Kath Pope, head of digital, is an easy one to please at a braai. “The Woolies snoek pâté, slathered generously over crackers, is my absolute favourite.” You could opt to make it yourself, but failing that, we more than approve of shop bought. “When I’m feeling less sophisticated, I have a soft spot for NikNaks, or sweet chilli sauce over Philadelphia cream cheese. I discovered it’s a thing in Australia too – they call it sweet chilli Philly!”
Get the recipe for smoked snoek paté here.
A quick sour cream dip
When contributing writer, Jess Spiro, wants to show off without doing too much work, she makes a cheat’s dip out of caramelised onions and sour cream. “There’s no trick here. Simply stir caramelised onions through sour cream or yoghurt – or a mix of the two, season well and serve with salted Lay’s (and salted Lay’s ONLY).” If caramelising onions is even too much effort, follow the recipe below and stir shop-bought atchar through yoghurt or sour cream.
Get the recipe for rainbow yoghurt here.
Food stylist Hannah Lewry is partial to a zhuzhed up root hummus that she likes to serve alongside grilled halloumi skewers. “Hummus and halloumi or Grabouw boerewors hot off the braai cut into bitesize pieces with good old tomato sauce.”
Get the recipe for Moroccan-spiced carrot hummus here.
A sneaky sausage
Contributing food editor Khanya Mzongwana thinks outside the box when it comes to braai snacks. “I love dipping cabanossi in honey as a snack,” she told us, before asking “Is that weird?”. No Khanya, it’s not weird, in fact, it’s genius. Use the below recipe as a guide for spicy honey glaze.
Get the recipe for honey and chipotle glazed sausages here.