Roosterkoek - a South African braai essential - Cooksister | Food, Travel, Photography
Roosterkoek are South African yeast dough rolls that are baked over the coals of a barbecue - eaten hot off the grill with plenty og butter they make a delicious addition to any summer braai (barbecue).
Triple pig & fig braai broodjies - Yuppiechef Magazine
They are a South African classic, and for good reason. The beauty about the broodjie is that you can go as simple or as crazy as you like with fig and pig.
CHICKEN SOSATIES WITH APRICOTS & ONIONS - Melissa Mayo
CHICKEN SOSATIES WITH APRICOTS & ONIONS Sosaties are the Afrikaans name for meat on a stick or quite simply kebabs. Sosaties are great made with beef, chicken or lamb. In this version I skewer on some apricots and onions. They caramelize on the grill and add that fruity element common in South African braaied food. And the sweet barbeque sauce is finger licking good. I am salivating just thinking about it.
Anny’s Sosaties (Kebabs)
One traditional meat dish for a barbeque (what we call a braai) is a curried kebab made with cubes of lamb and pork with onions, sweet peppers and dried peaches or apricots. It is an easy dish but requires at least 24 hours to marinate and generate the glorious tastes! The longer you wait before cooking, the better! It can also be made with filleted chicken breasts.