Tradition meets Modern Flair: Innovative Braai Recipe Tips & Hacks

As the sun sets over the picturesque landscapes of South Africa, the aroma of sizzling meat fills the air, signaling the heartwarming ritual of the braai. While traditional recipes hold a special place in our hearts, exploring innovative twists can transform an average Sunday afternoon into a captivating Mzansi braai extravaganza.

We have gathered top braai recipe tips to inspire creativity and delight your guests. Imagine marinating your boerewors in a tangy citrus infusion or incorporating local craft beers into your barbecue sauce for an unexpected depth of flavour. Pairing your succulent lamb chops with a spicy apricot glaze can also elevate this classic dish to new heights.

Dessert, often overlooked, deserves its moment in the spotlight. Consider grilling fresh pineapple with a sprinkle of cinnamon or preparing a decadent milk tart dip for a delightful ending to your meal. Infusing traditional recipes with unique ingredients will not only enhance the taste but also stimulate conversation among your guests. With these innovative tips, your next braai will be a celebration of South African culinary creativity, where tradition meets modern flair. Embrace the possibilities, and let your grilling adventures begin!

 Main Source: Megamaster SA

BOEREWORS ROLL RECIPE TIPS

• I use tortilla wraps (instead of rolls) and make breakfast wraps with boerewors, scrambled egg, spicy baked beans and Bhisto.
  – Johann W de Bruyn
• To make sure your boerewors stays juicy, don’t leave it too long on the coals. Smear mustard or chutney on the roll, put the boerewors in and cover with onion, mushroom, Peppadew and chilli smoortjie (sambal).
  – Joanie Jacobs

BEEF POTJIE RECIPE TIPS

• I always put some sweet red wine in my potjie together with chutney, chilli, bay leaves, garlic and veg.
  – Jina Jardim Moniz
• Add some milk stout, red wine and a cup of Coca Cola to that potjie for a delicious flavour!
  – Wyona Landman

FISH BRAAI RECIPE TIPS

• On the braai, lay fish down on a few slices of lemons. This will enhance the flavour of the fish and stop it from sticking to the grid.
  – Martin Craig Jewell
• I make a tamarind fish curry with amadumbe (taro) tips. I use tomato purée, roasted fish masala, curry leaves and seedless tamarind. Place in 1/2 cup water to make a tamarind juice. Roast fenugreek, cumin seeds and mustard seeds in a pan, then cool and dry grind. Add to tomato purée with masala whilst cooking. Amadumbe thickens the gravy and adds more flavour. Serve with rice.
  – Sue Kahn
• Treat your tastebuds to a spicy, delicious and healthy grilled fish for your next braai. For a wonderful marinade of aromatics, combine citrus, ginger, garlic, onions and chillies. The Indian flavours and spices that penetrate deep into the fish make it juicy and succulent on the inside and beautifully charred on the outside. Serve with a side of crisp potato chips/wedges, a coriander mint chutney and fresh lemon.
  – Nevash

BARBECUE CHICKEN WINGS RECIPE TIPS

• For a sweet and spicy barbecue sauce, mix apricot jam, soy sauce, ground ginger and cayenne pepper.
  – Boitumelo Hapygift Louw
• I make a masala marinade with ginger garlic paste, red chilli powder, cumin powder, vinegar, oil, honey and salt. The honey is a must and brings all the flavours together beautifully. I marinade my wings in a plastic bag which helps to lock in all the flavours and tenderizes the chicken.
  – Jenny Haripersad

SUNDAY ROAST RECIPE TIPS

• A Sunday roast has to have duck fat roasted potatoes, southern fried onion rings, roasted vegetables and a beetroot, feta and peach salad with a honey mustard dressing.
  – Dawn Wallenkamp
• The perfect Sunday lamb roast: rub roast with oil, salt and pepper to taste. Put roast in pot and put some fresh rosemary or thyme on top of roast. Put 2 cups of warm water in as well. Put lid on and braai for 2 hours on mild coals until tender. Pour 2 cups of Greek or Italian salad sauce over roast. Turn a few times until the whole roast is covered with the dressing. Braai until tender - take lid off so the roast browns.
  – Joanie Jacobs

BRAAI BROODJIE RECIPE TIPS

• Banana on bread was a childhood favourite for me, and I still often make myself a banana sarmie. What I enjoy doing is slicing the banana and placing it inside some tinfoil, then I add a dash or two of brandy to the banana, seal my banana parcel and pop it onto the fire for one minute, remove from the heat and serve with vanilla ice cream and – last but not least – drizzle with some ice cap.
  – Vincent de Villiers
• My braai broodjie is definitely not traditional. We make cones with puff pastry, fill with tomato pesto, biltong, mushrooms and loads of mozzarella cheese. Roll in foil and place in the Megamaster braai to melt and warm through.
  – Pieter Veldman
• Dip the bread in egg and make a “braaied French broodjie”.
  – David Britany
• A few pieces of Milky Bar chocolate add some extra indulgence.
  – Aneesa Lahree Mitha

POTATO SALAD RECIPE TIPS

• When your meat is done after a braai, drizzle some leftover marinade over your potato salad. Not too much; just a little. It will add a whole new dimension to your potato salad.
  – JP Le Roux
• Substitute half of the potatoes for sweet potatoes. Add finely chopped hardboiled eggs, chopped gherkins and a tablespoon of mixed herbs to your mayonnaise. For a healthy option, substitute half of the mayonnaise for smooth fat-free cottage cheese.
  - Madelein Nicholson
• Parsley makes a huge difference in taste. It also makes the salad look more appealing.
  – Jean Kell
• I add garlic butter and chopped fresh coriander to my potato salad. I also always add avocado to my braai to make it a healthier meal.
  – Kubashnie Sheik Amod

VETKOEK RECIPE TIPS

• Bake your vetkoek and add wood chips for a nice smoky flavour.
  – Bradley Adonis
• Vetkoek can be very dense on the inside. For crispy on the outside and soft and hollow on the inside, roll out the dough in one long worm before cutting it into pillows. Now you’ll have perfect vetkoek every time.
  – Lee Van Schalkwyk

MILK TART RECIPE TIPS

• I recommend rooiboi-infused milk tart spring rolls!
  – Busisiwe Boo-Cee Ndaba
• Try adding rooibos teabags teabags when you make your milk tart.
  – Renuka Lallbahadur
• Add Caramel Treat to your milk tart filling and then scoop it over crushed Tennis Biscuits. Milk tart with crunch and served in a glass.
  – Fabian Gentle

PEPPERMINT CRISP TART RECIPE TIPS

• Serve your peppermint crisp ice cream tart in sugar cones, dusted with crushed peppermint crisp and a hint of lavender.
  – Tiaan Smith
• I use Orley Whip instead of regular cream. It makes it creamier and can last longer out of the fridge.
  - Marisca Le Roux
• Make with mascarpone cheese and serve in shooter glasses. No alcohol, just a mouthful of peppermint crisp tart.
  – Ciske Carstens

Main source for this Blog: Megamaster: https://megamaster.co.za/blogs/article/50-best-braai-recipe-tips