices evaporate and the mushrooms get colour. 
  6. Call the meat back to the potjie and be sure to also add all the meat juices that collected in the bottom of the bowl. Toss around so all ingredients in the potjie are well mixed. Immediately proceed to the next step.
  7. Stir in the sour cream and mustard and then let it all simmer for about 4 minutes, at which point the meal is ready to be served.
  8. While you’re preparing the beef Stroganoff, also cook your pasta according to the instructions on the packet. I prefer fresh pasta for this dish but normal dry pasta will also work.

Serve the beef Stroganoff on a bed of freshly cooked pasta, season with salt, pepper and freshly chopped parsley


When you make this bread, don’t be shy to mix it up, We used all the bits of cheese left over in the fridge and chopped and mixed it together. Feel free to add anything that you think will go good with your cheese combo. Use the bread to soak up the cheese, almost like a fondue.


  • 1kg flour
  • 1 sachet instant yeast
  • 2 teaspoons (10 ml) salt
  • 2 teaspoons (10 ml) sugar
  • 500 ml luke warm water
  • Mixture of cheese, use about 500g of cheese all together.


  1. Make your dough by mixing the flour, yeast, sugar and salt together. Add the water bit for bit and start to knead, you will most probably not use all the water. Knead the dough until it is soft and elastic. Let this rise to double the volume in a warm place.
  2. Once the dough has doubled in size, knead again and use a rolling pin to roll out the dough in a big circle. This circle must be big enough to cover the inside of your potjie, and then still be able to close on top.
  3. Spread butter or olive oil at the bottom of your potjie and place your circle of dough inside the potjie.
  4. Add all your chopped cheese and any other ingredient you feel like adding to the inside of your bread.
  5. Carefully take the ends of the dough and artfully arrange and close the top of the bread.
  6. Place the potjie on the fire with medium heat and a few coals on top of the lid.
  7. Bake the bread for about 30 minutes, have a quick peek into your pot at 30 minutes to see how things are going. Once the top is cooked and makes a hollow sound when you knock, you are ready to eat.
  8. Place the bread in the centre of your table on a big wooden board and let guests cut peices and dip the bread into the melted cheese. This pairs really well with a glass of white wine.


Depending on whether you prefer speaking Greek, Turkish or Arabic around the braai fire, you might also like to call this meal a gyro, döner or shawarma – it’s really up to you. Whatever language you speak, the important thing is to gather around a fire. Everyone loves this meal and as a bonus, it looks great in photos. 

WHAT YOU NEED (feeds 6)

  • 6 pita breads
  • 2 large aubergines


  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 garlic cloves (chopped)
  • 1 lemon (juice)
  • 3 tots olive oil


  • 1 cup double-cream yoghurt
  • ½ cucumber (chopped)
  • 1 tot olive oil
  • 2 garlic cloves (finely chopped)


  • 2 big tomatoes (or 12 cherry tomatoes, chopped)
  • ½ cucumber (the other half)
  • 1 smallish red onion (or half a big one, finely chopped)
  • 1 tot fresh mint
  • 1 tot fresh parsley
  • 1 tot fresh oregano
  • 1 tot olive oil


  1. Crush the coriander and cumin seeds in a pestle and mortar, and mix in the salt, pepper, garlic cloves, lemon juice and olive oil. Make the marinade by combining all the ingredients.
  2. Cut the aubergine into 1cm-thick slices and use all the marinade to baste the slices of aubergines.
  3. Prepare the yoghurt sauce by combining all ingredients in a bowl and mixing well.
  4. Make the salad by chopping and combining the tomatoes, cucumber, onion, mint, parsley and oregano. Add a bit of olive oil to give it that nice shine.
  5. Braai the aubergine slices over hot coals, turning a few times until done. They should be completely soft and a bit charred on the sides.
  6. As the aubergines come off the fire, immediately add the pita breads to the grid and toast them for a few minutes, turning a few times and taking care not to let them burn.
  7. Open the toasted pita breads and evenly distribute the various ingredients into them, starting with the salad, then the aubergines, and ending with the yoghurt sauce.


While we did our research about the truth behind what goes into a Burger King whopper, we found that the way they build, and layer the ingredients, is a big part of the recipe. It adds to the taste of the burger eating experience itself. This time we made the biggest King Burger ever! One size serves all! To make your job easier, buy ready made dough at your local supermarket if you dont feel like making it from scratch.


For the bread:

  • 1kg flour
  • 1 sachet instant yeast
  • 2 teaspoons (10 ml) salt
  • 2 teaspoons (10 ml) sugar
  • 500 ml luke warm water

For the patty:

  • 1 kg beef mince
  • Salt and pepper

For the burger:

  • Lettuce 
  • 2 tomatoes, sliced
  • 1 red onion, sliced
  • 200g cheddar cheese, grated
  • Hellmans Mayonaise
  • Heinz Tomato sauce


  1. Make your dough by mixing the flour, yeast sugar and salt together. Add the water in bit for bit and start to knead, you will most probably not use all the water. Knead the dough until it is soft and elastic. Let this rise in a warm place.
  2. Once the dough has doubled in size, knead again and form into the shame of a giant bun, make sure it will fit onto your grid to braai and let this bun rise again.
  3. Braai the giant bun the same way you would your roosterkoek, on low heat, turning often and making sure all the sides are toasted and done.
  4. Now form a giant patty to fit onto the bun. Keep in mind that the meat will shrink so make it slightly bigger. Braai the patty over hot coals in your hinged grid, and seasoning with salt and pepper in between while braaiing.
  5. Carefully assemble your burger: Start by using a proper bread knife to cut the bread open. 
  6. Spread the tomato sauce on the bottom bun,making sure you cover the entire bread. Next up carefully place the big patty on top and add the cheese. Place the sliced tomato on top of the patty. Now add the sliced gherkins and onion and topped with lettuce. Next you spread mayonnaise on the top bun and close the burger. 

Bolognese Quesadillas

Screen Shot 2019-10-22 at 12.51.15I used Denny Bolognese sauce for this recipe, but you can always just use left over bolognese, or make it from scratch. This was one of my favourite meals that we prepared on the TV show. It is so easy and extremely delicious.


  • 1 tot olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 500 g beef mince
  • 2 tots tomato paste (50 g)
  • 1 packet Denny Bolognese sauce
  • 1 tin Red Kidney beans, drained
  • Salt and pepper to taste
  • 300 g mature cheddar cheese, grated
  • 10 – 12 tortilla wraps


  1. Heat the oil in your potjie and fry the onion and garlic until soft. Add the beef mince and fry until brown.
  2. Add the tomato paste and let this mix and fry for a few mintues making sure everything is well mixed together.
  3. Next add your Denny Bolognese sauce and the beans, and let this simmer for 15 – 20 minutes on low heat. Season to taste with salt and pepper.
  4. Build your quesidilla: Fill half of the wrap with a layer of bolognese, then top with cheddar cheese. Close the wrap, so now you have a half circle. Then fold the wrap again, now you have a quarter  circle. Carry on with the rest of the wraps
  5. Carefully arrange the wraps on your hinged grid, and braai over medium coals, and turn often. You need to approach them the same way as you would a braaibroodjie.
  6. They are ready to serve once the outside is toasted and crisp and the cheese melted on the inside.
  7. Add fresh chilis with the cheese is you are feeling adventurous.





Screen Shot 2019-10-12 at 07.43.50The inspiration for this recipe comes from Guido, who as you might guess from his name, is Italian. Guido once served me a brilliant bacon and blue cheese gnocchi – so brilliant that I had to go back the next day to have it again. As Guido is not on standby at my house to make this every day, I had to start making it myself. This meal works very well as a substantial starter for a fancy and expansive braai meal, where the mains would be meat served with a side of vegetables or salad. However, it is a delicious recipe, quite rich, and robust enough to stand on its own as a main meal, which is how I usually enjoy it. 



  • 1 kg (about 6)potatoes (peeled and quartered)
  • 1 tsp saltwater
  • 1 egg
  • 2 cups white bread or cake flour


  • 1 tot butter
  • 1 tot olive oil
  • 1 onion (chopped)
  • 1 packet(200g) bacon (chopped)
  • 2 garlic cloves (crushed and chopped)
  • 1 cup cream
  • 1 block(125g) blue cheese
  • 300g white Cheddar cheese
  • fresh parsley (chopped, to garnish, optional)


  1. Peel the potatoes and then quarter them.
  2. Now cook the peeled potato chunks in salted water until very soft. Essentially, they need to start cracking. Then drain them and mash them very finely with a masher or a fork. Let the mashed potatoes cool down. It doesn’t need to be ice cold – just cooled down completely; cool enough that it doesn’t cook the egg in the next step. We’re talking about a cooling period in the region of half an hour, not half a day. Add the egg to the cooled-down mashed potatoes and stir it in with a fork until everything is mixed.
  3. Now wash your hands and add one cup of flour, then properly mix it into the mashed potatoes with a clean hand. Next, add the other cup of flour and properly mix that into the mashed potatoes as well.
  4. Once you have a firm, soft piece of ‘potato dough’, take a ball or chunk of dough at a time and roll it into a sausage shape on a floured cutting board. Basically, each piece should look like pieces of lily-white, thin boerewors.
  5. Now cut the potato dough sausages into smaller pieces of about 2 cm each and gently roll each piece in flour. You need to coat each piece lightly in flour, otherwise they will all stick to each other.
  6. Get a pot of water boiling on the fire. We will later use this pot of boiling water to cook the gnocchi.
  7. Get another sizeable fireproof pan or a potjie on some flames and add the butter, oil, onion and bacon to that. Fry and toss the onion and bacon until you like the look of them and then add the garlic.
  8. Soon after the garlic starts to brown, move the potjie or pan to an area with slightly less heat and add the cream, blue cheese and Cheddar cheese. Theoretically, you could grate the cheeses but that is actually too much work and just means you have to wash the grater. Simply use the same knife you used to chop the onion and garlic and chop these cheeses into little blocks with that. Use a wooden spoon and stir everything. 
  9. As soon as the cheese is in the pan, add the gnocchi to the boiling pot of water you got going a while ago. The gnocchi will cook very quickly, in about a minute or two. Each individual one will start to float on the surface as soon as it’s ready.
  10. Scoop the cooked gnocchi into a strainer, and from there into the pan with the sauce, or simply use a slotted spoon and take them straight from the boiling water into the sauce. 
  11. Once all the gnocchi are united with the cheese sauce, gently toss everything so that all the gnocchi is coated with sauce and now let it simmer for a minute or five until you’re happy with the look of it. In other words, until you’ve poured a few glasses of wine. 
  12. Serve garnished with parsley, or simply serve as is.




Screen Shot 2019-10-12 at 07.30.41This burger recipe has all the good qualities of a kofta. This will be a great addition to your usual burger braai.


For the patty:

  • 1kg beef or lamb mince
  • 1 tot paprika
  • 1 tot cumin
  • 1 tot coriander
  • Salt
  • Pepper
  • Fresh parsley, chopped finely
  • Fresh coriander, chopped finely
  • ½ red onion, grated

For the sauce:

  • 500 ml Full cream yogurt
  • ½ red onion, chopped
  • 2 garlic cloves
  • Juice of 1 lemon
  • ½ cucumber chopped
  • 1 tot freshly chopped mint

For the burger:

  • 4 burger rolls
  • Salad leaves
  • Chopped tomatoes


  1. If you have a mincer available, use meat like brisket and make your own mince. Otherwise just use good quality beef or lamb mince to make your patties.
  2. Mix together all the spiced, onion and fresh herbs with the meat and make sure everything is well mixed.
  3. Use your recently washed hands to form 6 – 8 patties, depending on the size of patties that you want.
  4. Braai the patties over hot coals until medium done.
  5. While the meat is on the braai, prepare your sauce by combining the yogurt, cucumber, onion, garlic and mint. And season with lemon juice, salt and pepper.
  6. Build your burger starting with the roll, then salad leaves, your spiced patty, yogurt sauce and top it off with fresh chopped tomatoes


Screen Shot 2019-10-05 at 11.52.32For this version of braaied chicken you’re going the decadent extra mile. You’re not just braaing it on a grid or baking it in your man-oven, you’re roasting it in your potjie. We’re talking whole chicken cooked in a potjie with loads of garlic and white wine, cream and herbs. When you’re done you might feel the urge to do a little victory dance, but don’t. Those are for rugby players when they score tries, and they’re usually embarrassed about it a few years later.

WHAT YOU NEED(serves 4)

  • 1 tot olive oil1 onion (finely chopped)
  • 1 packet smoked streaky bacon (about 200–250 g, finely chopped)
  • half a bulb of garlic (skin the cloves but leave them whole)
  • 1 carrot (peeled and finely chopped)
  • 1 celery stick (finely chopped)
  • 3 sprigs fresh thyme
  • 1 medium-sized whole chicken
  • 1 tot brandy
  • 1 cup dry white wine
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup cream (125 ml)
  • mashed potatoes or cooked white rice(to serve)
  • 1 tot fresh parsley (chopped, for garnish)


  1. Heat the oil in your potjie (a classic shape no. 3 is perfect) over a hot fire, then add onions, bacon, garlic, carrots and celery. Fry for about 5–10 minutes until it all starts to brown.
  2. Add the thyme and the chicken and fry for another 5–10 minutes, browning the chicken slightly on both sides. Here and there the vegetables and bacon should also be turning brown in the bottom of the potjie.
  3. Now add the brandy and scrape the bottom of the potjie with a wooden spoon to loosen any dark bits sticking down there. Those sticky bits create flavour but you need to scrape them loose to unleash said flavour. Let the brandy boil rapidly for a few minutes until it evaporates, then add the white wine, salt and pepper. Cover with a lid and simmer (breast sides of the chicken down) over low heat (coals, not flames) for 1½ hours. Turn the chicken breast side up for the last 15 minutes of this time.
  4. Now pour in the cream, and bring back to a simmer. Cook for another 15 minutes uncovered, then remove from the fire and let the meal rest for about 10 minutes before serving.
  5. Serve on mashed potatoes or white rice garnished with chopped parsley.

    AND …If you serve it with whole sprigs of thyme, as I did for garnish in this photo, remember to move them to the side before you eat the chicken. You wouldn’t eat whole sprigs of fresh thyme on your chicken as the woody parts are too hard to chew



Screen Shot 2019-10-05 at 11.35.50

My family started making spaghetti Bolognese on the fire during camping trips in Botswana and Namibia when I was a teenager. The secret to a great Bolognese sauce is to simmer it over low coals for quite a while. When camping in the Central Kalahari Game Reserve, the problem with cooking something that smells this good, simmering and releasing flavours, is that a pride of lions might smell it as well and pay your camp a visit, as happened to us one evening. We ate in the car that night.

WHAT YOU NEED (feeds 6)

  • 2 tots olive oil
  • 1 onion (finely chopped)
  • 1 carrot (grated)
  • 1 celery stick (finely chopped)
  • 2 garlic cloves (crushed and chopped)
  • ½ tot mixed dried herbs (or 1 tot finely chopped fresh herbs like basil, thyme and parsley)
  • ½ cup red wine
  • 1 tin red kidney beans (drained)
  • 1 tin black beans (drained)
  • 2 tins tomatoes
  • 2 tots tomato paste
  • 1 tsp sugar
  • ½ tot lemon juice
  • salt (to taste)
  • ground black pepper (to taste)
  • 500 g pasta (like tagliatelle or spaghetti)
  • Parmesan cheese (or Cheddar cheese, shaved or grated, to serve)


  1. Heat oil in a potjie over a medium-hot fire. Add the onion, carrot and celery, and gently fry for 5–10 minutes until the onion is soft and shiny but not brown.
  2. Add the garlic and herbs to the pot and fry for 2 minutes.
  3. Pour in the wine and stir well. Use your spoon to scrape and loosen any bits stuck to the bottom of the pot. Cook until the wine is almost completely reduced.
  4. Now add the beans, tomatoes, tomato paste, sugar, lemon juice, salt and pepper. Stir well and bring to a simmer over low heat. Put the lid on the pot and simmer for 1 hour, stirring every 10–15 minutes to ensure that the sauce doesn’t cook dry and burn. You need low heat and a gentle simmer – exactly the opposite of braaing steak. If the pot runs dry, add a bit of water.
  5. After 1 hour of cooking, add salt and pepper to taste; take off the lid and simmer uncovered while you cook the pasta in salted water in a separate pot.
  6. When the pasta is cooked and you’re happy with the Bolognese sauce, serve as you see fit. I usually see fit with a bit of shaved Parmesan or grated aged white Cheddar.




Pasta, like spaghetti and tagliatelle, takes about 7–8 minutes in plenty of rapidly boiling salted water to become al dente, which means ‘just cooked with a slight bite to it’. For 500 g of pasta you need about 5 litres of water and ½ tot of salt. Don’t overcook pasta or it will become a soggy mess. When it’s done, drain the water off and immediately drizzle the pasta with olive oil to stop it sticking to itself.




Screen Shot 2019-09-27 at 13.07.42

The sweetness of the mango goes great with the coconut milk, this is a great combination of flavours and a crowd pleaser.


  • 1 tot olive oil
  • 1 onion, chopped
  • 2 peppers, chopped (red and yellow)
  • 6 – 8 skinless chicken thighs
  • 2 garlic cloves, chopped and crushed
  • 1 tot freshly grated ginger
  • Salt and pepper to taste
  • 1 tot medium curry powder
  • 1 tin coconut milk
  • 1 mango, cut into blocks


  1. Heat the oil in your potjie and fry the onion and peppers until soft.
  2. Add the chicken pieces and let them fry with the meat side down in order to get a bit of colour on the chicken. Next season the chicken with salt, pepper and curry powder.
  3. Add the garlic and ginger and fry for another minute.
  4. Add half of the mango blocks and coconut milk, place the lid on top and let this simmer on low heat for 30 – 40 minutes.
  5. Open the potjie, add the rest of the mango and let it simmer for about 15 minutes without the lid.
  6. Serve the potjie with fresh roosterkoek on the side.




Screen Shot 2019-09-27 at 13.57.37This recipe is a great idea for left over rice at the end of your weekend braai’s. You can also use left over braai meat that you chop, instead of the pork mince. Add any vegetables that you have available and create this delicious potjie at home.


  • 1 tot olive oil
  • 1 onion chopped
  • 1 pepper, chopped (red or yellow)
  • 2 garlic cloves, chopped and crushed
  • 1 tot freshly grated ginger
  • 500 g pork mince
  • Salt and pepper
  • 1 packet white button mushrooms, chopped
  • 1 tot soya sauce
  • 1 cup peas
  • 2 cups cooked rice
  • 1 tot port
  • Juice of 1 lemon
  • 1 egg


  1. Heat the oil in your potjie on the fire and fry the onion and peppers until soft. Add the garlic and ginger and fry for 1 minute
  2. Add the pork and season with salt and pepper. Fry the pork until brown and cooked.
  3. Add mushrooms, season with soya sauce and port and let this simmer for about 5 minutes.
  4. Add the cooked rice and peas and mix everything well.
  5. Right at the end, crack the egg in the potjie and stir until it is cooked and combined into the rice.
  6. Season with extra salt and pepper if needed and a squeeze of fresh lemon juice.




Screen Shot 2019-09-19 at 12.50.52Bobotie is a South African classic and an important part of our culinary heritage. It’s also one of my favourite meals, but this doesn’t make me special: everybody loves bobotie. As with many other South African cult hits, the best and original way is in a potjie on a braai fire. I believe it’s your moral duty to perfect the art of making bobotie. It’s a great way to show off when you cook for visitors to South Africa. And here you have a version that is vegetarian.

WHAT YOU NEED (feeds 6)

  • 500 g lentils (I like the multicoloured pack but any will do)
  • 2 tots olive oil
  • 3 onions (finely chopped)
  • 3 garlic cloves (crushed and chopped)
  • 1 tot medium-strength curry powder
  • ½ tot ground turmeric
  • ½ tot salt
  • 1 tsp black pepper
  • 1 cup apricot jam
  • ½ cup raisins
  • ½ cup almond flakes
  • 1 tot vinegar (or lemon juice)
  • 3 eggs
  • 1 cup milk
  • 5 bay leaves
  • 2 cups uncooked long-grain white rice (to serve – this is usually spot-on for 6 people once cooked)
  • chutney (to serve)


  1. Place the lentils in your potjie on the fire with enough water to cover them, and simmer until soft for about 20 minutes. Drain and keep aside.
  2. Heat the oil in a flat-bottomed potjie over a medium-hot fire and fry the onions and garlic until the onions are soft but not brown.
  3. Add the curry powder and turmeric, then fry for a minute – the bottom of the potjie will look quite dry so pay attention and don’t let the mixture burn.
  4. Add the cooked lentils and fry for a few minutes, mixing everything together.
  5. Add the salt and pepper, apricot jam, raisins, almond flakes and vinegar/ lemon juice. Stir well, bring to a slow simmer and put on the lid. Simmer for about 10 minutes, stirring once in a while to make sure the mixture doesn’t burn.
  6. Now remove the lid and flatten the mixture with the back of your spoon so that it’s even across the bottom of the potjie. Whisk the eggs and milk together in a small mixing bowl, then pour over the bobotie. Stick the bay leaves into the egg mixture. Cover with the lid and put a layer of hot coals on top of the lid. At this stage, you only want coals on the lid, not underneath the potjie. Bake like this for 30 minutes and then your bobotie is ready.
  7. Serve with rice and chutney on the side.


Many seasoned bobotie eaters also like sliced banana, coconut or chopped tomatoes with their bobotie. Serve whichever sambals you prefer.





Screen Shot 2019-09-21 at 10.42.18Yes, this is exactly what you think it is. Mac and cheese, in the form of a braaibroodjie. All the best worlds of comfort food, in one place.


  • ½ packet of macaroni
  • 1 packet of DENNY Cheese cook in sauce
  • 300g cheddar cheese, grated
  • 1 packet streaky bacon, roughly chopped
  • 1 loaf white toaster bread
  • Butter to spread on the bread slices


  1. Cook your macaroni in a pot according to the instructions on the packet in water until soft. Drain the water and put the macaroni aside.
  2. Add the bacon to your now empty pot, with a bit of olive oil and fry until cooked and crispy.
  3. Add the Macaroni to your bacon and pour over the Denny sauce and let this simmer for 2 minutes. Add half of the grated cheese.
  4. Build your braaibroodjie, spread butter on the outside of your bread slices.
  5. Place a spoonful of macaroni and cheese sauce on the bread, top with grated cheese and cover with the other slice of buttered bread.
  6. Braai the braaibroodjies in a hinged grid over medium coals and turn often making sure the outside of the bread is toasted and the cheese on the inside is melted.



Screen Shot 2019-09-15 at 12.15.13This will probably become one of your favourite go-to recipes. Whether you are craving it, want to impress guests, or are on a road trip and want to do a quick scenic and hassle-free braai, this is a nice trick to have up your sleeve. I first made this on the Jan Braai vir Erfenis television show a few years ago and it went cult overnight. In those first few weeks of the Jan Braai Pizza, many supermarkets sold out of ready-made pizzas on a daily basis, such was the demand. The possibilities with toppings are endless and you can use whatever your favourite off-the-shelf pizzas are. I usually go for two store-bought pizzas with different toppings and then manually add some extra feta cheese before going to the fire. Enjoy!

 (feeds 2–4)

  • 2 store-bought pizzas (raw but prepared, with the toppings of your choice)
  • something extra (including but not limited to feta cheese, garlic, mushrooms, capers, olives, roasted vegetables or sundried tomatoes)
  • a hinged grid


  1. Light a fire and wait till the coals are the same heat that you would braai your braaibroodjies on – in other words, medium heat.
  2. Place the two pizzas on top of each other with the fillings facing to the inside. If you want to add anything extra, do so beforehand.
  3. Place the pizza sandwich in your hinged grid, close the grid tightly, and braai the pizza, turning it often, the same as you would do with a braaibroodjie. You want the outside to be toasted and crispy and the cheese on the inside to be completely melted.
  4. Once you have achieved the perfect pizza, take it off the grid, slide it onto a wooden board and cut into slices. Serve immediately.


Screen Shot 2019-09-06 at 13.54.57

As we all know the braaibroodjie is and will always be the best braai item in the world. There is always something new and different to put on top of your braaibroodjie. While visiting a banana farm, I thought these bananas deserve to be the star on a braaibroodjie.


  • 16 slices of bread
  • Butter to srpead on the bread
  • 1 packet of streaky bacon
  • 8 bananas, halved or sliced into slices
  • 1 block (300g) grated cheddar cheese
  • Golden syrup


  1. First braai your bacon, you can either braai it on a grid for the best crispy bacon, or use a pan or lid of your potjie to braai them if you dont have an extra grid hanging around.
  2. Spread butter on the outside of your bread. Place the cheese, the bananas, then bacon on the side of the bread that is not buttered.
  3. Drizzle some syrup over and close the braaibroodjie with another slice of bread that is buttered on the outside.
  4. Braai the braaibroodjies over medium heat, making sure to turn them often. This will enusre that the cheese is melted and the bread is toasted, nice and crispy.


Screen Shot 2019-09-06 at 14.11.09There is a medical reason why you should eat chocolate. The scent of the chocolate increases theta brain waves, which induces relaxation. We all know how vitally important it is to destress, relax and feel good about your life. And this is why you and your loved ones should consume the baked chocolate potjie as often as possible. It will make you a better person.

WHAT YOU NEED(feeds 8)

  • 1 egg 
  • 3 tots butter(melted)
  • ½ cup milk
  • ½ tot vanilla essence
  • 1 cup self-raising flour
  • 1 tot cocoa powder
  • pinch of salt
  • ½ cup sugar
  • 2 small slabs dark chocolate (80g each, broken into blocks you can also use one of each, dark and milk)
  • 100 g macadamia neute , roughly chopped


  • 1½cups brown sugar 
  • 2 tots cocoa powder
  • 1½cups boiling water


  • fresh cream or ice cream


  1. Make the batter, part 1: In your no. 10 flat-bottomed baking potjie, whisk the egg and then use your wooden spoon and mix the butter, milk and vanilla with the whisked egg.
  2. Make the batter, part 2: Now mix the flour, cocoa, salt, sugar, chopped chocolate pieces and chopped nuts into the wet mixture of step 1. Just use the sugar and cocoa specified as ingredients for the batter, not the sugar and cocoa for the sauce, which only comes in the next step. Everything needs to be mixed properly so use a wooden spoon and put in some effort. If you’re unfit get one of your friends or family members to help you, or buy yourself a cordless stick blender (it changed my life).
  3. Make the sauce:Stir the sugar, cocoa powder and boiling water together until all the sugar has dissolved and the mixture is smooth. Slowly pour this hot cocoa-sugar-water mixture over the dough mixture that is already in the pot. 
  4. Bake:Put the lid on the potjie and bake for 25 minutes by placing coals under the pot and a lot of coals on the lid of the pot. Your work of art is ready when the top is firm to the touch.
  5. Serve with fresh cream or ice cream.




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Approach this recipe as you would a braaibroodjie and braai over medium heat and slowly, turning often. The fat from the boerewors will make the pita sides crispy and full of taste. The chilli I used was a gift from Komatiepoort, but you can add any type of spicy chilli that you enjoy.


  • 1 tot olive oil
  • 1 punnet mushrooms of your choice, chopped
  • 1 onion, chopped
  • 1 packet Jan Braai Boerewors, removed from the casings
  • 1 tub plain cream cheese
  • Chillis of your choice (I used pickled chillis)
  • 1 cup grated cheddar cheese
  • 4 Pita breads
  • Butter to spread on top of the pitas


  1. Heat the oil in your pan on the fire and fry the chopped mushrooms until soft. Add the onions and fry for a few minutes.
  2. Next add the boerewors that is removed from the casing and fry until cooked and starts to get a bit crispy on the edges.
  3. Start to prep your pitas, gently cut them open with a sharp bread knife. 
  4. Spread the inside with cream cheese, top with chillis and then the boerewors mixture.
  5. Sprinkle cheese over everything and close the pita. Spread butter on the outsides.
  6. Braai your pitas over medium heat, turning often, until the outsides are crispy and the cheese melted.


Screen Shot 2019-08-31 at 11.30.50

This recipe is one of those potjies you will make whenever you see capers in your fridge, very ease and super delicious. This is a great crowd pleaser.


  • 2 tots olive oil
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 8 skinless chicken thighs and drumsticks
  • 700g baby potatoes
  • 2 tots capers, drained
  • 1 cup white wine
  • 1 cup fresh cream
  • Freshly ground black pepper
  • Fresh parsley for garnish


  1. Place your potjie on the fire, heat the oil in your potjie and fry the onion until soft. Add the chicken and fry until they are a bit browned on all sides.
  2. Add the garlic, baby potatoes, capers and wine and let this cook for a few minutes until most of the wine is cooked away.
  3. Add the cream, place the lid on top and let this potjie simmer very gently for 30 minutes until the chicken is cooked and the potatoes are soft. 
  4. Season with salt and pepper and fresh parsley and serve hot.


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