Fifteen dishes that built the tradition, each on its own page — the story, the method, and the engineer’s table, where ingredients merge left-to-right into supper. Written the way the ooms and tannies actually make them.
The people's champion. The difference between a good boereworsroll and a great one is the smoor — a slow…
Get the recipe → Low coals · 10-second hand testThe true test of a braaier is not the steak — it's whether the braaibroodjies come off golden, melted and unburnt…
Get the recipe → Hot-medium coals · 6-second hand testA great lamb tjop needs almost nothing — which means every step matters. Room-temperature meat, coarse salt, real…
Get the recipe → Medium coals · 8-second hand testThe Sunday centrepiece, revived from this site's 2010 blog. A deboned, flattened leg cooks evenly over coals in…
Get the recipe → Medium coals · 8-second hand testSosaties are Cape Malay heritage — the sweet-and-curry marinade goes back centuries. Thigh meat, never breast, and…
Get the recipe → Medium coals · 8-second hand testThe secret the rib joints don't tell you: great ribs are cooked twice. Slow and gentle first until tender, then…
Get the recipe → Hot-medium coals · 6-second hand testThe old blog called them "lean braai ribs", and the method is the whole point: simmer the ribs tender first, so the…
Get the recipe → Medium coals · 8-second hand testThe West Coast's gift to the braai. A whole butterflied snoek, apricot-butter basting, and the smell that has sold a…
Get the recipe → Gentle coals · 10-second hand testBread, but braaied — crisp outside, steamy inside, torn open and buttered while too hot to hold. Shop rolls are for…
Get the recipe → Fire's edge or stovetopThe great equaliser — pap en sous stretches any braai to feed whoever arrives. Stirred with patience at the edge of…
Get the recipe → Fire's edge or stovetopThe great South African steakhouse sauce — sweet, tangy, faintly mysterious, and containing neither monkeys nor…
Get the recipe → Kettle braai or beside medium coalsThe most argued-over side dish in the country, and one of the old braai.co.za's most-visited recipes. Creamy under a…
Get the recipe → Gentle coals · 10-second hand testBread from a pot, beer instead of yeast, and no kneading — the old blog's "beer bread" post distilled to its honest…
Get the recipe → On the simmering potjieMaize-meal dumplings steamed on top of a simmering potjie — the old blog's cleverest trick, revived. They swell in…
Get the recipe → Dying coals · after everythingThe braai's only dessert worth the name, back from the 2011 archive. Bananas baked in their own skins with chocolate…
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