It’s that time of the year again… where we proudly sing along to the lyrics of the National Braai Day song, because, “O jo rata go braaya” (we love to braai), neh?! There’s nothing more South African than to ‘gooi ‘n vleisie op die kole’ to the soundtracks of local artists like Bok Van Blerk and Early B.

Braaivleis is our soul food and even more so on this day, it brings a nation together to have a good time. Join us in celebrating this Heritage Day by trying out a few new braai recipes (even Chef Reuben Riffel would approve of 😉).


  1. Cheesy Biltong Braaibroodjies


“Sê my, kan jy braaibroodjies maak?”– Jack Parow


Over the past few years, the simple act of making a braaibroodjie has evolved into an art, enjoying a renewed status and respect as a truly South African delicacy. Not that there’s a wrong way to rock up a braaibroodjie (unless you forget the cheese!), but sometimes a less ideal combination of ingredients won’t have the ultimate yummy effect we’re aiming for. Here’s a recipe that might help you out:



  • 8 thick slices of bread
  • 125ml Apricot jam
  • 150g Cheddar cheese, grated
  • 80ml powdered biltong
  • 1 onion, finely chopped
  • 10g fresh parsley, chopped
  • 30ml coriander seeds
  • 15ml sea salt



  • Spread the slices of bread with jam on one side.
  • Mix all the ingredients well and pile onto half of the bread slices. Top with the remaining slices and secure with butcher’s string.
  • Braai the sandwiches over low coals until golden brown. Be sure to wait for the cheese to melt properly, and for the sides to reach the perfect state of crispiness.
  • Sprinkle salt and crushed coriander over the toasties. Serve and enjoy!


  1. ‘Klippies and Cola’ pork ribs


Sipping on ‘Klippies and Cola’ sounds like the perfect combo for “Re dibusa [getting down] by the fire place”.  But what about sparing some of your mix for a tasty rib marinade? If the mere thought tickles your taste buds (as it does ours’), we highly recommend your give this recipe a go!

WARNING: Things might get messy with those sticky fingers.



  • 2 racks of pork spare ribs (approximately 1.4kg)
  • Marinade
  • 250ml brandy
  • 750ml Coca-Cola
  • 300ml tomato sauce
  • A few generous drops of Tabasco
  • 4 garlic cloves, minced
  • 90ml hoisin sauce
  • Freshly ground black pepper



  • Mix the marinade ingredients together in a large bowl. Place the ribs in a non-metallic dish and pour the marinade over. Put it in the fridge to rest overnight.
  • Remove the ribs an hour before the braai. Put the ribs in a heat-resistant container. Place on the braai for an hour and 15 minutes, basting every 20 minutes or so. Remove the ribs from the container and place it on the braai grid. Braai for 5 minutes on each side.
  • While the ribs are on the braai, pour some marinade into a small pot, bring to a boil and reduce by half. Remove the ribs from the braai and pour the sauce over it.
  • Serve with a small bowl of lemon water for those sticky fingers.


  1. Citrus Flavoured Malva Pudding in a pot


So, like many South Africans, we’re guilty of having a deep-rooted sweet spot for Malva Pudding (no judging, please!). Why not add some freshly squeezed lemon or orange juice to the mix for a new take on this timeless classic? This recipe is easy to make, and your friends can even throw in a helping hand to create even sweeter memories! Note that it only serves 6, so if you are expecting more company (or planning on having seconds), remember to double or triple-up the mix.



For the batter:

  • 1 cup of flour
  • 15ml bicarbonate of soda
  • 1 cup of white sugar
  • 1 egg
  • 30ml apricot jam
  • 130ml vinegar
  • 30ml melted butter
  • 1 cup of milk


For the sauce:

  • ½ a cup of cream
  • ½ a cup of milk
  • 1 cup of sugar
  • ½ a cup of freshly squeezed juice
  • ½ a cup of butter



  • Grease a no. 10 flat-bottomed baking potjie with butter.
  • Sift the flour and the bicarbonate of soda into a large bowl and stir in the sugar (you don’t need to sift the sugar).
  • In another mixing bowl, whisk the egg very well. Now add the jam, vinegar, butter and milk, whisking properly after adding each ingredient.
  • Add the wet ingredients of step 3 to the dry ingredients of step 2 and mix well.
  • Make sure that the coals are hot (but not too hot) and pour the batter into the potjie. Close the lid of the potjie and make sure that there are coals underneath, and on top of, the lid. Bake for 50 minutes.
  • When the pudding has been baking for about 40 minutes (about 10 minutes before it’s done), heat all of the sauce ingredients in a small potjie over medium coals. Keep stirring to ensure that the butter melts, and the sugar dissolves, completely, but don’t let it boil.
  • After about 50 minutes of baking, insert a skewer into the centre of the pudding to test if it’s ready. If the skewer comes out clean, it’s ready.
  • Take the pudding off the fire and pour the sauce evenly over it. Serve the malva pudding warm with a scoop of vanilla ice-cream, a dollop of fresh cream or a puddle of vanilla custard. A good way to keep it hot is to put it near the fire, but not too close as we don’t want it to burn after doing everything right up to this point.


Enjoy the braai and celebrate Heritage Day the authentic South African way! Cheers to a country where we can enjoy braaivleis, braaibroodjies, biltong, beer and the true spirit of ‘ubuntu’!


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