ALWAYS BY YOUR SIDE

THERE’S something magical about the smell of smoke curling into the sky on Heritage Day. Even before you see the fire, you know what’s happening, it’s Braai Day! 

On this day, the circle grows bigger: families, friends, and neighbours gather around, united in celebrating our shared traditions.

To think of it, a braai is rarely just for one family, and often it isn’t even planned. 

The moment the fire crackles into life and the smoke drifts into the air, a neighbour peeks over the fence with a pak wors and says, ‘ek kom ook!’ 

Soon, the neighbour on the right arrives with a salad, garlic bread, or even just a smile. 

And there’s always that one uncle walking past, but the moment he sees the gathering, he pulls up a chair and joins in. 

Before long, everyone is together, because a braai has a way of turning strangers into friends, and friends into family.

A braai is more than just meat on the grid. 

It’s music playing in the background, the sing-alongs when the lyrics are all wrong, kids running around with plates of chips, and that one uncle insisting he alone knows the ‘right’ way to turn the chops. 

It’s the aunties swapping gossip around the salad table, the teasing that sparks laughter, and the stories that carry on long after the fire has cooled. 

On days like this, new memories are made, traditions are born, and hearts are full.

Of course, no braai is complete without the classics, those traditional salads that everyone expects on the table. But this week, we’re giving them a little revamp. 

Think a vibrant beetroot and orange salad with feta cheese, a creamy potato salad with a fresh, zesty twist, spicy chakalaka served with smoky grilled mielie kernel. 

Bread must always feature, so how about a cheesy pesto and sundried tomato braai broodjie? These reinvented dishes, bring a burst of colour and flavour to a braai, proving that while traditions are cherished, there’s always room for something new. 

Heritage Day or Braai Dag, as many of us fondly call it, is about unity.

Every family has their own traditions, and no matter how they celebrate, the braai has a way of bringing us together.

Beetroot and Orange Salad with Feta

Serves: 4-6

Prep time: 15 min

Cook time: 25-30 min

Ingredients

4 medium beetroots (about 500g), washed

2 large oranges, peeled and segmented

100g feta cheese, crumbled

¼ cup toasted pumpkin seeds (or sunflower seeds/walnuts)

Fresh parsley or mint, roughly chopped

For Dressing:

3 tbsp olive oil or your favourite salad oil

1 tbsp balsamic vinegar

1 tsp honey

Salt and black pepper, to taste

Method

Cook the beetroot by either roasting them whole at 200°C for 35-40 minutes until tender or boiling them in salted water for 25-30 minutes.

Once they are cooked, allow them to cool slightly, peel off the skins, and cut into wedges. Prepare the oranges by slicing away the peel and pith with a sharp knife and cutting the fruit into neat segments or chunks. 

For the dressing, whisk together the olive oil, balsamic vinegar, honey, and a little salt and black pepper until smooth and emulsified. 

To assemble, place the beetroot wedges and orange pieces in a serving bowl, drizzle with the dressing, and toss gently to coat. 

Finish by scattering over the crumbled feta, toasted pumpkin seeds, and fresh parsley or mint, and serve either chilled or at room temperature.

Potato Salad with Fresh Salad Twist

Serves: 6

Prep time: 15-20 min

Cook time: 15 min (for potatoes)

Ingredients

Potato base

6 medium potatoes, boiled, peeled, and cubed

3 hard-boiled eggs, chopped

½ cup mayonnaise

2 tbsp chutney (fruit chutney works best)

1 small onion, finely chopped

Salt and black pepper, to taste

Fresh salad topping:

1 cup cherry tomatoes, halved

1 cucumber, diced

A squeeze of lemon juice

Method

Mix the mayonnaise and chutney together to make a creamy, tangy dressing, and then fold in the cubed potatoes, chopped eggs, and onion. 

Season with salt and black pepper to taste. 

In a separate bowl, toss the cherry tomatoes and cucumber with a squeeze of lemon juice.

To serve, spoon the potato mixture onto a large platter and scatter the fresh salad topping over the top for extra colour, crunch, and freshness.

Chakalaka with Grilled Mielie Kernels

Serves: 6-8

Prep time: 20 min

Cook time: 25 min

Ingredients

3 mielies (corn on the cob), husks removed

3 tbsp oil

1 large onion, finely chopped

2 cloves garlic, minced

2 carrots, grated

2 green peppers, diced

1 red chilli, finely chopped (optional, for heat)

1 tin chopped tomatoes (400 g)

1 tin baked beans in tomato sauce (410 g)

1 tsp curry powder

1 tsp smoked paprika

½ tsp ground coriander

Salt and black pepper, to taste

Fresh coriander, chopped (for garnish)

Method

Grill the mielies directly over hot braai coals, turning often, until evenly charred and smoky.

Once cool enough to handle, slice the kernels off the cobs and set aside. 

In a large pot, heat the oil and sauté the onion, garlic, and chilli until softened. 

Add the carrots and green peppers, cooking until just tender. 

Stir in the curry powder, smoked paprika, and ground coriander, letting the spices toast for a minute before adding the chopped tomatoes. 

Simmer for about 10 minutes until the sauce thickens slightly, then stir through the baked beans and grilled mielie kernels. 

Season with salt and black pepper, and let it cook for another five minutes so the flavours meld. Garnish with fresh coriander before serving.

Cheesy Pesto and Sundried Tomato Braai Brood

Ingredients

4 slices of rustic bread or ciabatta

50g butter, softened

2 tbsp basil pesto

3–4 sundried tomatoes, finely chopped

50g grated mozzarella or cheddar

Optional: chopped fresh herbs (parsley, chives)

Method

Preheat the braai or grill. 

Mix the softened butter with the pesto until smooth, then spread it generously over each slice of bread. 

Sprinkle the chopped sundried tomatoes and grated cheese evenly on top. 

Wrap each slice carefully in foil and place them on the braai coals or grill for five to 10 minutes, turning occasionally, until the cheese has melted and the bread is golden and fragrant. 

Serve hot and enjoy this flavourful twist on a classic favourite.

WIN! WIN! WIN! Show Us Your Braai Twist!

Think you can put a creative spin on a braai or salad classic? Share a photo of your dish and stand a chance to win a 1 of 2, R500 grocery vouchers from MA POWERTRADE.

Email your recipe and image to [email protected] or WhatsApp 068 564 7935.