HomeFOOD & WINEAdd a fresh twist to your traditional braai

Add a fresh twist to your traditional braai

Hosting a braai on Heritage Day? Want to switch the menu up a bit? Why not! Food writer, Ilse van der Merwe shares two delish recipes that’s so worth the try – a braaibroodjie flatbread and boerewors tortillas. It is super easy to make and especially moreish when shared around the braai with a bottle of Roodeberg Classic Red Blend.


This yeast-free recipe does not require any kneading or proofing and is ready to serve from scratch in about 30 minutes.

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Serves 6

You’ll need: 250g white bread flour, plus extra for dusting; 15ml baking powder; 5ml salt; 250g double cream yoghurt; 30ml butter, melted, for brushing (or olive oil); about 80ml chutney; 1½ – 2 cups mature cheddar, grated; 2 large (or a handful small) tomatoes, thinly sliced; ½ red onion, thinly sliced into rounds; salt and pepper, to taste; a handful fresh wild rocket leaves, to serve (optional)

How to:

Preheat the oven to 220° C.

For the flatbread dough: place the flour, baking powder and salt in a medium-large mixing bowl and stir well. Add the yoghurt, then use a spatula or wooden spoon to mix until it gets clumpy. Continue mixing by hand until most of the flour is incorporated and shaped into a ball.

Dust a clean working surface generously with flour, then use a rolling pin to roll into a rectangular shape, large enough to snugly fit into a standard baking tin (about 37 x 25 cm) – or use floured hands to press it out evenly.

Transfer the dough to the baking tin lined with non-stick baking paper, then press it gently into all four corners. Brush all over with melted butter or olive oil, then bake for 8 minutes. Remove from the oven, then use a pastry brush or the back of a spoon to distribute the chutney all over the surface.

Top with grated cheese, tomatoes, onion and some salt & pepper. Return to the oven for another 12 minutes or until golden brown all over. Remove from the oven, transfer to a wooden serving board, top with some rocket leaves, and then slice into portions. Serve hot or at room temperature.



This fresh look at boerewors with a little inspiration from Mexico is a great way to entertain a crowd by creating a fun self-help station with all the toppings arranged in separate bowls. A store-bought salsa replaces the traditional tomato ‘smoor’, but feel free to make your own.

Serves 4

You’ll need: 250g small tomatoes, sliced; 1 red onion, finely sliced; 1 – 2 ripe avocados sliced or diced; 250g sour cream; 1 jar Mexican-style tomato or chipotle salsa; 2 cups shredded lettuce; a small punnet coriander leaves; 500g boerewors; 2 – 3 mielies (corn on the cob); 4 large or 8 small soft tortillas (corn or flour); a few lemon/ lime wedges, to serve

How to:

Prepare your fire for a braai. In the meantime, place the prepared tomatoes, onion, avocado, sour cream, salsa, lettuce and coriander in separate serving bowls to get your tortilla self-help station ready before you start to braai the boerewors.

Braai the ‘wors’ and mielies on a grid over medium-hot coals until cooked to your liking, turning them often. Remove from the heat and keep warm. Give your tortillas a quick toast on the grid using tongs to turn them over – you just want to freshen them up.

Stack the hot tortillas and cover with a clean cloth to keep them soft. Cut the corn from the cobs and get ready to serve at once.

To assemble: Place a toasted tortilla on a plate, then top with some tomato, onion, avocado, sour cream, salsa, lettuce, coriander, a piece of boerewors, some corn, and a squeeze of lime/lemon.

The Roodeberg Classic Red Blend is vibrant and silky smooth and works magic with all your favourite braai staples hot off the coals. A cinch with juicy chops, ribs and chicken, the wine’s fruity, spicy character also goes down beautifully with meat-free alternatives.

Around R110 from your leading bottle store or shop online, roodeberg.com

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