Ultimate Heritage Braaibroodjies

Zandile Finxa and Clem Pedro join forces to create their ultimate versions of this beloved South African classic!

Ingredients:

  • 1 Amasi & Sorghum Tear & Share Bread
  • 1 cup cheddar cheese, grated
  • 1 cup mozzarella cheese, grated
  • Jalapeno artchaar, as needed
  • Chakalaka, as needed 
  • Sliced biltong, as needed 
  • 6 T butter, softened

How To Make Zandile’s Ultimate Heritage Braaibroodjie

  1. Slice the bread into half lengthwise, having two whole circle halves.
  2. Melt butter on a foil over the braai, placing the bottom half of the bread on the melted butter.
  3. Top with half of the cheese, followed by jalapeño artchaar, chakalaka and sliced biltong, before adding the remaining cheese.
  4. Top with the top half of the bread. Place a sheet of foil on the top, using a pan for some weight to toast the bread.
  5. It should be ready in 3-5 minutes, or once the cheese is oozing.
  6. If you’re making them in the oven, use another oven pan to add weight over the top foil. Heat for 3-5 minutes, or until the cheese has melted.

Ingredients:

Recipe by Clem Pedro
Makes 4

  • Halaal tenderised beef steak about 750g
  • Tikka masala indian curry paste 50g
  • 3T canola oil
  • 1 large onion, thinly sliced
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 3 cloves garlic, finely grated
  • 6cm piece of ginger, finely grated
  • 1 green chilli, split down the middle
  • 4T coriander, roughly chopped
  • 4 multiseed & oats sandwich thins
  • 4 slices Mozzarella cheese

For the buttermilk sauce:

  • 1 cup buttermilk
  • 1t ground cumin
  • 1 clove garlic, finely grated
  • Salt and freshly ground black pepper to taste
  • 1/2 green chilli
  • 4T mint, roughly chopped
  • 4T coriander, roughly chopped
  • 4T chives, finely chopped

How To Make Clem’s Masala Braaibroodjies

  1. Coat the steaks in the curry paste and set aside. Heat the oil in a pan over a medium heat before adding the onions and bay leaves, seasoning lightly with salt and freshly ground black pepper.
  2. Once the onions have softened add the garlic and ginger, cooking for a minute or until it becomes fragrant. Add the chilli and steaks, and fry with the other ingredients for 2 minutes, turning over halfway. Add enough water to cover the ingredients by 2cm and slowly cook until the steak becomes tender and pulls apart easily. About 45 minutes, adding extra water as needed.
  3.  The steak should be really tender and the sauce should be reduced forming a thick spicy gravy. Stir through the coriander leaves.
  4. For the buttermilk sauce: bland all the ingredients together except the chives. Once a sauce is formed stir through the chives and you into individual dipping bowls.
  5. To assemble the braai broodjie, add a slice of cheese to a sandwich thin followed by steak and some of the sauce. Top with the second half of the sandwich thin and place on a braais grid.
  6. Cook for 3 minutes a side over medium heat coals, toasting the bread and melting the cheese.
  7. Cut in half and serve with the buttermilk sauce on the side for dunking.