Typical Braai-fare

Potjiekos - All-in-one pot

A firm favorite at most braai's (if you have the time!).


  • 750 g boneless chuck of beef
  • 1 pig's trotter
  • 30 ml (2 TS) cooking oil
  • 2 sliced onions
  • 10 ml (2 ts) salt
  • freshly ground black pepper to taste
  • 200 g (1 cup) uncooked pearl wheat
  • 4 tomatoes, peeled & coarsly chopped
  • 250 ml (1 cup) dry white wine
  • 250 ml (1 cup) meat stock
  • 2 leeks, sliced
  • 5 baby marrow's, sliced

Method:Cut meat into cubes and saw the trotter into portions. Heat the cooking oil in a potjie and brown the meat. Add the onion and fry until translucent. Season with salt and pepper and add the pearl wheat and tomatoes. Heat the wine and meat stock together in a small pan over the fire, then pour into the potjie and cover with lid. Let the meat simmer over low coals for 3 - 4 hours, until meat is tender. Layer the leeks and baby marrow's on top and simmer for another 20 minutes. Server 6 - 8

Potjiekos - Chicken


  • 15 ml (1 ts) cooking oil
  • 10 chicken thighs
  • 2 onions, sliced
  • 1 clove garlic, crushed
  • 6 carrots, sliced
  • 5 medium sweet potatoes, sliced
  • 2 celery stalks, cut into chunks
  • 250 g dried peaches
  • 10 ml (2 ts) salt
  • 500 ml (2 cups) dry white wine
  • 1 stick cinnamon
  • 5 peppercorns
  • 2 bay leaves

Method: Heat cooking oil in potjie over moderate coals and brown the chicken thighs. Add the onion & garlic and fry until onions are translucent. Layer carrots, sweet potatoes, celery and dried peaches on top, and season with salt. Heat wine, cinnamon, bay leaves and peppercorns together in a small pan over fire & pour over the chicken and veggies. Cover and simmer over low coals for about 1 hour or until chicken is tender. Check amount of liquid in pot from time to time and add more if necessary. Remove cinnamon stick, bay leaves and peppercorns before serving. Serves 6 - 8

Peri-peri chicken


  • 8 chicken drumsticks (breasts or thighs can also be used)
  • salt to taste

Peri-Peri Baste:

  • 125 ml (1/2 cup) olive or cooking oil
  • 2 cloves garlic, crushed
  • 5 ml (1 ts) peri-peri
  • 30 ml (2 ts) lemon juice

Method: Heat the oil in a heavy-based pan, add garlic and fry gently until golden brown. Stir in the peri-peri and lemon juice, then allow the baste to cool. Braai the drumsticks over moderate coals for about 20 minutes, basting them frequently. Season with salt and serve immediately. Serves 4

Tandoori chicken


  • 8 chicken portions, skinned


  • 250 ml (1 cup) natural yoghurt
  • 5 ml (1 ts) grated root ginger / ground ginger
  • 5 ml (1 ts) paprika
  • 5 ml (1 ts) chilli powder
  • 1 clove garlic
  • 2 peppercorns, slightly crushed
  • 15 ml (1 TS) ttomatopuree
  • 5 ml (1 ts) salt
  • 15 ml (1 TS) grated lemon rind
  • 15 ml (1 ts) lemon juice
  • 2 bay leaves

Method: Mix together marinade ingredients. Prick the chicken portions all over with a fork and marinate them for 24 hours, turning occasionally. Braai the portions, over moderate coals for about 20 minutes, turning them from time to time and basting them frequently with the marinade. Serves 4



  • 2 kg boneless chuck of beef (or London broil)
  • 750 kg boneless thick rib of pork
  • 200 g speck
  • 5 ml (1 ts) freshly ground black pepper
  • 2 ml (a pinch) freshly grated nutmeg
  • 100 ml (6 TD) vinegar
  • 90 g pork casings
  • 15 ml (1 ts) ground coriander
  • 30 ml (2 TS) fine salt

Method: Cut meat and speck into 50 mm cubes. Combine coriander, seasoning and nutmeg, sprinkle over the meat and mix well. Mince meat & speck, then add the vinegar and mix lightly but thoroughly. SStuffinto casings and refrigerate. Serves 6 - 8

Rump steak sosaties


  • 600 g rump steak, cut into 25mm cubes
  • 6 lamb kidneys (membrane & core removed), halved
  • 12 pickling onions
  • 1 green pepper
  • 125 ml (1/2 cup) white wine baste

Method: Thread the steak cubes, kidneys, onions and green pepper alternately onto 6 skewers. Braai the kebabs over low coals for about 15 minutes, turning and brushing frequently with the baste. Serve immediately. Serves 6

Vegetable sosaties


  • Cucumber, sliced thickly or cut into chunks
  • Mushrooms, whole or cut into chunks
  • Red and/or green pepper, seeded and cut into chunks
  • Tomatoes, whole or quartered
  • Baby mmarrow's sliced thickly
  • Pickling onions
  • White wine marinade
  • Brinjal, cut into cubes

Method: Choose a combination of the above veggies, aiming for complementary colours and flavours. Marinate the veggie pieces for several hours, then thread them onto skewers. Braai the skewered veggies over moderate coals for about 10 minutes, turning occasionally and basting with left over marinade. Serves 6 - 8

Beer bread

480 g (4 cups) self-raising flour
1 x 340 ml can beer
3 ml salt

Method: Mix together all ingredients and spoon into greased foil tart pan. Cover with another tart pan, fasten with wet clothes pegs and braai on the ggrillover hot coals for about 1 hour, turning frequently. Alternatively, bake in greased loaf pan at 180ºC for 1 hour.
VARIATIONS: Cheese bread: omit beer and add 500 ml buttermilk (2 cups), 150 g grated Cheddar cheese, and 1 crushed clove of garlic.
Herb bread: omit the beer and add 500 ml (2 cups) buttermilk, 5 ml (1 ts) oregano, and 5 ml (1 ts) mmarjoram Sprinkle with some grated cheese and dry mustard on dough before baking. Makes 1 loaf