Category Archives: Traditional

Homemade Boerewors

Heritage Day on 24 September is a day where South Africans are encouraged to celebrate their culture.  Having a braai (barbeque) is very much part of the South African culture so this day is also known as National Braai Day.  Boerewors is probably the most “South African” meat that you can braai so we decided to make our own for the occasion.

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Easy black mussel and white wine potjie

This black mussel and white wine dish is one of my favourite starters to make when we are having people over. It is very easy to prepare and the whole dish can be done under 90 minutes from scratch. As a starter this can easily serve 12 people if you add some bread. Obviously it can also be served as a mains, but be careful, it is very rich.

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Braai Pie – Calzone style

It’s a well know fact that we South Africans will braai anything.  Point in case – braai pie.  Braai pie is a pie cooked over the coals – perfect for when you feel like something a bit different from chops and wors.  It’s a popular dish to make during camping weekends away and usually prepared as a starter (anything made with pastry should really be prepared before the second bottle of wine is opened).  Everyone contributes to the filling and the end result is shared.  Adrienne and I like making this at home when it’s only the two of us so that we don’t have to share a single morsel of our braai pie.

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Lamb Sosaties from”Kook en Geniet”

“Kook en Geniet” is the most successful South African cookbook ever published.  First published in 1951 and over a million copies later, this is the cookbook to use if you are looking for authentic South African recipes.  Adrienne received a copy as a gift a while ago and decided to make lamb sosaties.

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Venison Vindaloo Potjie

Here in South Africa we tend to be creatures of habit when it comes to making curry.  Chicken, lamb and beef are usually the meat of choice, whether we are making an Indian or a traditional South African curry.

As goat curry is a very popular dish in India, we decided to make a curry with some of the springbok that we have in our freezer. Now I know that springbok meat and goat meat are not the same thing, but finding goat meat in South Africa is a bit of a challenge.  To take the fusion food thing a bit further we decided to make a potjie (a traditional South Africa dish cooked in a cast iron pot over an open fire).

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Date night sosatie extravaganza

Sosatie (pl sosaties) is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from sate (“skewered meat”) and saus (spicy sauce). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. Marinated, cubed meat (usually lamb) is skewered and braaied (barbecued) shish-kebab style. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers. Source: Wikipedia

I think most South Africans will agree that sosaties are an essential ingredient for any traditional South African braai. I decided to make four types of different sosaties using different marinades and different meats for date night.

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