2 epic braai sides to make this Heritage Day

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2 epic braai sides to make this Heritage Day

Let’s face it: no braai is complete without the sides. And with Clement Pedro’s help, you’ll wow your guests with these tasty twists on old favourites

I love meat, in all its glorious forms: steaks, chops, ribs, sausage, ooooh and chicken wings … I’m getting distracted. The point I’m trying to make is that no matter how amazing you are at cooking that chop, without good enough sides your braai is just a lot of smoke.

Put a spin on your everyday potato salad this braai day

Cut 3 large sweet potatoes into discs or large chunks and place into a large pot of salted boiling water.

While the sweet potatoes are cooking, mix ½ cup extra virgin olive oil with 4 T Worcestershire sauce, salt to taste and lots of freshly ground black pepper.

Once the sweet potatoes are tender, drain and add a little extra smoky flavour by placing them on the grid over medium coals for about 1 minute on each side, if you like.

Toss the hot sweet potatoes with the dressing and 100 g crumbled feta. Finish off with a handful of chopped parsley.

This sweet, salty and smoky salad is my family’s favourite and makes an appearance at every braai.

Biltong cheese

Have I got your attention?

Mix 1 cup cream cheese with 3 T finely chopped chives, 2 T Tabasco and freshly ground black pepper to taste. Now comes the messy part.

Scatter biltong dust onto a plate, then spoon over the cream cheese mixture and shape into a ball. Add extra biltong dust if necessary and carefully roll the cheese ball in the biltong dust one more time.

Serve this meaty, cheesy ball of heavenly goodness with chips or crackers at your next braai and watch grown men cry over its sheer beauty!

Ready to get your braai on? Click here for more braai recipes.

Clement Pedro Article by: Clement Pedro

As Abigail Donnelly’s right-hand man, Woolworths TASTE’s Food Assistant strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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