Heritage Day may be different this year, but the opportunity to celebrate our diverse cultures remains the same. Part of the tradition involves breaking bread and enjoying tasty South African food from all cultures with our families at home. Here are 3 easy sides to accompany your heritage meal.





100g butter, softened.

Salt and freshly ground black pepper.

1 garlic clove, crushed.

¼ cup chopped parsley.

1 large, flat loaf of good-quality bread.

100g mozzarella cheese, thinly sliced.



Combine the butter, seasoning, garlic and parsley – mix well. Cut the bread into slices, but not all the way through, from top to bottom and side to side to form squares. Spread the garlic butter into the crevices of the bread and fill with the cheese slices. Wrap the bread in foil and place over medium coals, turning after 3 minutes.  


Serves 6






6 mielies, halved with leaves removed.

250g streaky bacon.

Salt and freshly ground black pepper.



Bring a large pot of salted water to the boil and cook the mielies for 8 to 10 minutes or until softened. Remove from the water and allow to cool. Wrap a piece of bacon around each piece of mielie and secure with a toothpick. Pan-fry the bacon-wrapped mielies or pop them on the braai and crisp the bacon for 3 to 4 minutes.


Serves 6






500g maize meal

1 tbsp salt

2 tbsp butter

1 tsp dried basil

2 x 200g packets streaky bacon, diced

1 x 250g punnet mushrooms, sliced

2 x 410g tins chakalaka

2 tbsp sugar

Salt and pepper, to taste

200g grated cheddar cheese

Fresh basil, to garnish



Preheat your oven to 180°C (160 degrees if using a fan-forced oven). Next, pour 1.5 litres of warm water into a big pot and add salt, butter and dried basil. Add the maize meal and stir until there are no lumps. Place a lid on the pot and cook over low heat for 30 minutes, stirring every now and then. Add more water if necessary to ensure you get a thick but spreadable consistency.


While that’s cooking, make the filling. Fry the bacon until it is crispy and golden, then remove it from the pan. Next, use the bacon grease in the hot pan to fry up the mushrooms. When they’re nice and golden, return the bacon to the pan, along with the chakalaka, sugar, salt and pepper.


Now you’re ready to assemble. Use a deep, oven-proof casserole dish (25x30cm) and spoon half of the pap into it. Flatten the pap with the back of the spoon to make a smooth layer. Then pour half of the chakalaka mix in. The next layer is more pap, smoothed down once again. Pour the remaining chakalaka mixture on top and cover the entire dish with a thick sprinkle of cheese.


Place the dish into the preheated oven and bake for 20-25 minutes or until the cheese is melted and bubbly. Allow the dish to stand for 10 minutes before serving.


Serves 10-12



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