September is all about heritage, Spring, and of course Braai Day, because as all Lowvelders know, everything tastes better when cooked over a fire.
We’ve put together a few recipes to make your day extra sizzling, and we also chat to a local braai aficionado, Jacques Viljoen. There is no hard and fast rule when it comes to making and cooking on a braai. Everyone has their own take on how long you should wait before cooking and how hot the coals should be, and don’t forget the ubiquitous South African saying, “Nou gaan ons braai!”, which could mean anything from any minute now to much, much later.
It’s also the month of Spring, and that really is a reason to celebrate. It means outdoor picnics, baskets laden with nuts, nougat, fresh fruit and bubbly, and evenings spent under the stars, early mornings and fresh scrumptious dishes that burst with flavour.
So go ahead and make sure your gas bottles are filled, your wood is chopped and your braai tongs are primed. Light up a roaring fire, crack open a cold one and celebrate culture and belonging, and everything else that Heritage Day means to you.
Exploring Heritage Day: a culinary journey
Heritage Day holds diverse meanings for individuals across South Africa. While some may view it through a political lens, for Jacques Viljoen it transcends politics. To him, it is an
occasion to connect with loved ones and embrace cherished traditions. It’s a day laden with significance, on which family and friends take centre stage, accompanied by a feast of flavours that awakens the senses.
Food, a cornerstone of heritage, lies at the heart of Jacques’s celebration. For him, this day is synonymous with a culinary extravaganza, a symphony of flavours that bring people together. With a spirit of ‘lekker moeite’, he artfully crafts dishes that span continents and cultures. From the intricate art of potjie cooking to the irresistible allure of a spitbraai, Chef
Jacques brings dedication and flair to every masterpiece.
Jacques’s culinary journey is a testament to his dedication. Having transitioned from waiter to chef, he honed his craft in the prestigious halls of Oxford, England. From the refined elegance of English hotels to the sun-soaked beaches of Mozambique, where seafood braais reign supreme, his repertoire knows no bounds. A maestro of both intimacy and grandeur, he has orchestrated feasts for hundreds, demonstrating that excellence knows no limits.
When asked about his typical Heritage Day, Jacques smiles warmly. Once a fixture at events across the culinary spectrum, he now finds solace on his farm, surrounded by his children. “The allure of braaiing remains unshaken,” he laughs. “My connections with local producers yield an array of unique ingredients, from succulent biltong and cheese wors to marinated oxtail ready for the coals. Still, seafood remains my true passion. Fresh catches from the Indian Ocean dance upon the flames, a tantalising spectacle that embodies the essence of this occasion.”
Jacques’s ideal Braai Day is a sun-kissed Lowveld Saturday, laughter echoing across the farm as a sumptuous seafood braai takes shape. A Buffelsfontein lager rests in hand, the embodiment of relaxation and satisfaction. Amidst the camaraderie, he generously imparts
his braai wisdom to friends and family. “Temperature and timing are key, whether over coals, gas or wood. Common sense is a braai’s best friend,” he advises. As the executive chef of his domain, meticulous planning ensures every dish harmoniously converges on the table, a testament to his finesse.
And his secret? Ah, Jacques’s face lights up with a hint of mischief. “Maggie sauce, the real Dutch Maggie sauce!” In a nutshell, Heritage Day is not merely a date on the calendar. It’s a time to weave threads of tradition, laughter and delectable cuisine into a tapestry of shared memories. As Jacques demonstrates, it beckons us to embrace our roots, savour the present, and create a flavourful legacy for generations to come.
Lamb potjie
Ingredients
• 1.5kg lamb, cut into bite-sized pieces (use a combination of bone-in and boneless for
added flavour) • 2 large onions, chopped • 3-4 garlic cloves, minced • 3 large carrots,
peeled and sliced • 3-4 potatoes, peeled and cut into chunks • 1 cup of green beans,
trimmed and cut into bite-sized pieces • 2 tomatoes, diced • 2 tbsp vegetable oil or
olive oil • 2 cups of beef or lamb broth (or water if broth is not available) • ½ cup of red
wine (optional) • 2 bay leaves • 2-3 sprigs of fresh thyme • Salt and pepper to taste
Method
Heat the oil in a large cast-iron potjie or a heavy-bottomed pot over the open fire or on the stove. Add the chopped onions and sauté until they become translucent. Add the minced garlic and continue cooking for another minute or until the garlic releases its aroma. Add the lamb pieces to the potjie and brown them on all sides. This helps seal in the juices and
enhances the flavour. Once the lamb is browned, pour in the beef or lamb broth (or water) and red wine (if using) to deglaze the potjie, scraping any browned bits from the bottom for extra flavour. Add the diced tomatoes, bay leaves, and fresh thyme. Stir everything together. Season the mixture with salt and pepper according to your taste. Put the lid on the potjie and let it simmer gently over low heat. If you’re using an open fire, adjust the heat by moving the pot farther from or closer to the flames. Let the lamb stew cook for about 1.5 to 2 hours or until the meat becomes tender. During this time, you can add more liquid if needed to maintain a stew-like consistency. After the lamb is tender, add the sliced carrots, potato chunks, and green beans. Stir everything gently to combine. Continue simmering the potjie for another 30 minutes to 1 hour until the vegetables are cooked through, but not mushy. Check for seasoning and adjust salt and pepper if necessary. Once everything is cooked to perfection, remove the potjie from the heat and let it rest for a few minutes. Serve the lamb potjie hot and enjoy this delightful South African dish with friends and family!
Note:
The beauty of a potjie lies in its slow-cooking process, which allows the flavours to meld together beautifully. Customise this recipe by adding other vegetables, herbs, or spices according to your preferences.
The perfect spice rub
A good braai spice rub typically combines a variety of flavourful herbs, spices, and sometimes even a bit of sweetness for a well-rounded taste. We chat to Mastura Peterson of Riverside Spice Emporium about a basic recipe that’s packed full of flavour and oh-so versatile.
Ingredients
• 2 tbsp smoked paprika • 1 tbsp ground coriander • 1 tbsp ground cumin • 1 tbsp brown sugar • 1 tbsp garlic powder • 1 tbsp onion powder • 1 tsp dried thyme • 1 tsp dried oregano • 1 tsp ground black pepper • 1½ tsp cayenne pepper (adjust for spiciness) • 1 tsp salt (adjust to taste)
Method
In a small bowl, combine all the spices and herbs: paprika, coriander, cumin, brown sugar, garlic powder, onion powder, thyme, oregano, black pepper, cayenne pepper, and salt. Mix well until all the ingredients are evenly distributed. Taste the spice rub and adjust the salt and cayenne pepper according to your preference. If you like it spicier, add more cayenne pepper. If you prefer less salt, reduce the amount accordingly. Once you’re satisfied with
the flavour, you can store the spice rub in an airtight container. It will stay fresh for several months if kept in a cool, dry place. When you’re ready to use the spice rub, simply rub it onto your choice of meat before grilling. Make sure to coat it evenly for a delicious flavour infusion.
Discover a world of incredible spices at Riverside Spice Emporium, nestled in the heart of Rapid Falls, in Mbombela. From exotic blends to traditional favourites, they have a wide selection that will elevate your culinary creations. Reach them on 013 752 4994 to explore the rich tapestry of flavours waiting for you. Your spice journey begins here!
Onion marmalade and cheese braai broodjies
Ingredients
• Vegetable oil • 1 red onion, thinly sliced • 2 cloves garlic, crushed • Balsamic vinegar • A cup of ready-made hummus • 2 cups of grated strong cheddar • 8 slices sourdough bread • Soft butter
Method
Heat the oil in a pan, then add the onions and garlic. Sauté with the balsamic until softened and caramelised. Place 4 slices of bread face down and spread with a good amount of hummus. Top each slice with the balsamic onion marmalade, then divide the cheese among the four slices, covering the onion. Add salt and pepper, then top each broodjie with the remaining slices. Lightly butter the outside, place in a closed grid and braai over hot coals until the cheese is bubbling and melted.
Veg sosaties
Vegetable sosaties are delicious and easy to make. Perfect for grilling over the coals, they are ideal as a main paired with the usual accompaniments, or as a side dish. Mix and match the veggies, there are no hard and fast rules here – anything goes!
Ingredients
• 1 large red bell pepper, 1 large green bell pepper, and 1 large yellow bell pepper, cut into chunks • 1 large red onion, cut into chunks • 1 medium zucchini, sliced into rounds • 1 cup cherry tomatoes • A punnet of button mushrooms • 200g cherry tomatoes • 8-10 wooden skewers, soaked in water for 30 minutes to prevent burning • Olive oil • Salt and pepper, to
taste • Balsamic glaze
Method
Prepare the vegetables:
Wash all of them and cut them into chunks or slices, as mentioned in the ingredients list.
Assemble the sosaties:
Thread the vegetables alternately onto the soaked wooden skewers. You can create your own pattern or mix them up randomly.
Optional marinade:
If you want to add more fl avour to your sosaties, you can brush them with a balsamic glaze or your preferred marinade. Alternatively, you can simply drizzle some olive oil over the vegetables and season with salt and pepper.
Preheat the grill:
Get your charcoal grill ready by lighting the charcoal and letting it burn until you have hot coals.
Grill the sosaties:
Place them on the grill grate and cook for about 10-15 minutes, turning them occasionally, until the vegetables are nicely charred and tender.
Serve:
Once the sosaties are cooked to your liking, remove them from the grill and serve them hot. They’re delicious on their own or can be served with rice, couscous, or a fresh green salad.
Paptert
Comprising ever-so-creamy mushroom sauce and layers of savoury pap, our recipe is easy to prepare and the perfect accompaniment for a braai or picnic.
Ingredients
For the mushroom sauce:
• 500g mushrooms, sliced • 1 onion, finely chopped • 2 cloves garlic, minced • 2 tbsp butter • 2 tbsp all-purpose flour • 1 cup of vegetable or chicken broth • 1 cup of milk • Salt and pepper to taste • 1 tsp dried thyme or parsley (optional)
For the pap:
• 1 cup of maize meal • 3 cups of water • 1 tsp salt
For assembling:
• 1 cup of grated cheese (cheddar or mozzarella work well)
Method
Prepare the pap:
In a large saucepan, bring the water to a boil. Add the salt to the boiling water. Gradually whisk in the maize meal to avoid lumps. Reduce the heat to low and cover the saucepan with a lid. Let the pap cook for about 20-25 minutes, stirring occasionally to prevent sticking, until it thickens and becomes smooth. It should have a porridge-like consistency.
Prepare the mushroom sauce:
In a separate pan, melt the butter over medium heat. Add the chopped onions and sauté until they become translucent. Add the minced garlic and sliced mushrooms to the pan. Cook until the mushrooms are soft and slightly browned. Sprinkle the flour over them and stir well to coat them. Pour in the vegetable or chicken broth, stirring constantly to avoid lumps. Add the milk and continue stirring until the sauce thickens and becomes smooth. Season the sauce with salt, pepper, and dried thyme or parsley (if using). Adjust the seasoning to your taste.
Assemble the tert:
Preheat your oven to 180°C. In a greased oven-proof dish, spread half of the cooked pap evenly as the bottom layer. Pour half of the mushroom sauce over the pap layer, spreading it out evenly. Repeat the layers with the remaining pap and mushroom sauce. Sprinkle the grated cheese on top as the final layer.
Bake:
Place the assembled paptert in the preheated oven. Bake for about 25-30 minutes or until the cheese on top is melted and bubbly, and the entire dish is heated through.
Serve:
Allow to cool for a few minutes before serving. Slice it into portions and serve it as a main dish accompanied by a fresh salad or steamed vegetables.
