Braai transcends cultural boundaries - it's so popular in South Africa that there's even a dedicated National Braai Day, when people come together around the open flames of the grill to celebrate their rich cultural heritage. Boerewors (or farmer’s sausages) are the sausage of choice for a braai - they’re flavoured with paprika, coriander, nutmeg, clove, mace, pepper and vinegar for a bit of tang.

Here we’re serving them as sausage patties inside fried breads known as vetkoek with a sweet apricot blatjang and a fiery hot sauce made with pili pili (or birdseye chillies). On the side the traditional accompaniments include a bean stew flavoured with curry powder known as chakalaka, potato salad, a carrot sambal salad and steaks with seasoned salt.

BLATJANG SPICES: Paprika, green cardamon, cinnamon, tamarind (tamarind, starch)
CHAKALAKA SPICES: Parsley, coriander leaf, thyme, coriander, cumin, black pepper, fenugreek, turmeric, ginger, yellow mustard, cardamon, cinnamon, cloves, chilli
SEASONED SALT: Onion, garlic, paprika, chilli, smoked salt
POTATO SALAD BLEND: Chives, parsley, black pepper, celery, mustard powder
BOEREWORS BLEND: Paprika, coriander, cloves, nutmeg, mace, black pepper, garlic, onion
SAMBAL SPICES: Nutmeg, garlic, onion, green pepper flakes
PILI PILI CHILLIES.

*Allergens

• 750g beef or pork mince (a mixture of the 2 with 15-20% fat is best)
• 6 small steaks (about 100g each) OR large flat mushrooms
• 1kg new potatoes
• 1 large onion
• 200g green beans
• 4 large carrots
• 1 pepper (any colour)
• 4 eggs
• 400g tin of chopped tomatoes
• 6 tbsp vinegar (white wine or cider vinegar is best)
• 150g apricot jam
• 180ml milk (any type is fine)
• 250g self-raising flour plus extra for rolling
• 50g breadcrumbs (any type are fine)
• 4 heaped tablespoons of mayonnaise
• Oil for frying (sunflower or vegetable oil is best!)