Like roast pork and apple sauce, chicken and beer go very well together and this excellent barbecue beer can chicken recipe not only helps to keep the meat nice and moist when cooking it on the braai, but the beer, herbs as well as the smoky flavour that you only get from a “weber roast” make for a unique and very tasty roast chicken.

Only on a Weber Barbecue?
You don’t have to use a Weber braai, any kettle type barbeque will do with lid large enough to cook a chicken standing upright and I suppose you could use a covered roasting tin on the grill of a standard braaivleis. Of course you do not even have to cook this recipe on the barbeque, as “beer can chicken in oven” works well although with most ovens you will have to lay the chicken on it’s stomach and you will miss out on the unique BBQ smoky flavour.

Ingredients

2 kg / 4-5 lb whole chicken
2 tsp vegetable oil
1 can of beer – brand at the discretion of the chef!

For The Rub
1 tsp mustard powder
1 tsp paprika
1 tsp salt
1/2 tsp dried garlic, you can use crushed garlic
1 tsp granulated onion
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper

Optional
Add Flavoured Wood Chips to the barbecue for additional smoky flavours.

Indirect Cooking Method

To cook this beer chicken recipe or most roasts in a kettle barbecue, you will use the “indirect cooking method” and to do this you pace two heaps of charcoal on opposite sides of the bottom grill, with a gap in-between. Weber bbq’s come with special grates or charcoal holders for this. In this way, the coals providing the heat are placed out to the side. When roasting or baking, the food is placed on the upper grill between the two fires, directly above a foil drip pan. This method of cooking is known as indirect cooking.

When you are almost ready to cook the meat, place a drip pan on the grate under the grill in the centre of the bbq between the two fires. This way the heat of the charcoal will not be directly under the chicken which would make it burn.
The pans will catch any fats, juices and bastes which fall from the chicken during cooking. When selecting a drip pan, it is important that the pan be large enough to catch all of the drippings from the food above.

Prepare The Chicken

1. Combine the rub ingredients in a bowl
2. Rinse the chicken inside and out under water and remove and discard the neck, giblets, and any excess fat. Pat dry the chicken with a paper towel.
3. Lightly brush or spray all over with the vegetable oil and season, inside and out, with the rub.
4. Open the beer can and drink half of the beer then place the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity.

Cooking the Chicken

Keeping the can upright, balance the chicken on its two legs on the grill of your barbecue. You can get special beer can chicken roaster grills (see image below) or ChickCAN Rack’s (see accessories at the bottom of the page) that help to keep the chicken steady whilst cooking, but if you are careful you can get away without using one.

Barbecue over indirect medium heat until the juices run clear. During the cooking, try and keep the lid closed as much as possible.

Once cooked, carefully remove the chicken and the can from the braaivleis, being careful not to spill the beer as it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer.

Cut the chicken into serving pieces and serve warm.

Weber Barbecue’s for Beercan Chicken

To cook beer butt chicken on the braai, the most important piece of equipment is the actual grill itself, I highly recommend a Weber. Amazon have a huge selection of Weber Barbecues and Accesories both in the US and the UK:

UK
Weber Barbeque’s on Amazon.co.uk

USA

Weber Bbq’s on Amazon.com

Beer Can Chicken Roaster Grills

Not essential, but a these purpose built stainless-steel racks, or ChickCAN’s let you cook a chicken via the beer can method with less worry about the hot can spilling or getting knocked over. A 12-ounce can of beer or soda fits securely in the stand’s center (which protrudes into the bird’s cavity), while the circular wire base spans a wire grill more securely than individual "feet" and supports a chicken up to four pounds in weight.

UK
Beer Can Roasters on Amazon.co.uk

USA

ChickCAN roasters on Amazon.com

Flavoured Wood Chips

Alder, Apple, Cherry, Hickory, Mesquite, Pecan, Oak, Tobasco and even Jack Daniel’s! Wood chips for the barbecue come in many flavours and add a fantasic and completely unique flavour to your roast chicken or any other meat.

UK
Wood Chips on Amazon.co.uk

USA

Wood Chips on Amazon.com

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• Sosaties Recipe | South African Food | Best Braai Recipes
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Ok, so the above example of an “Extreme Braai” would probably not make it into everyone’s top 10, but what does make the best braai? There are probably as many answers to this question as there are opinions as to the best way to make boerewors.

I know that there will be many of you that swear by your 44 gallon drum, cut in half to make a braai, or that your gas skottel braai is the best and yes I too love my parents half drum braai back home in Zim and the skottel has to be one of the best gas braai’s especially for breakfast fry-ups, but what is that saying: “when in Rome do as the Romans do”, and in my case it was more of “when in the UK” and here drums and skottel’s can be hard to find (although not impossible).

Weber Charcoal Barbecue

I have had my Original Weber charcoal barbeque for over 5 years now and still use it and in my opinion they must be one of the best charcoal braai equipment that you can get and here is why:

Flexibility
You can just use the grill to cook old favourites like boerewors and steak, but then use the cover and a whole new world opens up. I have cooked many fantastic roasts on the Weber and there are many in the southern hemisphere, that them to cook their Christmas turkey.

Durability
As you may have heard the UK weather is not the best! Yet I have left my Weber outdoors with no cover on every summer, only taking it into the shed in the winter and yet there is still almost no sign of rusting. I am still using the original grill and everything still works 100%, so whilst you can get cheaper imitations, I would recommend against it unless you only need it to last for a single summer.

Portability
Some people swear by their brick braai and yes, they can look and work great, but just make sure it is located in a good spot. I like the fact that I can move the Weber, following the sun throughout the day, which is very important here in the UK!

Where to Buy Weber Braai’s

Amazon have a huge selection of Weber Barbecues and Accesories both in the US and the UK:

UK: Amazon.co.uk
Weber on Amazon.co.uk

USA: Amazon.com

Weber on Amazon.com

Your Opinion

I would love to get your opinion and photos of your favourite braai, just leave comments below or contact me.

More Information

• Braai Recipes
• Make your own Boerewors
• The Main photo in this article is of the “Extreme Braai” – the multi functional braai, made from recycled metal found on the scrap metal yard, carefully put together to make everything functional!

Ogh and before I forget, a BBQ/Barbecue should be something you wait in line for to get your hair cut and has nothing to do with cooking great food outdoors

Buy Boerewors on Amazon!
If you do not have access to a local butchery that makes boerewors, you can now buy it online on Amazon both here in the UK and in the US:

Boerewors for Sale On-Line

As with pretty much everything these days you can now buy your favourite braai meat online both here in the UK and in the US:

UK
Boerewors on Amazon.co.uk

USA

Boerewors on Amazon.com

Related Posts

• Barbecue Beer But Chicken Recipe
• BBQ Sauce Recipe
• Chimichurri: Argentina Barbeque Sauce Recipe
• Sosaties Recipe | South African Food | Best Braai Recipes
• Barbecue Sauce Recipes

Whatever the case BBQ’s are really popular in Australia which like South Africa has loads of sunshine and a laid back way of life perfect for barbecuing.

This article is part of my best BBQ sauce recipes from all around the world, so also check out the best braai sauce recipe from South Africa, best barbecue sauce recipe from the UK, best BBQ sauce recipe from Australia and the best barbeque sauce recipe from Argentina.

Lets get cracking, here are my best BBQ Sauce Recipes:

BBQ Sauce Recipe for Beef Spare ribs

A really simple bbq sauce, in fact to make the sauce there, no actual cooking is required! It is perfect as a marinade or for basting onto beef spare ribs.

BBQ Sauce ingredients

• 1 tablespoon cider vinegar
• 2 teaspoons mustard powder
• 1 teaspoon chilli powder
• I teaspoom of ground mace
• Half a teaspoon salt
• 2/3 cup tomato sauce
• 2 tablespoons each brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons lemon juice

To Make the BBQ Sauce:
Super simple to make, just place all the sauce ingredients in a small bowl and stir together.

Beef Spare Rib marinade
To marinade the spare ribs, pour the BBQ sauce into a large shallow non metallic container and then add the ribs, mix together, cover and refrigerate overnight, turning the ribs a few times. Cook on the BBQ and enjoy!

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In Argentina, they serve Chimichurri barbeque sauce alongside their famous flame grilled steaks and tastes great on on rare, char-grilled, flank steak. It can also be used as a marinade and is very popular in many Latin American countries.

Chimichurri BBQ Sauce ingredients

• Half a cup of olive oil
• Quarter Cup of Red Wine Vinegar
• Quarter Cup Water
• 1 Tablespoon dried oregano
• 1 Tablespoon paprika
• 1 Teaspoon bay leaf (laurel); very small flakes
• 1 Tablespoon coarse salt
• 1 Teaspoon ground black pepper
• Half a cup of chopped leaf-parsley (fresh)
• 1 medium onion; finely chopped
• 2 cloves garlic; finely grated
• Half a red bell pepper, de-seeded and finely diced
• 1 tomato, peeled, de-seeded, finely chopped
• Some hot chili flakes to taste

To Make the Chimichurri Sauce:

• Combine all of ingredients in a large bowl except for the oil and vinegar. Toss well to make sure that the salt is spread evenly around the ingredients. Leave to stand for 30 minutes.
• The next step is to mix in the vinegar and water, again leave for 30 minutes.
• The last step is to add the oil, mixing well. It is important to ensure that the liquids cover the rest of the ingredients. If they do not, add equal parts of oil, water, and vinegar until they are covered. Transfer the sauce to a non metallic bowl or jar that can be covered and put in the refrigerator to allow the flavors to marinade overnight. For the ultimate sauce, prepare at least two or even three days ahead.

This recipe is part of a series of the best barbecue sauce recipes from around the world, including the USA, the best braai sauce recipe from South Africa, best BBQ sauce recipe from Australia and the best barbeque sauce recipe from Argentina. View all BBQ Sauce Recipes >>

The best BBQ Ideas…
If  you have another BBQ sauce recipe, please send it in and help make this the ultimate braai / bbq / barbecue / barbeque sauce recipe resource ever!

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For the best braai sauce recipes, I have mostly gone on what I learnt as a child growing up in Zimbabwe. Commercial braai sauces were not available in the shops and we only went down to South Africa for the traditional beach holiday in Durban once every two years, so we made our own braai sauces and marinades, here are a few of my favourites. For those of you who don’t know a South African braai is our (including Zimbabwean) word for barbecue/ barbeque/ BBQ.

This recipe is part of my section on the best BBQ sauces from around the world the other sections include: the best barbecue sauce recipe from the USA, best BBQ sauce recipe from Australia and the best barbeque sauce recipe from Argentina, you can then try them out and let me know which you think is best!

Ok lets get started on the best Braai Sauce Recipe from South Africa:

South African Braai Sauce Recipe

This is a braai sauce recipe that we often used, it can also be used as a marinade or for basting your meat on the braai, you can then use the rest as a braai sauce.

Braai Sauce ingredients

• 3 or 4 cloves of garlic, crushed or grated
• 2 medium onions, chopped
• 1 green sweet pepper, de-seeded and chopped
• 50 ml brown vinegar
• 15 ml cooking oil
• 1 tin whole tomatoes, chopped (don’t buy a tin of chopped tomatoes as they are not a good quality)
• 1 tablespoon of tomato paste
• 30 ml Worcestershire sauce
• 2 ml Tabasco Sauce, you can use cayenne pepper as a substitute
• 50 ml brown sugar
• 5 ml French mustard
• 30 ml fruit chutney – preferably Mrs Balls Original Chutney

To Make the Braai Sauce:
Making this braai sauce is really easy, all you have to do is:

1. Heat the oil in a heavy saucepan
2. Fry the onions, garlic and sweet pepper until the onions are translucent.
3. Add the vinegar and the remaining ingredients and simmer for 30 minutes.

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In Zimbabwe as kids, we often called them skewers, here in the UK they call meat on a skewer a kebab. They call a braai a barbeque (BBQ) but what ever the name, it is hard to beat the traditional South African Lamb Sosatie on a real charcoal or wood braai!

Lamb Sosaties on the braai
Below are the ingredients and the method to making the perfect Lamb Sosatie for the braai. You can use other types of meat like chicken or beef, but lamb always seems to taste the best.

Lamb Sosaties Recipe

Lamb sosatie Ingredients, To make traditional South African Lamb sosatie you will need:

• 500g Lamb (boned shoulder or leg of lamb)
• 2 large onions
• 50ml olive oil
• 4 cloves of gralic
• 1 tablespoon of curry powder
• tumeric 1 x teaspoon
• brown sugar 1 x tablespoon
• 4 crushed bay leaves
• 1 x tablespoon of lemon juice
• 2 x lemons cut into small wedges
• 120ml meat stock
• 125g dried apricots
• 1 x green pepper cut into bite size pieces to fit onto the kebab
• butter
• Skewer sticks

To make the Lamb Sosaties, first cut the lamb up ito 25mm cubes, slice one onion into wedges (for the skewer – you could use shalotts) and the other chop finely, peel and crush the garlic. Heat the butter in a saucepan and sauté the chopped onion, garlic and curry powder for a few minutes. Add the tumeric, lemon and meat stock, bring to the boil.

The put the meat in a non-metal bowl with the bay leaves at the bottom. As soon as the marinade comes to the boil, pour it over your meat mixture and then allow it to cool and place in the fridge to marinade overnight.

The next day when you are ready for the braai (barbeque), skewer the meat, apricots, green pepper and onion wedges (shallots) onto the sticks.

For the sauce, pour the leftover marinade into a saucepan, add some butter and salt and pepper to taste, bring to the boil and serve warm with the sosaties and lemon wedges.

The best way to cook the sosaties is over a hot braai (barbeque) turning them as you go, but you can also cook them under a grill.

As a variation, and if you like hot food, why not try adding crushed chillies, more garlic and some peri-peri to the marinade.

UK – Southern Africa Cookbooks on Amazon.co.uk

USA – Southern Africa Cookbooks on Amazon.com

Ok, that’s it for now, if you would like to contribute to this section, check out the page on writing for Chirundu.com otherwise check back soon for some more African Food Recipes and Ideas.

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Because the UK has such short and unpredictable summers, when the sun does shine, people really appreciate every second and so barbecues are very popular. I can’t think of a better way to enjoy a perfect summers day in England than with a group of friends enjoying good food on the bbq. Part of the good food is having tasty succulent meat so here are some of the best British barbecue sauce recipes.

You may be wondering what the best British barbecue sauce recipe is doing on a site about African food, well this recipe is part of a section on the best BBQ sauces from around the world, others include the best braai sauce recipe from South Africa, best barbecue sauce recipe from the USA, best BBQ sauce recipe from Australia and the best barbeque sauce recipe from Argentina, you can then try them out and let me know which you think is best! View all BBQ Sauce Recipes >>

Right, enough talk, here are the best British Barbecue Sauce Recipes:

British Barbecue Sauce Recipe

Spare Rib Barbecue Sauce
This barbecue sauce is really simple and takes less than half an hour to make and is perfect for coating / basting spare ribs and bland sausages. You can also use it as a dip.

Barbecue Sauce ingredients

• 3 crushed cloves of garlic
• 1 finely chopped small onion
• olive oil
• 1 finely chopped red chilli
• 1 teaspoon crushed fennel seeds
• 50ml dark soy sauce
• 300ml tomato sauce (ketchup)
• 55g dark brown sugar
• salt and pepper to taste

To Make the Barbecue Sauce:
Really simple, as all you need to do is fry off the onion and garlic in the olive oil adding the fennel seeds, chilly and sugar. You then add the soy sauce and tomato sauce and season with your salt and pepper. Let it come to the boil, reduce the heat to a simmer and leave for a few minutes for the flavours to mingle.

View all BBQ Sauce Recipes >>

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The Traditional Boerewors Recipe

What equipment you need
Apart from the ingredients (see below), you are going to need a meat mincer (grinder), look for one that comes with a sausage-stuffing attachment as well. Otherwise you will also have to get a specialist sausage stuffer.

There are many available on the web (take a look at the links to Amazon below), look for the traditional cast iron meat mincers that have a metal casing as they are much better quality. Most also come with about 3 different sizes of grinding plates. To make boerewors, I use a fairly large grinding plate (quarter inch or about 6 mm). This is because you don’t want to grind the meat too finely. Mine also came with two different sized plastic sausage-stuffing attachments, again I use the larger one to stop the meat getting too squashed.

Cast Iron Meat Mincers/Grinders on Amazon:

Other than the mincer, all you need for homemade boerewors are a few large containers for holding the meat, mince and then to put the sausage into as you push it through your mincer.

Boerewors Ingredients

To make traditional South African boerewors you will need:

• 2 kg (4.4 lb) prime Beef
• 1 kg (2.2 lb) Pork
• 20 g (50 ml or 10 tsp) Coriander
• 2 ml (½ tsp) ground Cloves
• 2 ml (½ tsp) ground Nutmeg
• 30 g (25 ml or 5 tsp) fine Salt
• 5 ml (1 tsp) freshly ground Black Pepper
• 500 g (±1 lb) Bacon
• 100 ml Vinegar
• Casing (Pork casing is good)

As you can see this boerewors recipe uses both beef and pork. I just tend to use what looks good in the butchers and what is on deal, but have read that some people use trimmed brisket for the beef as it is cheap cut and contains quite a lot of fat, so you don’t have to add extra (Often Spek is added- see alternative boerewors recipe below). Don’t get untrimmed brisket as it is too fatty.

For the pork, just look for any fairly lean, but good quality pork that you can find.

Alternative Boerewors Recipe
I also recently found a boerewors recipe with slightly different ingredients (see below), but I haven’t tried it yet:

• 1 kg beef.
• 1 kg veal or lean pork.
• 1 kg mutton.
• 500 gr spek (firm pork fat from under the skin).
• 25 ml salt.
• 5 ml ground black pepper.
• 15 ml corriander
• 1 ml ground cloves.
• 2 ml nutmeg powder.
• 125 ml brown vinegar.
• 25 ml brandy (optional).
• 25 ml masala (optional).
• 200 gr wide sausage casings.

Method

To make the boerewors, a good tip is to prepare the casings first and by the time you have minced and seasoned the meat, they will be ready.

To do this, you will first need to wash the salt off the sausage casings (if you have used natural salt cured ones) this is best done by just rinsing them under a tap with warm water, but never hot water. Then place them in a bowl of warm water for at least one hour, or even overnight.

Prepare the Meat
Cut the all the meat and spek (if used) into about 1inch (25mm) cubes, and just let it stand for a while to allow excess blood to drain.

Spices
At the same time place the corriander in a dry frying pan and alow to cook until it browns and then break up the seeds.

Place all the meat and dry spices in a bowl and add the vinegar (and brandy if used) and lightly mix together and then leave to marinade in a fridge for a few hours. Cold meat is also easier to mince.

Mincing
Then mince (grind) the mixture using a meat mincer. It is important not to mince it too fine – use the cutter that has ±¼ inch holes (approx 6mm) (quarter inch plate).

Testing
At this point I like to test the seasoning of your meat mixture. All I do is take a little meat, make a small patty and fry it off in the frying pan. This way, you can add a little more spices if you think that the flavour is not strong enough yet.

Filling the Casing
Now for the scary/fun bit! – First remove the cutting blade and grinding plate from the grinder and fit the sausage-stuffing attachment. Then pull one length of casing over the attachment, if it is difficult, try wetting the attachment with a little water. You can also try blowing into the casing to remove any kinks helping it to slide over easier.

To fill the casing, I have found that this is a little easier if you have someone to help you. One person can feed the ground meat into the stuffer, and the other can then turn the wheel and control the speed with which the casing comes off the attachment.

Having learnt through experience, it is important not to over-stuff the casing as it will cause it to burst on the mincer and even in the freezer or when on the braai, thus loosing a lot of the flavour.

Patience
My butcher then advised me to let the boerewors hang for a while, which I do. This just removes extra liquid that could also cause the boerewors to split in the freezer or on the braai.

Thats it, now go and light the braai and open up a beer if you haven’t already as you will soon be enjoying your very own home made traditional boerewors!

Traditional Cast Iron Mincers on Amazon

Where to Buy Boerewors

If home-made boerewors looks like a little too much effort, you could always buy some, although as I said, you can never be sure that you are going to get the taste or quality that you expect.

Obviously if you live almost anywhere in Southern Africa getting hold of boerewors is not a problem. If however you live in other parts of the world finding it can be a little more difficult. In the UK more and more butcheries are now making it.

Buy Boerewors on Amazon!
If however you do not have access to a local butchery that makes boerewors, you can now buy it online on Amazon both here in the UK and in the US:

Boerewors for Sale On-Line

As with pretty much everything these days you can now buy your favourite braai meat online both here in the UK and in the US:

UK
Boerewors on Amazon.co.uk

USA

Boerewors on Amazon.com

Further Reading

Related Posts

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• BBQ Sauce Recipe
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• Braai Sauce Recipes from South Africa
• Sosaties Recipe | South African Food | Best Braai Recipes

The southern African Braai (barbeque) is more than just eating food cooked on a grill outside. In South Africa, Zimbabwe and many other places in Africa it is a way to get together with friends and enjoy good food, good weather and a few cold beers.

These are some of the best braai recipes that we have collected and used over the years. and I hope you enjoy them, If you have any recipes that you would like to add a recipe,  please feel free to contact me.

All you need for the perfect rugby braai

Braai Equipment

• The Best Braai

Main Courses on the Braai

• Make your own Boerewors
• Barbecue Ribs Recipes
• Sosaties Recipe
• Barbecue Beer Can Chicken Recipe

Side Dishes

• Mielie Pap and Sadza Recipes

Sauces and Relishes

• Chakalaka
• South African Braai Sauce Recipe
• BBQ Sauce Recipe from Australia
• Chimichurri: Argentina Barbeque Sauce Recipe
• English Barbecue Sauce Recipe

View all Braai Recipes >>

Buy Boerewors on Amazon!
If you do not have access to a local butchery that makes boerewors, you can now buy it online on Amazon both here in the UK and in the US:

Boerewors for Sale On-Line

As with pretty much everything these days you can now buy your favourite braai meat online both here in the UK and in the US:

UK
Boerewors on Amazon.co.uk

USA

Boerewors on Amazon.com

Related Posts

• BBQ Sauce Recipe
• Chimichurri: Argentina Barbeque Sauce Recipe
• Sosaties Recipe | South African Food | Best Braai Recipes
• Barbecue Beer But Chicken Recipe
• Braai Sauce Recipes from South Africa

Sadza has many names throughout Africa, the shona name for Zimbabwe’s staple food is Sadza, the Ndebele word for it is isitshwala, in South Africa it is known as Mielie Pap, in Zambia they call it Nshima, in Eastern Africa (Kenya and Tanzania) the name for sadza is Ugali and in Malawai it is called Sima. Along with all the different names for it, there are also many variations on how to cook it and what is the best way to eat it. What I hope to do in this document is to list some of the more common ways to make and eat this wonderful food. Hint: many of these recipes are also perfect for the braai or barbeque.

Zimbabwe Sadza neHuku

Zimbabwe’s Sadza is always eaten with meat or a vegetable relish.

• Sadza neHuku = Sadza and Chicken
• Sadza neNyama = Sadza and Meat (red)
• Sadza neBeans = Sadza and beans
• Sadza neMatemba = Sadza and Kapenta
• Sadza is also eaten with mopane worms

How to Cook Sadza | Krummelpap

Sadza, Isitshwala or Pap Ingredients
To make traditional Zimbabwean Sadza (isitshwala) you will need:

• 2 – 4 cups white mielie meal / cornmeal / maze meal.
• water

To make the Sadza (isitshwala):
First boil about 4 cups of the water in a pot.

Set aside about 1/4 of your mielie meal and mix the rest with about 3 or 4 cups of water to make a thick paste – make sure you have a strong arm and wooden spoon!

Then slowly add this paste to the boiling water, stirring all the time, this will prevent lumps from forming and bring to the boil again, don’t talk too much with your friends around the braai or it will stick and burn the bottom of the pot! Keep cooking and stirring for a few more minutes.

Then slowly add the remaining mielie meal to the pot. The sadza should be very thick and smooth, it should then begin to pull away from the sides of the pot and form a large ball. Cook for a few minutes more.

That’s it, then transfer it to a bowl and serve your sadza (isitshwala or pap) with relish or meat (nyama)

Sadza (pap in South Africa)

Sadza (pap) along with a good relish (see the Chakalaka Recipe) is a must for a genuine braai. Not only does it full up the kids cheaply but tastes great aswell! The only other dish that I can think of that comes close to it for the use as a side dish at a braai would be pototo salad. Ngwere Ngwere sadza, mushe, mushe sadza, ngwere-ngwere SADZA!! » Buy Sadza Here >>

Krummelpap

Krummelpap is on of the South African methods of cooking pap (Sadza). It is more crumbly (krummel) that normal pap or sadza. It is traditionally eaten for breakfast, with milk, butter, and sugar. It can also be eaten at dinner and served with Gravy and you will often find krummelpap at a “real” South African braai. I would describe krummelpap being somewhere near polenta and couscous.

Krummelpap Ingredients
To make krummelpap, you will need:

• 750 ml (3 cups) water
• 10 ml (2 ts) salt
• 600 g (4 cups) mealie meal (you can also find pap these days)

How to cook Krummelpap:
Poor the water in a pot or potjie. Then pour in the mealie meal to form a cone like pile in the center of the potjie. Do not stir the pot yet, but reduce the heat and add some salt, put the lid on potjie and let pap simmer for about five minutes, until a skin forms.

Once a skin has formed, stir the pap with a fork until it is fine and crumbly. Cover the poitjie again and let pap simmer for about another 45mins.

If you know of other methods to cook sadza / pap please contact us and let me know!

I hope you enjoy your sadza (pap), check back soon when I show you some more African food and Mielie meal recipes.

UK – Southern Africa Cookbooks on Amazon.co.uk

USA – Southern Africa Cookbooks on Amazon.com

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