Our deliciously sticky braai sauce works equally well as a basting sauce for chicken or pork. Double the quantities and keep the extra sauce in the fridge for up to two weeks – ready for your next braai.
Prepare a fire with enough coals to braai the steaks. Put a stand in the coals and keep a folding braai grid handy.
1. Braai sauce Heat the oil in a small saucepan and fry the onion and garlic until soft and fragrant. Add the rest of the ingredients and simmer slowly for 10 minutes. Remove from the heat and set aside.