Home » #RooibosRecipe: Braaied Chicken with Pap by Carmen Niehaus

#RooibosRecipe: Braaied Chicken with Pap by Carmen Niehaus

Chicken is very popular to braai as is the krummelpap to serve with it. This no-cook braai sauce is popular in South African households.



  • 6 Carmien Revive green rooibos (with ginger & chilli)
  • 500 ml (2 c) boiling water
  • 45 ml (3 T) oil
  • 250 ml (1 c) chutney
  • 200 ml Worcester sauce
  • 125 ml (1/2 c) tomato sauce
  • 30 ml (2 T) prepared mustard
  • 60 ml (6 T) wine vinegar


  • 12 chicken pieces
  • Salt to taste


  • 250 ml (1 c) braaipap
  • Pinch of salt
  • 500 ml (2 c) Carmien Green rooibos tea, made with 4 bags
  • 1 can (400 g) corn kernels, drained (optional)
  • 50 g feta, crumbled (optional)



  • Place the tea bags in a mixing bowl, add boiling water and infuse for about 5 minutes; squeeze the bags to remove all liquid and remove the bags.
  • Add rest of the ingredients and stir well.
  • Arrange the chicken pieces in a single layer in a large dish.
  • Season with salt.
  • Pour over the marinade.
  • Leave for at least 1 hour but preferably overnight.


  • Arrange the chicken on a braai grid and braai over moderate coals till done, about 30—40 minutes or until the juices runs clear.
  • Brush frequently with the marinade.
  • Pour the leftover marinade in a small saucepan and bring to the boil.
  • Boil until reduced to a thick sauce.
  • Serve the chicken with pap and spoon over some of the sauce.


  • Mix together the braaipap and salt with a little of the rooibos tea to make a paste.
  • Pour rest of rooibos tea in a saucepan, add the pap paste and stir while bringing to the boil.
  • Once cooking, lower the heat and cook for another 20 minutes till done, stir frequently.
  • Add the corn kernels and feta cheese if preferred, stir and heat till warm.
  • Serve with the chicken.