Umfino pap with honey mustard chicken
1. To make the umfino pap, b…
Local dishes we love
Chakalaka eggs Benedict
1. To make the chakalaka, chop…
Braaied snoek with sticky apricot glaze
Prepare a braai and wait u…
Amagwinya with atchar
1. To make the amagwinya, sift…
Chakalaka, amasi beer braai bread and boerewors
To make the chakalala, cook th…
Chuckle rusks
1. Combine the buttermilk, mel…
South African Favourites
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…
The indigenous South African ingredients you really need to know about
Not only is she a medical doct…
Smokin' hot braai recipes
Braaied sirloin
1. Allow the steak to come to…
Peppermint crisp ice cream sandwiches
1. In preparation, allow t…
Silvers with charred tomatoes
1. To make the melting tomatoe…
Braaied fish cakes
1. Preheat the oven to 180°C.…
Grilled greens
Toss the vegetables in the oli…
Mackerel on toast
1. Salt the mackerel fillets…
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…