For most South Africans, nothing says National Heritage Day quite like boerewors on a braai. To get into the spirit of our heritage, we spent a Saturday morning with Boerie Bro’s Leon Basch and Suan Havenga, who’ve become local legends in the Upper Highway for their roadside stand and irresistible wild meat.
On any given Saturday from around 7am to midday, come rain or shine, locals turn up at the Caltex Garage in Winston Park to get their hands on a fresh-off-the-braai Kudu boerie roll or sosatie. Good vibes, the cheerful tunes of boeremusiek, the sweet smell of onion relish and super friendly service are all part of the ‘Boerie Bro’s experience’.
“It all started at church. Two professional businessmen who were keen as heck braaiers met and started chatting about odds and ends until of course the conversation turned to the topic of braaing! Our beautiful weather favours the idea of making a fire, surrounding it with good friends while tasty meat is fired up over it,” says Suan bursting with pride.
According to these guys, the real glory of a braai is not only thewho or the how – it is also, essentially, the quality and taste of the meat served.
“We are as passionate about standing around the braai with family and friends as we are about eating and sharing quality meat that leaves a lasting impression. For us that is kudu wors from my home town, Kwambonambi,” adds Leon.
“When Suan tasted the kudu wors I brought back home from our small town butchery, it was his idea that we market and sell it in a way that would draw crowds and create an enjoyable atmosphere, as well as a new taste experience.”
Their rookie attempt was at the Gillitts Train Station in December last year. Armed with copious amounts of stock, a homemade sign and with the festive sounds of the concertina blaring from the boot of their car, they had a great weekend, followed by another, despite pouring rain.
“We were blown away by the feedback from our customers – it was overwhelmingly positive, and Boerie Bro’s was born as we set up shop at the Caltex Garage in Winston Park. Our slogan ‘Ons Vleis is Wild’ (Our Meat is Wild), captures the essence of what we are bringing to the table – venison meat. We’ve also added to the offering another tasty treat – beef fillet, venison and pork belly sosaties marinated in a Cape Malay sauce, and frozen packs of meat for those who want to take some home where they can light a fire and braai with their own friends. We are so chuffed that both our kudu wors and sosaties have made it onto dishes served at two local restaurants, so if you’ve never tried it, come and have a taste one Saturday morning and hopefully you will enjoy it too.” said Leon.
For those who love a braai and want some menu inspiration for National Braai Day, Leon and Suan share the basics of how to braai boerewors and sosaties the Boerie Bro’s way, as well as recipes for some of their favourite sides they enjoy with their vleis.
Boerie Bro`s Sosaties
A semi-hot fire is recommended, and you don’t have to over-cook them. They just want a bit of colour from the fire and to be turned occasionally. Braaiing time is anywhere from 6 to 8 minutes. There is no need for them to be rested, so you can serve them straight off the fire.
Boerie Bro`s Kudu Wors
A semi-hot fire is recommended, and it should be cooked to suit your own taste requirement. We do not poke holes into our wors as we enjoy it juicy. Braaiing time is about 8 to 10 minutes. There is also no need to rest the wors, so it can be enjoyed straight off the fire.
Flame-grilled Porterhouse Steak
Ingredients
3 – 4 portions Porterhouse steaks ;1 bottle Knorr Greek salad dressing; 4 tablespoons garlic flakes; 1 tablespoon Worcestershire Sauce; Nando’s Pepper Sauce; salt and pepper to taste
Method
Use a bowl that you can seal with a lid and mix the Greek salad dressing, garlic flakes and Worcestershire Sauce together. Place the porterhouse steaks in the mixture for about two days prior to flaming them up. Shake them up a little every now and then. On braai day stick to a warm fire for the best result. You will have to place them on the fire twice – the first time, to brown the meat and then put them right back into the sauce. Place them on the fire a second time and let them heat up before removing them to slic up and sprinkle with Nando’s pepper sauce and a little salt and pepper, and then serve up as starters for your guests. Delicious!
Sweet Potato Salad
Ingredients
3kg sweet potatoes; 70ml olive oil; 70ml coconut oil; 200ml mayonnaise; 200ml Greek yoghurt; 40ml Knorr Greek salad dressing; 4 sprigs spring onion; salt and pepper to taste
Method
Pre-heat oven to 180ᵒC. Wash sweet potatoes, cut them into 2½cm blocks and spread them out in an oven roasting pan. Add the olive oil and coconut oil to the sweet potatoes, and let them cook for 20 minutes before turning them over. Cook them for another 20 minutes and turn them over again. From now just monitor them until they are almost brown colour. Remove from the oven and leave to cool. Combine the mayonnaise, Greek yoghurt and Knorr Greek salad dressing together in a large bowl. Add the sweet potatoes and the chopped spring onion and stir through. Season with salt and pepper and then serve.
Pumpkin Tart
Ingredients
1kg pumpkin (diced into cubes); 1 cup sugar; 1 cup self-raising flour; 1 cup cream; 2 eggs; cinnamon, sugar
Method
Boil the pumpkin in water until it becomes soft. Drain and mash, then add the eggs, sugar, flour and cream and mix it all together. Bake at 180ᵒC for 45 minutes. Sprinkle with cinnamon sugar, and it is ready to serve!
