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All your Braaiday App questions answered.

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The Braaiday App

Link to The Braaiday App

The Braaiday App unites and connects people around braai fires 365 days a year. Download it for free on IOS or Android devices.

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Download National Braai Day song

Link to Download National Braai Day song

Free download of the song by Heuwels, JR, HHP and Soweto Gospel Choir

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CHICKEN AND MANGO POTJIE

By Jan Braai | Published September 29, 2019

Screen Shot 2019-09-27 at 13.07.42

The sweetness of the mango goes great with the coconut milk, this is a great combination of flavours and a crowd pleaser.

WHAT YOU NEED:

  • 1 tot olive oil
  • 1 onion, chopped
  • 2 peppers, chopped (red and yellow)
  • 6 – 8 skinless chicken thighs
  • 2 garlic cloves, chopped and crushed
  • 1 tot freshly grated ginger
  • Salt and pepper to taste
  • 1 tot medium curry powder
  • 1 tin coconut milk
  • 1 mango, cut into blocks

WHAT TO DO:

  1. Heat the oil in your potjie and fry the onion and peppers until soft.
  2. Add the chicken pieces and let them fry with the meat side down in order to get a bit of colour on the chicken. Next season the chicken with salt, pepper and curry powder.
  3. Add the garlic and ginger and fry for another minute.
  4. Add half of the mango blocks and coconut milk, place the lid on top and let this simmer on low heat for 30 – 40 minutes.
  5. Open the potjie, add the rest of the mango and let it simmer for about 15 minutes without the lid.
  6. Serve the potjie with fresh roosterkoek on the side.

 

 

Posted in Chicken, Recipes | Leave a comment

FRIED RICE WITH PORK AND MUSHROOMS

By Jan Braai | Published September 29, 2019

Screen Shot 2019-09-27 at 13.57.37This recipe is a great idea for left over rice at the end of your weekend braai’s. You can also use left over braai meat that you chop, instead of the pork mince. Add any vegetables that you have available and create this delicious potjie at home.

WHAT YOU NEED:

  • 1 tot olive oil
  • 1 onion chopped
  • 1 pepper, chopped (red or yellow)
  • 2 garlic cloves, chopped and crushed
  • 1 tot freshly grated ginger
  • 500 g pork mince
  • Salt and pepper
  • 1 packet white button mushrooms, chopped
  • 1 tot soya sauce
  • 1 cup peas
  • 2 cups cooked rice
  • 1 tot port
  • Juice of 1 lemon
  • 1 egg

WHAT TO DO:

  1. Heat the oil in your potjie on the fire and fry the onion and peppers until soft. Add the garlic and ginger and fry for 1 minute
  2. Add the pork and season with salt and pepper. Fry the pork until brown and cooked.
  3. Add mushrooms, season with soya sauce and port and let this simmer for about 5 minutes.
  4. Add the cooked rice and peas and mix everything well.
  5. Right at the end, crack the egg in the potjie and stir until it is cooked and combined into the rice.
  6. Season with extra salt and pepper if needed and a squeeze of fresh lemon juice.

 

 

Posted in Pork, Recipes | Leave a comment

LENTIL BOBOTIE

By Jan Braai | Published September 21, 2019


Screen Shot 2019-09-19 at 12.50.52Bobotie is a South African classic and an important part of our culinary heritage. It’s also one of my favourite meals, but this doesn’t make me special: everybody loves bobotie. As with many other South African cult hits, the best and original way is in a potjie on a braai fire. I believe it’s your moral duty to perfect the art of making bobotie. It’s a great way to show off when you cook for visitors to South Africa. And here you have a version that is vegetarian.

WHAT YOU NEED (feeds 6)

  • 500 g lentils (I like the multicoloured pack but any will do)
  • 2 tots olive oil
  • 3 onions (finely chopped)
  • 3 garlic cloves (crushed and chopped)
  • 1 tot medium-strength curry powder
  • ½ tot ground turmeric
  • ½ tot salt
  • 1 tsp black pepper
  • 1 cup apricot jam
  • ½ cup raisins
  • ½ cup almond flakes
  • 1 tot vinegar (or lemon juice)
  • 3 eggs
  • 1 cup milk
  • 5 bay leaves
  • 2 cups uncooked long-grain white rice (to serve – this is usually spot-on for 6 people once cooked)
  • chutney (to serve)

WHAT TO DO

  1. Place the lentils in your potjie on the fire with enough water to cover them, and simmer until soft for about 20 minutes. Drain and keep aside.
  2. Heat the oil in a flat-bottomed potjie over a medium-hot fire and fry the onions and garlic until the onions are soft but not brown.
  3. Add the curry powder and turmeric, then fry for a minute – the bottom of the potjie will look quite dry so pay attention and don’t let the mixture burn.
  4. Add the cooked lentils and fry for a few minutes, mixing everything together.
  5. Add the salt and pepper, apricot jam, raisins, almond flakes and vinegar/ lemon juice. Stir well, bring to a slow simmer and put on the lid. Simmer for about 10 minutes, stirring once in a while to make sure the mixture doesn’t burn.
  6. Now remove the lid and flatten the mixture with the back of your spoon so that it’s even across the bottom of the potjie. Whisk the eggs and milk together in a small mixing bowl, then pour over the bobotie. Stick the bay leaves into the egg mixture. Cover with the lid and put a layer of hot coals on top of the lid. At this stage, you only want coals on the lid, not underneath the potjie. Bake like this for 30 minutes and then your bobotie is ready.
  7. Serve with rice and chutney on the side.

AND …

Many seasoned bobotie eaters also like sliced banana, coconut or chopped tomatoes with their bobotie. Serve whichever sambals you prefer.

 

 

 

Posted in Recipes, Vegetarian | Leave a comment

MACARONI AND CHEESE BRAAIBROODJIE

By Jan Braai | Published September 19, 2019

Screen Shot 2019-09-21 at 10.42.18Yes, this is exactly what you think it is. Mac and cheese, in the form of a braaibroodjie. All the best worlds of comfort food, in one place.

WHAT YOU NEED:

  • ½ packet of macaroni
  • 1 packet of DENNY Cheese cook in sauce
  • 300g cheddar cheese, grated
  • 1 packet streaky bacon, roughly chopped
  • 1 loaf white toaster bread
  • Butter to spread on the bread slices

WHAT TO DO:

  1. Cook your macaroni in a pot according to the instructions on the packet in water until soft. Drain the water and put the macaroni aside.
  2. Add the bacon to your now empty pot, with a bit of olive oil and fry until cooked and crispy.
  3. Add the Macaroni to your bacon and pour over the Denny sauce and let this simmer for 2 minutes. Add half of the grated cheese.
  4. Build your braaibroodjie, spread butter on the outside of your bread slices.
  5. Place a spoonful of macaroni and cheese sauce on the bread, top with grated cheese and cover with the other slice of buttered bread.
  6. Braai the braaibroodjies in a hinged grid over medium coals and turn often making sure the outside of the bread is toasted and the cheese on the inside is melted.

 

Posted in Bread, Recipes, Uncategorized | Leave a comment

JAN BRAAI PIZZA

By Jan Braai | Published September 15, 2019

Screen Shot 2019-09-15 at 12.15.13This will probably become one of your favourite go-to recipes. Whether you are craving it, want to impress guests, or are on a road trip and want to do a quick scenic and hassle-free braai, this is a nice trick to have up your sleeve. I first made this on the Jan Braai vir Erfenis television show a few years ago and it went cult overnight. In those first few weeks of the Jan Braai Pizza, many supermarkets sold out of ready-made pizzas on a daily basis, such was the demand. The possibilities with toppings are endless and you can use whatever your favourite off-the-shelf pizzas are. I usually go for two store-bought pizzas with different toppings and then manually add some extra feta cheese before going to the fire. Enjoy!


WHAT YOU NEED (feeds 2–4)

  • 2 store-bought pizzas (raw but prepared, with the toppings of your choice)
  • something extra (including but not limited to feta cheese, garlic, mushrooms, capers, olives, roasted vegetables or sundried tomatoes)
  • a hinged grid

WHAT TO DO

  1. Light a fire and wait till the coals are the same heat that you would braai your braaibroodjies on – in other words, medium heat.
  2. Place the two pizzas on top of each other with the fillings facing to the inside. If you want to add anything extra, do so beforehand.
  3. Place the pizza sandwich in your hinged grid, close the grid tightly, and braai the pizza, turning it often, the same as you would do with a braaibroodjie. You want the outside to be toasted and crispy and the cheese on the inside to be completely melted.
  4. Once you have achieved the perfect pizza, take it off the grid, slide it onto a wooden board and cut into slices. Serve immediately.
Posted in Bread, Recipes | Leave a comment