Bushveld Braai: Our Signature South African Recipes

Ingredients

• 500g boerewors (traditional South African sausage)
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp smoked paprika
• Fresh rosemary sprigs
• Wooden skewers, soaked

Method

1. Cut boerewors into 3cm pieces and thread onto soaked wooden skewers.
2. Mix olive oil, honey, and smoked paprika. Brush over the boerewors.
3. Braai (grill) over medium-hot coals for 8-10 minutes, turning regularly until cooked through and slightly charred.
4. Garnish with fresh rosemary and serve immediately with chakalaka or tomato relish.

Ingredients

• 1kg beef mince
• 2 onions, finely chopped
• 2 slices white bread, soaked in milk
• 2 tbsp curry powder
• 1 tbsp turmeric
• 2 tbsp apricot jam
• 2 tbsp fruit chutney
• 50g raisins
• 2 tbsp white wine vinegar
• 4 bay leaves
• Salt and pepper to taste
• For the topping: 2 eggs, 1 cup milk

Method

1. Preheat oven to 180°C. Fry onions until golden, add mince and brown well.
2. Add curry powder and turmeric, cook for 2 minutes until fragrant.
3. Squeeze milk from bread and add bread to the mince. Mix in jam, chutney, raisins, and vinegar. Season well.
4. Transfer to a baking dish, press down firmly. Push bay leaves into the top.
5. Whisk eggs and milk together, pour over the mince mixture.
6. Bake for 30-40 minutes until the topping is set and golden.
7. Serve with yellow rice, sambals, and chutney.

Ingredients

• 1 whole chicken, spatchcocked (or 8 pieces)
• 6 bird's eye chillies (adjust to taste)
• 4 cloves garlic
• 1 red bell pepper
• Juice of 2 lemons
• 100ml olive oil
• 2 tbsp smoked paprika
• 1 tbsp oregano
• Salt to taste

Method

1. Blend chillies, garlic, bell pepper, lemon juice, oil, paprika, and oregano until smooth.
2. Score the chicken and coat thoroughly with the marinade. Refrigerate for at least 4 hours, preferably overnight.
3. Braai over medium coals, skin-side up first, for about 20 minutes per side until cooked through (internal temp 74°C).
4. Baste with extra marinade while cooking. Rest for 5 minutes before serving.

Ingredients

• 2 tbsp vegetable oil
• 2 onions, sliced
• 2 carrots, grated
• 1 red pepper, diced
• 1 green pepper, diced
• 3 tomatoes, chopped
• 2 tbsp curry powder
• 1 can baked beans
• 2 chillies, chopped (optional)
• Salt and pepper

Method

1. Heat oil and fry onions until softened. Add carrots and peppers, cook for 5 minutes.
2. Stir in curry powder and chillies, cook for 1 minute until fragrant.
3. Add tomatoes and simmer for 10 minutes until reduced.
4. Stir in baked beans, heat through, and season to taste.
5. Serve warm or at room temperature alongside braai meat.

Ingredients

• 1 cup sugar
• 2 eggs
• 1 tbsp apricot jam
• 1½ cups flour
• 1 tsp bicarbonate of soda
• Pinch of salt
• 1 tbsp butter, melted
• 1 tsp white vinegar
• 1 cup milk
• For the sauce: 1 cup cream, 125g butter, ½ cup sugar, ½ cup hot water

Method

1. Preheat oven to 180°C. Beat sugar and eggs until light and fluffy. Add jam and mix.
2. Sift flour, bicarb, and salt together. Add to egg mixture alternating with milk.
3. Mix melted butter with vinegar and fold into batter.
4. Pour into a greased baking dish. Bake for 30-40 minutes until golden and springy.
5. Make the sauce: Heat all sauce ingredients until butter melts and sugar dissolves.
6. Poke holes in the hot pudding and pour the sauce over immediately. Let it absorb.
7. Serve warm with custard or ice cream.