Tag Archives: Africa

Heritage Day and celebrating the braai!

Everyone has traditions. Like in my family we believe in traditional medicine, which means that when we get a headache, we take a Disprin, because that is what we’ve done for generations.

On the 24th of September, South African’s celebrate Heritage Day, which means each South African gets to celebrate their own unique heritage. A lot of South Africans choose to do this by doing something that has become synonymous with being South African, and that is to crack open an ice-cold beer, and getting a “lekker stuk of wors” on the braai.

So in celebration of Heritage Day, here are some videos that celebrate the braai!

BraaiBoy breaks the current record for the longest braai

Know your wood from you wood with Jan and Neels

Ons gaan nou braai!” (which also explains the South African definition of “Now now”)

Bringing the girls to the braai

And have a look at my favorites from last year.

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Ultimate Braai Broodjie minus the Braai

I consider myself to be relatively tough. Apparently living in Africa will do this to you, but I rather think its more to do with growing up left-handed, in an obviously right-handed world (you try writing in a lever arch file with your left hand). So I’m sad to say that my toughness was recently really put to the test, and I had to relent to an inevitable Highveld thunderstorm, and abandon all hopes of having a lekker braai and trying out a recipe we came across for what promised to be one awesome braai bread! But looking back, I suppose it was all for the better, as having to postpone this recipe also conveniently mean’t we didn’t have to share it with anyone.

Gourmet Toasties:

Ingredients:

  •  1 Ciabatta loaf

Camembert and onion marmalade filling:

  • Walnut and rocket pesto (from Pesto Princess);
  • Fresh rocket;
  • Red onion rings;
  • Onion marmalade;
  • Rolls of soft cheese with black pepper;
  • Sliced camembert.

Firstly half the ciabatta bread (stick with your Woolies faithful here), and remove some of the inside to make a small hollow in both sides of the bread. Spread the pesto on the bottom half, add the rocket and then the red onion rings. Then layer the cheeses. Then spread the onion marmalade liberally on the inside of the top half. Cover with the top half of the bread, and press down firmly.

Wrap in tin foil, and braai over indirect heat, or bang it into the oven until the bread is warmed through and the cheeses have melted.

We went with the oven for this one, mostly due to some left over rain clouds from the previous nights thunderstorm but also due to the ovens proximity to the fridge (and cold beer). We also gave up on the idea of eating this as a side dish, and simply ate it like a toasted sandwich.

But you know what, the only people who were disappointed, where those we couldn’t (or refused) to share with!

Recipe adapted from You’s Best Recipes.

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Ps. If you haven’t had pesto from Pesto Princess yet, you’re missing out!

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First impression of Ghana – breakfast

I arrived in Ghana on a wet and hot as hell, evening.
Though I probably shouldn’t be complaining, because as flights go, the flight from Oliver Thambo International airport to Accra is not really that taxing. Especially now as it seems that SAA is using an upgraded plane for the flight, complete with personal tv screens ( I do need to add here that no amount of movie sequels – including Transformers 10 or the Hangover 36 – was going to win over the nap I had planned).

Immigration in Ghana is some of the easiest I have ever experienced in Africa, especially now that I have the correct visa in my passport. The one thing I do love about airports in Africa, is that you’ve normally spent such a long period of time passing through immigration, that you never have to wait for your luggage to come out.

A quick combi ride to the hotel, my pudding for the evening, and off to bed.

Yum, pudding!

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