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Heritage Day is more than just a public holiday; it’s a chance to celebrate the melting pot of cultures that make up South Africa and what it is. While the braai spread is usually the star of the show, it’s often the side dishes that bring the real stories to the table.
This year, we’ve asked chefs from different backgrounds to share their go-to braai sides. From recipes that carry family memories, to ingredients that show off local flavour, these recipes remind us that the sides deserve just as much love as the flame-grilled vleis.
Banana Sambal
By Fayruza Abrahams
“It has always been a tradition in my family to have a snoek/fish braai on Heritage Day – this year will be no different,” Fayruza tells us, “my snoek is usually prepared with an apricot jam and Cape Malay spice basting, and the side that always pairs well with this is my version of a traditional sambal.” Her favourite? A classic banana sambal.
Ingredients
Dressing:
- 1/3 cup of apple cider vinegar
- 2 tbsp apricot jam
- 1 tbsp desiccated coconut (medium to coarse)
- ½ tsp crushed red chillies or to taste
- 1 tbsp brown sugar
- ½ tsp salt
Salad:
- 1 medium sized red or purple onion
- ½ cup cocktail or heirloom tomatoes
- ½ cup of cucumber
- 1 cup of bell peppers (a mix of red, yellow, green, orange etc.)
- 1 tbsp mint
- 1 tbsp basil
- 1 tbsp cilantro
- 1 large ripe banana
Method
- Mix all the dressing ingredients together in a serving bowl and set aside.
- Prep the salad ingredients separately – don’t mix them in just yet.
- When chopping the veggies, try to keep them roughly the same size, whether you like them chunky, medium, or finely cut.
- Just before serving, toss everything together and give it a gentle stir.
This recipe, along with other incredible Cape Malay-inspired recipes by Fayruza Abrahams, can be found in her cookbook, Experience Bo-Kaap.
Fayruza Abrahams
Fayruza Abrahams’ sambal.
Fayruza Abrahams
Fayruza Abrahams’ sambal.
Chakalaka potato bake
By Chef Odette Olivier
Belly of the Beast chef Odette Olivier shares her chakalaka potato bake recipe – a dish her mom often made when she was growing up and one she still carries on at home today. “It combines two things I love,” Odette says, “creamy, cheesy potatoes and a little bit of spice – the ultimate comfort food.”
Ingredients
- 2kg onions, finely diced
- 2kg green peppers, diced
- 1kg carrots, finely grated
- 4 tsp turmeric
- 5 tbsp masala
- 6 tsp curry powder
- 6 tsp kashmiri
- 500ml oil
- ½ tin whole peeled tomatoes
- 2 packets tomato paste
- 3 tbsp fine salt
- 2 tsp black pepper
Potato bake:
- 4 large potatoes
- 500ml – 700ml cream
- 1 tsp salt
- 1 tsp ground black pepper
- 3 cloves garlic, grated
- 1 tsp paprika
Method
Chakalaka:
- Sauté the onions and peppers in half the oil until soft. Do this in two batches in a very large pan, not allowing the vegetables to brown too much.
- When almost done, add the spices, tomato paste, and pureed tomatoes.
- Add the rest of the oil and cook for 2 minutes. Allow to cool in a tray, mix well, and double-check the seasoning, adjust to taste.
Potato bake:
- Add cream, spices and grated garlic into a medium size pot on the stove, gently bring to a simmer.
- Peel potatoes, before slicing by hand that are about 1 cm thick. (Don’t rinse the potatoes after slicing, you want the starch to help thicken the cream!)
- Place potato slices in the cream and allow it to start cooking – reduce heat if needed.
- Gently push the potatoes under the cream – try not to stir too much, otherwise you will have a lot of broken potatoes.
- When potatoes are “al dente” soft but still a little crunchy, around 15 – 20 minutes, place them in an oven dish of choice.
- Prick the potatoes with a sharp knife, toothpick or cake tester. Cover with the chakalaka and a generous covering of grated cheddar cheese.
- Bake for 15 minutes at 189 °C or until golden brown and bubbling.
The chakalaka is fantastic as a side on its own, paired with braaied meat, but we have also served it with seafood or tartare. So give it a try some time. – Chef Odette
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Pumpkin Pie
By Chef Bertus Basson
Celebrated chef Bertus Basson – the driving force behind a line-up of incredible restaurants like Bloem, Eike, Chorus, De Vrije Burger, Kantien, Spek en Bone, and Ongetem – shares his go-to side dish, perfect for ending a braai feast on a sweeter note.
Ingredients
- 1.5kg cooked butternut
- 10 eggs
- 310g white sugar
- 500ml milk
- 125g salted butter
- 310g flour
- 35g baking powder
- Cinnamon
Method
- Pre-heat the oven to 180 °C.
- Cut the butternut in half and roast until soft, before allowing to cool slightly.
- Scoop out the flesh with a spoon but be careful not to get any skin or seeds, set aside.
- Cream the eggs and sugar until thick and white, add milk and melted butter and mix.
- Add the flour, baking powder and butternut to the mixture, mix thoroughly.
- Place the mixture in your serving dish and give it a light dusting with cinnamon.
- Bake at 180 °C for approximately 35 minutes until the mixture is firm to the touch.
Heritage Day is about more than what’s on the braai – it’s about coming together, sharing stories, and celebrating our roots. Whether it’s chakalaka covered potato bake, pumpkin pie, sambals, or something passed down through generations, these sides connect us. So, this Heritage Day, raise a glass and a fork to culture, flavour, and community – one delicious bite at a time.
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