September is a good excuse to get outside. The weather is warming up, the days are stretching a little longer and weekends start to feel like they were made for gathering around a fire with good food.
With Heritage Day around the corner, there’s no better time to lean into a South African staple: the braai. More than just a way of cooking, it’s a familiar part of how we gather, celebrate and spend time with the people around us. It also leaves plenty of room for the different flavours, recipes and food traditions that make our tables uniquely South African.
And when it comes to a South African braai, there’s no such thing as a one-size-fits-all menu. What ends up on the table is often a reflection of where you come from and what you grew up eating, with family recipes, familiar flavours and a few new additions making an appearance along the way.
If you’re planning a Heritage Day braai and want to move beyond the usual sides, consider this your menu inspiration. Think sticky citrus glaze over chicken, a sweet-tart addition to smoky chakalaka and a fresh lemon and elderflower dressing over mielies all bringing something new to the table. Better yet, each dish comes with a fresh a fruity mocktail pairing, so there’s something refreshing to pour alongside your meal.
Sticky Seville orange braai chicken
Serves 4–6
You’ll need:
- 8 chicken thighs or drumsticks
- 330 ml PURA SODA Seville Orange
- 2 tbsp apricot jam
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 2 garlic cloves, crushed
- 1 tsp smoked paprika
- Juice of ½ lemon
- Salt and freshly ground black pepper.
Method
- Pour the PURA SODA Seville Orange into a small saucepan and simmer gently until reduced by roughly half.
- Add the apricot jam, soy sauce, mustard, garlic, paprika and lemon juice. Continue cooking for a few minutes until the mixture begins to thicken into a glossy glaze. Allow to cool.
- Season the chicken and coat it with approximately half of the glaze, keeping the remainder separate for basting.
- Braai the chicken over medium coals, turning regularly, until cooked through. During the final few minutes, brush generously with the reserved glaze, allowing it to become sticky and lightly caramelised over the fire.
- Serve with charred mielies, a crunchy green salad and plenty of lemon wedges.
Pair it with: Seville orange & rooibos sunset
Brew rooibos tea and allow it to cool completely. Add 50 ml chilled rooibos to an ice-filled glass with a squeeze of fresh lemon. Top with PURA SODA Seville Orange, stir gently and garnish with a fresh orange slice.
Smoky cranberry chakalaka
Serves 6 as a side
You’ll need:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 red pepper, diced
- 1 yellow pepper, diced
- 2 carrots, grated
- 2 garlic cloves, crushed
- 1 small chilli, finely chopped
- 2 tsp mild curry powder
- 1 tsp smoked paprika
- 1 x 400 g tin chopped tomatoes
- 150 ml PURA SODA Cranberry
- 1 x 400 g tin baked beans, drained slightly
- Salt and freshly ground black pepper
- Fresh coriander to serve.
Method
- Heat the olive oil in a large pan and gently cook the onion and peppers until softened.
- Add the carrots, garlic, chilli, curry powder and smoked paprika and cook for another two minutes.
- Add the tomatoes and PURA SODA Cranberry. Simmer uncovered until the liquid has reduced and the vegetables are tender. The cranberry should add a subtle sweet-tart note rather than making the chakalaka noticeably sweet.
- Stir through the beans and cook for another five minutes. Season to taste and finish with fresh coriander.
- Serve warm or at room temperature alongside boerewors, steak, chicken or mielies straight from the braai.
Pair it with: Cranberry & lime cooler
Fill a glass with plenty of ice, add a squeeze of fresh lime and a handful of fresh or frozen berries. Top with PURA SODA Cranberry, stir gently and finish with mint and a lime wheel.
Charred mielies with lemon & elderflower dressing
Serves 6
You’ll need:
- 6 mielies
- Olive oil
- Salt and freshly ground black pepper
For the dressing
- 150 ml PURA SODA Lemon & Elderflower
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard1 tsp honey
- A small handful of fresh parsley, finely chopped
- A small handful of fresh mint, finely chopped
- Salt and black pepper
To finish
- 100 g feta, crumbled
- Fresh herbs
- Lemon zest
Method
- Pour the PURA SODA Lemon & Elderflower into a small saucepan and simmer until reduced to approximately 50 ml. Allow it to cool completely.
- Whisk the reduction with the olive oil, lemon juice, mustard and honey. Add the parsley and mint and season to taste.
- Rub the mielies lightly with olive oil and season before placing them over medium-hot coals. Turn regularly until cooked and beautifully charred in places.
- Arrange the hot mielies on a serving platter and spoon over the lemon and elderflower dressing. Finish with crumbled feta, fresh herbs and a little lemon zest.
- Serve immediately while the mielies are still warm and the feta is beginning to soften.
Pair it with: Lemon & elderflower garden spritz
Fill a glass with ice, cucumber ribbons and a squeeze of fresh lemon. Top with PURA SODA Lemon & Elderflower and garnish with mint or a small sprig of rosemary.
Bring it all together
Put the sticky chicken, smoky cranberry chakalaka and charred mielies in the middle of the table with warm roosterkoek, a simple green salad and a few bowls of sauces, then let everyone help themselves. There doesn't need to be much more planning than that. Good food coming off the fire, cold drinks within reach and enough chairs around the table for whoever happens to stay for lunch.
