{"id":14362,"date":"2025-09-22T16:30:15","date_gmt":"2025-09-22T14:30:15","guid":{"rendered":"https:\/\/www.dineplan.com\/blog\/?p=14362"},"modified":"2025-09-23T15:03:32","modified_gmt":"2025-09-23T13:03:32","slug":"braai-sides-through-chefs-eyes","status":"publish","type":"post","link":"https:\/\/www.dineplan.com\/blog\/braai-sides-through-chefs-eyes\/","title":{"rendered":"Celebrating Heritage Day: Braai sides through chefs\u2019 eyes"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; admin_label=&#8221;Blog Post Section&#8221; _builder_version=&#8221;4.18.0&#8243; custom_margin=&#8221;0px||0px||true|false&#8221; custom_padding=&#8221;0px||0px||true|false&#8221; locked=&#8221;off&#8221; collapsed=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_row column_structure=&#8221;2_5,3_5&#8243; admin_label=&#8221;Intro + Post Nav&#8221; _builder_version=&#8221;4.19.5&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;0px||0px||true|false&#8221; custom_padding=&#8221;0px||30px||false|false&#8221; collapsed=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;2_5&#8243; _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text admin_label=&#8221;Post Nav&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; link_font=&#8221;||||on|||RGBA(33,41,69,0.2)|&#8221; link_text_color=&#8221;#212945&#8243; background_color=&#8221;#F4F4F6&#8243; custom_padding=&#8221;20px|20px|20px|20px|true|true&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h3>In This Article:<\/h3>\n<ol>\n<li><a href=\"#banana\">Banana Sambal<\/a><\/li>\n<li><a href=\"#potato\">Chakalaka potato bake<\/a><\/li>\n<li><a href=\"#pumpkin\">Pumpkin Pie<\/a><\/li>\n<\/ol>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;3_5&#8243; _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text admin_label=&#8221;Intro&#8221; _builder_version=&#8221;4.27.4&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><a href=\"https:\/\/www.dineplan.com\/blog\/heritage-day-celebrations-around-south-africa\/?utm_source=Dineplan_Blog&#038;utm_medium=Post&#038;utm_campaign=ChefHeritage\" target=\"_blank\">Heritage Day<\/a> is more than just a public holiday; it\u2019s 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\u2019s often the side dishes that bring the real stories to the table.<\/p>\n<p>This year, we\u2019ve 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 <em>vleis.<\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=&#8221;Fayruza Abrahams&#8221; module_id=&#8221;banana&#8221; _builder_version=&#8221;4.27.4&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; custom_margin=&#8221;0px||0px||true|false&#8221; custom_padding=&#8221;0px||0px||true|false&#8221; collapsed=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;|||&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text admin_label=&#8221;Content&#8221; _builder_version=&#8221;4.27.4&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3>Banana Sambal<\/h3>\n<p>By Fayruza Abrahams<\/p>\n<hr \/>\n<p>\u201cIt has always been a tradition in my family to have a snoek\/fish braai on Heritage Day \u2013 this year will be no different,\u201d Fayruza tells us, \u201cmy 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.\u201d Her favourite? A classic banana sambal.<\/p>\n<p>[\/et_pb_text][et_pb_toggle title=&#8221;Ingredients&#8221; open_toggle_text_color=&#8221;#212945&#8243; open_toggle_background_color=&#8221;RGBA(255,255,255,0)&#8221; closed_toggle_text_color=&#8221;#212945&#8243; closed_toggle_background_color=&#8221;RGBA(255,255,255,0)&#8221; icon_color=&#8221;#212945&#8243; toggle_icon=&#8221;&#xf067;||fa||900&#8243; open_icon_color=&#8221;#212945&#8243; open_toggle_icon=&#8221;&#xf068;||fa||900&#8243; admin_label=&#8221;Ingredients&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; title_text_color=&#8221;#212945&#8243; title_level=&#8221;h6&#8243; title_font=&#8221;|600|||||||&#8221; title_text_align=&#8221;left&#8221; closed_title_font=&#8221;|600|||||||&#8221; closed_title_text_align=&#8221;left&#8221; body_text_color=&#8221;#212945&#8243; body_link_font=&#8221;|600|||on|||#212945|&#8221; body_link_text_color=&#8221;#212945&#8243; text_orientation=&#8221;left&#8221; custom_margin=&#8221;||0px||false|false&#8221; border_width_all=&#8221;0px&#8221; border_width_top=&#8221;2px&#8221; border_color_top=&#8221;#212945&#8243; border_color_bottom=&#8221;#212945&#8243; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><strong>Dressing: <\/strong><\/p>\n<ul>\n<li>1\/3 cup of apple cider vinegar<\/li>\n<li>2 tbsp apricot jam<\/li>\n<li>1 tbsp desiccated coconut (medium to coarse)<\/li>\n<li>\u00bd tsp crushed red chillies or to taste<\/li>\n<li>1 tbsp brown sugar<\/li>\n<li>\u00bd tsp salt<\/li>\n<\/ul>\n<p><strong>Salad:\u00a0<\/strong><\/p>\n<ul>\n<li>1 medium sized red or purple onion<\/li>\n<li>\u00bd cup cocktail or heirloom tomatoes<\/li>\n<li>\u00bd cup of cucumber<\/li>\n<li>1 cup of bell peppers (a mix of red, yellow, green, orange etc.)<\/li>\n<li>1 tbsp mint<\/li>\n<li>1 tbsp basil<\/li>\n<li>1 tbsp cilantro<\/li>\n<li>1 large ripe banana<\/li>\n<\/ul>\n<p>[\/et_pb_toggle][et_pb_toggle title=&#8221;Method&#8221; open_toggle_text_color=&#8221;#212945&#8243; open_toggle_background_color=&#8221;RGBA(255,255,255,0)&#8221; closed_toggle_text_color=&#8221;#212945&#8243; closed_toggle_background_color=&#8221;RGBA(255,255,255,0)&#8221; icon_color=&#8221;#212945&#8243; toggle_icon=&#8221;&#xf067;||fa||900&#8243; open_icon_color=&#8221;#212945&#8243; open_toggle_icon=&#8221;&#xf068;||fa||900&#8243; admin_label=&#8221;Method&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; title_text_color=&#8221;#212945&#8243; title_level=&#8221;h6&#8243; title_font=&#8221;|600|||||||&#8221; title_text_align=&#8221;left&#8221; closed_title_font=&#8221;|600|||||||&#8221; closed_title_text_align=&#8221;left&#8221; body_text_color=&#8221;#212945&#8243; body_link_font=&#8221;|600|||on|||#212945|&#8221; body_link_text_color=&#8221;#212945&#8243; text_orientation=&#8221;left&#8221; custom_margin=&#8221;||0px||false|false&#8221; border_width_all=&#8221;0px&#8221; border_width_top=&#8221;2px&#8221; border_color_top=&#8221;#212945&#8243; border_color_bottom=&#8221;#212945&#8243; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<ol>\n<li>Mix all the dressing ingredients together in a serving bowl and set aside.<\/li>\n<li>Prep the salad ingredients separately \u2013 don\u2019t mix them in just yet.<\/li>\n<li>When chopping the veggies, try to keep them roughly the same size, whether you like them chunky, medium, or finely cut.<\/li>\n<li>Just before serving, toss everything together and give it a gentle stir.<\/li>\n<\/ol>\n<p>[\/et_pb_toggle][et_pb_text admin_label=&#8221;Content&#8221; _builder_version=&#8221;4.27.4&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p>This recipe, along with other incredible Cape Malay-inspired recipes by Fayruza Abrahams, can be found in her cookbook, <a href=\"https:\/\/www.tastemalay.co.za\/?utm_source=Dineplan_Blog&amp;utm_medium=Post&amp;utm_campaign=ChefHeritage\" target=\"_blank\" rel=\"noopener\">Experience Bo-Kaap<\/a>.<\/p>\n<p>[\/et_pb_text][et_pb_gallery gallery_ids=&#8221;14381,14382&#8243; orientation=&#8221;portrait&#8221; show_pagination=&#8221;off&#8221; zoom_icon_color=&#8221;#FFFFFF&#8221; hover_overlay_color=&#8221;RGBA(33,41,69,0.2)&#8221; hover_icon=&#8221;&#x4c;||divi||400&#8243; admin_label=&#8221;Gallery&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; title_level=&#8221;h6&#8243; title_text_color=&#8221;#FFFFFF&#8221; title_font_size=&#8221;1px&#8221; title_line_height=&#8221;0em&#8221; caption_text_color=&#8221;#64697d&#8221; caption_font_size=&#8221;12px&#8221; caption_line_height=&#8221;16px&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=&#8221;Chef Odette Olivier&#8221; module_id=&#8221;potato&#8221; _builder_version=&#8221;4.27.4&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; custom_margin=&#8221;0px||0px||true|false&#8221; custom_padding=&#8221;0px||0px||true|false&#8221; collapsed=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;|||&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text admin_label=&#8221;Content&#8221; _builder_version=&#8221;4.27.4&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3>Chakalaka potato bake<\/h3>\n<p>By Chef Odette Olivier<\/p>\n<hr \/>\n<p><a href=\"https:\/\/www.dineplan.com\/restaurants\/belly-of-the-beast?utm_source=Dineplan_Blog&amp;utm_medium=Post&amp;utm_campaign=ChefHeritage\" target=\"_blank\" rel=\"noopener\">Belly of the Beast<\/a> chef Odette Olivier shares her chakalaka potato bake recipe \u2013 a dish her mom often made when she was growing up and one she still carries on at home today.\u00a0&#8220;It combines two things I love,\u201d Odette says, \u201ccreamy, cheesy potatoes and a little bit of spice \u2013 the ultimate comfort food.&#8221;<\/p>\n<p>[\/et_pb_text][et_pb_toggle title=&#8221;Ingredients&#8221; open_toggle_text_color=&#8221;#212945&#8243; open_toggle_background_color=&#8221;RGBA(255,255,255,0)&#8221; closed_toggle_text_color=&#8221;#212945&#8243; closed_toggle_background_color=&#8221;RGBA(255,255,255,0)&#8221; icon_color=&#8221;#212945&#8243; toggle_icon=&#8221;&#xf067;||fa||900&#8243; open_icon_color=&#8221;#212945&#8243; open_toggle_icon=&#8221;&#xf068;||fa||900&#8243; admin_label=&#8221;Ingredients&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; title_text_color=&#8221;#212945&#8243; title_level=&#8221;h6&#8243; title_font=&#8221;|600|||||||&#8221; title_text_align=&#8221;left&#8221; closed_title_font=&#8221;|600|||||||&#8221; closed_title_text_align=&#8221;left&#8221; body_text_color=&#8221;#212945&#8243; body_link_font=&#8221;|600|||on|||#212945|&#8221; body_link_text_color=&#8221;#212945&#8243; text_orientation=&#8221;left&#8221; custom_margin=&#8221;||0px||false|false&#8221; border_width_all=&#8221;0px&#8221; border_width_top=&#8221;2px&#8221; border_color_top=&#8221;#212945&#8243; border_color_bottom=&#8221;#212945&#8243; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]<strong>Chakalaka: <\/strong><\/p>\n<ul>\n<li>2kg onions, finely diced<\/li>\n<li>2kg green peppers, diced<\/li>\n<li>1kg carrots, finely grated<\/li>\n<li>4 tsp turmeric<\/li>\n<li>5 tbsp masala<\/li>\n<li>6 tsp curry powder<\/li>\n<li>6 tsp kashmiri<\/li>\n<li>500ml oil<\/li>\n<li>\u00bd tin whole peeled tomatoes<\/li>\n<li>2 packets tomato paste<\/li>\n<li>3 tbsp fine salt<\/li>\n<li>2 tsp black pepper<\/li>\n<\/ul>\n<p><strong>Potato bake:\u00a0<\/strong><\/p>\n<ul>\n<li>4 large potatoes<\/li>\n<li>500ml \u2013 700ml cream<\/li>\n<li>1 tsp salt<\/li>\n<li>1 tsp ground black pepper<\/li>\n<li>3 cloves garlic, grated<\/li>\n<li>1 tsp paprika<\/li>\n<\/ul>\n<p>[\/et_pb_toggle][et_pb_toggle title=&#8221;Method&#8221; open_toggle_text_color=&#8221;#212945&#8243; open_toggle_background_color=&#8221;RGBA(255,255,255,0)&#8221; closed_toggle_text_color=&#8221;#212945&#8243; closed_toggle_background_color=&#8221;RGBA(255,255,255,0)&#8221; icon_color=&#8221;#212945&#8243; toggle_icon=&#8221;&#xf067;||fa||900&#8243; open_icon_color=&#8221;#212945&#8243; open_toggle_icon=&#8221;&#xf068;||fa||900&#8243; admin_label=&#8221;Method&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; title_text_color=&#8221;#212945&#8243; title_level=&#8221;h6&#8243; title_font=&#8221;|600|||||||&#8221; title_text_align=&#8221;left&#8221; closed_title_font=&#8221;|600|||||||&#8221; closed_title_text_align=&#8221;left&#8221; body_text_color=&#8221;#212945&#8243; body_link_font=&#8221;|600|||on|||#212945|&#8221; body_link_text_color=&#8221;#212945&#8243; text_orientation=&#8221;left&#8221; custom_margin=&#8221;||0px||false|false&#8221; border_width_all=&#8221;0px&#8221; border_width_top=&#8221;2px&#8221; border_color_top=&#8221;#212945&#8243; border_color_bottom=&#8221;#212945&#8243; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><strong>Chakalaka: <\/strong><\/p>\n<ol>\n<li>Saut\u00e9 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.<\/li>\n<li>When almost done, add the spices, tomato paste, and pureed tomatoes.<\/li>\n<li>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.<\/li>\n<\/ol>\n<p><strong>Potato bake:\u00a0<\/strong><\/p>\n<ol>\n<li>Add cream, spices and grated garlic into a medium size pot on the stove, gently bring to a simmer.<\/li>\n<li>Peel potatoes, before slicing by hand that are about 1 cm thick. (Don\u2019t rinse the potatoes after slicing, you want the starch to help thicken the cream!)<\/li>\n<li>Place potato slices in the cream and allow it to start cooking \u2013 reduce heat if needed.<\/li>\n<li>Gently push the potatoes under the cream \u2013 try not to stir too much, otherwise you will have a lot of broken potatoes.<\/li>\n<li>When potatoes are &#8220;al dente&#8221; soft but still a little crunchy, around 15 \u2013 20 minutes, place them in an oven dish of choice.<\/li>\n<li>Prick the potatoes with a sharp knife, toothpick or cake tester. Cover with the chakalaka and a generous covering of grated cheddar cheese.<\/li>\n<li>Bake for 15 minutes at 189 \u00b0C or until golden brown and bubbling.<\/li>\n<\/ol>\n<p>[\/et_pb_toggle][et_pb_text admin_label=&#8221;Content&#8221; _builder_version=&#8221;4.27.4&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<blockquote>\n<p>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. \u2013 Chef Odette<\/p>\n<\/blockquote>\n<blockquote class=\"instagram-media\" style=\"background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 700px; min-width: 326px; padding: 0; width: calc(100% - 2px);\" data-instgrm-permalink=\"https:\/\/www.instagram.com\/p\/CnlpNQuqi_j\/?utm_source=ig_embed&amp;utm_campaign=loading\" data-instgrm-version=\"14\">\n<div style=\"padding: 16px;\">\n<p>&nbsp;<\/p>\n<div style=\"display: flex; flex-direction: row; align-items: center;\">\n<div style=\"background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;\">\u00a0<\/div>\n<div style=\"display: flex; flex-direction: column; flex-grow: 1; justify-content: center;\">\n<div style=\"background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;\">\u00a0<\/div>\n<div style=\"background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;\">\u00a0<\/div>\n<\/div>\n<\/div>\n<div style=\"padding: 19% 0;\">\u00a0<\/div>\n<div style=\"display: block; height: 50px; margin: 0 auto 12px; width: 50px;\">\u00a0<\/div>\n<div style=\"padding-top: 8px;\">\n<div style=\"color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;\">View this post on Instagram<\/div>\n<\/div>\n<div style=\"padding: 12.5% 0;\">\u00a0<\/div>\n<div style=\"display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;\">\n<div>\n<div style=\"background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);\">\u00a0<\/div>\n<div style=\"background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;\">\u00a0<\/div>\n<div style=\"background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);\">\u00a0<\/div>\n<\/div>\n<div style=\"margin-left: 8px;\">\n<div style=\"background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;\">\u00a0<\/div>\n<div style=\"width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);\">\u00a0<\/div>\n<\/div>\n<div style=\"margin-left: auto;\">\n<div style=\"width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);\">\u00a0<\/div>\n<div style=\"background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);\">\u00a0<\/div>\n<div style=\"width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);\">\u00a0<\/div>\n<\/div>\n<\/div>\n<div style=\"display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;\">\n<div style=\"background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;\">\u00a0<\/div>\n<div style=\"background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;\">\u00a0<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p style=\"color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;\"><a style=\"color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;\" href=\"https:\/\/www.instagram.com\/p\/CnlpNQuqi_j\/?utm_source=ig_embed&amp;utm_campaign=loading\" target=\"_blank\" rel=\"noopener\">A post shared by BellyoftheBeast_CT (@bellyofthebeast_ct)<\/a><\/p>\n<\/div>\n<\/blockquote>\n<p><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=&#8221;Bertus Basson&#8221; module_id=&#8221;pumpkin&#8221; _builder_version=&#8221;4.27.4&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; custom_margin=&#8221;0px||0px||true|false&#8221; custom_padding=&#8221;0px||0px||true|false&#8221; collapsed=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;|||&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text admin_label=&#8221;Content&#8221; _builder_version=&#8221;4.27.4&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3>Pumpkin Pie<\/h3>\n<p>By Chef Bertus Basson<\/p>\n<hr \/>\n<p>Celebrated chef Bertus Basson \u2013 the driving force behind a line-up of incredible restaurants like Bloem, <a href=\"https:\/\/www.dineplan.com\/restaurants\/eike-by-bertus-basson\" target=\"_blank\" rel=\"noopener\">Eike<\/a>, <a href=\"https:\/\/www.dineplan.com\/restaurants\/chorus\" target=\"_blank\" rel=\"noopener\">Chorus<\/a>, De Vrije Burger, <a href=\"https:\/\/www.dineplan.com\/restaurants\/kantien\" target=\"_blank\" rel=\"noopener\">Kantien<\/a>, <a href=\"https:\/\/www.dineplan.com\/restaurants\/spek-and-bone\" target=\"_blank\" rel=\"noopener\">Spek en Bone<\/a>, and <a href=\"https:\/\/www.dineplan.com\/restaurants\/ongetem\" target=\"_blank\" rel=\"noopener\">Ongetem<\/a> \u2013 shares his go-to side dish, perfect for ending a braai feast on a sweeter note.<\/p>\n<p>[\/et_pb_text][et_pb_toggle title=&#8221;Ingredients&#8221; open_toggle_text_color=&#8221;#212945&#8243; open_toggle_background_color=&#8221;RGBA(255,255,255,0)&#8221; closed_toggle_text_color=&#8221;#212945&#8243; closed_toggle_background_color=&#8221;RGBA(255,255,255,0)&#8221; icon_color=&#8221;#212945&#8243; toggle_icon=&#8221;&#xf067;||fa||900&#8243; open_icon_color=&#8221;#212945&#8243; open_toggle_icon=&#8221;&#xf068;||fa||900&#8243; admin_label=&#8221;Ingredients&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; title_text_color=&#8221;#212945&#8243; title_level=&#8221;h6&#8243; title_font=&#8221;|600|||||||&#8221; title_text_align=&#8221;left&#8221; closed_title_font=&#8221;|600|||||||&#8221; closed_title_text_align=&#8221;left&#8221; body_text_color=&#8221;#212945&#8243; body_link_font=&#8221;|600|||on|||#212945|&#8221; body_link_text_color=&#8221;#212945&#8243; text_orientation=&#8221;left&#8221; custom_margin=&#8221;||0px||false|false&#8221; border_width_all=&#8221;0px&#8221; border_width_top=&#8221;2px&#8221; border_color_top=&#8221;#212945&#8243; border_color_bottom=&#8221;#212945&#8243; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<ul>\n<li>1.5kg cooked butternut<\/li>\n<li>10 eggs<\/li>\n<li>310g white sugar<\/li>\n<li>500ml milk<\/li>\n<li>125g salted butter<\/li>\n<li>310g flour<\/li>\n<li>35g baking powder<\/li>\n<li>Cinnamon<\/li>\n<\/ul>\n<p>[\/et_pb_toggle][et_pb_toggle title=&#8221;Method&#8221; open_toggle_text_color=&#8221;#212945&#8243; open_toggle_background_color=&#8221;RGBA(255,255,255,0)&#8221; closed_toggle_text_color=&#8221;#212945&#8243; closed_toggle_background_color=&#8221;RGBA(255,255,255,0)&#8221; icon_color=&#8221;#212945&#8243; toggle_icon=&#8221;&#xf067;||fa||900&#8243; open_icon_color=&#8221;#212945&#8243; open_toggle_icon=&#8221;&#xf068;||fa||900&#8243; admin_label=&#8221;Method&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; title_text_color=&#8221;#212945&#8243; title_level=&#8221;h6&#8243; title_font=&#8221;|600|||||||&#8221; title_text_align=&#8221;left&#8221; closed_title_font=&#8221;|600|||||||&#8221; closed_title_text_align=&#8221;left&#8221; body_text_color=&#8221;#212945&#8243; body_link_font=&#8221;|600|||on|||#212945|&#8221; body_link_text_color=&#8221;#212945&#8243; text_orientation=&#8221;left&#8221; custom_margin=&#8221;||0px||false|false&#8221; border_width_all=&#8221;0px&#8221; border_width_top=&#8221;2px&#8221; border_color_top=&#8221;#212945&#8243; border_color_bottom=&#8221;#212945&#8243; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<ol>\n<li>Pre-heat the oven to 180 \u00b0C.<\/li>\n<li>Cut the butternut in half and roast until soft, before allowing to cool slightly.<\/li>\n<li>Scoop out the flesh with a spoon but be careful not to get any skin or seeds, set aside.<\/li>\n<li>Cream the eggs and sugar until thick and white, add milk and melted butter and mix.<\/li>\n<li>Add the flour, baking powder and butternut to the mixture, mix thoroughly.<\/li>\n<li>Place the mixture in your serving dish and give it a light dusting with cinnamon.<\/li>\n<li>Bake at 180 \u00b0C for approximately 35 minutes until the mixture is firm to the touch.<\/li>\n<\/ol>\n<p>[\/et_pb_toggle][et_pb_text admin_label=&#8221;Content&#8221; _builder_version=&#8221;4.27.4&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p>Heritage Day is about more than what\u2019s on the braai \u2013 it\u2019s about coming together, sharing stories, and celebrating our roots. Whether it\u2019s 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 \u2013 one delicious bite at a time.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Celebrate Heritage Day with braai sides that might just outshine the meat!. We asked South African chefs to share their favourite heritage-inspired braai side dishes. 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