From flame-grilled faves to sweet endings with a twist, these Braai Day recipes bring the heat in the most delish way. Whether you’re feeding a crowd or keeping it low-key, it’s all about bold tastes, laid-back vibes, and that smoky magic only a braai can bring.
Butterflied chicken with homemade peri peri sauce
A little more effort than a shop-bought version … but so worth it!
This juicy, smoky chicken is big on flavour, thanks to the zesty homemade peri peri sauce which can be made a day or two in advance.
You’ll need for the peri peri sauce: 1 red pepper, deseeded and cut into large chunks; 1 red onion, peeled and quartered; 4 Tbsp olive oil; ½ tsp paprika; ½ tsp smoked paprika; ½ tsp cayenne pepper; 1 tsp salt; ½ tsp ground coriander; 2 garlic cloves, peeled; 2 bird’s eye chillies, deseeded; 2 red chillies, deseeded; ¼ tsp white pepper; ¼ tsp chilli flakes; ¼ tsp rosemary; 1 Tbsp red wine vinegar; zest of 1 lemon; 1.5 tsp lemon juice You’ll need for the chicken: 1 butterflied chicken; 4 medium red onions peeled and quartered; salt and black pepper, to taste You’ll need for the peri peri crema: 2 Tbsp peri peri sauce; 2 Tbsp natural yoghurt
To make peri peri sauce: Preheat the oven to 180°C. Mix red peppers, onions, chillies, garlic, paprika, smoked paprika, cayenne pepper, coriander, salt and 3 Tbsp of olive oil in a bowl. Place it onto a baking tray in the oven and cook for 20 minutes. Remove from the oven, cool the mixture and transfer to a blender. Add the remaining ingredients to the mixture and blend until smooth.
For the peri peri braai chicken and peri peri crema: Preheat the kettle braai for indirect cooking to medium heat. Pat the chicken dry with a paper towel and place the chicken skin side up in an aluminium braai tray. Spread the chicken generously with ¼ cup of the peri peri sauce and leave to marinade at room temperature for about 30 minutes. Place the red onions around the chicken, season with salt. Cook the chicken in the kettle braai for about 45 minutes, until the juices of the chicken run clear. While the chicken is cooking, mix the peri peri crema ingredients together.
Serve the chicken with the crema, a crisp green salad, and a chilled glass of Sauvignon Blanc or rosé.
Spicy tamarind, honey & sesame marinated deboned leg of lamb
Sweet, sour, salty, spicy … this marinade has it all!
Tamarind – a bold, tangy staple in South-East Asian cooking – cuts through the richness of lamb like a dream.
You’ll need for the marinade: 3 Tbsp Tamarind paste; 4 garlic cloves, peeled and crushed; 1 Tbsp Siracha chilli sauce; 1 Tbsp honey; 1 Tbsp Ginger, peeled and grated; 1/3 cup lemon juice; 2 Tbsp soy sauce; 2 Tbsp olive oil; 2 Tbsp sesame oil You’ll need for the lamb: 1 deboned, butterflied leg of lamb; 1 handful of fresh coriander and mint leaves, chopped to serve
To make: Mix all the marinade ingredients in a bowl or jug. Trim excess fat from the lamb, place in a sealed container, and pour the marinade over to coat. Refrigerate for at least three hours (or overnight), turning occasionally to let the flavours soak in. When ready to braai, bring the lamb to room temperature. Remove from the marinade, shake off the excess, and season with salt. Prepare your kettle braai for indirect cooking over medium heat. Place the lamb in the centre, close the lid, and cook for about 45 minutes for medium rare (or longer to your liking). Once done, rest the lamb for 10 minutes.
To serve, slice across the grain, scatter with mint and coriander, and plate with smoky griddled veggies. A soft, juicy Merlot is the perfect match, with just enough fruit and spice to round off the flavours.
Malva pudding with braai roasted fruits
You’ll need for the pudding: 250ml sugar; 2 large eggs; 1 Tbsp apricot jam; 310ml cake flour; 1 tsp baking soda; pinch of salt; 1 Tbsp melted butter; 1 tsp vinegar; 125ml milk You’ll need for the Amarula sauce: 250ml fresh cream; 125ml Amarula liqueur; 125ml sugar; 125ml hot water; 2 Tbsp butter Fresh fruits (pineapple, peaches, plums) for roasting
To make: Preheat the oven to 180°C (350°F) and grease a medium baking dish. In a large bowl, beat the sugar and eggs until light and fluffy, then stir in the apricot jam. Sift the flour, baking soda and salt in a separate bowl, and fold into the egg mixture. Add the melted butter, vinegar and milk, and mix until smooth. Pour into the prepared dish and bake for 35–40 minutes, or until golden and set. While it bakes, make the sauce: combine all ingredients in a saucepan and heat gently, stirring until the butter melts and sugar dissolves – don’t boil. Once the pudding is out of the oven, pour over the warm Amarula sauce and let it soak in completely.
For a tasty finish, sprinkle halved fruits with sugar and cinnamon, then braai on a clean grid over medium coals for about 5 minutes until caramelised and slightly charred. (Tip: Clean the grid beforehand to avoid boerie-flavoured fruit!) Serve warm with custard, whipped cream or vanilla ice cream – and a few smoky-sweet braaied fruits on the side.
RECIPE AND IMAGES: KRAZY KIWI KOOKBOOK
