3 Easy Braai Recipes To Try Out This Super Rugby Season

Easy braai recipes are not difficult to come by. But delicious braai recipes that are easy too? That's a whole different story. That's why we recruited Chef Kobus Botha.

Kelleigh Korevaar |

These three easy braai recipes from chef Kobus Botha will elevate your skills from novice meat-charrer to braai master and they won’t distract you from the game for too long either. Now that’s a win before your favourite team has even had a chance to dominate on the field.

Related: 6 Low Calorie, No Alcohol Drinks To Try At Your Next Braai

Asian-Style Pork Belly Sandwich


2 tablespoons fish sauce (nuoc-nam)

2 tablespoons white vinegar

1 tablespoon lime juice

1 tablespoon castor sugar

4 slices pork belly, cut about 2 cm thick

sea salt and ground black pepper

For The Sandwiches

2 small baguettes or ciabatta rolls

4 carrots, peeled and coarsely grated

fresh coriander leaves

fresh chilli, deseeded and finely chopped


  1. In a small bowl, combine the fish sauce, white vinegar and lime juice with the sugar until it is well dissolved. Set aside.
  2. Dry the slices of pork with paper towels and season them with salt and pepper. Braai for 6–7 minutes over very hot coals, turning often, so they don’t burn. The pork should be well cooked and the fat should be crispy, to bring out the flavour. (It doesn’t matter if the meat is a little dry because it will be drizzled with sauce.) Cut the meat into bite-sized pieces.
  3. Cut the baguettes in half lengthways and open them up. Layer the sandwiches with grated carrots, pieces of braaied pork belly, more grated carrots and coriander leaves. Drizzle with sauce, sprinkle with chopped chilli to taste, and close the sandwiches. Serves 4

Related: Feed 40 Mates At Your Match Day Braai With This Big Tex Protein Paella

Peri Peri Prawns


1 whole head garlic

1 lemon

4 tablespoons butter

200 ml dry white wine

2 teaspoons peri peri

(or chilli) powder

½ teaspoon salt

20–24 whole medium prawns

4 bamboo or wooden skewers, soaked in water beforehand


  1. Cut the head of garlic in half through the cloves. Cut the lemon into thick slices. Place the garlic (cut side down) and the lemon slices on the braai and grill until lightly browned. Don’t let the garlic burn.
  2. Place the butter in a small saucepan on the grid and allow it to melt. Add the braaied garlic and lemon slices, the wine, peri peri powder and salt and stir to combine. Cook until the sauce reduces and becomes syrupy. Adjust the seasoning if necessary.
  3. Using a sharp knife, split the prawns along the back and remove the black vein. Thread 5–6 prawns onto each skewer, piercing them through the head and tail, so they fit closely together.
  4. Place the skewers on the grid over hot coals. Brush with the sauce while they cook. Grill the prawns on one side until the shells are crispy. Turn them over and brush again with the sauce. When both sides are crispy, remove the skewers from the braai.
  5. Peel the prawns and dip them in the remaining sauce.
  6. Serve with white rice, with some extra lemon wedges on the side. Serves 4

Related: The Ultimate Game-Day Dip For The Next Super Rugby Match

Curried Chicken Sosaties


3–4 skinless, deboned

chicken breasts

4 soft-dried apricots

4 pitted prunes

4 wooden or bamboo skewers, soaked in water beforehand

For The Curry Sauce

1 tablespoon sunflower or canola oil

12 pearl onions, peeled but left whole

1 tablespoon mild curry powder

1 tablespoon smooth apricot jam

1 tablespoon white vinegar

½ cup dry white wine

salt to taste


The Day Before

  1. Make the curry sauce the day before your braai. Heat the oil in a saucepan and sauté the onions until soft and lightly coloured.
  2. Add the curry powder and stir.
  3. Add the apricot jam, vinegar and wine and cook until the mixture turns syrupy. Leave to cool, then pour into a non-metallic dish.
  4. Cut the chicken into bite-sized pieces. Season with salt.
  5. Cut the apricots and prunes in half.
  6. Add the chicken and fruit to the curry sauce and stir to coat.
  7. Cover with cling wrap and marinate in the fridge overnight (or for at least 6 hours).

On The Day

  1. Keep 8 onions whole and cut the remaining 4 onions into pieces that you’ll be able to thread onto the skewers.
  2. Prepare the skewers by alternating pieces of chicken, apricots, prunes and onions. (Start and end with a whole onion.)
  3. Place the sosaties on a cooking grid above the coals. The curry sauce burns quickly, so keep an eye on them and turn them often. Brush frequently with the leftover sauce.
  4. Cook for approximately 12 minutes.
  5. You can cook sausages at the same time as these skewers. Serves 4

These recipes are from Kobus Botha's cookbook Le Braai which is filled with French-inspired recipes you can make on the braai.

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