Braai menu page: go to Bushveld Boma for further tit-bits.

Braai menu for a South African feast

Recipes will be added on a daily basis from now forthwith - come back to check or subscribe to the RSS feed.

Sosaties

Mild curry-marinated meat kebabs. Battles to the death have been fought over the origins and recipes for this dish.

Vegetable sosaties

Vegetables on a stick.

Boerewors

South African signature beef & pork sausage. Anyone who has tasted this fragrant sausage will declare that no better sausage exists in the known universe.

Boerewors recipe

Braaipap

Crumbly white corn meal slowly cooked in a potjie (three-legged black iron pot). Eaten with the fingers and used to scoop up sauce and stray bits of meat. You disturb anyone while they are immersed in this activity at you own peril...

Chakalaka

A spicy/or not vegetable sauce for the pap (above) that originated in Soweto. The test for a good, hot, tasty chakalaka is this - scoop up some chakalaka with the pap and put it in your mouth with your fingers. Seven seconds later a large paper napkin should stick to your sweaty forehead without assistance and tears will flow from your eyes while you announce its deliciousness.

Peri-peri chicken wings

Peri-peri has become known the world over, but is seldom experienced at its full potential. The main ingredient is African grown bird's-eye chilies that originate from the chili plants brought to Africa by the Portuguese in the 16th century. The sauce was perfected by the Portuguese colonialists in Mozambique and found its way into South Africa where it became hugely popular. A good peri-peri is a hot, yet delicate blend of flavours that compliments chicken and seafood to perfection. Warning - addictive - it can be disturbing to see wild-eyed peri-peri addicts waiting for their next fix.

Cucumber sambal

Grated cucumber salad with sweetened vinegar - a refreshing, cool sambal with the peri-peri..

Umngqusho (samp and beans)

Broken white corn (samp), sugar-beans, lemon & onions in a potjie. This is a decisive kind of a dish - you either love it or hate it.

Samp and beans recipe

Sousboontjies

Traditional Boerekos (Afrikaner food) slow cooked, beautiful, delicious beans.

Sweet carrot potjie

Slow cooked, sweet and buttery carrots in a potjie. Carrots as art - this is an old Afrikaner recipe and poems have been written about it.

Green bean salad

Cold green beans with vinaigrette.

Potbrood

Yeast breads baked in platpotjie (flat iron pot) on the coals. A hot bread off the fire with a real, brown crust and creamy crumb. Just the smell is enough to flood your taste-buds.

Slaphakskeentjies

Boiled small onions in a sweet-sour sauce served as a side dish. Does not sound like much, but it is one of those dishes that is tasted with trepidation, but then turn people into Japanese cars - big headlight eyes above a mouth saying mmmmm.

Spitbraai

Splayed lambs on the spit. Please note that serious vegetarians and vegans should be tied to sturdy objects (like old trees) with strong rope (if there is no chain available) if they want to stay true to their palatary precepts. The reason being that meat from the spitbraai not only smells great (for a long time), looks good (for a long time) and tastes brilliant - the prolonged exposure to the lamb on the spit triggers the suppressed genetic impulses of these people and turns them into culpable maniacs that will annihilate anyone that comes between them and the meat. An added precaution is to have material at the ready to muzzle these guests when they are tied to the trees in order to stop them howling like Siberian wolves during the meal.

Dom Pedro

Marula liqueur and whisky milkshake. Aha, I say, AHA!

Moerkoffie

Fire-brewed coffee. No sleep. Ready to party.

Rooibos tea

Wild herbal tea. So healthy, just looking at the kettle cures most ailments.

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