It’s time to take your next braai to the next level. Forget about your usual green salad or mielies wrapped in tin foil. We have some incredible braai sides for you to try at home. They’re pretty simple and really delicious!




What’s that? We’ve combined all of your favourite things in one recipe? You’re welcome. This bake is so delicious, you’ll definitely be cooking it up for every braai you have this summer.



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


To make:

Start by preheating 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, it’s time to make the filling. Fry up the bacon until it’s 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 thing 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. This dish is enough for 10-12 people.




It’s the ultimate “sharing is caring” braai side – the pull-apart roosterkoek! Fill yours up with this delicious stuffing and watch as everyone smiles with delight at the tasty treat.



1kg white bread flour

7g sugar

10g salt

10g instant yeast

500ml lukewarm water

Olive oil, for frying

1 x 200g packet of spinach, chopped

Salt and freshly ground black pepper

150g feta cheese, crumbled

100g mozzarella cheese, cubed

50g butter

2 cloves garlic, minced


To make:

Combine the flour, sugar and salt and then sprinkle the yeast over the mixture. Pour in just enough water to form a soft dough. Knead the dough for about eight minutes until it’s smooth and elastic. Place the dough in a warm spot and allow to prove until it has doubled in size.


Heat a frying pan with a little olive oil and add the spinach. Stir-fry for one minute until it has wilted and then season well with salt and pepper. Remove from the heat, allow to cool and then stir in the feta cheese.


Once the dough is doubled in size, knock it down to press out all the air. Divide it into 60g balls. Flatten each ball into a disc and place a spoonful of the spinach and feta mix in the middle along with a mozzarella cube. Fold the dough closed, pinching the edges to seal it well and then shape into a ball.


On a braai grid, place the stuffed roosterkoek balls tightly together and close the grid. Braai over medium coals, making sure to turn them for even cooking, for about 10 minutes or until puffed and golden brown.


In a small pot, melt the butter with the minced garlic. Brush the garlic butter onto the still-warm roosterkoek and serve immediately.




What’s a braai without steak? This is a totally delicious way to eat cauliflower and to do things a little differently at your next braai.



2 whole cauliflowers

Extra virgin olive oil

Coarse salt and pepper, to taste

100g streaky bacon

70g white sugar

80ml red wine or apple cider vinegar

15ml water

Pinch of salt

Whole almonds, roasted and chopped

Plain yoghurt, to serve


To make:

Cut off the cauliflower stems, place the heads cut-side down and slice into 5mm thick slices. Drizzle each slice with olive oil and season with salt and pepper. Place on a braai grid and braai over medium to hot coals, turning regularly, until golden brown. This should take about 10 minutes.


For the bacon dressing, fry the bacon in a pan until crispy and place on a paper towel to drain off any excess oil. In the pan with the bacon fat, add the sugar, vinegar, water and salt. Simmer over a medium heat until the sugar is dissolved. Allow to cool.


Serve the cauliflower steaks with crispy bacon bits, chopped almonds, the dressing and yoghurt. This should serve four people.



Get ready for your next braai and buy all these ingredients from the RCS Shopping Network. When you swipe your RCS Card, you get up to 55 days interest free on all purchases. You can also get access to cash whenever you need it. All you have to do is request it via the call centre or on the RCS App.


Don’t have a card? Apply today!