While we’re all a little bummed that Heritage Day falls on a Saturday this year, that’s no excuse not to celebrate! And what’s the best way to celebrate our South African heritage? With a braai of course! This year we’re turning up the heat with some exciting new recipes to try on the braai. These traditional recipes, with a twist, will surely impress your guests this Braai Day and who knows – you might even be crowned the queen of braais (a girl can dream!) Here are 3 Delicious Braai Day Recipes to Try on 24 September! 

A braai broodjie with a gourmet twist:

braai broodjies
We all love a good braai broodjie – it’s the perfect starter for any braai and is a great way to keep hunger at bay. This delicious Gourmet Braai Broodjie recipe from Johan van Schalkwyk, newly appointed Head Chef at LUST Bistro & Bakery in Franschhoek, is an absolute must-try on the braai this weekend. It’s quick, simple, and oh-so-delicious! To lazy to make it yourself? The great news is this dish will be on offer to diners at LUST Bistro & Bakery from 23 September to 21 October 2016! For R110 you’ll get a gourmet braai broodjie, side salad and a glass of Jess Rose.

Bobotie, Banana, Chutney and Coriander Pesto Braai broodjie

Bobotie Ingredients:

3 Onions – finely chopped
4 Garlic Cloves – finely chopped
15ml Fresh Ginger- grated
1 Tbsp Curry Powder
1 tsp Turmeric
1 tsp Ground Coriander
1 tsp Ground Ginger
1 tsp Ground Cumin
1 kg Lamb Mince
2 Slices White Bread soaked in milk
2 Tbsp Lemon Juice
2 Tbsp Apricot Jam
2 Tbsp Chutney
2 Tbsp Soft Brown Sugar
50ml Raisins
50ml Flakes Almonds
50ml Dried Apricots
50ml Dried Cranberries
Bay Leaf
Lemon leaves
Black Pepper


1. In a large saucepan, sauté the onions and garlic in a little oil until translucent
2. Add the spices and fry for a minute, stirring to release all the flavours
3. Add the mince and cook until the meat starts to change colour.
4. Add the bread, apricots, almonds, cranberries, lemon juice, jam, chutney, and sugar.
5. Stir thoroughly to mix all the ingredients.
6. Cook, stirring frequently to prevent sticking to the bottom of the pot, adding a little water if it becomes too dry for approximately 30 minutes
7. Transfer into an oven-proof dish and flatten the surface
8. Beat the egg and milk and pour over the meat
9. Stick the leaves into the top of the dish
10. Bake in an oven set at 180°C for 45 minutes
11. Set aside to rest for 10 minutes

Ingredients for the braai broodjie:

2 Slices Lust Sourdough Bread
Banana- sliced
Coriander Pesto


1. Butter the bread on one side
2. Spread the Bobotie on the buttered side of the bread until it covers it evenly about 5mm thick
3. Slice the banana and place on the Bobotie
4. Spread the chutney evenly over the banana
5. Spread the second slice of bread with Coriander Pesto
6. Close the sandwich and place in a “toeklap” (clamshell) braai-grid.
7. Braai over warm coals turning frequently until crispy

Mouth-watering sosaties:

braai day recipes

Forget chicken kebabs, this Braai Day we’re bringing out the big guns thanks to Sarel Jacobus Koortzen from Kgalagadi Lodge restaurant (located just 5km from the popular Kgalagadi Transfrontier Park). The Chef has created this delicious and very easy recipe kebab recipe using delicious game meat instead of boring old chicken. And the best bit? It’s wrapped in bacon – oh my! And, if you’re not keen on the bobatie braai broodjies above then try this basil pesto variety from Sarel’s kitchen!

Springbok fillet kebab with basil pesto braai bread

Kebab ingredients:

400g springbok fillet cut into 5cm blocks
120g bacon
60g mushrooms finely chopped
Half onion finely chopped
50g salted butter
1 large green pepper
1 whole fresh pineapple
Coarse salt and pepper to taste
Braai marinade


Pour oil in a pan and fry the onion until golden brown, add mushrooms and cook until the mushrooms soften and are cooked. Sprinkle with salt and pepper and allow slight cooling.

When the onion mixture is lukewarm to cold, stir in the butter and let it cool.

Prepare the fillet, marinate with the juice of 1 lemon, 80 ml olive oil and lots of coarse black pepper.

Put fillet wheels down flat, with a sharp knife, make a cut on the side of the fillet wheel to form a pocket. Use a teaspoon to fill the bags with onions and mushroom mixture. Wrap fillet with the bacon strips and use a kebab stick to keep bacon in place. Repeat with all the fillet wheels, place the pepper and pineapple in between the meat.

Grill over hot coals until medium or medium-rare; let it rest for 4 to 6 minutes.

Braai bread ingredients:

4 slices of white or brown bread
45ml basil pesto
30ml butter
80g mozzarella cheese
30g strong cheddar
3 fried bacon strips
1 tomato cut in slices


Spread the bread slices with butter and pesto. Put small amounts of cheese mixture between the outer two slices. Then place the bacon strips and tomato on the bread, sprinkle the remaining cheese mixture on the bread. Add salt and pepper to taste.

While the kebabs are resting, scrape all the coals to one side. Place the braai bread on the grill. Prepare bread on low heat to let the cheese melt and it becomes gold brown.

An healthy potato salad:

Sweet Potato & Corn Salad

Of course, no braai is complete without a salad to go with it. Sure, men will joke that they don’t need salads at a braai but when it’s not there they miss it! If you don’t want to spend too much time in the kitchen whipping up a fancy-pants salad then this super easy mayo-free sweet potato salad from Rhodes is a real winner. With both crunch and a sweet chilli bite it’s the perfect accompaniment to any braai.

Sweet Potato & Corn Salad


1 kg sweet potato
salt and freshly ground black pepper
190 ml (¾ C) sweet chilli sauce
65 ml (¼ C) sunflower oil
3 spring onions, sliced
1 x 410 g can Rhodes Whole Kernel Corn, drained


1. Boil the potatoes in water until just tender.
2. Drain well.
3. Place into a bowl and season with the salt and pepper.
4. Mix together the sweet chilli sauce and the enough of the oil to make a pourable dressing.
5. Dress the potatoes with the dressing and stir gently to mix so as not to break up the potatoes.
6. Top the salad with the spring onion and Rhodes Whole Kernel Corn, and a little extra dressing.
7. Refrigerate until serving.