A braai is more than just cooking over an open flame – it’s a celebration
of flavour, friendship,and South African spirit. To help you fire up your
next feast, we’ve gathered 27 mouthwatering braai recipes from some
of our favourite cookbooks and chefs. From flame-kissed pork fillet and
juicy burgers to colourful sides, vegetarian showstoppers, and nostalgic
desserts, there’s something here to suit every grill and every guest.
Whether you’re after classics with a twist or bold new flavours, these
recipes are easy to follow, big on taste, and perfect for sharing around
the fire. Grab your tongs – it’s braai time!
by Nicci Robertson
Light, creamy, and bursting with fresh flavour, this cucumber salad is the ultimate braai side. The cool crunch of cucumber pairs perfectly with a tangy yoghurt dressing, fresh dill, and a sprinkle of toasted sesame seeds. Served with boiled baby potatoes and hard-boiled eggs, it’s a satisfying, make-ahead dish that balances out smoky meats and rich mains beautifully. Quick to prepare and keto-friendly, this salad is a crowd-pleaser you’ll return to again and again.
Braaied Stuffed Pork Fillet with Guacamole
by Sinoyolo Sifo
from Sifo the Cooking Husband Vol. 2
There’s nothing quite like the smell of a stuffed pork fillet sizzling over the coals. This recipe takes braaiing to the next level – juicy pork rolled with a smoky, spiced mushroom-and-spinach filling, then flame-kissed until golden and tender. Served with creamy homemade guacamole, it’s a showstopper for your next gathering, proving that the braai isn’t just for chops and wors. With a little prep and a lot of flavour, this dish brings fire, flair, and a touch of indulgence to the grid.
by Ilse van der Merwe
“This over-the-top, baked pap dish was born out of a necessity to use leftover, stiffened, cooled pap in an inventive way. It almost resembles a lasagne or potato bake, layered and baked mostly in a rectangular dish (with other ingredients, such as pan-fried mushrooms, onions, sweetcorn, canned tomatoes, bacon and cream), topped with melted, grilled cheese. Although paptert can be assembled with stiffened leftover pap sliced into 1-cm thick slices, some like to use freshly made pap and allow it to set inside the dish in two layers separated by a layer of clingfilm to make two perfect layers of the same size. One thing is certain: it is undeniably delicious and it’s outstanding as a braai side dish. The ingredients below are for making the pap from scratch.”
Lemon & Herb Spatchcock Chicken
by Sarah Graham
from Simple Suppers
“In case you didn’t get the memo from the title, we’re headed for the braai. If you don’t have a spatchcock chicken, you can form your own. Simply cut out the backbone of the chicken using kitchen scissors, then turn the chicken over and press down firmly to flatten it.”
by Karl Tessendorf
from The Good Stuff
Forget burgers and boerie rolls – these Italian-ish meatball subs are made for the braai. Juicy pork-and-beef meatballs, slow-simmered in a rich tomato sauce, get piled onto smoky, butter-toasted bread straight off the grill. Topped with molten mozzarella, fresh basil, and a hit of red onion crunch, they’re hearty enough to feed a crowd and a fun way to switch things up from the usual braai fare. Fire, flames, and finger-licking goodness – this is comfort food with a braai twist.
Braai Mealies with spiced butter
by Warren Mendes
‘Mealie’ is simply the term South Africans use for corn. The ingredient is a staple food, grown across the country. White corn is widely consumed and you can commonly buy it from casual stallholders on the side of the road. White corn is also used in the production of maize meal (pap) and has a chewy texture with a more savoury flavour compared to yellow corn. I love it cooked over the braai, and lacquered with a punchy butter.
by Oliver Swart
from Freestyle Cooking with Chef Ollie
There’s nothing quite like a braaibroodjie – smoky, golden, and oozing with flavour. This recipe takes the South African classic up a notch, inspired by Anthony Bourdain’s favourite sandwich. Mortadella, provolone, mustard, and mayo come together between slices of bread, toasted low and slow over the coals until perfectly crisp outside and molten inside. It’s a braai essential with a gourmet twist, best shared straight off the grid with friends, a cold drink, and plenty of napkins.
by Chantal Lascaris
from All Sorts of Junk Food made Healthy
Aah, the smell of garlic bread, the quintessential side to a braai. Who can resist breaking off a piece of bread, with its irresistible crunchy outside and creamy inside? Invariably, however, it’s loaded with butter – not ideal if you’re watching your weight. But here, half the butter is substituted with yoghurt. So you still retain the creaminess, without as much of the guilt. If you want to be extra healthy, skip the butter altogether and double up on the yoghurt.
by Elmarie Berry
from The Table
Fire up the braai and get ready to impress with this Teriyaki Platter. Steak is marinated in a rich soy, balsamic, honey, garlic and ginger blend, then seared to smoky perfection over the coals. Sliced and topped with caramelised sesame peppers, it’s served alongside sundried tomato flatbreads and a creamy tahini dressing. Bursting with flavour and colour, this is a true crowd-pleaser – perfect for relaxed outdoor entertaining where the braai does most of the work.
Fillet Steak with Mushroom Sauce
from Atmosfire
by Jan Braai
“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.”
by Sally Andrew
from Recipes to Die Live For: A Tannie Maria Cookbook
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.
by Ilse van der Merwe
from Easy Al Fresco
“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.”
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.”
by Karl Tessendorf and Greg Gilowey
from Beer Country's Blackouts and Boerewors
“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
by Adele Maartens
from My Vegetarian Braai
“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.”
by Chantal Lascaris
from All Sorts of Tapas
“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
by Greg Gilowey & Karl Tessendorf
from Beer Country's Pots Pans and Potjies
“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
by Cariema Isaacs
from Modern Cape Malay Cooking
“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.”
by Liziwe Matloha
from Dinner at Matloha's
“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
by Karen Dudley
from Onwards
“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.”
deur Tiaan Langenegger
uit Onthoukos
“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.”
Peppermint Crisp Ice Cream Sandwiches
by Warren Mendes
“Peppermint crisp tart is a very nostalgic no-bake South African dessert that you would almost certainly come across at a braai. It’s more of a trifle than a tart really and simply consists of layers of crushed Tennis biscuits (or coconut biscuits), caramelised condensed milk, whipped cream and, of course, crushed peppermint crisp chocolate. You can use Caramel Treat, or make your own using condensed milk (see below).”
by Jan Braai
from Jan Braai Junior: In the Kitchen
No braai is complete without something sweet to round things off, and Marie’s Chocolate Cookies are a nostalgic crowd-pleaser that hit the spot every time. Quick to make ahead and easy to slice and share, they’re the perfect bite to bring out once the meat is off the grill and everyone’s lingering around the fire. Crunchy, chocolatey, and irresistibly moreish, these fridge cookies prove that the braai isn’t just about what happens over the coals – It’s about the whole spread, from starters to sweet endings.
Fabulous Tinned Fruit Granitas
by Jamie Oliver
from Simply Jamie
Convenient, affordable and accessible, tinned fruit and some clever combos mean tasty puds, with ease. From mandarin with Campari to apricot with vanilla, each flavour is unique and simple to make. After a quick blitz in the blender, freeze, and serve the icy granitas with whipped cream, yoghurt, or custard for an impressive yet effortless treat. These frozen delights can also be stored for up to three months, ready whenever you are!
Sweet Rooibos Tea & Milk Jelly
by Jan Hendrik van der Westhuizen
from Klein Jan Cookbook
This dessert from Jan Hendrik van der Westhuizen is a stunning showcase of South African flavours and culinary finesse. Featured in his book Klein Jan, this layered dessert combines the earthy warmth of rooibos with the creamy delicacy of milk jelly, creating a masterpiece both nostalgic and innovative. The perfect refreshing end to a satisfying braai lunch.
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