Pumpkin fritters
1. Boil the pumpkin until soft…
Local dishes we love
Chakalaka
1. Heat the oil in a pan and g…
Bollas
1. Whisk together the flour an…
Smashed tomato-and-red pepper smoor
1. Preheat the oven to 180°C.…
Marmite buttermilk rusks
1. Preheat the oven to 180°C.…
Tihove
1. Wash the beans and samp, se…
South African Favourites
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…
The chef behind the cheesy samp dish Cape Town can’t get enough of
We're talking to Nolu Dube-Cel…
Smokin' hot braai recipes
Shisa nyama-style pork chops
1. To make the chakalaka, saut…
Braaied beef fillet
1. Season the fillet and rub i…
Braaied harissa-and-lemon chicken
1. Combine the ingredients…
Brinjal skewers
1. Mix the olive oil, ras el h…
Braai salad
1. Place a damp dish towel ove…
Coal-roasted baby cabbage
1. Rub the cabbage with half t…
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…