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

How to braai the perfect steak

Link to How to braai the perfect steak

Comprehensive step by step instruction and recipe on how to braai perfect steak – by Jan Braai.

What is Chisa Nyama?

Link to What is Chisa Nyama?

What is Chisa Nyama? What is Chesa Nyama? What is Shisa Nyama?

Enter the National Braai Tour 2018

entry photo 2After the success and global appeal of the 2014, 2015 and runaway mayhem of the 2016 and 2017 versions of the National Braai Tour, we are very excited and looking forward to 2018. Our simple aim is to take a group of proud and passionate South Africans and other likeminded world citizens on a weeklong tour through beautiful parts of South Africa. During this week participants will join us to visit significant and interesting heritage sites, we’ll unite around fires, braai a few times per day and wave the South African flag.
There is a huge public demand for entries and participation in the tour and we literally have had 100’s of email and social media requests over the past few months from interested parties. The 2018 tour will again feature 40 teams thus space is limited and we will unfortunately not be able to accommodate all interested parties, both old and new. Please take your time to complete the application form and provide us with as much information as you can in order to increase your chances of a successful team entry.
If you need to know every minute detail of the tour before being able to enter, you’re probably not the right person for this adventure. Below however are the things we can share with you at this stage. If this looks like your cup of beer, complete the application form and good luck!

Saturday 8 September 2018 – Sunday 16 September 2018.

The tour will start in Cape Town on Saturday 8 September 2018.
The rest of route will be in South Africa. There will be reasonable distances of driving per day (our aim is 2 hours of actual drive time) and picturesque landscapes. The tour will finish somewhere in South Africa from where you can then make your own way back to anywhere else in the country in one day. If you need more specific information before you are willing to make the commitment to enter, you are probably not the right person to take part in the National Braai Tour. We might share the rest of the route with you later, we might keep it secret until the start of the actual tour. There is a good chance that the route will be very similar if not identical to 2017 as it was extremely popular with participants.

You can only enter as a team of four.

Entry fee is R28 000 per team of four and needs to be paid in full to reserve your entry.

Entry fee includes:

  • Camping fees and entrance fees
  • At least 2 Meals per day (usually breakfast and dinner, sometimes lunch and sometimes 3 meals per day)
  • Braai gear (grids, tongs, potjies) – you keep this after the tour
  • Wood and firelighters
  • Utensils (knives, bowls, crockery and cutlery) – you keep this after the tour
  • #braaitour goods which all your non #braaitour friends will be jealous of (e.g. caps, shirts, hoodies, vehicle stickers) – you keep this after the tour
  • One proper South African flag per person
  • Various other freebies and gifts
  • All alcoholic drinks and soft drinks at the bar when the bar is open. We serve all the classics you expect to see at a braai. We do not serve French champagne and we do not serve papsak. We serve normal high quality South African alcohol and it’s included for free.

Our aim to to organise a tour where you only need to bring yourself, clothes and toiletries. In addition you as a team need your own vehicle, tent(s), mattresses and sleeping bags and pay for your own fuel and toll fees. Broadly speaking, we are providing everything else.

One vehicle per team

Due to the pressure on the infrastructure of the beautiful heritage sites we visit during the tour, teams of four are limited to one vehicle per four persons. We think this means you as a team can spend more quality time together and will logically also save fuel and toll fees.

How the application and entry process works:

  • Your team completes an application to enter (the form below).
  • Please bear in mind that there are a vast number of applications that we need to review and you might not get any feedback from us for a few weeks.
  • Successful applicants are notified via email and we provide them with banking details. Once this R28,000 entry fee is paid that team’s entry to the 2018 National Braai Tour is official.

 

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Jan Braai Namibia Tour

JanBraai_NamTour

Fellow braaiers, based on the runaway success of the National Braai Tour and Tour de Braai in South Africa, coupled with the fond memories of some fantastic braai experiences that my team and I have had over the past few years in Namibia, we are super excited to announce our very first international tour that is now open to public entry, aptly named Jan Braai Namibia Tour!
The Jan Braai Namibia Tour is a four-day super circuit of great fun, beautiful scenery and many braais in our friendly neighbouring country. Join myself, my television crew and the legendary Jan Braai Tour Team for a few days in braai heaven.

  • When: Wednesday 30 May – Sunday 3 June
  • Cost: N$16 000 per team of four (N$4000 per person) Current half-price special N$8,000 (R8,000) per team thus N$2,000 per person.
  • Start: Windhoek
  • End: Swakopmund
  • To take part, click and enter here! Enter and pay right now for a half price entry of N$8,000 (R8,000) per team. This limited offer is subsidised by our sponsors. Fill in the form, pay by EFT and you will enjoy the whole tour, at half the price. This special will cease as soon as all subsidised entries are taken up. As you long as this message displays, the special is on!  
  • For any questions, please email braaitour@braai.com

Jan Braai Namibia Tour Programme:

  • Wednesday 30 May from 16:00 – Registration & welcoming party in Windhoek (we give you food and beer at this party included in the entry fee but you sleep at home, your own organised hotel or your own organised campsite that night)
  • Thursday 31 May in the morning – assemble at central point in Windhoek and depart in convoy (make some noise and wave your flag). On Thursday morning and every other morning you will get a properly made cup of coffee from our coffee partners Deluxe Coffee Namibia who will bring a mobile coffeeshop in a trailer on tour! This like many other things is free and included as part of your entry fee.
  • Thursday lunch – we all stop at a scenic spot on route to Spitzkoppe and have a braai (you bring everything you need for this braai)
  • Thursday afternoon – arrive at Spitzkoppe and pitch camp (camping fees included in entry fee)
  • Thursday evening – braai & camp at Spitzkoppe (you bring everything you need for this braai)
  • Friday 1 June morning – prepare breakfast and depart (you bring everything you need for this braai)
  • Friday lunch – stop at a scenic spot on route to Goankontes and have a braai (you bring everything you need for this braai)
  • Friday afternoon – arrive at Goankontes and pitch camp (camping fees included in entry fee)
  • Friday evening – braai & camp at Goankontes (we give you meat, sides, wood & ice included in entry fee – you organise everything else yourself)
  • Saturday 2 June morning – breakfast is served by us, included in your entry fee
  • Saturday activity – we drive to Swakopmund and at leisure all participants go and fish, go and buy fish or go and beg fish from a friend
  • Saturday lunch – we all braai fish next to the sea (you bring everything you need for this braai)
  • Saturday afternoon – pitch camp at campsite in Swakopmund (camping fees included in entry fee)
  • Saturday evening – farewell party (we give you food and beer and a massive party with a live band flown in from Cape Town, all other drinks at this party is for your own account)
  • Sunday 3 June – the tour is over, once you wake up on Sunday you break camp and return home at your own leisure.

Included in your entry fee:

  • Welcoming party & registration pack
  • Food & beer at registration party
  • Daily barista-made morning coffee by Deluxe Coffee Namibia
  • Camping fees on Thursday, Friday, Saturday
  • Meat, sides, wood & ice on Friday night
  • Breakfast on Saturday morning
  • Entrance to farewell party
  • Food & beer at farewell party
  • Jan Braai Namibia Tour memorabilia

Anything not mentioned above is not included. Significant things you have to bring:

  • Three fellow team members (only teams of four allowed, you can enter a team with less than four members but still pay for a team of four)
  • Own vehicle
  • Own tents & other camping equipment
  • Own braai equipment
  • Own food for Thursday lunch, Thursday evening, Friday morning, Friday lunch, Saturday lunch
  • Own drinks, ice, wood, apart from where specified above.

Fly in package

South Africans wishing to fly in can buy a fully serviced package from Mabaruli Safaris. You’ll be collected at the Windhoek airport, accommodated in Windhoek on the Wednesday evening, Mabaruli will take care of all your logistics during the whole tour with your tents pitched for you and you will be dropped off at your choice of the Windhoek or Walvis Bay airports again. Mabaruli Safaris will drive you, and provide all camping and braai equipment. All you need to bring is yourself, clothes and toiletries. Booking and cost of flights are for your own account.
This package is also available to Namibians who would naturally not need to fly in, but might still prefer the luxury, hassle-free approach. Cost per person of this bolt on option is an additional N$4000 per person and you book this directly with Mabaruli Safaris by sending an email to info@mabaruli.com

Entries are limited and will be awarded on first come first serve basis. To enter:

Banking details to pay N$16,000 for your team of four (once payment is made, your entry is complete). Enter and pay right now for the limited discounted rate of N$8,000 (or R8,000 – same thing) per team. This offer is subsidised by our sponsors. Completing the entry form and paying right now while the special is on means you will enjoy the full tour at half the price!

  • Bank: Investec Bank
  • Account name: JanBraai (Pty) Ltd
  • Account number: 100 119 388 32
  • Branch Code: 580 105
  • SWIFT code: IVESZAJJXXX
  • Reference: Your team name
  • Email Proof: braaitour@braai.com

Namibia-Tour_Facebook_1

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Tour de Braai

Tour de Braai – Travel on Gravel, is a bespoke cycling stage ride in South Africa and is also a luxury braai holiday. Tour de Braai aims to give participants a few great days of touring, holiday, braai and riding a bicycle through beautiful parts of South Africa. Our main goal is to have fun. More information and entry form below.

  • CK_080517_TourDeBraai_2225CK_080517_TourDeBraai_1856The next Tour de Braai takes place from Sunday 6 – Saturday 12 May 2018.
  • On the Sunday evening we have a welcoming braai in George. Everything at this braai as well as everything else for the whole week is included in your entry fee.
  • Starting Monday morning we ride from George on pristine gravel roads averaging around 75km of cycling per day and we finish riding 5 days later in Swellendam on the Friday. There we have a last braai, overnight and we all shuttle to Cape Town on the Saturday morning.
  • Entry fee for the Tour de Braai is R22,000 and includes everything meaning that it includes:
    • 6 nights guest house / hotel accommodation (Sunday night up and to including the next Friday night)
    • all food & drinks (3 meals per day, on route snacks, wine, beer, soft drinks etc)
    • 5 days of pristine gravel road cycling, varying distances but averaging around 75km per day.
    • daily sports massage
    • bike mechanic and backup service
    • 2 sets of Tour de Braai cycling kit
    • shuttle from George Airport to registration braai and accommodation on the Sunday for you, your bike & luggage
    • shuttle from Swellendam to Cape Town Airport on the Saturday morning when the tour is done for you, your bike & luggage
    • daily transport of your luggage to next venue
    • all event photographs
    • non-rider entries available for non riding spouses, boyfriends, girlfriends or friends at R17 000 each which includes everything except the daily sports massage & cycling shirts
  • The whole route is on gravel, with a minimal bit of tar. There is nothing technical and no single track. You can ride a Gravel Bike, Cross Bike, Adventure Bike, Mountain Bikes or E-Bike. Road bikes will not work.
  • Tour de Braai – Travel on Gravel is not designed to be the toughest challenge of your life. It’s designed to be the most fun week of holiday on a bicycle of your life. Arriving fit is not only a good excuse to get in shape but means that you will enjoy the week as it’s designed to be enjoyed. With around 75km of riding per day this is a stage race well within anyones capabilities and there are no cut off times. Just arrive in time for the next braai or sundowners!
  • Still unsure, read this Article on The Hub about Tour de Braai.

Entry form below the photo gallery.

Enter Now!

  • Please complete the entry from below. We will review it and give you feedback within hours. It’s first come first serve and please note that space is extremely limited. Next you will be sent banking details via email and will have to pay the entry fee.  Once that is done you’re officially in. It’s time to dust of the bike or buy a bike, braai often to make sure you are braai fit and we will see you at the Tour de Braai welcoming braai in George!

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BENCHMARK MAlVA PUDDING IN A POTJIE

Malva puddingSome time in the late 1970s food guru Michael Olivier, who was responsible for the Boschendal Restaurant, asked his friend Maggie Pepler to come and teach them how to make the original malva pudding. Ever since, it’s been a permanent fixture on their buffet menu. My malva pudding recipe is based on that original recipe and is published with Michael’s blessing. The single biggest adjustment from the original recipe is that I bake the pudding in a no. 10 flat-bottomed baking potjie on the fire, and not in a conventional oven.

WHAT YOU NEED (serves 6)

For the batter:
1 cup flour
½ tot bicarbonate of soda
1 cup white sugar
1 egg
1 tot apricot jam
1 tot vinegar
1 tot melted butter
1 cup milk

For the sauce:
½ cup cream
½ cup milk
1 cup sugar
½ cup hot water
½ cup butter

WHAT TO DO
1. Light the fire. You need fewer coals than when braaing steak, but you’ll need a steady supply of coals once the pudding is baking. Now use butter to grease your no. 10 flatbottomed baking potjie. You can see a picture of this kind of potjie on page13.
2. Sift the flour and the bicarbonate of soda into a large bowl and stir in the sugar (you don’t need to sift the sugar).
3. In another mixing bowl, whisk the egg very well. Now add the jam, vinegar, butter and milk, whisking well after adding each ingredient.
4. Add the wet ingredients of step 3 to the dry ingredients of step 2 and mix well.
5. Pour the batter into the potjie, put on the lid and bake for 50 minutes by placing some coals underneath the potjie and some coals on top of the lid. Don’t add too much heat, as burning is a big danger. There is no particular risk in having too little heat and taking up to 1 hour to get the baking done, so rather go too slow than too fast. During this time, you can add a few fresh hot coals to the bottom and top of the potjie whenever you feel the pudding is losing steam.
6. When the pudding has been baking for about 40 minutes (about 10 minutes before it’s done), heat all the sauce ingredients in a small potjie over medium coals. Keep stirring to ensure that the butter is melted and the sugar is completely dissolved, but don’t let it boil. If you want a (slightly) less sweet pudding, use half a cup of sugar and a full cup of hot water for the sauce, instead of the other way round as per the ingredients list.
7. After about 50 minutes of baking, insert a skewer into the middle of the pudding to test whether it’s done. If the skewer comes out clean, it’s ready.
8. Take the pudding off the fire and pour the sauce evenly over it. Believe me, it will absorb all the sauce – you just need to leave it standing for a few minutes. Serve the malva pudding warm with a scoop of vanilla ice-cream, a dollop of fresh cream or a puddle of vanilla custard. A good way to keep it hot is to put it near the fire, but not too close – after doing everything right, we don’t want it to burn now.
AND …
In the original recipe, the tot measures of apricot jam, butter and vinegar as well as the half tot of
bicarbonate of soda are all given as 1 tablespoon each. These minor changes won’t affect the outcome of the dessert but for the sake of accurately recording history, I think it’s important that we note it.

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THE BRAAI CHICKEN TIKKA MASALA

JanBraai Chicken TikkaChicken tikka masala is one of the most famous meals to come from a tandoori oven, which is a cylindrical clay oven heated by a fire, almost like a braai. Tikka means ‘pieces’ but chicken tikka refers to a specific meal of chicken pieces marinated in a masala spice and yoghurt, skewered and cooked in a tandoori (or, in this case, braaied). Chicken tikka masala is one of my all-time favourite curries – and sure to be one of your’s once you’ve nailed this recipe.

WHAT YOU NEED (feeds 4)

The chicken:

  • 600 g deboned, skinless chicken meat (a pack of 4 chicken breasts)
  • 1 cup plain yoghurt
  • 2 tots chicken tikka masala spice (or tandoori masala or any good masala mix that is red in colour that you can find at your local spice market)
  • 1 tot lemon juice
  • about 6 skewers

The sauce:

  • 1 tot garlic
  • 1 tot ginger
  • oil or butter
  • 400 g can tomato purée (or chopped tomatoes)
  • 2–3 tots tomato paste
  • 1 cup cream
  • 1/2 cup coconut cream
  • 1 tsp garam masala (This tastes different from and is slightly hotter than normal masala as it contains different ingredients and ratios of ingredients. You need to trust me that this is the masala you need for the dish so go find it at a spice market.)
  • 1 tsp turmeric powder
  • 1 tsp paprika
  • 1/2 tsp chilli powder (optional, can be less or more)
  • 2 tots ground almonds
  • salt
  • honey
  • 2 tots chopped coriander leaves (dhania)

WHAT TO DO

  1. Cut the chicken into bite-size chunks and mix in a marinating bowl with the yoghurt, masala spice and lemon juice. Cover and leave in the fridge to marinate for a few hours or overnight.
  2. Skewer the chicken pieces (make sosaties) and braai over hot coals until done. Don’t worry about the odd black spot of caramelised chicken appearing.
  3. In a cast-iron pot or fireproof pan lightly fry the garlic and ginger in a bit of oil or butter. If there is any leftover marinade, also add this.
  4. After 2 minutes add all the other ingredients except for the salt, honey and coriander leaves. Simmer the sauce for 15 minutes. While it is simmering, look at the sauce and taste it. If you want to, make the following adjustments:
    • Add salt if it needs more.
    • Make the sauce hotter by adding more chilli powder and/or sweeter by adding honey.
    • To make the colour of the sauce redder add extra paprika or to make it more yellow or orange add extra turmeric.
  5. When the sauce is to your liking, starts to thicken, and the chicken is braaied, remove the skewers and add the sauce to the chicken pieces. Stir in the dhania or coriander leaves and serve with basmati rice.

AND

If you reckon you can multitask then you can obviously braai the chicken and cook the sauce concurrently.

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