Often overshadowed by the fatty allure of a Karoo lamb chop, the traditional braai relish is essential to a balanced plate. It offers just the right contrast and has much to reveal of the different ...

For the brined chicken, place all of the ingredients in a saucepan with 1 litre water, bring to the boil, then transfer to a bowl set over ice to cool completely. Place the chicken in a large deep non ...

Chakalaka, a South African staple of spiced peppers, tomato and beans, is a generous dish, ready to accept whatever’s in your pantry. By Yewande Komolafe I have had the pleasure of being served ...

There are so many ways to eat chakalaka. It’s a staple at the braai, as a relish or even as a meal in itself with pap, bread, samp, meat, or whatever you choose to serve it with, for breakfast, lunch ...

1. In a small bowl, whisk together the ingredients for the sauce: sesame oil, soy sauce, rice vinegar, peanut butter, ginger, garlic and chakalaka-flavoured seasoning from the pasta meal. Whisk until ...

When I was in boarding school in the late 1960s, in Windhoek, the house cooks used to make pap when, very rarely, they treated us to a braai at the end of the school day, in the grounds of the ...

Boerewors is a South African specialty. The name comes from Afrikaans, the word 'boer' translates to 'farmer' and 'wors' translates to 'sausage'. It is made up of coarsely minced beef and spices such ...

The best kinds of restaurants are the ones that tell a story about the people behind the business, be it a tale about the owner’s grandmother’s cooking or a tangible reflection of a chef’s passion for ...