Tag: AfriCamps at Stanford Hills

AfriCamps’ Favourite Braai Recipes

If there’s one thing we love as much as glamping, it’s the delicious food we enjoy while doing it! Our lives and adventures revolve around food, and at AfriCamps, we know there’s no better celebration of food (and life) than when the fires are lit, sides are prepped, and the only thing left to do is BRAAI.

Every year on 24 September, we celebrate Heritage Day in South Africa. The braai has become synonymous with our country’s heritage, giving rise to Braai Day in 2005. But make no mistake – South Africans don’t need a reason to light the fires. With thousands standing by with their braai spice in hand every weekend, we’re sharing some of our favourite glamping-friendly recipes.

Suggested by AfriCamps camp owners from across South Africa, each recipe brings something special to the table, whether you’re enjoying them at your favourite AfriCamps location or home.

africamps boutique glamping braai day recipes south africa heritage
africamps boutique glamping braai day recipes south africa heritage wine cape malay braai recipe

African Cape Malay Marinade

AFRICAMPS AT DOOLHOF, WELLINGTON

The Doolhof Team believes a braai can’t go wrong if it’s served with “wine, wine, wine!” However, a good marinade can make or break your braai. Try their African Cape Malay Marinade recipe with fish or meat.

INGREDIENTS

  • 2 tbsp cumin seeds, paprika, ground coriander
  • 1 tsp each of thyme leaves and rosemary
  • 3 crushed garlic cloves
  • zest and juice of 1 lemon
  • 50g fresh coriander
  • 2 tsp plain feta
  • 1 tsp salt
  • 100ml olive oil
  • 100ml sunflower oil

INSTRUCTIONS

  1. Combine all ingredients in a jug blender and blend into a loose paste.
  2. Pour half of the marinade over your meat 30 minutes before the braai and use the remaining marinade for basting as you braai.

Important tips:

  • Don’t marinate for longer than 30 minutes as the salt and lemon may overpower the meat.
  • Spices like heat!
  • Just before the meat is done, baste it one more time.
  • Remember to take credit for the marinade!
africamps boutique glamping braai day recipes south africa heritage
africamps boutique glamping braai day recipes south africa heritage lamb chop recipe

Karoo Lamb Chops

AFRICAMPS AT DE PAKHUYS, CEDERBERG

Thys and Mark, co-owners of AfriCamps at de Pakhuys share the secret to a perfect braai: good company, good food, and a great location. They recommend a glamping tent, a few braai buddies, and a sunny weekend. This delicious lamb chop recipe should round it off perfectly!

INGREDIENTS

  • Karoo lamb chops from de Pakhuys Farm
  • salt and pepper (to taste)
  • lime to squeeze just before coming off the fire

INSTRUCTIONS

  1. Season the lamb chops with salt and pepper (to taste), then braai them to perfection. Add a squeeze of fresh lime juice just before serving.
  2.  Sit back, relax, and enjoy your delicious meal. And don’t forget to share the secret recipe with your friends.
africamps boutique glamping braai day recipes south africa heritage

Karoo Lamb Chop Marinade

AFRICAMPS AT KAROO 1, HEX VALLEY

It should come as no surprise that the owner of a farm in the Karoo recommends a Karoo lamb chop for Braai Day! It’s like a taste of the Karoo, straight from the source.

INGREDIENTS

  • 8 Loin Chops
  • 1/4 cup Olive oil
  • 1/8 cup Fresh lemon juice 
  • 2 tbsp Honey
  • 1 tbsp Rosemary 
  • 1/2 tbsp Fresh crushed garlic
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Chilli Powder
  • 1/2 tsp Onion Powder

INSTRUCTIONS

  1. In a ziplock bag, combine the olive oil, honey, lemon juice, garlic, rosemary, salt, and pepper.
  2. Add your chops, seal the bag and massage the marinade into the lamb.
  3. Refrigerate for about 1 to 2 hours, or overnight for maximum flavour.
  4. Preheat your braai or grill to medium-high heat.
  5. Grill the chops for 10 to 15 minutes, or until the lamb is cooked through and slightly charred. Be careful not to overcook.
africamps boutique glamping braai day recipes south africa heritage
africamps glamping stanford hills wine braai butternut recipe

Stuffed Butternut with Spinach and Feta

AFRICAMPS AT STANFORD HILLS, STANFORD

Enjoy this delicious recipe for stuffed butternut with spinach and feta, shared by camp owners Jami and Peter Kastner from AfriCamps at Stanford Hills. This flavourful and filling side dish is perfect for sharing with friends and family, especially those who may be vegetarian. Don’t forget to complete your meal with a glass of wine from Stanford Hills Wine Estate.

INGREDIENTS

  • 1 Butternut (Cut in Half Lengthwise)
  • 1 Hand Full of Fresh Spinach
  • 1/2 Chopped Onion
  • 2 Cloves of Garlic
  • 1 tbsp Butter
  • 1 tbsp Lemon Juice
  • 1/4 Cup Crumbled Feta Cheese
  • Fresh Herbs

INSTRUCTIONS

  1. Cut the butternut in half lengthwise and scoop out the seeds.
  2. Melt the butter over medium heat. Add the onion and garlic and cook until softened.
  3. Add the spinach and cook until wilted. Squeeze out any excess water.
  4. Stir in the lemon juice and feta cheese.
  5. Stuff the spinach mixture into the hollowed-out butternut squash halves. Wrap each half tightly in aluminium foil.
  6. Place on the grill or braai over medium-low heat. Cook for 45 minutes, or until the squash is tender.
africamps boutique glamping braai day recipes south africa heritage
africamps pat busch robertson lamb braai recipe glamping

Greek-style Leg of Lamb

AFRICAMPS AT PAT BUSCH, ROBERTSON

Lindi and Stephen Busch, the owners of AfriCamps at Pat Busch, share their go-to recipe: Greek-style leg of lamb inspired by Justin Bonello. With a symphony of herbs, this dish will transport you straight to the mountaintop.

INGREDIENTS

Lamb

  • 2.5kg deboned leg of lamb
  • 500ml Bulgarian yoghurt
  • 6 cloves of finely chopped Crushed Garlic
  • 3 Lemons
  • A Small Handful of Finely Chopped Rosemary
  • A Couple of Pinches of Smoked Paprika
  • Salt and Cracked Black Pepper

Vinaigrette

  • 4 Brown Anchovies
  • A Drizzle of Olive Oil
  • A Clove of Garlic
  • Half Squeezed Lemon

INSTRUCTIONS

Lamb

  1. Combine the yoghurt, garlic, lemon juice, rosemary, smoked paprika, salt and black pepper.
  2. Using a sharp knife, make several small holes in the leg of lamb and rub the marinade all over. Cover with cling wrap and refrigerate for two days.
  3. After two days, braai the lamb over medium coals for about 30 minutes, or longer depending on your desired level of doneness.
  4. Baste the lamb with the leftover marinade periodically. You want the lamb to caramelise on the outside, and be cooked, but still pink, on the inside.
  5. Once done, remove the heat, put the lamb aside to rest and rustle up a quick vinaigrette, which will break down the fattiness of the meat.

Vinaigrette

  1. If you have a blender handy, blitz until fine.
  2. If you’re in the great outdoors, use a mortar and pestle to mix the anchovies, garlic, lemon juice, and olive oil.
africamps boutique glamping braai day recipes south africa heritage
africamps kam'bati swellendam glamping braai braaibroodjie cheese recipe

Three-cheese Braaibroodjie

AFRICAMPS AT KAM’BATI, SWELLENDAM

A braai is not a braai without a traditional braaibroodjie! Jaco and Dene Badenhorst, camp owners of AfriCamps at Kam’Bati, suggest pairing your steak with their delicious three-cheese braaibroodjie (Afrikaans for ‘barbecue sandwich’).

INGREDIENTS

  • 2 Slices of Bread per Sandwich
  • Butter 
  • KIRI cream cheese
  • Grated Gouda Cheese
  • Feta
  • Sliced Onions
  • Sliced Tomatoes

INSTRUCTIONS

  1. Spread butter and cream cheese on one slice of bread.
  2. Add onion slices and tomatoes with a sprinkle of Aromat and black pepper.
  3. Add grated gouda cheese and crumble some feta cheese over it.
  4. Place the last slice of buttered slice bread, and close the sandwich.
  5. Place the sandwiches on the braai grid over low heat until the bread is golden brown and the cheese has melted.
africamps boutique glamping braai day recipes south africa heritage
africamps klein karoo oudtshoorn ostrich biltong recipe braai glamping

Ostrich Biltong Potjie

AFRICAMPS KLEIN KAROO, OUDTSHOORN

This uniquely South African dish comes highly recommended by AfriCamps Klein Karoo owners, Arnold and Esti-Mari. It’s a perfect combination of a gamey taste and a smokey, rich favour.

INGREDIENTS

  • 1 Chopped Onion 
  • 1 tsp Garlic
  • 1 Punnet of Mushrooms
  • 1 Packet Smoked Cheese Sausages
  • 500ml Fresh Cream
  • 1 Packet Brown Onion Soup Powder
  • 200ml Chutney
  • 750g Pasta of your choice
  • 750g Ostrich Biltong
  • 300g Grated Cheese

INSTRUCTIONS

  1. Heat a little butter or oil to the pot, and add the chopped onion and garlic, and sauté for a few minutes. Add sliced the mushrooms and sauté with the onion and garlic.
  2. Slice the smoked cheese sausages, add to the pot and cook until heated thoroughly.
  3. Cook pasta in a separate pot. Drain and set aside.
  4. Add the drained pasta to the pot with sautéed onion, mushrooms and smoked cheese sausages.
  5. In a small bowl, combine fresh cream, brown onion soup powder, and chutney.
  6. Combine the pasta and cream mixture and let it simmer for a few minutes to combine flavours. Mix well and add the biltong and grated cheese to the pot.
  7. Let it simmer for 10 minutes, stirring occasionally, until the cheese is melted and the flavours have combined.
africamps boutique glamping braai day recipes south africa heritage
africamps oakhurst wilderness braai beef sirloin recipe glamping

Rump Tail

AFRICAMPS AT OAKHURST, WILDERNESS

Jake and Claire Crowther, the owners of AfriCamps at Oakhurst, recommend trying the rump tail. This cut, also known as Pichana, is a South American speciality that’s best cooked over a very hot fire to sear the outside and quickly braai the meat. It’s perfect as a flavourful starter!

INGREDIENTS

  • Rump Steak
  • Olive Oil
  • Braai Salt Rub
  • Course Salt

INSTRUCTIONS

  1. Coat the rump steak on both sides with olive oil and a generous amount of braai salt rub (to taste), and do not remove the fat layer as it is a healthy fat and this is where the tremendous flavour comes from.
  2. Place the steak on a braai grid on a very hot fire. Braai for a few quick minutes on each side, until it’s nicely seared and slightly charred.
  3. Remove the steak from the braai and let it rest on a cutting board for a few minutes. Then, slice it into thin 5mm slices.
  4. Sprinkle the sliced steak with a twist of course salt, to taste, and serve immediately as a starter.
africamps boutique glamping braai day recipes south africa heritage
africamps boutique glamping braai day recipes south africa heritage

Stuffed Kudu Backstrap

AFRICAMPS ADDO, EASTERN CAPE

The Hayter Family, camp owners of AfriCamps Addo, believe the kudu backstrap is a must-try and a game-changer! And we can see why — it’s a flavour explosion of rich, gamey goodness, creamy blue cheese, and smokey bacon.

INGREDIENTS

Marinade

  • 50ml Soy Sauce
  • 80ml Olive Oil
  • 30ml Lemon Juice
  • 3 Chopped Garlic Cloves
  • Salt and Pepper 

Filling

  • 50ml Butter
  • 2 Chopped Chives
  • 100g Sliced Button Mushrooms
  • 2 Chopped Garlic Cloves
  • 200g Crumbled Blue Cheese
  • Salt and Pepper
  • 300g – 500g Streaky Bacon

INSTRUCTIONS

Marinade

  1. Create a flavorful marinade in a small bowl by combining soy sauce, olive oil, lemon juice, chopped garlic cloves, salt and pepper, to taste.
  2. Let your kudu soak in this marinade for a day or two in the refrigerator.

Filling

  1. Melt the butter in a pan over medium heat, and sauté the chopped chives until softened.
  2. Add the mushrooms and fry till most of the liquid has disappeared. Stir in chopped garlic and cook until mushrooms are browned.
  3. Remove from heat and set aside to cool. Once cooled, add the crumbled blue cheese with salt and pepper (to taste) to the mixture.
  4. Remove the kudu from the marinade and pat dry with a paper towel.
  5. Slice the kudu backstrap in the middle and fill with the filling.
  6. Wrap the filet with streaky bacon and secure it with toothpicks.
africamps boutique glamping braai day recipes south africa heritage
africamps boutique glamping braai day recipes south africa heritage cabbage

Cabbage on the Coals

AFRICAMPS AT GOWAN VALLEY, THE MIDLANDS

This cabbage recipe from AfriCamps at Gowan Valley has come a long way. Many years ago, Brett, the camp owner at Gowan Valley, and Jake Crowther, the owner of Oakhurst, were touring through Africa. Upon arriving at a farmer’s house, they wanted to impress the farmer’s three beautiful daughters by contributing something to the braai. Their choice? A cabbage! And so, this simple recipe was born. (Tip: Kids will love this veggie, especially if it’s followed by braaied marshmallows!)

INGREDIENTS

  • 1 whole cabbage
  • brown onion soup powder
  • butter
  • foil

INSTRUCTIONS

  1. Cut the cabbage into large slices without slicing all the way through.
  2. Sprinkle brown onion soup and butter between the slices, cover with foil, and braai for 45 to 60 minutes, turning occasionally.
africamps boutique glamping braai day recipes south africa heritage
africamps boutique glamping braai day recipes south africa heritage

Venison Sirloin

AFRICAMPS AT WHITE ELEPHANT SAFARIS, PONGOLA GAME RESERVE

Dr Heinz and Debbie Kohrs, camp owners of AfriCamps at White Elephant Safaris, bring a taste of the African bush to your table with their venison sirloin recipe. This dish only requires five ingredients and pairs perfectly with a traditional chakalaka game braai wors and a glass of delectable red wine for a truly authentic South African experience. 

INGREDIENTS

  • Olive Oil
  • Balsamic Vinegar
  • Fresh Lemon
  • Ina Paarman Garlic Pepper Spice
  • 400g Venison Sirloin (Kudu or Wildebeest)

INSTRUCTIONS

  1. Pour into a shallow dish and combine a large glug of olive oil and balsamic vinegar, a squeeze of lemon juice and a good sprinkle of garlic pepper.
  2. Lay the venison sirloin in the marinade, ensuring it’s well-coated on all sides. Let it marinate for at least 30 minutes, turning it occasionally.
  3. Braai the venison sirloin slowly over hot bushveld wood coals (knob thorn or sickle bush wood).
  4. Remember that venison is lean, so medium-rare is the ideal cooking temperature to prevent it from drying out.
  5. After braaing, let the venison rest for a few minutes before slicing it into thin medallions.
africamps boutique glamping braai day recipes south africa heritage

Sweet Simple S’mores

AFRICAMPS AT MACKERS, HAZYVIEW

Michelle and Ryan, the camp owners from AfriCamps at Mackers, have a sweet and nostalgic treat that’s sure to be a hit. Their s’more recipe only requires two ingredients and is a favourite among little explorers and adults alike.

INGREDIENTS

  • Caramel Marie Biscuits
  • marshmallows

INSTRUCTIONS

  1. Toast the marshmallows over an open flame until they’re golden brown and gooey.
  2. Place them between two biscuits, gently squeeze them together to spread the marshmallow, and let them cool slightly before taking a bite.
africamps boutique glamping braai day recipes south africa heritage
africamps boutique glamping braai day recipes south africa heritage

Mustard Sirloin Steak with Salad

AFRICAMPS HOEDSPRUIT, GREATER KRUGER

Monica and Louwtjie, the owners of AfriCamps Hoedspruit, have crafted a delicious and healthy recipe that’s perfect for your next outdoor adventure. Their recipe for mustard sirloin steak and a beetroot, feta, and nuts salad is packed with flavour and nutrients.

INGREDIENTS

Sirloin steak

  • 600g – 700g sirloin steak
  • 30ml sunflower oil
  • 30ml  Robertsons Braai & Grill Spicy BBQ
  • 50g butter
  • 30ml Dijon mustard

Salad

  • 2 Sliced Beetroots
  • 1 Red Onion, Sliced
  • 1/2cup of Halved Olive
  • 1 Disc of Feta
  • 5ml Chopped Mint
  • 250ml Knorr Greek Salad Dressing with Moringa

INSTRUCTIONS

Sirloin steak

  1. Brush the steaks with oil and season generously with Robertsons Braai & Grill Spicy BBQ.
  2. Place on a grid over hot coals and braai for just long enough to brown the meat on all sides.
  3. Place a big heat-safe or cast-iron pan on the grid.
  4. Add the butter and Dijon mustard. Place the steaks in the pan and coat them well with the butter mixture.
  5. Cook the steaks in the pan until done to your liking.

Salad

  1. Add beetroot to a large pot, cover with water and bring to a boil then reduce to simmer until soft.
  2. Drain the beetroot and place them aside to cool, then peel and slice for later use.
  3. In one medium-sized bowl, add beetroot, red onion, olives, feta cheese (crumble) mint and Knorr Moringa dressing, mix well and serve.
africamps boutique glamping braai day recipes south africa heritage
africamps boutique glamping braai day recipes south africa heritage

Succulent Halloumi and Veggie Skewers

AFRICAMPS WATERBERG, LIMPOPO

Juliet and Dr Philip Calcott, the camp owners of AfriCamps Waterberg, share their vegetarian-friendly recipe for succulent halloumi and veg skewers. This flavourful and easy-to-make dish is perfect as a starter or a side dish, and it’s sure to please everyone at the table.

INGREDIENTS

  • 1 Pack Braai Halloumi 
  • Onion or Red Peppers (Optional)
  • 1 Punnet of Button Mushrooms
  • ⁠1 Pack of Cherry Tomatoes
  • ⁠Crushed Garlic 
  • Olive Oil 
  • ⁠Braai Skewers

INSTRUCTIONS

  1. Cut 2 cm cubes of halloumi, and if the mushrooms are big cut them in half, otherwise use them whole.
  2. If adding onions or peppers, cut these into similar-sized chunks to the halloumi.
  3. Thread alternate chunks of your ingredients onto the skewers.
  4. Brush the skewers with a mixture of olive oil and crushed garlic.
  5. Braai the skewers until browned, being careful not to burn the ingredients or let the cheese melt and drop off.
  6. For added protection, you can place some tin foil on the braai to prevent items from falling off the skewers.
  7. These skewers are perfect as a starter or a side dish to accompany your main course. Enjoy them with a refreshing salad and a glass of South African wine.
africamps boutique glamping braai day recipes south africa heritage
africamps boutique glamping braai day recipes south africa heritage

Blueberry and Brie Braaibroodjie

AFRICAMPS AT MILORHO, MAGALIESBERG

Made with the finest export-quality blueberries from their neighbouring farm, Iain and Renee Shields from AfriCamps at Milorho share their blueberry and brie grilled cheese braaibroodjie recipe. This simple dish is a perfect way to savour the natural sweetness of the local harvest.

INGREDIENTS

  • 1/2 Cup Washed Blueberries
  • 1 tbsp Balsamic Vinegar 
  • 1 tsp Honey 
  • 4 Slices Artisan Bread 
  • Handful of Fresh Basil Leaves
  • Slices Brie cheese (Desired Amount)
  • Room Temperature Butter

INSTRUCTIONS

  1. In a small saucepan over medium heat, combine the blueberries, balsamic, and honey. Stir to mix well.
  2. Gently cook and mash the blueberries until they soften and turn jammy, about 5 minutes. Set aside.
  3. Butter the outside of each slice of bread. On the one unbuttered side, spread a layer of the blueberry mixture, then top with basil leaves, and a few slices of brie, or the desired amount.
  4. Top with the remaining slice of bread, buttered side up. Repeat for the next sandwich.
  5. Place the other slice of bread on top, buttered side up.
  6. Place sandwiches in a folding grilling basket, braai over medium heat, browning each side until golden brown and the cheese is melted.

Whether you’re glamping at one of your favourite AfriCamps locations or firing up the braai at home, we hope you’ve enjoyed these delicious glamping-friendly recipes inspired by our South African heritage.

AfriCamps’ Favourite Braai Recipes

Every year on 24 September we celebrate Heritage Day in South Africa. The braai has become synonymous with South Africa and its heritage and, so, Braai Day was born in 2005. But, make no mistake – South Africans don’t need a reason to light the fires.

With thousands of South Africans standing ready with their braai spice in hand every weekend, it’s only fitting to share some of our favourite braai recipes. These glamping-friendly recipes are suggested by AfriCamps camp owners from across the country and each recipe brings something special to the table, whether you enjoy them at your favourite AfriCamps or at home. From baking bread to grilling desserts – take a look, and indulge!

Share your braai day creations with us by tagging #WeAreGlamping in your social media pics! You could win a free night stay at any AfriCamps location!

AfriCamps at Doolhof co-owners Johan Fourie and Angelo Casu believe a braai can’t really go wrong if it’s served with ‘wine wine wine’! But Doolhof’s Chef, Wesley Gavin Papier believes a good marinade can make or break your braai! Try his African Cape Malay Marinade recipe with fish or meat.

Marinade is one of the most important elements of a braai. It separates caveman from the civilized man, even if I didn’t chop the wood, make the fire or slave behind the scorching flames.

Ingredients:

  • Cumin seeds, paprika, ground coriander – 2 tablespoons of each
  • Robust herbs: thyme leaves and rosemary – 1 teaspoon of each
  • 3 garlic cloves, crushed
  • zest and juice of 1 lemon
  • 50g fresh coriander
  • 2 teaspoons plain feta
  • 1 teaspoon salt
  • 100ml olive oil 1
  • 100ml sunflower oil
  • Basting brush

Method: 

  • Combine all the ingredients in a jug blender and blend into a loose paste
  • Pour half of the marinade over your meat 30 minutes before the braai and the other half for basting as you braai

Important tips:

  • Do not marinate for longer than 30 minutes, the salt and lemon might overpower the meat.
  • Spices like heat!
  • Just before the meat is cooked, baste it one more time
  • Remember to take credit for the marinade
africamps hoedspruit greater kruger glamping south africa

Ryan and Michelle McKain, camp owners at AfriCamps at Mackers in Hazyview suggest baking a Potbrood (Afrikaans for pot bread) while braaiing your meat. Potbrood works especially well with the round braai pits at AfriCamps at Mackers. Just remember to bring your pot!

Ingredients:

  • 1 Packet of ready-made bread dough (from any local store – The McKains get it from Checkers)
  • 2 Packets of Knorr 3-cheese sauce
  • 500ml fresh cream
  • Block of grated cheese

Method:

Roll the dough into balls and place them in a cast-iron pot. Mix the 2 packets of cheese sauce with the cream. Pour the mixture over the dough and sprinkle the grated cheese on top. Place the pot on a stand in your braai. Place a couple of coals under the pot and a couple on top. Bake for around 40 minutes whilst braaiing your meat. You can lift the lid halfway through to check that the heat is spread equally at the bottom and the top of the pot.

You can add herbs, garlic or bacon for extra flavour.

Enjoy!

AfriCamps at kam’Bati’s Jaco and Dene Badenhorst’s favourite by far is braaiing rump steak. Jaco suggests the well-matured and always tender rump steaks from the butchery at Swellendam’s Spar supermarket.

Make sure your coals are very hot and place your steaks on the grid.

Enjoy your steak with Braaibroodjies (Afrikaans for barbecued sandwiches)

Each braaibroodjie needs two slices of bread. Spread butter and chutney on one slice. Place sliced onions, sliced tomatoes and grated cheese on top and close your sandwich. After you have removed your steaks from the braai, place your braaibroodjies on the grid on low heat. Turn the grid often until the bread is golden brown and the cheese has melted.

Enjoy with a feta and avo green salad.

Fellow South Africans might be familiar with the legendary Braai Pie, first introduced to foodies by SuzelleDIY. Since 2014, many variations of the Braai Pie have been created – including this one suggested by AfriCamps at Oakhurst.

Camp owners Jake and Claire Crowther are treated to this delicacy when their eldest daughter, Landon, comes home from boarding school over the holidays. The braai pie is a sure crowd pleaser and makes an excellent snack to enjoy around the fire, or as a side dish with your meat.

Ingredients

  • 2 layers of puff pastry
  • Any filling you like. Landon recommends feta, mozzarella and spinach
  • 1 egg

Method

Lay your first layer of pastry out. Chop your fillings and spread them onto the puff pastry. Place the second layer of puff pastry on top of the fillings (like a sandwich). Press down the sides with a fork to seal the pastry. Beat the egg and paint it onto each side of the pastry. Place on a braai grid and grill over coals for about 15 minutes. Cut into squares and share!

Another Crowther favourite is a rump steak appetizer enjoyed around the fire – guaranteed to get your guests in the mood. While your friends and family are socialising and enjoying snacks around the fire, put a thick rump steak, that would normally have been served for dinner, straight on the grid, on the hottest coals you can produce.

Very hot, very close to the coals, very fast – scorched black on the outside, and as rare as you dare on the inside.

On a wooden board, cut the entire steak into thin 1 cm strips right there at the fireside, straight from the grid. Grind a generous amount of coarse salt on the rare strips and serve to your guests, eaten with fingers straight off the board. This taster never fails and is the best way to enjoy a good rump steak.

AfriCamps at Gowan Valley’s recipe comes a long way. Brett Bouwer, camp owner at Gowan Valley, and Jake Crowther, camp owner at Oakhurst have been great friends since their varsity days. Many years ago the two young friends were touring through Africa. On arrival at a farmer’s house, Brett and Jake wanted to impress the farmer’s three beautiful daughters by adding something to the braai. So they chose to add… a cabbage! And this simple recipe was born! (Tip: The kids will love this veggie especially if it’s followed by braaied marshmallows!)

Ingredients

  • 1 whole cabbage
  • Brown onion soup
  • Butter
  • Foil

Method

Cut the cabbage into large slices but not the whole way through. Sprinkle brown onion soup and butter between the slices. Cover the cabbage in tin foil and pop on the braai for 45-60mins. Keep rolling the cabbage for even cooking.

Apparently the daughters loved the cabbage and all-in-all, a very successful visit!

Most of AfriCamps at Stanford Hills’ favourite dishes contain at least a dash of red or white wine – for obvious reasons!

Camp owners Jami and Peter Kastner suggest a braaied ribeye steak served with rocket, roasted pepper, lemon and baby potato salad and a Jackson’s Pinotage red wine sauce.

Ingredients

  • 250g Ribeye steak
  • Sea Salt Flakes
  • Black Pepper
  • Red Pepper
  • Lemon zest + juice
  • Olive Oil
  • Cayenne Pepper
  • Baby Potatoes
  • Rocket
  • 1 bottle Jackson’s Pinotage
  • Beef Stock
  • Rosemary

Method

Season 250g ribeye steak with sea salt flakes and cracked black pepper, bring to room temperature. Season the red pepper and toss it in olive oil. Roast the red pepper on the braai until soft and slightly charred. Roast the Baby Potatoes with the lemon zest, lemon juice, olive oil, seasoning and cayenne pepper until cooked through.

Place your meat on the braai, turning over only twice until medium rare. Let the meat rest while you toss the potatoes, peppers and rocket together.
Plate the steak with the salad and drink the wine, (no need for sauce). Or, if you prefer to use the Jackson’s Pinotage for a sauce, reduce 1 Bottle Jackson’s Pinotage with 5 liters of beef stock and a sprig of rosemary until reduced.

Enjoy over a view of the dam at Stanford Hills!

According to Stephan and Lindi Busch camp owners at AfriCamps at Pat Busch in Robertson, “you really can’t beat a simple lamb chop on the braai”.

Ingredients

  • Good quality lamb loin chops, Karoo lamb if possible, not too much fat, not too little either, not cut too thin, maybe as thick as your thumb.
  • Coriander, dried (seeds or ground coriander)
  • Crushed garlic (2-3 cloves)
  • Red wine vinegar
  • Fresh rosemary
  • Splash of olive oil
  • Salt & pepper

Method

First, light your fire. Pour a glass of wine, or open a beer, relax & enjoy… Watch the fire, marvel over our mountain views and take that jaw-dropping Instagram pic.

Just before the coals are ready and the fire has died down slightly, you can prepare the chops.  Place the raw chops in a braaibak and sprinkle the coriander on both sides.  Crush garlic over the chops and spread it out. Drizzle just a dash of olive oil (not too much) and then splash with about 3-4 table spoons of red wine vinegar to coat the chops. Destalk some rosemary and sprinkle the leaves over the chops. (Save some rosemary sprigs to place in the grid when you start to braai.)

In the braaibak, toss the chops and mix it up a bit to get the vinegar, olive oil, coriander, garlic and rosemary to cover them. Let the chops marinate for about 10-15 minutes, and you can give them one more toss at half time.  Don’t add salt at this stage, but you can add pepper if you like.

When the coals are ready, arrange the chops on the braai grid with a sprig of rosemary here and there touching the chops, but so that the sprigs don’t fall out of the grid. Now braai them over a moderate heat as you prefer, but first grind some salt & pepper to taste on each side of the grid as you are braaiing the meat.  You can now either braai the chops juicy & tender (medium) over a moderate heat, or you can cook them until the fat renders out and the chops are crispier.

Stephan prefers cooking the chops over a moderate heat until they are done, and then lowering the grid and increasing the heat to crisp them up at the end.

Enjoy!

Esti-Mari, your gracious host at AfriCamps Klein Karoo has a personal favourite that every glamper can try when booking a braai pack from AfriCamps Klein Karoo. Your pre-booked braai pack comes with roosterkoek.

Roosterkoek is a proudly South African bread prepared on the braai. This is a MUST.

AfriCamps Klein Karoo mixes butter, garlic and herbs and then spreads it onto the Roosterkoek. It is then wrapped in foil and placed next to the coals when braaing.

If you want to create your own feast on the fire, try these two recipes as suggested by AfriCamps Klein Karoo.

Stuffed ostrich fillet Ingredients

  • 1,5 kg Ostrich fillet, sliced lengthways to make 2 pieces

Stuffing

  • 2 rashers bacon, diced
  • 1/4 cup onion, chopped
  • 1/4 cup green pepper, sliced
  • 1/2 bunch spinach chopped
  • 2 tablespoons sweet wine
  • 1 tomato, chopped
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 packets of streaky bacon

Method

Rub salt onto the meat. Fry the bacon, onion, green pepper and tomato over low heat for 10 minutes then remove from heat. Add in the spinach and mix well together. Add the rest of the filling ingredients and mix together.

Place one slice of fillet on a flat surface, place the filling onto the slice of fillet and place the other slice on top of the filling. Wrap with bacon. Secure with string. Braai over medium coals until done. Cut into slices and serve.

Braaibroodjies

  • Butter one side very lightly (not both sides).
  • Cut the onion into large but thin rounds – keep the rounds whole and pack them onto the buttered side.
  • Add the thinly sliced tomato rounds – sprinkle with salt and pepper. Place the tomatoes in the centre of the sandwich filling (not directly on the bread – this prevents the broodjie from becoming soggy.
  • Grate strong cheddar and generously sprinkle over the tomato and cover with the other slice of bread. Make sure you cover all of the tomato slices with cheese.
  • After everyone has braaied and the coals are low – pop them onto a braai grid and allow to toast until they are browned on both sides! Depending on how hot your fire or coals are you will need to watch these carefully as they can toast quickly.

Co-founder of AfriCamps, Manou Bleumink suggests a (somewhat) healthy dessert option – banana boats with chocolate. An alternative to braaiing marshmallows, try this banana, marshmallow and chocolate treat!

Ingredients

  • Bananas (1 per peson)
  • Chocolate chips
  • Marshmallows

Method

Cut a slit in the concave side of the bananas and open up a pocket. Fill the pocket with chocolate chips and top with marshmallows. Place the bananas on the braai grid, marshmallow side up and let it cook for about six minutes or until the marshmallows start to brown. Serve warm and enjoy!

The grand finale. AfriCamps co-founder, Jeroen van Rootselaar takes on the brave task of the Tarzan Roast. Warning: The Tarzan Roast, as introduced by Justin Bonello, is for the more experienced braaiers out there. This is an excellent Christmas dish, with rosemary sprigs sticking out of the leg of lamb, resembling a Christmas tree.

Ingredients

  • 3 ½ kg fatty leg of lamb, with the shank intact
  • Rosemary sprigs
  • Couple of whole chillies (as hot as you can handle)
  • 10-15 cloves of garlic, peeled and cut in half
  • 3-4 bunches of spring onions
  • ¼ cup oyster sauce
  • Handful of dried oregano
  • 2 onions, sliced
  • Juice of 2 to 3 lemons
  • Juice of 1 orange

Serves 10 – 12

Tools

  • Baking tray
  • Half a metre of galvanised wire
  • 2-3 metres of rope
  • Forked stick
  • Basting brush
  • Sharp knife
  • Small stool
  • Wheelbarrow – useful for both braaiing and gardening
  • Orange wood – any hard fruit wood will do, but do not use ordinary firewood
  • Pita bread, lettuce, tomato, basil, Greek yoghurt

Method

  1. Lay the leg of lamb on its side in the baking tray and, using a small sharp knife, cut slits 3-5 cm deep at a 45-degree angle all over the lamb. Push rosemary sprigs, chilli and garlic slivers into the slits, then dip the spring onions in the oyster sauce and push them in as well. The green leaves will jut out, a bit like a porcupine!
  2. Mix together the oregano, the balance of the oyster sauce, the onions and the juice from the lemons and orange, and pour this all over the leg of lamb. Leave to marinate while you make the fire.
  3. The meat cooks by radiated heat and is gently smoked at the same time. Use orange or apple wood because of their aromatic properties. The original recipe uses a wheelbarrow to make the fire in because the cooking time is somewhere between 4 and 6 hours, and during that time Mother Nature could blow hot and cold and change her tune a number of times. With a wheelbarrow you can adjust the position of the fire and take full advantage of the prevailing wind.
  4. First, slip the wire through the shank and twist it so there’s no chance of the meat falling into the fire. Attach the wire to the rope with a slipknot. Once the leg is attached to the wire and the rope, you need to find a nice strong branch in a tall tree from which to hang your meat. Again using a slipknot attach the rope to the branch and then, between the wire and the tree, make a sheepshank knot in the rope – this way, you can adjust the height of the lamb as required.
  5. Balance the baking tray with the left over marinade on a stool and position this directly under the joint. Wheel the fire in next to the stool and place it so that the prevailing wind is blowing towards the lamb. You should be able to hold your hand between the fire and meat for just a few seconds without burning it. If it’s not hot enough add a couple of extra logs on the fire to really get the heat going. You can use the forked stick to push the leg closer or further from the heat. And that’s it.
  6. For the next 4 to 6 hours, you need to keep basting the lamb with marinade and the fatty juices that drip into the tray. Every 10 to 15 minutes turn the meat about 45 degrees and secure its position with the forked stick. Keep testing the heat and add a log when necessary. Otherwise, your early evening meal could turn into a midnight feast.
  7. After 4 hours or so, poke a skewer into the thickest section of the joint to see if it’s cooked. If the juices ooze out red, it’s still raw and needs more cooking; pink juices mean the meat is perfectly medium rare. When it is cooked, raise the leg or remove the heat and let it rest for ten minutes.
  8. Carve the meat while it is still hanging up – that way, if it’s a bit too rare closer to the bone, you can just drop the roast back near the heat and cook it for a bit longer.
  9. Slice open the pita bread to make a pocket. Stuff with shredded lettuce, roughly chopped tomato, fresh basil, medium rare lamb and a good dollop of Greek yoghurt.

For gravy,  make a sauce by pouring all the drippings and scraps of lamb in the baking tray into a pan, mix a teaspoon of cornflour in a cup of milk and add this to the pan. Keep stirring on low heat for between 5 to 10 minutes until the sauce begins to thicken. Enjoy your well-earned feast!

Photo by Justin Bonello

Whatever you choose to throw on the grill, we hope you enjoy Braai Day with your loved ones. And remember, these recipes are great throughout the year!

Happy Braaiing, AfriCampers!