Easy and Convenient Braai Side Dishes

Annelien Pienaar – Food Consultant
(Author of: Meat the Ultimate Guide / Vleis die Omvattende Gids, Boerekos with a Twist/ Boerekos met ‘n Twist) www.annelienpienaar.co.za


1 kg Eureka Mills Roosterkoek mix prepared as per package instructions. 

Once the dough has completed the first stage of proving, shape the dough into balls of 100 g each. Pack the dough balls into a well greased container and cover lightly with a tea towel. After 10 minutes make a well in the centre of each ball with the back of a wooden spoon. Insert a piece of cheese of your choice.

Preheat oven to 180C.

After 30 min or when the dough has doubled in volume, bake for 30 minutes. Serve hot or let the bread cool and slice.with garlic butter and braai as a “braai broodjie” over hot coals.

6-8 portions


A very versatile salad and can be served with other meals too or as a light lunch.

2 cups couscous
2 cups stock (1 stock cube dissolved in 2 cups boiling water)
100 ml butter, melted
1 small onion chopped
1 small pepper chopped
1 tin (410 g) peaches in syrup, cubed
2 tbsp balsamic vinegar

Bring the stock to a boil and add the butter and cous-cous. Stir the mixture and remove from heat. Cover with a lid, wait for 5 minutes and stir with a fork.

Cover and leave to cool. In the meantime fry the onion and pepper and set aside to cool.

Add half a cup of the peach syrup and balsamic to the frying pan and bring to a boil. Just as it starts to boil remove from heat and let it cool.

Once all ingredients have cooled, mix together. Serve.

6 – 8 Portions


A very easy but very flavourful salad to prepare for a braai.

500 g pasta – shape of your choice
50 ml olive oil for boiling the pasta
100 ml – 250 ml basil pesto
100 ml Funky Ouma Olive Oil
50 ml grated parmesan

Bring water to a boil and add salt and oil. Add the pasta and cook until just tender but firm to the bite. Rinse the pasta under cold running water to cool down.

Mix the basil pesto, olive oil, parmesan into the salad and sprinkle with sesame seeds.

Can be refrigerated for up to a week.

6-8 portions


This sauce may be used as a dip for snacks or as a marinade for kebabs, riblets or any meat for your braai. As a salad dressing it works it charm!

1 cup of mayonnaise
½ cup of Impala Vleis™chutney
½ cup of plain yoghurt or buttermilk
2 tbsp fresh herbs like thyme, rosemary, rocket, spring onion (any one not all)
Pinch of salt and pepper

Mix it all up and serve. Keep for 2 weeks in the refrigerator.

(Makes 500g)

This wonderful and flavourful salt will add so much flavour to any braai! Just add some olive oil to a few tablespoons and use as a rub just before you braai.

Add 75 ml (5 tbsps) lemon zest when drying the rosemary for a lovely, lightly seasoned salt.
750 ml (3 cups) fresh rosemary leaves
500 ml (2 cups) medium coarse sea salt
5 ml (1 tsp) onion powder
10 ml (2 tsp) rice flour

1. Finely chop the rosemary by hand or in a food processor.

2. Add to the salt and place in a dehydrator for 6 hours at 60°C, or in the oven for 3 hours at 70°C.

3. Leave the salt to cool and add the onion powder and rice flour.

Store in airtight containers.