Recipes / Special Occasions /

Side Dishes For Your Heritage Day Braai By J’Something




-4 mielies

-juice of 2 lemons

-cumin, to dust

-dried oregano, to dust (quite a lot!)

-1 teaspoon Worcestershire sauce for each mealie

-olive oil

-salt and pepper to taste



  • Dress each mealie with the lemon juice, cumin, oregano, Worcestershire sauce, olive oil, salt and pepper.
  • Allow the mealies to rest in the fridge for at least 2 hours, then remove 1 hour prior to braaiing. Braai the mealies until kernels are soft to your liking.





-1/4 cup sunflower oil

-1/2 large onion, diced

-1 green pepper, de-seeded and diced

-20ml hot curry powder

-2 large carrots, peeled and grated

-3 large tomatoes, grated

-1 small red chilli, finely chopped

-1/2 can baked beans in tomato sauce

-salt and pepper to taste

-1 cup hot vegetable atchar



  • Warm the sunflower oil in a pot over a medium heat, then add the onion and green pepper and fry until soft.
  • Add the curry powder and fry for 1 minute until fragrant.
  • Add the carrots, tomatoes, chilli and beans. Mix well.
  • Allow to cook on a medium heat for about 15 minutes, stirring about every 5 minutes so that the chakalaka does not stick to the bottom of the pot.
  • Season with salt and pepper and leave to cook for another 5 minutes.
  • Decant into a large bowl and allow to cool
  • Once cooled, add the vegetables atchar, stir well and serve.




-6 Large tomatoes, cut into chunks

-1 cucumber, cut into chunks

-1 red onion, sliced into half moons

-2 avocadoes, cut into chunks

-200g kalamata olives

-1/4 cup olive oil

-1/4 cup red wine vinegar

-generous amount salt and ground pepper to taste.



  • Place the tomatoes, cucumber, onion, avocado and olives into a bowl.
  • Whisk together the olive oil and red wine vinegar to make a dressing.
  • Pour the dressing over the salad and season with salt and pepper.
  • Toss the salad well to coat evenly.
  • Serve chilled.