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Posted by Samantha on 16th Mar 2021

5 typical South African braai recipes

The origin of the South African Braai

BBQ is large in Europe but it is even bigger in the most southern tip of Africa. Only, here it is called a Braai. The word 'braai' has its origin in the Dutch word 'braden' and means 'to roast food'. The South African braai is more than just food and coziness, it is a cultural heritage. For example, there, September 24th has been renamed Nasional Braai Day. Cool, right? However, in South Africa, every new morning is a reason for another braai. In the backyard, on the beach, in the rain, and in the snow - the coals continue to glow.


What is very characteristic of a South African braai is the amount of meat. A braai is not a braai without boerewors or fish but, nowadays, you see the semi-vegetarian variant more often. A vegetarian braai or BBQ... It is definitely possible! Don't believe me? Take a look at these delicious vegetarian recipes.

Back to the South African braai. You don't have to travel across the globe to get a taste of the South African culture. Here are 5 typical South African braai recipes for you to try out! Easy to make, hard to not make it again tomorrow...

Grilled Dukkah oystersSouth African Dukkah Oysters

  • 12 oysters
  • 125 gr melted butter
  • 1 tbsp finely chopped spring onion
  • 1 tbsp finely chopped chives
  • 1 tbsp finely chopped parsley
  • 1 tbsp tabasco
  • 1 tbsp lemon juice
  • 2 tbsp Dukkah spices*
  • Salt and pepper

*Dukkah is a typical Egyptian spice mix. You can buy it in a few shops but you can easily make it yourself! Receive the recipe in your inbox.

Melt the butter in a pan. While stirring, add the other ingredients. Open up the oysters and place them on the barbecue. Wait until the moisture in the shell begins to boil then slowly pour the melted butter into the oyster shells. Leave the oysters on the grill until the butter starts to boil. Ready to serve with some extra lemon and tabasco.

Traditional sosaties

Traditional South African Sosaties

  • 500 gr lamb
  • 50 gr pork
  • 1 finely chopped white onion
  • ½ tbsp curry powder
  • 2 minced garlic cloves
  • 3 tbsp oil
  • 1 tbsp sugar
  • 250 ml white wine vinegar
  • 2 tbsp apricot jam
  • 1 tbsp cornflour
  • 1 tbsp red wine
  • 250 gr dried apricots
  • 125 ml sweet or dry sherry
  • 4 skewers

Cut the lamb into 2 cm cubes and the pork into 1 cm cubes. Sprinkle the lamb with salt and pepper and place it in a bowl. Chop the onion and garlic and fry them in a pan together with the curry powder. Add the sugar, white wine vinegar, and apricot jam. Then dissolve the cornflour in the red wine and add this mixture to the pan. While stirring, bring everything to a boil until you get a clear mixture (3-5 minutes). Let the marinade cool and then pour it over the lamb. Leave the meat in the marinade overnight. In addition, soak the dried apricots in the sherry and leave it overnight. Remove the lamb from the marinade and string it on a skewer along with the pork and apricots. Save the marinade. Brush the skewers with oil and grill them on the braai until they are cooked and brown all around. Bring the marinade to a boil and serve it alongside the sosaties.

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