Because we really want that smoky flavour.
Avos are no stranger to the South African braai, and what complements a braai better than a salad packed full of delicious avos?
An open flame can transform the humblest of veggies – potatoes turn crisp-skinned, onions become sweet, and all that smokiness does something seriously good to jalapeños, brinjals, artichokes and peppers.
It’s the pantry staple you know and love.
This big, beefy steak offers the best of both worlds: on one side of the bone is a piece of tender fillet; on the other a piece of tasty sirloin.
Is there any better braai side than a creamy, tangy and totally satisfying bowl of potato salad? We think not, which is why we’ve rustled up nine of our starchy faves for you to put a spin on for this weekend’s braai.
These braai staples are as easy to whip up as they are to gobble down. There’s little doubt that the likes of sticky soya-basted salmon, maple-and-balsamic marinated duck or simple lemon lamb-chop kebabs will tickle your taste buds this long weekend.
Pro tip: there should always be a string of cheese that stretches from your mouth to the rest of the sandwich.
It’s that time of year when South Africans take part in our favourite national past time: braai! Haul out the coals and light that fire! We’ve tallied up a few of our favourite smoky recipes featuring veg, seafood, chicken, steak and tjops.
Spring has arrived and we’re celebrating the only way we know how: with ice cream! We’ve taken inspiration from American barbecues and put our own twist on braai pies.
Don’t get us wrong; we love a good old-fashioned slap tjip, slathered in salt and vinegar, but every now and then we like to mix it up with other vegetable fries. Fancy the sound of thick-cut chickpea fries, crispy skinny sweet potato chips and intrigued by the flavour sensations of salty Brussels sprout chips? Read on.
Stop focussing on the main event! Your side dishes are equally important, too. If you’ve never really given your side dishes more than a fleeting thought before, this is for you.
Move over salt and vinegar chips, there are way better starters to be had before your main meal. Be warned, they just might steal the show.
We know. You have your own particular way of seasoning your favourite braai loot before it goes onto the coals. But sometimes (just sometimes) introducing a couple of new contenders into the fireside fray will give you a pleasant surprise.
Bold flavours can be tricky to match with the right wine. Luckily, Allan Mullins is up for the challenge.
Start the fire and get your butter-basting technique on point: tonight, we braai mielies. For salad, soup and the sheer pleasure of eating it all smoky and charred, straight off the cob.
Set on fire, these ingredients transform into pretty smouldering Cinderellas.