by Heleen Meyer | Aug 12, 2025 | Accompaniments, Extras, Sauces
Nothing beats an aromatic homemade chakalaka. This tomato sauce or relish (tamatiesous or smoor, in Afrikaans) is a well-known and very popular accompaniment in South Africa, whether you enjoy it with braai meat (braaivleis), like steak, lamb or pork chops, boerewors (sausage) or pap (mealie pap). Chakalaka’s spicier flavour, with fresh ginger, curry powder, fresh chilli, and vegetables like onions and carrots is quite unique. Yes, chakalaka is available in South Africa in tinned form, but nothing beats a homemade version like this recipe. . Make a big batch of chakalaka to use in any of the delicious suggestions in the tips.
by Heleen Meyer | Dec 3, 2024 | Salad as a side, Sides & salads
This salad is made for a crowd, just perfect to make at your next braai when you need to feed lots of tummies. Unlike a heavy mayonnaise-based coleslaw this slaw is light and refreshing! The Asian-inspired dressing with soya sauce, ginger and chilli pairs perfectly with the sweet pineapple and crunchy veggies.
by Heleen Meyer | Jun 24, 2024 | Mains, Meat
Bobotie! Everyone has their version of this South African favourite – a mince dish with typical Cape Malay seasonings and baked with an egg custard on top. This is my version, which I developed for AMC Cookware’s recipe book, The AMC Book years ago and it remains my go-to recipe.
by Heleen Meyer | Apr 30, 2024 | Mains, Meat
In South Africa we love to braai! So, it’s great to have a good marinade on hand. This curry marinade will be as good on chicken, pork or beef. You can even make delicious sosaties (kebabs) with this marinade. The perfect recipe to make for the public holiday tomorrow!
by Heleen Meyer | Apr 12, 2019 | Light meals, Light seafood
’n Yskoue stukkie kerrievis met ’n broodjie (om die sous op te ‘vee’) en slaai, is ’n bekende en baie gewilde Suid-Afrikaanse ete. Party mense ken dit as gepiekelde vis, maar hoe jy dit ook al noem, dit bly smullekker. Die resep is dalk ’n bietjie meer moeite as om vis net in die pan te braai, maar dit hou uitstekend in die yskas en is ’n gerieflike ete om byderhand te hê.
Die speserye in die kerriesous is aromaties en is ’n heerlike kombinasie van geure saam met die soetsuur smaak van die konfyt en asyn – beslis iets wat Suid-Afrikaners altyd geniet. Daar is verskillende maniere om kerrievis te maak, maar ek verkies om die vis eers te panbraai en dan in die sous te marineer. Dit kan vir 5-7 dae in die yskas hou of selfs langer as jy dit in ’n gesteriliseerde bottel verpak en só in die yskas hou.
