A braai is more than just cooking over an open flame – it's about gathering
with friends, sharing stories, and enjoying the smoky goodness that only
a braai can bring. And no one knows braaiing better than South Africans!
Whether you’re a grill pro or just getting started, this collection of 16 mouth-
watering recipes will take your next braai to the next level. From Jan Braai’s
French Toast Braaibroodjies from his brilliant new cookbook, to Ilse van der
Merwe’s Ultimate Classic Beef Burgers, there’s something for everyone.
So, grab your tongs and get ready to impress with these delicious and
easy-to-follow braai favourites!
French Toast Braaibroodjies
“The reality is that you’re very unlikely to ever have leftover braaibroodjies, but in the unlikely event that you ever do, this is a great way to repurpose them into a classy breakfast of little effort. We all know French toast, where you soak bread in an egg and milk mixture and fry that in a pan. Here we’re doing exactly the same thing, but with braaibroodjies, because as proven yet again at the 2023 Rugby World Cup, whatever France can do, we can do better! If this sounds like a great idea to you (it should) but you don’t have leftover braaibroodjies, then just make some braaibroodjies and then proceed with the rest of the recipe as per regulation. Bonus points if you braaied so consistently the day before that you don’t need to light the fire in the morning to make this breakfast; not only are you lucky enough to have leftover braaibroodjies, you also still have a bed of hot and usable coals in the fireplace. If this is the case, just use braai tongs to scrape open the coals, then give yourself a pat on the back (not with the tongs), grab a pan and proceed.”
Fillet Steak with Mushroom Sauce
“A fillet is the most tender of all steaks due to the muscle’s location on the beef carcass. It is situated on the belly side of the spine, and thus does very little exercise during the animal’s life. It is a lean, boneless cut and contains almost no fat. On the negative side it is not the most flavoursome steak and has a tendency to dry out quickly. Overcooking is your greatest risk when braaiing a fillet. Some people like to braai fillet steaks whole and only slice them afterwards, but I prefer to cut the fillet beforehand and braai single medallion portions. This exposes a greater surface area of the meat to the searing heat of the fire, which adds more flavour, something fillet steak needs. The steaks should be cut fairly thick in order to have a nice and juicy medium-rare inside while being completely seared and sealed on the outside. To achieve this, fillet steaks naturally need to be braaied on extremely high heat. Eating fillet steak is not a challenging or complex matter as it’s so tender and has no sinews, skin or bones. It is a very comfortable and familiar meal that I like to pair with mushroom sauce. With mushroom sauce you can go to town, but I like an honest, dependable, classic, no-nonsense mushroom sauce with fillet steak. It is as easy to make as it is to braai fillet medallions and it’s as familiar and comfortable to eat as the steak we’re serving it with.”
Roosterkoek
from Recipes to Die Live For by Sally Andrew
Roosterkoek is a traditional South African bread typically cooked on a grill or over an open flame. It’s known for its delicious, smoky flavour and slightly crispy crust, and has become a staple at braais all over South Africa. Perfect for serving with butter, jam, or even savoury with boerewors, roosterkoek is both versatile and deeply rooted in South African culinary culture. This dough can also be used to make a large, flat focaccia, or rolled really thin for pizza bases.
Ultimate Classic Beef Burgers
with balsamic caramelised onions
from Easy Al Fresco by Ilse van der Merwe
“Beef burgers can easily be mediocre. But with a few simple changes, home-made burgers will trump any artisanal burger-stands or restaurant’s offering. Take the effort out of making patties by choosing good quality ready-made from your local butchery or supermarket, then focus on the balsamic caramelised onions – they make a world of difference.”
Asian-style BBQ Pork Loin Ribs
from Easy Al Fresco by Ilse van der Merwe
“I don't prepare ribs often, but when I do, this recipe is lip-smackingly delicious. As with many other sweet marinades, it is best to par-cook the meat in the marinade until it almost falls from the bone, then finish it over medium-hot coals until sticky and glossy. Hoisin sauce is the hero here – available in the Asian food section of many good supermarkets.”
Blacksmith Mushroom Burger
from Blackouts and Boerewors by Beer Country’s Karl Tessendorf and Greg Gilowey
“We first made these for our blacksmith mates and they’re just as good now as they were back then.”
Chorizo Butter Prawns
from Blackouts and Boerewors by Beer Country’s Karl Tessendorf and Greg Gilowey
“A quick and easy flavour feast, and you’re invited.”
Creamed Corn Stuffed Peppers with Pickled Jalapeños
From Ottolenghi Test Kitchen: Shelf Love by Yotam Ottolenghi
"These impressive-looking peppers are deceptively easy to put together, and a sure way to put that bag of frozen sweetcorn to good use. Eat this alongside a fresh salad or some roasted potatoes, for a complete meal."
Moroccan-Style Chickpea Keftas with Lemon & Mint Raita & Mini Flatbreads
From My Vegetarian Braai by Adele Maartens
“These keftas can be served as a quick snack or you can pop a couple of them into a pita pocket as your main meal and serve with a side salad.”
Beetroot & Haloumi Skewers
From All Sorts of Tapas by Chantal Lascaris
“There's always something so tempting about eating food on a stick. These marinated beetroot and halloumi skewers are no exception. Best of all, this recipe is a quick and easy way to add extra flavour and colour, creating a seriously yummy snack. Served on a pretty rosemary skewer, these are the perfect option for keeping vegetarians happy. Best of all, they're a great health choice too as beetroot is high in several beneficial plant compounds which are associated with reducing blood pressure.”
Stacked Mustard & Cheese Potato Bake
From Beer Country's Pots Pans and Potjies by Greg Gilowey & Karl Tessendorf
“This is everything you know and love in a good ol’ potato bake, but stacked instead of layered. Not only does stacking look fancy, but it gives all the exposed edges a chance to get crispy and lekker.”
BBQ Chicken Thighs & Drumsticks
From Modern Cape Malay Cooking by Cariema Isaacs
“This BBQ spice concoction is one that I love preparing for braais. It’s zesty and spicy, and the addition of Mrs Ball’s Chutney cuts through the lemony tinge and provides that sweet and tangy flavour profile that Cape Malays love. You can also easily substitute the chutney with apricot or peach jam or even caramelised onion chutney.”
Sticky Pork Ribs
From Dinner at Matloha's by Liziwe Matloha
“For this recipe, you need fresh belly ribs from the butcher (not the marinated, pre-cooked ribs sold in supermarkets). Belly ribs are also known as St Louis-style ribs, after the US city where they originated.”
Skirt Steak with Caper Sultana Relish
“I have always had leanings towards ingredients, cuts and objects that are overlooked, hence my large collection of objects (including, to my family’s distress, sofas and plates) looking for another lease on life. My favourite cut of steak, hardly an old thing, does not get as much attention as its brothers Rump, Sirloin, Rib Eye and Fillet. But flashed over hot coals for mere minutes, you will not find a more satisfying morsel! Its shape and the clarity of its grain might give you an inkling of its tenderness. I rub the skirt steak with salt and white pepper, and it lends itself to a great sear.”
Lamtjops
Uit Mynie speel met vuur deur Mynie Steffens
Kerriesosaties
Uit Onthoukos deur Tiaan Langenegger
“Wie hou nou nie van ’n lekker sosatie op die braai nie? Tuisgemaak is beslis ’n bonus en hierdie resep kan ook vir varkvleis gebruik word. Die basiskerriesous kan selfs gevries word vir later.”
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Recipes: Beer Country’s Blackouts & Boerewors by Karl Tessendorf and Greg Gilowey