12 Traditional South African Braai Recipes to Try This Summer
In South Africa, a braai is much more than cooking over a fire. It’s a way of life, a reason to gather with family and friends, and one of the country’s most-loved traditions. As the warm summer days roll in, there’s no better time to light the coals and enjoy the smoky, delicious flavours of a proper braai. Whether you’re a seasoned braaier or trying it for the first time, here are 12 traditional South African braai recipes to add to your summer menu.
1. Boerewors
No braai is complete without boerewors, the iconic South African sausage. Made from coarsely minced beef, often mixed with pork or lamb, and seasoned with coriander, cloves and nutmeg, it’s coiled into a spiral and cooked over medium coals. Turn it gently and avoid pricking the casing so the juices stay inside. Serve it with pap or in a soft roll for a classic “boerie roll”.
2. Sosaties
These colourful kebabs have roots in Cape Malay cooking. Cubes of lamb or chicken are marinated overnight in a sweet and tangy curry marinade made with onion, apricot jam, vinegar, curry powder and bay leaves. Thread the meat onto skewers with dried apricots and onion, then braai until caramelised and tender.
3. Braaibroodjies
Braaibroodjies are toasted sandwiches cooked over the coals, and they’re often the star of the meal. Fill buttered slices of white bread with grated cheddar, sliced tomato, onion and a spoonful of chutney, then grill them in a hinged braai grid until golden and crispy. They’re usually cooked at the end of the braai, when the coals are low and gentle.
4. Pap and Chakalaka
Pap is a staple made from maize meal, and it pairs perfectly with braaied meat. Serve stiff pap or crumbly krummelpap alongside chakalaka, a spicy relish made with onions, peppers, carrots, baked beans, garlic and curry spices. Many families also add a tomato and onion sauce, known as sous or smoor, for spooning over the pap.
5. Lamb Chops
South Africans love their lamb, and lamb chops are a braai favourite. Keep it simple with salt, pepper, garlic and a touch of rosemary, then cook over hot coals until nicely charred on the outside and still juicy in the middle. Karoo lamb is especially prized for its flavour.
6. Braaied Snoek With Apricot Glaze
A Western Cape classic, snoek is a firm, flavourful fish that’s perfect for the braai. Butterfly the fish and baste it with a glaze of melted butter, apricot jam, lemon juice and garlic. Cook it skin-side down in a hinged grid over medium coals until the flesh flakes easily.
7. Peri-Peri Chicken Flattie
Inspired by Portuguese and Mozambican flavours, a peri-peri chicken flattie is a spatchcocked chicken marinated in a fiery sauce of peri-peri chillies, garlic, lemon juice, paprika and oil. Braai it slowly over medium coals, turning often, until the skin is crispy and the juices run clear. Always make sure chicken is cooked all the way through.
8. Potjiekos
Potjiekos is a slow-cooked stew made in a three-legged cast-iron pot over the coals. Layer meat such as lamb or beef with potatoes, carrots, butternut and other vegetables, then add stock and spices. The secret is not to stir. Let it simmer gently for a few hours so the flavours build in layers.
9. Roosterkoek
These rustic bread rolls are cooked directly on the braai grid. Make a simple bread dough, let it rise, then shape it into small rolls and cook over gentle coals, turning until golden and hollow-sounding when tapped. Serve roosterkoek warm with butter, jam or cheese.
10. Steak With Monkey Gland Sauce
Despite its unusual name, monkey gland sauce contains no monkey at all. This sweet and tangy sauce is made with onion, garlic, tomato sauce, chutney, Worcestershire sauce and vinegar. Braai thick rump or sirloin steaks to your liking and serve them with plenty of warm monkey gland sauce on the side.
11. Braaied Mielies
Fresh corn on the cob, known as mielies in South Africa, becomes smoky and sweet on the braai. Brush the cobs with butter, season with salt and cook over medium coals, turning until lightly charred. For extra flavour, finish with garlic butter, chilli or a squeeze of lime.
12. Braaied Bananas With Chocolate
End your braai on a sweet note. Slit unpeeled bananas lengthways, tuck in a few blocks of chocolate and wrap them in foil. Place them on the coals for about 10 minutes until the chocolate melts and the bananas soften. Serve with a scoop of vanilla ice cream for an easy braai dessert.
