Many Afrikaners will proudly declare that no braai is complete without a braaibroodjie. It’s one of those things South Africans all put their own personal spin on. But for the sake of this age-old tradition, I’m showcasing good old fashioned, no frills attached braaibroodjies.
Who’s hungry? Vincent and my parents. So 4 braaibroodjies are in order.
Ingredients:
- 8 slices of bread
- 1 red onion, sliced
- 1 large tomato, sliced
- 200g cheddar cheese, sliced
- 100g apricot jam
- 4 tsp origanum
- Salt and pepper
Let’s make sandwiches!
Generously spread apricot jam on each slice of bread.
Put sliced tomatoes on four of the slices of bread. Sprinkle origanum, salt and pepper on top.
Pack onion slices on top of the tomato-covered slices of bread.
Finish the 4 slices of bread off with 4 slices of cheese each.
Pop the apricot jam-smeared tops onto your sandwiches.
Let’s braai some broodjies!
The coals should be very easy-going when braaing these delicacies. Usually, braaibroodjies are done after the meat has been cooked because they require such low heat. Let them toast slowly over low heat so the onions have time to cook. Keep a keen eye and turn frequently so as not to burn them.
Take a bite!
Get the print-ready recipe here:
Braaibroodjies
One simply cannot enjoy a braai to its full potential without a traditional braaibroodjie on the side.
Ingredients
- 8 slices of bread
- 1 red onion, sliced
- 1 large tomato, sliced
- 200g cheddar cheese, sliced
- 100g apricot jam
- 4 tsp origanum
- Salt and pepper
Directions
- Generously spread apricot jam on each slice of bread.
- Put sliced tomatoes on four of the slices of bread. Sprinkle origanum, salt and pepper on top.
- Pack onion slices on top of the tomato-covered slices of bread.
- Finish the 4 slices of bread off with 4 slices of cheese each.
- Pop the apricot jam-smeared tops onto your sandwiches.
- The coals should be very easy-going when braaing these delicacies. Usually, braaibroodjies are done after the meat has been cooked because they require such low heat. Let them toast slowly so the onions have time to cook. Keep a keen eye and turn frequently so as not to burn them.
- They are done when they are tanned, crispy, and the cheese starts to drip onto the coals.
Jana Cooks 