Fire up the flavour this Heritage Day with our proudly South African braai feast! With top-quality ingredients from Bluff Meat Supply Ballito, we’ve put together everything you need – from juicy peri-peri chicken and sizzling lamb chops to golden braaibroodjies and sweetcorn sides.
STARTER
Proe-stukkie Board
Ingredients:
- Bluff Meat Supply (BMS) Pork Ribs
- BMS Bacon-Wrapped Chicken Sosaties
- MyOMy Foods Frozen Chicken Samoosas 12s
- BMS Garlic BreadÂ
- 250g Sliced BMS Wet and Fatty Biltong Â
- 250g BMS Droëwors
- cooking oil (to fry the samoosas)
Method:
- Marinate the pork ribs ahead of time and set aside or refrigerate them. Bluff Meat Supply has a great range of marinades andspices to choose from.
- Heat oil over medium heat and shallow fry frozen samoosas until golden (not dark brown). Drain on paper towels.
- Prepare medium coals for your braai. Use indirect heat for the ribs to avoid burning the marinade.
- Braai ribs bone-side down for 20-30 minutes, turning occasionally. Baste during the last 10 minutes for a caramelised finish.
- Braai bacon-wrapped chicken sosaties over medium-hot coals for 10-15 minutes, turning every 2-3 minutes. Cook until the juices run clear.
- Wrap garlic bread in foil and place on indirect heat. Turn often and cook for 15-20 minutes until crispy.
- While finishing the garlic bread, slice ribs, remove chicken from skewers, and start assembling your proe-stukkie board.
- Arrange meat, samoosas, and biltong on a board. Slice and add garlic bread. Serve with dipping sauces.
- Enjoy while prepping the main braai meat!
MAIN
Meat Platter
Ingredients:
- BMS Peri-peri Chicken Flattie
- BMS Lamb Loin Chops
- BMS Rump steak (your choice of grams)
- sweet corn (pre-boiled)
- finely chopped parsley
Method:
- Add extraBMS charcoal or briquettes if needed to ensure hot coals for the steak.
- Cook the chicken flattie over indirect heat, skin-side up. Close the lid if using a kettle braai. Braai for 35-45 minutes, turning every 10-15 minutes. Finish skin-side down over direct heat for 3-5 minutes to crisp up.
- While the chicken cooks, season your rump steak and lamb chops with your favourite spice (check out Bluff Meat Supply for great options!).
- After 35 minutes, adjust coals for direct heat and braai lamb chops for 3-4 minutes per side (longer for well-done). Rest for five minutes.
- Braai rump steak for 3-4 minutes per side for medium-rare, sear over hot coals for a crust, then rest under foil for 5-7 minutes.
- While the meat rests, chargrill pre-cooked sweetcorn, then butter and top with chopped parsley.
- Serve everything together on a big board or tray and enjoy!
SIDE
Braaibroodjie
Ingredients (per sandwich):
- 2 slices of fresh white or brown bread from BMS
- grated cheddar cheese (or a mix of cheddar & mozzarella for extra melt) from BMS
- sliced tomato (thinly sliced and lightly salted)
- thinly sliced onion (red or white)
- butter from BMS
- optional: chutney (like Mrs Ball’s), ground black pepper
Method:
Butter the outside of the bread, then layer cheese, tomato, onion, pepper (and optional chutney) on the inside. Close the sandwich, place it in a braai grid, and toast over cool to medium coals for 3-5 minutes per side, turning often until golden and the cheese is melted.
DESSERT
Braai Pancakes
Ingredients:
- Gatskop Pancake Mix in a bottle from BMSÂ
- oil (for cooking)
- cinnamon sugar
- lemon wedgesÂ
Method:
Place a cast iron pan or flat plate over medium to low coals on the braai. Mix pancake batter with water in the bottle and shake well. Grease the pan, pour in the batter, and cook for 1-2 minutes per side. Repeat until finished. Fill with cinnamon sugar and a squeeze of lemon.
Special Thanks
A big thankyou to Bluff Meat Supply Ballito for helping us createour Heritage Day recipe feature!
