Kreminaatjies
1. Place the ox liver in a sha…
Local dishes we love
Bobotie cups
1. In a large pot, heat the oi…
Tripe and ujeqe
1. Rinse the tripe under cold …
Gizzards
1. Heat the oil in a pan and f…
Custard cream sandwich biscuits
1. Preheat the oven to 180°C.…
Isigwane (maize and red beans)
1. Place the water and salt in…
South African Favourites
10 under-appreciated South African ingredients you need to know about
While a small percentage of tr…
Next-level braai sauces that aren’t pink sauce
There’s no denying that a go…
7 essential South African braai sides
From garlic bread to potato sa…
Chakalaka- and morogo-infused pasta? The Jozi chef reimagining indigenous ingredients
We talk to chef Siya Kobo, the…
3 next-level braaibroodjie recipes to try
From a good old classic to a d…
The mother-daughter duo changing perceptions of African food
We’re chatting to Portia Mba…
Smokin' hot braai recipes
BBQ chicken skewers
1. Marinate chicken mini breas…
Braaied cornbread
1. Make sure your braai is…
S’more sandwiches
1. Soak 6 bamboo skewers i…
Braaied salmon escabeche
1. Rub the seasoning on the sk…
Sticky pot-braaied ribs in beer with chilli-and-mint salsa
Soften the onions, garlic, car…
Shisa nyama-style pork chops
1. To make the chakalaka, saut…
The great braai guide
5 braai recipes to try this week
Because we really want that sm…
Add an avo (or 3!) to your braai this Heritage Day
Avos are no stranger to the So…
Braai better: all about the veg
An open flame can transform th…
The secret to next-level flavour
It's the pantry staple you kno…
4 tips to make the most of your T-bone
This big, beefy steak offers t…
9 potato salad recipes that don’t all require mayo
Is there any better braai side…