MBOMBELA – The whole country is braaiing up a storm today – some next to a dam, others on a beach, but most of us will be spending National Braai Day at home with loved ones.
On a day like this, families come together to enjoy each other’s company and to celebrate their heritage. In short, no one really wants to slave away behind the stove when they could be lazing next to the pool.
Lowvelder compiled these five simple and delicious side dishes for Braai Day.
Also read: Braai is goed vir jou
1. Potato salad
South Africans regularly enjoy a cold potato salad with their braai. A simple potato salad, usually consisting of boiled potatoes, mayonnaise, a pinch of salt and a dash of parsley, would suffice and is a bona fide fool-proof recipe. You can get creative with your ingredients, too. Simply add sweet peppers or a few cubes of fried bacon to add some colour and flavour.
2. Veggie sosaties
This simple trick can add brightness and a heap of health to your braai plate. Skewer chopped onion, butternut, mushrooms, peppers and baby mealies, wrap them in foil (not necessary but might contain more flavour) and set them on the fire, along with your lamb chops.
3. Spring salad
Spring brings freshness, so why not complement the season with a delicious and healthy salad? Starting with the basics like lettuce, tomato, cucumber, rings of onion and olives; add some strawberry and apple for sweetness and crushed or whole nuts for texture. Fresh beetroot adds beautiful colour, crunch and a healthy shot of anti-oxidants. If you feel daring, steam cubes of butternut and feta cheese.
4. Pap and sheeba
Many people don’t consider it a ‘braai’ unless this traditional dish makes its appearance. Cook your mealie pap to your preferred consistency. In a separate pot, fry onions in coconut oil until luminescent. Add a tin of chopped tomato of three fresh tomatoes. One spoon of sugar and a pinch of salt will see to it that your sheeba is flavourful.
5. Braaied mealies
This is simple and a real cornerstone in South Africa’s diet. Simply place your mealies on the fire with your meat until they are soft and browned. Do not overcook them as burnt mealies are carcinogenic.
