braai Recipes
12 delicious braai recipes from around the world
Aartappel Slaai (South African Potato Salad)
A classic, creamy South African potato salad, perfect as a side dish for braais (barbecues) and potjies (traditional stews).
Boerewors
A quintessential South African farmer's sausage, this coiled beef and pork sausage is infused with the aromatic warmth of coriander and other spices. It's an absolute essential for any braai (barbecue).
Braaied Fish (South African Grilled Fish)
A classic South African dish featuring a whole fish, butterflied and grilled over an open flame (braai). This recipe enhances the natural flavor of the fish with a simple lemon-butter baste and fresh herbs.
Chakalaka
A vibrant and spicy South African vegetable relish, perfect as a side dish or condiment. Traditionally made with tomatoes, peppers, carrots, and beans, it's a staple at braais (barbecues).
Potbrood (Cast Iron Pot Bread)
A rustic and delicious bread baked in a cast iron pot over braai (barbecue) coals, resulting in a wonderfully crusty exterior and a soft, fluffy interior. This traditional method imbues the bread with a unique smoky flavor.
Potjiekos
A traditional South African pot stew, where layers of meat and vegetables are slow-cooked in a cast-iron pot over low heat, often a campfire or braai. This method ensures the ingredients cook gently and retain their distinct flavors and textures.
Roosterkoek (South African Braai Bread)
Roosterkoek, meaning 'grilled cake' in Afrikaans, are delicious, slightly sweet, yeasted or baking powder-leavened breads cooked directly on the coals of a braai (barbecue). They are a quintessential part of South African outdoor cooking, perfect for serving alongside grilled meats or as a snack with butter and jam.
Shisa Nyama (South African Township Braai)
Shisa Nyama, meaning 'burn the meat' in Zulu, is more than just a meal; it's a vibrant social tradition and a cornerstone of township gatherings. This recipe outlines the essentials for a classic braai (barbecue) featuring a variety of grilled meats, served with traditional accompaniments like pap (maize porridge) and chakalaka (spicy vegetable relish).
Skilpadjies (Lamb Liver Wrapped in Caul Fat)
A traditional South African braai (barbecue) delicacy, skilpadjies are small parcels of lamb liver, seasoned and wrapped in caul fat, then grilled over coals until the fat is rendered and crispy, and the liver is tender and cooked through. The name translates to 'little tortoises' due to their appearance when cooked.
Snoek Braai (South African Grilled Snoek)
A classic South African braai (barbecue) dish featuring snoek, a firm white fish, grilled to perfection and glazed with a sweet apricot and butter sauce. This recipe is a beloved Cape tradition.
Sosaties (South African Lamb Kebabs)
Authentic Cape Malay sosaties are tender lamb kebabs marinated in a fragrant, sweet and savory curry sauce, then grilled to perfection. Traditionally made with lamb, they are skewered with dried apricots and sometimes onions, offering a delightful balance of flavors and textures. Perfect for a braai (barbecue).
South African Braaied Lamb Chops
Tender and flavorful lamb chops, expertly grilled over hot coals, a quintessential element of any South African braai (barbecue).