Braai Day delights Saucy Bobotie Durban-style bunny chow Braai broodjies

2015-09-23 06:00
Saucy bobotie.
PHOTO: supplied

Saucy bobotie. PHOTO: supplied

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HERITAGE Day is an annual public holiday held on 24 September, the aim of which is to encourage the nation to celebrate the multicultural diversity­ and melting pot of heritage that epitomises our rainbow nation.

The point is to remember the diverse groups of people who make up our society and to uphold their traditions and beliefs.

The holiday is also known as National Braai Day, in recognition of the South African tradition of braaiing.

Whatever your culture or heritage, there are some South African staples that are beloved by every group.

Here are a few of these dishes, with easy-to-make recipes to ensure the success of your Heritage Day catering.

These Heritage Day celebration ideas will provide a fabulous feast for family and friends at every typically South African occasion.


1 piece of white bread

250 ml milk

2 Tbsp oil

2 small or 1½ large onions (chopped)

2 Tbsp garlic and ginger paste

½ tsp salt

1 Tbsp sugar

1 tsp turmeric

1 Tbsp medium-strength curry powder

1 Tbsp garam masala

500 g mince

1 Tbsp tomato paste

2 Tbsp apricot chutney

1 Tbsp white vinegar

60 ml raisins (optional)

2 eggs

3 bay leaves

Rice and chutney to serve


Preheat oven to 180°C. Pour the milk into a bowl and put the piece of bread into the milk to soak.

Put a large saucepan on medium heat. Drizzle in oil and fry the onions until translucent (about five minutes).

Add the garlic and ginger, salt, sugar and all of the spices, and fry for a minute or two. If the mixture starts to stick to the bottom of the pan add a little water.

Add the mince and fry until browned (about five to eight minutes).

Squeeze excess milk from the bread (keeping left-over milk aside for later), break apart and add to the mince, along with the tomato paste, chutney, vinegar and raisins.

Simmer for 15 minutes for it to reduce.

Remove from the stove and transfer to a small oven-proof dish.

Stir together the remaining milk and eggs and pour over the mince.

Top with bay leaves and bake in the oven for about 35 minutes, until the topping is set and just browned.

Serve with rice and chutney.

Tip 1: If you are making the bobotie in advance, don’t pour the topping over straight away, rather refrigerate or freeze the mince in the dish, and only pour over the topping just before baking in the oven.

Tip 2: You can use apricot jam instead of apricot chutney if you prefer.

Tip 3: If you want to reheat the bobotie, make sure you cover the dish with foil or a lid to prevent it from drying out.

A South African speciality, it is a toasted sandwich made on the braai — proof that everything does taste better off the braai.


eight slices of bread

butter or margarine


100 g or 150 g cheddar or gouda cheese (grated or sliced)

½ onion (thinly sliced)

1 tomato (sliced)


Once you have finished braaing your meat and the coals have cooled down, your braai is ready to make braai broodjies. Butter one side of each slice of bread, place them butter-side down on a board and spread a little chutney on each of the other sides. Layer four of the slices with cheese, sliced onion, tomato and pinch of salt and pepper or seasoning of your choice, and top with the remaining four slices of bread (making sure the buttered side is showing). You now have four sandwiches ready to braai.

Put them into a clean, hinged braai grid and braai on either side until the cheese has melted and they are golden brown. Serve hot. If you don’t have a hinged braai grid wrap the sandwiches in foil or tie a string around them. It is important that your coals are not too hot, or the bread will burn before the cheese has melted.


1 packet of mini bread loaves

2 Tbsp oil

2 cloves garlic (chopped)

1 red chilli (deseeded and sliced)

2 tsp garam masala

2 tsp paprika

½ tsp salt

1 can chopped tomatoes

250 ml cream*

4 chicken breasts (diced)

Fresh coriander (optional)


Put a saucepan on medium heat and add oil, garlic, chilli, garam masala, paprika and salt, and fry for one minute.

Add the tomatoes and cream and simmer for eight to 10 minutes until reduced and thickened.

Add the diced chicken breasts, stir and cover. Simmer for a further five minutes or until all the chicken is cooked through, stirring occasionally.

To serve: halve the mini loaves and scoop out most of the bread, fill with the curry and serve on plates with a sprinkling of fresh coriander and topped with the leftover bread to soak up the delicious sauce.

Alternative: for a lower-fat version, swop the cream for low-fat yoghurt and one teaspoon of sugar or use ½ cream, ½ yoghurt and a pinch of sugar.

Be careful about the chilli heat - usually the larger the chilli, the milder it is

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