This recipe is from Afrikaans food icon Peter Veldsman’s 1980s cookbook. The dried fruit cooks away to leave a tangy sweet sauce that cuts through the fattiness of the fall-off-the-bone meat.
This sauce is to die for, and the tropical topping is the perfect match.
This is pure chocolate – the second ingredient is water. You’ll never look back!
Let the oven do the work while you relax.
These are ideal for making chip rolls.
Add a dollop of cream cheese to each roosterkoek filling for added decadence.
A new take on bruschetta that works as a great veggie option with
a healthy dose of earthy, smoky beetroot.
This four-ingredient dessert is quick to prepare, minimal effort with maximum indulgence!
Not technically a ‘braaibroodjie’ but we couldn’t resist including this Italian twist.
Italian polenta gives a coarse texture to this classic braai side.