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SA’s Michelin star chef Jan Hendrik shares his favourite braai sauce recipe

Lighting the fire this weekend? You might want to read this before you start cooking…

by: Tessa Purdon | 10 Jan 2020
 
kebabs on the braai

Summer in South Africa isn't really summer without a braai or two (or three, or four!). We love to cook our food on the coals, and I'm not just talking about boerewors and chops. Read about how to host a plant-based braai that will make your veggie friends proud! We also have a great guide on how to make desserts on the braai

Our braai obsession meant we were pretty chuffed to see that South African-born chef Jan Hendrik van der Westhuizen, whose restaurant in France holds a Michelin star, has shared his favourite braai sauce recipe just in time for the weekend! You'll love how easy it is. 

kebabs and braai meat with sauces

"Not only does this barbecue sauce respond incredibly well to smoke and heat, but it is also extremely versatile. You can use it as a marinade, for basting, or simply as an accompaniment to a range of meats, from beef and chicken to pork. And with plums in season, you can give it a deliciously fruity twist," says Jan. 

Food24 doesn't have permission to publish the recipe, so you're going to have to head over to his blog to find it! 

While you're here, try Jan Braai's 3-cheese braaibroodjie 

braaibroodjie sandwich on the braai


ALSO READ: Don’t be that guy at the braai - are you one of these 6 worst characters found around the fire?

Hungry for more braai content? Check out our giant braai section!

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