Put chakalaka on everything!
Chances are you’ve been overlooking chakalaka, but this South African favourite has the ultimate balance of flavour. Sweet, salty, spicy and tangy, packed with garlic, onions, peppers, herbs and spices for that signature heat.
Switch things up and sandwich some chakalaka between your braaibroodjies before toasting on the grid. Boerie rolls topped with chakalaka are deliciously messy and taste amazing. Or stir some through burger mince for added flavour and texture.
Mustard isn’t just for hotdogs
Pork chops get a flavour spike in this mustard marinade.
Mix 3 T of any mustard of your choice with 4 finely chopped garlic cloves, ¼ cup apple cider vinegar, ¼ cup olive oil and 2 T Worcestershire sauce. Season to taste.
Coat the pork chops in the marinade, then marinate for at least 30 minutes. Cook in a preheated pan over a medium heat or over medium coals so that the sugars in the marinade don’t burn. Reserve some of the marinade to brush over the cooked chops. This works brilliantly with chicken, too.
Need a perfect side to go with that delicious pork chop?
Another condiment hack is using tartare sauce in potato salad. Simply toss the slightly warm, cooked potatoes in the tartare sauce, then add freshly chopped parsley and you’ve got the perfect partner to your pork chop.
Beginner’s guide to chipotle
Chipotle is new to South Africa and an ingredient that everyone should have in their cupboard.
Soak the dried peppers in hot water for 15 minutes before placing in a blender with lemon zest, coriander, softened butter, salt and freshly ground black pepper to taste. Blend until smooth then store in the fridge.
Braai mielies over medium heat coals for 7 minutes, or until cooked, rotating often. Once almost done, brush the butter onto the mielies. This adds that buttery flavour that we all love, as well as some heat and smoky chipotle!
Try this on fish, either on the grid or packed in a foil parcel.
Add even more flavour by adding spicy sriracha sauce to the mix.
Place 200 g sugar, 100 g salt, 4 roughly chopped garlic cloves and 4 bay leaves in a large container. For some extra garlicky, chilli flavour, add 1 cup sriracha sauce and stir until all the sugar and salt has dissolved. Add a whole, butterflied free-range chicken and marinate in the fridge overnight.
Remove the chicken from the marinade, then pat dry with kitchen paper. Coat the chicken with extra virgin olive oil and season with salt and freshly ground black pepper to taste. Place over low coals and cook for 45 minutes to 1 hour, or until the chicken is cooked through and the skin is golden. Alternatively, roast at 180°C for about an hour.
Home-made BBQ sauce is pretty much the most amazing sidekick to any braai – but while you’re waiting for your steak to finish cooking, try this BBQ-flavoured dip.
Blend ½ cup Woolies sweet sticky BBQ marinade with 1 cup cream cheese, 100 g grated mature Cheddar cheese, 2 t smoked paprika, 5 T roughly chopped parsley and lots of freshly ground black pepper.
Serve as a dip with your favourite chips.
You now know the power of the condiment, so go forth and conquer!