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Braai Day


Braaivleis, rugby, sonneskyn and a lekker Rover Defender. Way back this popular ad was a hit and so spot on, as it still is today, even more so now during the 2023 World Rugby Cup in France. Our blood is green and we support the Bokke all the way. This month we also celebrate our heritage and there is no better way than to light a fire and have a braai, serving our traditional foods that we love: boerewors, mealiepap and chutney. Stylishly serve them in small bites while watching the game and cheer for the Bokke.


Dates are the main sweetener in this chutney, meaning that you can cut back hugely on added sugar. Boil the dates in Carmién’s Revive rooibos tea to soften them before adding the rest of the ingredients. The ginger and chilli in the tea adds more than enough flavour, all it still needs is some mustard seeds, salt and pepper and yes, I love to add a good handful of chopped coriander at the end. Ideal to serve on mealie pap bites, a braaibroodjie or on a sandwich with a piece of ham.

Makes about 1 litre of chutney

Preparation time: 15 min

Cooking time: about 11/2 hours

500 ml (2 c) chopped dates

Pinch of bicarbonate of soda

500 ml (2 c) strong Revive rooibos tea from Carmién with ginger & chilli, made with 12 tea bags

1 kg ripe tomatoes, chopped

4 onions, finely chopped

15 ml (1 T) grated garlic

10 ml (2 t) salt

5 ml (12 t) black pepper

15 ml (1 T) yellow mustard seeds or mustard powder

160 ml (⅔c) brown sugar

375 ml (1½ c) apple vinegar

5—10 ml (1—2 t) soy sauce

20 g chopped coriander leaves

1 Place the dates in a large saucepan, sprinkle with bicarbonate of soda and add the warm rooibos tea. Bring to the boil and cook until the dates is almost cooked in a puree.

Then add the rest of the ingredients except the coriander leaves and bring to the boil while continuously stirring making sure all the sugar is dissolved before the mixture starts to boil.

2 Lower the heat and cook for about 60-90 minutes until the mixture thickens and is no longer watery or runny when dripped from a spoon. Stir every now and then to prevent the mixture from burning and catching on the bottom of the pot. Stir in the coriander leaves about 10 minutes before the end of the cooking time.

3 Spoon into sterilized jars and seal.

4 Serve with mealie pap and boerewors bites or use as a braai sauce for chicken wings.


Cooking mealie meal in green rooibos tea (available at Carmién) adds a nice herbal taste to the pap. Spoon the ‘stywe pap’ in small muffin tins to make small bites. Top it with chutney and serve with a bite of boerewors – I just love the 2023 Championship Boerewors of Checkers/Shoprite.

Makes about 32 bites

Preparation time: 30 min

Cooking time: 20—30 min


1 litre water

6 bags Carmién green rooibos tea

375 ml (1½c coarse mealie pap or braaipap)

Salt to taste

30 ml (2 T) butter

100 g medium hard cheese eg pecorino, grated

1 tin (400 g) whole kernel corn, drained

TO SERVE 500 g Championship Boerewors

Basil leaves or Italian parsley


1 Bring the water to the boil in a large pot, add the green rooibos tea bags and let steep for 3 minutes. Remove the bags.

2 Add the mealie pap in a thin stream while whisking with a wire whisk. Cook slowly over medium heat with the lid half on for about 15 minutes, stir occasionally.

3 Stir in the butter, grated cheese and whole kernel corn.

4 Oil the hollows of about 2 mini- muffin pans and fill the hollows generously with the pap mixture. Leave to stand overnight or for a couple of hours until firm.

5 TO SERVE Braai the boerewors over medium hot coals till just done and still juicy. Allow to cool, then slice in bite-size pieces.

6 Remove the tartlets from the pan and turn them upside down.

7 Spread with a layer of tomato chutney, top with a basil or parsley leaf and finish with a piece of boerewors.

8 Arrange the bites on a large serving platter and enjoy with drinks. Serve at room temperature.


Makes 8—12 bites

Preparation time: 10 min

Cooking time: 15—20 min

8—12 chicken wings


Tomato chutney

1 “Thread” a chicken wing on a sosatie stick and season with salt.

2 Mix the chutney with a little bit of water and brush over the wings.

3 Braai over medium coals till cooked and brown. Repeat with the chutney from time to time and turn frequently.

4 Serve with extra chutney.