Bring-and-braais are to South Africans what potlucks are to Americans. It’s a flame-grilled feast for the people, by the people. Whether you’re on salad or dessert duty or appointed as the braai master, everyone gets to have a helping hand, and that’s the beauty of it – just don’t add raisins to your coleslaw, add condensed milk to your potato salad, or show up empty-handed and leave with a Tupperware of leftovers. We ask the Crush team what they typically bring to the braai, so you can get some inspiration this Heritage Month and beyond.
Julie – Editor & Food Stylist
A bottle of Cap Classique. I never arrive at a braai without a bottle of bubbly. For me, it’s the ultimate celebratory drink – and life is always worth celebrating. With my big family, there’s nearly always a reason to clink glasses, whether it’s a birthday, a milestone, or just being together. Somehow, a glass of bubbles makes every braai feel extra special. My go-tos are usually Graham Beck Ultra Brut, Simonsig Kaapse Vonkel Brut or Steenberg 1682 Chardonnay Cap Classique – they never disappoint.
Chargrilled Spring Onion, Pea & Asparagus Salad. More often than not, I take the ingredients for my go-to braai salad, and without fail, someone usually asks for the recipe. The secret is the charred veggies, which add a depth of flavour that no one expects in a salad, and the jalapeño vinaigrette that gives it just the right hit of gentle heat. Whoever’s on braai duty does half the work by charring the veggies for me, and I just pull it all together at the end. Work smarter, as they say!
Try this Chargrilled Spring Onion, Pea & Asparagus Salad with Jalapeño Vinaigrette.
Something chocolaty. If I’m not on salad duty, you’ll usually find me in charge of dessert. A flourless chocolate torte never fails to impress, whether topped with seasonal berries, ripe figs, or simply dusted with icing sugar. I love that it travels easily in the springform tin it’s cooked in, and then can be popped out and decorated just before serving. It’s also a bonus that it’s flourless, so it suits people in the group who are wheat/gluten intolerant. It’s rich, decadent and the sweetest way to end a braai.
Try this recipe for Olive Oil Chocolate Torte with Mascarpone & Seasonal Berries.
Robyn – Digital Content Creator
Steaks. My family is a bunch of carnivores, so steak is the first thing that comes to mind when someone drops the “Let’s braai” text in the chat group. Simple is best, so I never go too crazy with the seasoning – just a generous sprinkle of Robertsons Masterblends Traditional Braai Spice Mix and a glug of olive oil. If my sister doesn’t make her famous chimichurri, then I’ll whip up a quick peri peri sauce or a sambal of sorts to complement the steak.
Try this Crying Tiger Steak with Nahm Jim Jaew Sauce & Pickled Cucumbers.
Roasted sweet potatoes. I love a good ‘patat,’ especially at a fish braai, where roasted sweet potato is mandatory. The smaller, orange sweet potatoes are my favourite for this, since they are often sweeter in flavour and creamier in texture. There’s not much to this one, except washing, seasoning them (my go-to is salt, ground cumin and a hint of cinnamon), then drizzling them with olive oil and wrapping them with aluminium foil before burying them in the coals. The fire will work its magic while you snack and yap away with friends and family.
Try these Vegan Maple-roasted Hasselback Sweet Potatoes.
Harissa cous cous salad. My nephew is the only vegetarian in the family, so I love bringing a variety of plant-based sides. Something my family always requests is my harissa cous cous salad. It’s zingy, vibrant and makes for a great braai addition; it also pairs exceptionally well with lamb chops (for the carnivores). I toss chopped red onions, ripe tomatoes, cucumber, fresh mint and parsley. Lemon juice adds a bit of zesty goodness to the spicy harissa dressing, which gets mixed into the cous cous and veg. This is a winner at summer gatherings. Best of all? The cous cous only takes five minutes to bloom, which is great if your mission is to spend as little time in the kitchen as possible.
Try this recipe for Tabbouleh Salad.
Devon – Graphic Designer & Production
Peppermint Crisp trifle – a different take on a classic Peppermint Crisp tart. It’s a favourite during major holidays, but also works as a braai dessert, and it’s great for feeding larger crowds. I make it the night before to give it enough time to set. It’s also easy to make. I serve it in a trifle dish, with cream soda jelly set at the bottom and layered with the usual caramel-cream filling, separating the layers with Tennis Classic Coconut biscuits and allowing it to set overnight in the fridge. Whip up some fresh cream the next morning for a tasty topping and enjoy!
For a real treat, make these Peppermint Crisp Cups.
Amarula – it’s the perfect drink for a bring-and-braai. I especially enjoy Amarula with lots of ice and milk. It is a great drink to have while sitting by the braai fire and chatting with friends. I always liked the creamy and comforting flavour that makes me think of home. It is also such a hit for everyone who comes to the party.
Read all about Amarula and other uniquely South African drinks.
Pasta salad is a family favourite. It is a side dish that always needs to be on the table. Simple ingredients like pasta, chopped peppers, red onion, corn, mayonnaise and Mrs Balls chutney. The secret ingredient that makes it the best side dish: Rajah Mild Masala. It makes it nice and spicy, and you always have to go for seconds.
Try this Basil Pesto, Pea, Pine Nut & Pecorino Salad.
Stacey – Social Media Manager
Grabouw chicken wors. Since I don’t eat red meat, my go-to for a braai is always Grabouw chicken wors. It’s a lighter option but still full of flavour, and it never disappoints. I don’t do much with it myself – I just hand it over to the braai master and trust them to get it perfectly charred on the outside and juicy inside. It’s simple, tasty and always goes down well with everyone. There are never leftovers.
Roasted butternut and beetroot salad. I roast the vegetables in advance and season them with olive oil and salt, then leave everything to chill in the fridge, so it’s all ready to toss together before serving. I usually add baby spinach, crumbled feta and toasted pumpkin seeds for crunch. For something a bit more special, I’ll throw in some dried cranberries for sweetness and finish it off with a drizzle of basil pesto sauce or balsamic reduction. It’s colourful, hearty and balances out heavier dishes.
Try this Beetroot Quinoa Salad with Butternut, Feta and Rocket.
Simba Chips Mrs Balls Chutney. I can’t arrive without a packet of my favourite fruit chutney-flavoured chippies. They’re the ultimate snack while the fire’s going and everyone’s waiting for the food. Sweet, tangy and addictive, they disappear fast, so I usually bring more than one bag. It might be a small addition, but it’s not a proper braai for me without them on the table.
Kaylin – Creative Campaign & Sales Strategist
Chicken sosaties are always a crowd-pleaser and so easy to prepare ahead of time. I like marinating the chicken overnight in a mix of plain yoghurt, lemon, garlic, and a touch of smoked paprika – it keeps the meat juicy and full of flavour. Adding peppers and onions between the chicken pieces not only looks colourful but also gives a nice charred sweetness once grilled. But I’m not a huge fan of peppers, so I usually keep it plain.
Love peppers? Try these Juicy Chicken Skewers with Gremolata Guacamole.
Potato salad is a classic braai side that everyone expects. I make mine with baby potatoes, boiled and cooled, then mix them with mayo, wholegrain mustard, spring onions and a squeeze of lemon juice for freshness. The trick is letting it rest in the fridge for a few hours before serving, so all the flavours meld together.
Try this recipe for Southwestern Potato Salad with Honey Mustard Dressing.
Garlic bread on the braai – it’s simple but unbeatable! I usually slice open a fresh baguette, spread it with garlic butter (sometimes I add parsley and a little grated cheddar), then wrap it in foil and let it crisp up on the coals. The outside gets crunchy while the inside stays soft and buttery, perfect for mopping up sauces or enjoying on its own.
Want more? Try these Heritage Day recipes that go beyond the braai.
