Slow-cooked potjie in a cast-iron pot over the coals — a braai feast tradition.
Servings: 8 servings
Pan/Pot: No. 3 cast iron potjie pot
Prep Time: 30 min
Cook Time: 3 hours
Difficulty: Medium
Ingredients
1.5 kg lamb knuckles or lamb ribs
3 onions, chopped
4 garlic cloves
3 carrots, cut into chunks
3 potatoes, cubed
1 cup peas
250 ml red wine
500 ml lamb stock
15 ml Worcestershire sauce
Salt and pepper to taste
Thyme and rosemary
30 ml oil
Method
1. Heat oil in the potjie over medium coals.
2. Brown the lamb in batches.
3. Add onion and garlic and cook for 5 minutes.
4. Add spices, red wine, and stock.
5. Layer vegetables on top of the meat. DO NOT STIR.
6. Simmer for 2.5–3 hours over low heat.
Nutrition
Calories:480 kcal
Protein:38 g
Carbohydrates:22 g
Fat:26 g
Fiber:5 g
Tip: The secret to a great potjie is low heat, patience, and not stirring.

Stadig-gegaarde potjiekos in 'n gietysterpot oor die kole — 'n braaifees tradisie.
Porsies: 8 porsies
Pan/Pot: Nr. 3 potjie-pot (gietyster)
Voorbereidingstyd: 30 min
Kooktyd: 3 uur
Moeilikheidsgraad: Medium
Bestanddele
1.5 kg lamsknuckle of lamsrib
3 uie, gekap
4 knoffelhuisies
3 wortels, in stukke
3 aartappels, in blokkies
1 koppie ertjies
250 ml rooiwyn
500 ml lamsaftreksel
15 ml Worcestersous
Sout en peper na smaak
Tiemie en roosmaryn
30 ml olie
Metode
1. Verhit olie in die potjie oor medium kole.
2. Braai die vleis in sarsies tot bruin.
3. Voeg ui en knoffel by en braai vir 5 minute.
4. Voeg speserye, rooiwyn en aftreksel by.
5. Stapel groente bo-op die vleis. MOENIE ROER NIE.
Laat prut vir 2.5–3 uur oor lae hitte.
Voedingswaarde
Kalorieë:480 kcal
Proteïen:38 g
Koolhidrate:22 g
Vet:26 g
Vesel:5 g
Wenk: Die geheim van ’n goeie potjie is lae hitte, geduld en om nie te roer nie.

The perfect braai side dish — melted cheese toasties toasted over the coals.
Servings: 4 servings
Pan/Pot: Braai grid
Prep Time: 10 min
Cook Time: 8 min
Difficulty: Very Easy
Ingredients
8 slices of white bread
200 g grated cheddar cheese
2 tomatoes, thinly sliced
1 onion, thinly sliced
30 ml butter, softened
Salt and pepper to taste
Dried oregano
Method
1. Butter the outside of the bread slices.
2. Fill with cheese, tomato, and onion.
3. Season with salt, pepper, and oregano.
4. Press sandwiches firmly closed.
5. Grill over medium coals for 3–4 minutes per side until golden and melted.
Nutrition
Calories: 380 kcal
Protein: 14 g
Carbohydrates: 34 g
Fat: 22 g
Fiber: 2 g
Tip: Keep an eye on the toasties — they burn quickly over coals. Turn regularly

Die perfekte braaige begeleidingsgoed — smelt-kaas toebroodjies gerooster oor kole.
Porsies: 4 porsies
Pan/Pot: Braairooster
Voorbereidingstijd: 10 min
Kooktyd: 8 min
Moeilikheidsgraad: Baie Maklik
Bestanddele
8 snye witbrood
200 g gerasperde cheddar
2 tamaties, dun gesny
1 ui, dun gesny
30 ml botter, versag
Sout en peper na smaak
Gedroogde origanum
Metode
1. Smeer botter aan die buitekante van die brood.
2. Vul die brood met kaas, tamatie en ui.
3. Geur met sout, peper en origanum.
4. Druk die toebroodjies styf toe.
5. Rooster oor medium kole vir 3–4 minute per kant tot goudbruin en gesmelt.
Voedingswaarde
Kalorieë: 380 kcal
Proteïen: 14 g
Koolhidrate: 34 g
Vet: 22 g
Vesel: 2 g
Wenk: Hou die toebroodjies dop — hulle brand vinnig oor kole. Draai gereeld.

Traditional Cape snoek stew with potatoes and tomatoes — a Boland classic.
Servings: 6 servings
Pan/Pot: Large, wide pan or pot (4 L)
Prep Time: 20 min
Cook Time: 40 min
Difficulty: Medium
Ingredients
1 kg snoek (smoked or fresh)
6 potatoes, peeled and sliced
2 onions, diced
3 tomatoes, chopped
4 garlic cloves
30 ml oil
5 ml turmeric
Salt and pepper to taste
Fresh parsley
Method
1. Soak smoked snoek in cold water for 2 hours if using, then drain.
2. Heat the oil and fry the onion and garlic until softened.
3. Add the tomatoes and turmeric and cook until fragrant and soft.
4. Add the potatoes and 250 ml of water, and cook for about 15 minutes.
5. Add the snoek and simmer gently for 15–20 minutes until cooked through.
Nutrition
Calories: 320 kcal
Protein: 28 g
Carbohydrates: 26 g
Fat: 12 g
Fiber:4 g
Tip: Soak smoked snoek thoroughly and taste before seasoning — it can still be quite salty.

Tradisionele Kaapse snoek-smoor met aartappels en tamaties — ’n Boland-klassieke.
Porsies: 6 porsies
Pan/Pot: Groot breedpan of kastrol (4 L)
Voorbereidingstyd: 20 min
Kooktyd: 40 min
Moeilikheidsgraad: Medium
Bestanddele
1 kg snoek (gerook of vars)
6 aartappels, geskil en gesny
2 uie, fyngekap
3 tamaties, gekap
4 knoffelhuisies
30 ml olie
5 ml borrie
Sout en peper na smaak
Vars pietersielie
Metode
1. Week gerookte snoek vir 2 uur in koue water indien gebruik word. Dreineer.
2. Verhit olie en braai die ui en knoffel tot sag.
3. Voeg die tamaties en borrie by en kook tot sag en geurig.
4. Voeg die aartappels en 250 ml water by. Kook vir sowat 15 minute.
5. Voeg die snoek by en laat saggies prut vir 15–20 minute totdat alles gaar is.
Voedingswaarde
Kalorieë: 320 kcal
Proteïen: 28 g
Koolhidrate: 26 g
Vet: 12 g
Vesel: 4 g
Wenk: Week gerookte snoek deeglik en proe eers voor jy ekstra sout byvoeg — dit kan reeds baie sout wees.

A traditional South African braai delicacy — spiced mince wrapped in caul fat and grilled over coals.
Servings: 8 pieces
Pan/Pot: Braai grid
Prep Time: 20 min
Cook Time: 20 min
Difficulty: Medium
Ingredients
500 g minced beef
200 g lamb liver, finely chopped
1 onion, diced
2 slices of bread, soaked in milk
10 ml curry powder
5 ml coriander
Salt and pepper to taste
Caul fat
Method
1. Mix the mince, liver, onion, and bread together.
2. Season with curry powder, coriander, salt, and pepper.
3. Wrap the mixture in pieces of caul fat.
4. Grill over medium coals for 15–20 minutes.
5. Turn every 5 minutes for even cooking.
Nutrition
Calories: 280 kcal
Protein: 22 g
Carbohydrates: 8 g
Fat: 18 g
Fiber: 1 g
Tip: Ask your butcher specifically for caul fat — it is the authentic wrapping for skilpadjies.

n Tradisionele Suid-Afrikaanse braai-lekkerny — maalvleis in netvet gewikkel en oor kole gebraai.
Porsies: 8 stukke
Pan/Pot: Braairooster
Voorbereidingstyd: 20 min
Kooktyd: 20 min
Moeilikheidsgraad: Medium
Bestanddele
500 g maalvleis
200 g skaaplewer, fyngekap
1 ui, fyngekap
2 snye brood, in melk geweek
10 ml kerriepoeier
5 ml koljander
Sout en peper na smaak
Netvet (caul fat)
Metode
1. Meng die maalvleis, lewer, ui en brood saam.
2. Geur met kerriepoeier, koljander, sout en peper.
3. Rol die mengsel in stukke netvet toe.
4. Braai oor medium kole vir 15–20 minute.
5. Draai elke 5 minute om eweredig gaar te word.
Voedingswaarde
Kalorieë: 280 kcal
Proteïen: 22 g
Koolhidrate: 8 g
Vet: 18 g
Vesel: 1 g
Wenk: Vra jou slagter spesifiek vir netvet — dit is die outentieke omhulsel vir skilpadjies.

A unique Western Cape stew made with waterblommetjies — seasonal and very special.
Servings: 6 servings
Pan/Pot: Heavy-base pot (5 L)
Prep Time: 20 min
Cook Time: 1.5 hours
Difficulty: Medium
Ingredients
1 kg lamb ribs
500 g waterblommetjies (fresh or canned)
2 onions, diced
3 sour apricots or sorrel
500 ml lamb stock
250 ml white wine
30 ml oil
Salt and pepper to taste
Lemon juice to taste
Method
1. Brown the lamb in oil, then remove from the pot.
2. Fry the onion in the same pot until soft.
3. Add the white wine, stock, and sour apricots.
4. Return the lamb, cover, and simmer for 45 minutes.
5. Add the waterblommetjies and simmer for another 30–40 minutes until tender and well blended.
Nutrition
Calories: 380 kcal
Protein: 32 g
Carbohydrates: 14 g
Fat: 22 g
Fiber: 4 g
Tip: Fresh waterblommetjies are best, but canned works very well out of season.

’n Unieke Wes-Kaapse bredie gemaak met waterblommetjies — seisoenaal en spesiaal.
Porsies: 6 porsies
Pan/Pot: Swaarbodem kastrol (5 L)
Voorbereidingstyd: 20 min
Kooktyd: 1.5 uur
Moeilikheidsgraad: Medium
Bestanddele
1 kg lamsvleisrib
500 g waterblommetjies (vars of geblik)
2 uie, fyngekap
3 suur appelkose of suring
500 ml lamsaftreksel
250 ml witwyn
30 ml olie
Sout en peper na smaak
Suurlemoensap na smaak
Metode
1. Braai die lamsvleis in olie tot bruin en verwyder uit die pot.
2. Braai die ui in dieselfde kastrol tot sag.
3. Voeg die witwyn, aftreksel en suur appelkose by.
4. Plaas die vleis terug, bedek en laat vir 45 minute prut.
5. Voeg die waterblommetjies by en laat nog 30–40 minute stadig prut totdat alles sag en geurig is.
Voedingswaarde
Kalorieë: 380 kcal
Proteïen: 32 g
Koolhidrate: 14 g
Vet: 22 g
Vesel: 4 g
Wenk: Vars waterblommetjies is die beste, maar geblikte werk uitstekend buite seisoen.

Soft pap with a rich meat and tomato sauce — the cornerstone of South African food.
Servings: 6 servings
Pan/Pot: Pot (3 L) for pap + large pan for sauce
Prep Time: 15 min
Cook Time: 40 min
Difficulty: Easy
Ingredients
2 cups maize meal
4 cups water
Pap Sauce 500 g minced beef 2 onions, chopped 1 can of tomatoes 2 garlic cloves
10 ml curry powder
Salt and pepper to taste
Method
1. Cook the pap in salted water: bring to a boil, stir, cover and simmer for 20 minutes.
2. Fry the onion and garlic for the sauce.
3. Add the mince and cook until browned.
4. Add tomatoes and curry powder and simmer for 15 minutes.
5. Serve the sauce over the pap.
Nutrition
Calories: 420 kcal
Protein: 26 g
Carbohydrates: 52 g
Fat: 12 g
Fiber: 4 g
Tip: For an authentic shisanyama experience, add braai sauce to the meat in the last 5 minutes

Sagte pap met 'n ryk vleis- en tamatie-sous — die hoeksteen van Suid-Afrikaanse kos.
Porsies: 6 porsies
Pan/Pot: Kastrol (3 L) vir pap + groot pan vir sous
Voorbereidingstyd: 15 min
Kooktyd: 40 min
Moeilikheidsgraad: Maklik
Bestanddele
2 koppies mieliemeel
4 koppies water
Pap Sous 500 g maalvleis 2 uie, fyngekap 1 blik tamaties 2 knoffelhuisies
10 ml kerrie sout peper
Metode
1. Kook die pap in gesoute water: bring tot kookpunt, roer, bedek en laat vir 20 minute prut.
2. Braai die ui en knoffel in ’n pan vir die sous.
3. Voeg die maalvleis by en kook tot gaar.
4. Voeg die tamaties en kerrie by en laat vir 15 minute prut.
5. Bedien die sous warm oor die pap.
Voedingswaarde
Kalorieë: 420 kcal
Proteïen: 26 g
Koolhidrate: 52 g
Vet: 12 g
Vesel: 4 g
Wenk: Vir ’n outentieke shisanyama-ervaring, voeg braaisous by die vleis in die laaste 5 minute.

Traditional Cape yellow rice with raisins — the classic accompaniment to bobotie.
Servings: 6 servings
Pan/Pot: Pot (2 L)
Prep Time: 5 min
Cook Time: 25 min
Difficulty: Easy
Ingredients
2 cups long-grain rice
4 cups water
10 ml turmeric
5 ml salt
30 ml butter
50 g raisins
5 ml sugar
2 cinnamon sticks
Method
1. Bring the water to a boil with turmeric, salt, butter, sugar, and cinnamon sticks.
2. Add the rice and stir well.
3. Reduce the heat, cover, and simmer for 20 minutes.
4. Add the raisins 5 minutes before the end.
5. Remove cinnamon sticks and fluff gently before serving.
Nutrition
Calories: 280 kcal
Protein: 5 g
Carbohydrates: 54 g
Fat: 5 g
Fiber: 1 g
Tip: Steam the rice with a kitchen cloth under the lid for extra fluffy, dry grains.

Tradisionele Kaapse geelrys met rosyne — die klassieke begeleiding tot bobotie.
Porsies: 6 porsies
Pan/Pot: Kastrol (2 L)
Voorbereidingstyd: 5 min
Kooktyd: 25 min
Moeilikheidsgraad: Maklik
Bestanddele
2 koppies langkorrelrys
4 koppies water
10 ml borrie
5 ml sout
30 ml butter
50 g rosyne
5 ml suiker
2 kaneelstokkies
Metode
1. Bring die water saam met borrie, sout, botter, suiker en kaneel tot kookpunt.
2. Voeg die rys by en roer goed.
3. Verlaag die hitte, bedek en laat vir 20 minute prut.
4. Voeg die rosyne 5 minute voor die einde by.
5. Verwyder die kaneelstokkies en roer liggies deur voor opdiening.
Voedingswaarde
Kalorieë: 280 kcal
Proteïen: 5 g
Koolhidrate: 54 g
Vet: 5 g
Vesel: 1 g
Wenk: Stoom die rys met ’n kombuisdoek onder die deksel vir ekstra los, droë korrels.

South Africa’s iconic street food — juicy boerewors in a soft bread roll.
Servings: 4 servings
Pan/Pot: Braai or grill pan
Prep Time: 5 min
Cook Time: 15 min
Difficulty: Very Easy
Ingredients
4 boerewors sausages (500 g)
4 hotdog rolls
2 tomatoes, sliced
1 onion, sliced into rings
Braai sauce or tomato chutney
Mustard (optional)
Method
1. Braai the boerewors over medium coals or in a grill pan for 12–15 minutes.
2. Turn regularly for even cooking.
3. Fry the onion in a little oil until caramelised.
4. Place the boerewors in the roll.
5. Add tomato, onion, and sauce, then serve hot.
Nutrition
Calories: 480 kcal
Protein: 24 g
Carbohydrates: 34 g
Fat: 28 g
Fiber: 2 g
Tip: Never prick the boerewors before braaing — you’ll lose all those wonderful juic

Suid-Afrika se ikoniese streetkos — sappige boerewors in 'n sagte broodjie.
Porsies: 4 porsies
Pan/Pot: Braai of grillpan
Voorbereidingstyd: 5 min
Kooktyd: 15 min
Moeilikheidsgraad: Baie Maklik
Bestanddele
4 boereworsstokkies (500 g)
4 hotdogbroodjies
2 tamaties, gesny
1 ui, in ringe gesny
Braaisous of tamatie-chutney
Mosterd (opsioneel)
Metode
1. Braai die boerewors oor medium kole of in ’n grillpan vir 12–15 minute.
2. Draai gereeld om eweredige gaarmaak te verseker.
3. Braai die ui in ’n bietjie olie tot dit gekaramelliseer is.
4. Plaas die boerewors in die broodjie.
5. Voeg tamatie, ui en sous by en bedien warm.
Voedingswaarde
Kalorieë: 480 kcal
Proteïen: 24 g
Koolhidrate: 34 g
Vet: 28 g
Vesel: 2 g
Wenk: Moet nooit die boerewors prik voor dit gebraai word nie — jy verloor al die heerlike sappe.

Traditional Afrikaans sweet yeast buns — soft, fragrant and wonderfully indulgent.
Servings: 24 buns
Pan/Pot: Large baking pan (35 × 25 cm)
Prep Time: 30 min (plus rising time)
Cook Time: 25 min
Difficulty: Advanced
Ingredients
1 kg flour
250 ml warm water
10 g yeast
100 g sugar
10 ml aniseed
5 ml salt
125 ml sunflower oil
250 ml warm milk
2 eggs
5 ml cinnamon
Method
1. Dissolve the yeast in warm water with a pinch of sugar and let stand for 10 minutes.
2. Mix the flour, sugar, aniseed, salt, and cinnamon.
3. Add the oil, milk, and eggs to the yeast mixture.
4. Combine wet and dry ingredients and knead for 10 minutes.
Let the dough rise for 1 hour.
5. Shape into buns, allow to rise again, then bake for 20–25 minutes at 180°C.
Nutrition
Calories: 200 kcal
Protein: 5 g
Carbohydrates: 34 g
Fat: 5 g
Fiber: 1 g
Tip: The aniseed is the signature flavour of mosbolletjies — don’t leave it out.

Tradisionele Afrikaanse mosgisbroodjies — soet, sag en onsondaags heerlik.
Porsies: 24 bolletjies
Pan/Pot: Groot bakpan (35 × 25 cm)
Voorbereidingstyd: 30 min (plus rystyd)
Kooktyd: 25 min
Moeilikheidsgraad: Moeilik
Bestanddele
1 kg meel
250 ml warm water
10 g gis
100 g suiker
10 ml anyssaad
5 ml sout
125 ml sonneblomolie
250 ml warm milk
2 eiers
5 ml kaneel
Metode
1. Los die gis op in warm water met ’n knippie suiker en laat 10 minute staan.
2. Meng die meel, suiker, anyssaad, sout en kaneel saam.
3. Voeg die olie, melk en eiers by die gismengsel.
4. Meng die nat en droë bestanddele en knie vir 10 minute.
Laat die deeg vir 1 uur rys.
5. Vorm bolletjies, laat weer rys en bak dan vir 20–25 minute by 180°C.
Voedingswaarde
Kalorieë: 200 kcal
Proteïen: 5 g
Koolhidrate: 34 g
Vet: 5 g
Vesel: 1 g
Wenk: Die anyssaad gee die kenmerkende geur van mosbolletjies — moenie dit weglaat nie.

Spicy, aromatic Durban-style curry chicken — an Indian-South African classic.
Servings: 6 servings
Pan/Pot: Large pot (4 L)
Prep Time: 20 min
Cook Time: 50 min
Difficulty: Medium
Ingredients
1.5 kg chicken pieces
2 onions, diced
4 garlic cloves
5 ml fresh ginger, grated
30 ml Durban curry mix
5 ml cumin powder
5 ml coriander powder
1 can of tomatoes
2 potatoes, cubed
15 ml oil
Fresh coriander for garnish
Method
1. Fry the onion, garlic, and ginger in oil until soft and fragrant.
2. Add all spices and fry for 2 minutes to release their aroma.
3. Add the chicken and brown lightly.
4. Add the tomatoes and 250 ml of water.
5. Add the potatoes and simmer for 35–40 minutes until cooked through and tender.
Nutrition
Calories: 380 kcal
Protein: 36 g
Carbohydrates: 18 g
Fat: 18 g
Fiber: 4 g
Tip: Serve with roti, puri or rice and chutney for an authentic Durban experience.

Pittige, aromatiese Durban-styl kerrihoender — ’n Indiese-Suid-Afrikaanse klassieke.
Porsies: 6 porsies
Pan/Pot: Groot kastrol (4 L)
Voorbereidingstyd: 20 min
Kooktyd: 50 min
Moeilikheidsgraad: Medium
Bestanddele
1.5 kg hoenderstukke
2 uie, fyngekap
4 knoffelhuisies
5 ml vars gemmer, gerasper
30 ml Durban-kerriemengsel
5 ml komynpoeier
5 ml koljanderpoeier
1 blik tamaties
2 aartappels, in blokkies
15 ml olie
Vars koljander vir garnering
Metode
1. Braai die ui, knoffel en gemmer in olie tot sag en geurig.
2. Voeg al die speserye by en braai vir 2 minute om die geure te aktiveer.
3. Voeg die hoender by en braai tot dit ligbruin is.
4. Voeg die tamaties en 250 ml water by.
5. Voeg die aartappels by en laat prut vir 35–40 minute tot alles gaar en sag is.
Garneer met vars koljander en bedien warm.
Voedingswaarde
Kalorieë: 380 kcal
Proteïen: 36 g
Koolhidrate: 18 g
Vet: 18 g
Vesel: 4 g
Wenk: Bedien met roti, puri of rys en blatjang vir ’n ware Durban-ervaring.