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?


Bloody Mary BurgerMillions of people around the world enjoy the combination of ingredients that makes up the Bloody Mary cocktail. As you know, every single one of those ingredients also goes well with a pure 100% beef patty that was braaied on the coals of a wood fire. This brings us to our next magic trick; we’re making a hot sauce based on the classic cocktail and serving it with braaied burgers.

WHAT YOU NEED (feeds 4)

  • 1 tot olive oil
  • 1 red onion (chopped)
  • 1 red pepper (sliced or chopped)
  • 1 tsp paprika
  • 1 tin tomato cocktail juice (200 ml)
  • 1?2 tot Worcestershire sauce
  • 1?2 tot Tabasco sauce
  • 1 lemon (juice)
  • salt and black pepper
  • 1 kg beef mince
  • 4 hamburger rolls butter
  • fresh lettuce leaves
  • 4 celery sticks (for garnishing)


  1. Heat the oil in your fireproof pan and fry the onion and red pepper until soft. Add the paprika and fry for another minute.
  2. Add the tomato cocktail juice, Worcestershire sauce, Tabasco sauce and juice of the lemon, and let it simmer for 5 minutes. Season with salt and pepper to taste and set aside.
  3. 100% beef mince patties do not need any binding agents like egg or bread crumbs. You just need to braai them like a pro. Start by shaping the mince into 4 evenly sized patties with your hands. If you’re doing this ahead of time, put them on a flat even surface like a plate and keep in the fridge until you braai them. Get the thickness equal all round – we’re not making meatballs remember, and they should not look oval with a hump in the middle when you look at them from the side.
  4. Braai the patties with care. The only way the patties will break apart is if you break them apart. This happens if they stick to the grid, sink into the grid or you turn them all the time – so don’t let any of these things happen. Put the patties down very gently on the grid and do not press on them. The patties are 100% steak so braai them exactly as you would a whole steak of the same size. Braai them on very high heat to seal them quickly before they have the chance to ‘sink’ into the grid. They should spend about 8 to 10 minutes in total over the coals. Once on each side during that time is enough, and twice on each side is the maximum. Don’t fiddle with the patties to check whether they are sticking. As the meat starts to cook it will release fat and juices and usually loosen itself from the grid.
  5. During the final stages of the braai, toast the insides of the buttered rolls.
  6. Assemble the burger, starting with the lettuce on the roll at the bottom followed by the patty. Divide the sauce among the 4 burgers. Add some extra freshly ground pepper and the top half of the roll. Garnish by skewering the burgers with a celery stick, which will not only look cool, but also hold it all together. Serve with additional Tabasco sauce. Cheers!
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Coq Au vinFrom my personal experience, this classic French dish is even better cooked in a potjie on a fire, using South African wine. The rule of thumb when cooking with wine is that you should use wine of the same quality that you drink. This doesn’t necessarily mean you have to open a new great bottle of wine especially to make this potjie. It just means that if you had a braai dinner party and are left with some half-finished bottles of wine, this is exactly the meal you should cook on one of the days thereafter. You need one bottle of red wine in total, which can be a blend of more than one wine as long as they are all of a decent standard.

WHAT YOU NEED (serves 6 hungry guests)

  • 2 tots oil (or butter)
  • about 20 small pickling onions (peeled and whole)
  • 1 carrot (chopped)
  • parsley equal in volume to the carrot (chopped)
  • 4 sprigs fresh thyme
  • 1 packet smoked streaky bacon
  • 1 packet whole button mushrooms (about 250 g)
  • 2,5 kg chicken pieces (any mixture of thighs, drumsticks, breasts)
  • 1 tot cake flour
  • 1 bottle red wine
  • 1 tot tomato paste
  • 2 tsp salt
  • 2 tsp black pepper (coarse, freshly ground)
  • 1 tot parsley (chopped)


  1. If your chicken pieces have skin on them, pull off all the skin that is easy to remove, for example on the thighs and breasts. Leave the skin on the difficult ones like drumsticks; it’s definitely not worth the effort to get it off them.
  2. Put your potjie over medium coals and add the oil or butter. As soon as there is heat, add the whole onions, carrot, parsley, thyme, bacon and mushrooms. Fry until the bacon starts to turn golden brown.
  3. Add the chicken pieces and fry for a few minutes until they brown slightly.
  4. Sprinkle the flour over everything, and stir to coat all of the chicken pieces.
  5. Next add the red wine and the tomato paste, and stir well. Put the lid on the pot, and simmer for about 60 minutes until tender. Now remove the lid and let the sauce reduce until you are happy with the consistency.
  6. Season to taste with salt and pepper and stir well. Take off the fire, add the chopped parsley and serve with cooked white rice.


Just to confirm, in case you were in any doubt, you serve this meal with red wine.

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Coq Au vinIn my ondervinding word die? beroemde en klassieke Franse dis die beste berei in ‘n potjie op ‘n vuur met Suid-Afrikaanse wyn. Wanneer jy wyn in jou kos gebruik, behoort dit van dieselfde gehalte te wees as wyn wat jy sal drink. Dit beteken natuurlik nie dat jy ‘n goeie bottel wyn spesiaal vir die? resep hoef oop te maak nie. As jy mense met ‘n braai onthaal het en daar is ‘n paar halfgedrinkte bottels wyn oor, is di?t die dis wat jy moet maak. Jy het altesame een bottel se rooiwyn nodig, maar dit kan ‘n mengsel wees solank alles van billike gehalte is.

The English version of this exact recipe is available here.

WAT JY NODIG HET (vir 6 honger gaste)

  • 2 sopies olie of botter
  • omtrent 20 klein uitjies (soos wat jy sou inle?; afgeskil en heel)
  • 1 wortel (opgekap)
  • pietersielie (fyngekap, dieselfde volume as die opgekapte wortel)
  • 4 takkies vars tiemie
  • 1 pakkie gerookte streepspek
  • 1 pakkie heel knopie- sampioene (omtrent 250 g)
  • 2,5 kg hoenderstukke (enige mengsel van dytjies, boudjies en borsies)
  • 1 sopie koekmeel
  • 1 bottel rooiwyn
  • 1 sopie tamatiepasta
  • 2 teelepels sout
  • 2 teelepels swartpeper (grof, varsgemaal)
  • 1 sopie pietersielie (fyngekap)


  1. As jou hoenderstukke vel aan het, trek dit af in die geval van stukke waar dit maklik is om te doen, soos dytjies en borsies. Los maar die vel aan moeilike stukke soos boudjies.
  2. Sit jou pot op medium hitte en voeg die olie en botter by. Sodra daar hitte is, voeg jy die uie, wortels, pietersielie, tiemie, spek en sampioene by. Braai oor medium hitte totdat die spek goudbruin begin raak.
  3. Voeg die hoenderstukke by en braai vir ‘n paar minute tot effens bruin.
  4. Strooi die meel oor alles en roer om die hoenderstukke daarmee te bedek.
  5. Voeg die rooiwyn en tamatiepasta by en roer deeglik. Sit die pot se deksel op en laat prut vir 60 minute tot sag. Haal die deksel af en laat ‘n bietjie van die vog uit die sous verder afkook.
  6. Voeg sout en peper by na smaak. Haal van die hitte af, voeg die pietersielie by en bedien met gekookte wit rys.

EN …

Net om te bevestig, indien jy dalk wonder, jy bedien die gereg saam met rooiwyn.

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Beef Wellington

Jan Braai Beef WellingtonEverything tastes better on the braai, in this case it’s the classic Beef Wellington.

What you need:

  • 1 tot olive oil
  • 1 onion (finely chopped)
  • 250g mushrooms (finely chopped)
  • 1 cup (250ml) cream
  • 1 sprig fresh thyme
  • 300 – 500 g steak (rump, sirloin, fillet)
  • 400 roll of puff pastry
  • grated cheese (optional)
  • smoked ham (optional)

What to do:

  1. Finely chop the onion and mushrooms. Add olive oil and/or butter and the finely chopped onion and mushrooms to a pan and fry until the mushrooms lose their moisture and starts to brown. Then add the thyme.
  2. Add some or all of the cream to the pan and let this mushroom, onion and cream sauce reduce to a fairly thick paste.
  3. Trim the steak of your choice (rump, sirloin or fillet) of all sinews and fat and braai over very hot coals for about 8 minutes until medium rare. Let the steak rest a few minutes and then thinly slice.
  4. Unroll the thawed puff pastry on a cutting board. Spread the mushroom and cream paste on half the surface of the pastry and lay the slices of steak on top of that. Generously season with salt and pepper.
  5. Optional step: finely chop smoked ham and grate some cheese. Add this on top of the current residents of the puff pastry.
  6. Fold the uncovered half of the pastry over the filling and use a fork to press all open sides of the pastry closed and seal it.
  7. Now braai in a hinged grid over medium coals for about 20 minutes until ready. You want the pastry golden brown and crispy and all ingredients heated and melted throughout. As puff pastry braais there will be a moment where it seems to ‘melt’ and sag into the grid. Don’t panic. After this it will firm up again and start to cook.
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Gebraaide Beef Wellington

Jan Braai Beef WellingtonAlles proe beter op ’n braai, en in die gaval is dit die klassieke ‘Beef Wellington’. Hier is die resep soos ek hom in die Bolandse dorp Wellington gebraai het. Die vulsel bestandele was so ’n bietjie te veel vir een rol pasty deeg, so mettertyd sal ek die resep hier onder nog ’n bietjie aanpas deur 2 rolle deeg (een onder en een bo) of minder vulsel bestandele te gebruik. Jy kan enige van die twee opsies uitoefen wanneer jy hom die naweek by die huis maak, en dan vir my terugvoer gee.

The English version of this Beef Wellington recipe is available here.

Wat jy nodig het

  • 1 ui (fyngekap)
  • 250g sampioene (fyngekap)
  • 1 koppie (250ml) room
  • 1 rol pasty deeg (ontdooi)
  • 300g – 500g steak (rump, sirloin of fillet)
  • kaas (opsioneel)
  • gerookte ham (opsioneel)
  • olyf olie
  • sout & peper

Laat Waai!

  1. Braai die fyngekapte ui en fyngekapte sampioene in ’n pan saam met olyfolie of botter. Gooi dan van of al die room by en laat dit afkook totdat dit ’n dik pasta vorm.
  2. Sny alle oortollige vet en senings van die vleis af en braai die steak oor baie warm kole tot medium-rou. Laat die steaks ’n paar minute rus en sny dit dan in dun repies.
  3. Rol die pastydeeg uit op ’n snyplank en smeer die sampioen room mengsel oor helfte daarvan. Pak die repies steak bo op dit en geur behoorlik met sout en peper. Indien jy so voel kan jy ook kaas en ham bygooi, maar dit is opsioneel.
  4. Vou nou die skoon helfte van die deeg bo-oor toe en druk die kante van jou pasty vas met ’n vurk.
  5. Braai vir omtrent 20 minute oor medium warm kole in ’n toeklaprooster tot gaar. Die gereg is gereed as die deeg goudbruin en bros is, en die bestandele deurwarm en gesmelt is. Soos jy pastydeeg braai ‘smelt’ dit op ’n stadium en begin dit in die rooster insak. Moenie bekommerd wees nie. Net hierna begin dit gaar word en dan raak dit meer verm.
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