The weather’s warming up, which means braai season is just around the corner. There’s nothing quite like the smell of the coals heating up and the sizzle of meat on the grill to get everyone in the right mood. But no braai is complete without the perfect sides. Whether it’s creamy potato salad, the spicy kick of chakalaka, or some buttery garlic bread, these accompaniments turn a simple braai into a proper feast.

1. Potato salad

No braai side is as iconic as potato salad. It’s a crowd-pleaser that’s creamy, tangy, and packed with texture. Everyone has their own twist: some add a bit of mustard, others sneak in chopped pickles or boiled eggs. In many Afrikaans kitchens, a splash of condensed milk gives it that signature richness.

Whether it’s a classic mayo-based salad or a lighter vinaigrette version, potato salad always finds its way to the braai table and disappears fast.

remixed potato salad recipe

2. Garlic bread

There’s always a bit of debate about what deserves a permanent spot on the braai menu: pap or garlic bread? But honestly, why not both? Garlic bread is a guaranteed crowd-pleaser. Soft on the inside, crisp on the edges and soaked in garlicky, buttery goodness, it’s the perfect side to just about anything coming off the grill. Pop it on the braai wrapped in foil or toast it straight over the flames for those charred, smoky edges. Bonus points if you throw in cheese or herbs.

pull-apart garlic bread recipe

3. Pap

Talking of pap, you can’t say it’s a proper South African braai without it. Whether it’s stiff and shaped into rounds or soft and spoonable, pap is the perfect base for soaking up all the sauces and juices on your plate.

stiff pap recipe

4. Pasta salad

Pasta salad is one of those sides that’s endlessly adaptable, whether you’re keeping it simple with mayo and peas, or going all out with feta, peppers, olives and a tangy dressing. It’s served cold, it holds up well in the sun, and there’s always someone going back for seconds. A solid all-rounder that balances out the heavier, meatier parts of the plate.

tuna pasta salad recipe

5. Three-bean salad

If there’s one side that screams nostalgia, it’s three-bean salad. It’s been showing up at braais and canned bean packaging for generations. Made with a mix of canned beans, chopped onion, and a vinegar-based dressing, it’s the kind of dish that gets better the longer it sits. Whether you’re sticking to the classic trio or adding extras like burnt leeks and fresh mozzarella, it’s an easy, no-fuss side that brings a pop of colour and acidity to your plate.

three-bean salad recipe

6. Chakalaka

Spicy, sweet, and packed with flavour, chakalaka is a true braai essential. Whether it’s homemade or straight from a tin (we won’t judge), it adds the perfect kick to your plate. Some like it hot, others prefer it mild; either way, it’s the ultimate sidekick to pap, wors, or whatever’s sizzling on the grill.

classic chakalaka recipe

7. Roosterkoek

A true braai classic, roosterkoek, which literally translates to “grill cakes”, is balls of bread dough cooked over the coals until they’re golden and slightly charred outside and pillowy inside. While the traditional version is served plain, for a modern twist stuff them before they hit the braai with cheese, garlic butter, or even chakalaka for a surprise in every bite.

roosterkoek recipe

8. Braaibroodjies

Braaibroodjies are a firm favourite at any braai – crisp on the outside, cheesy on the inside, and always straight off the grid. The classic version layers tomato, onion and cheese between slices of buttered white bread, then gets toasted to perfection over the coals. They’re easy to customise too. Add chutney, swap in different cheeses, or throw in extras like bacon or jalapeños. However you make them, they never last long on the table.

cheese-tomato braaibroodjie recipe

9. Sweetcorn (braaied mielies)

Sweetcorn straight off the braai is always a hit. The coals give it a smoky flavour that’s hard to beat, and it pairs perfectly with a slab of butter and a sprinkle of salt. You can keep it simple or dress it up with spice rubs, herbed butter or even a squeeze of lemon juice.

flame-grilled mielies recipe

10. Coleslaw

Fresh, crunchy and creamy, coleslaw is a great way to balance out all the rich, smoky flavours on your plate. It’s quick to throw together and just as easy to dress up with extras like apple, pineapple or toasted seeds. Some prefer it zingy with a vinegar-based dressing, others keep it classic with mayo – either way, it adds colour and crunch to the braai table, and that’s never a bad thing.

avo coleslaw recipe