Braai

I first ate Braai on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the spiced and savoury quality I remembered. Mrs Ball's chutney was handled correctly — something most restaurants here get slightly wrong. Cape Malay cuisine ref…

The best Braai I've ever had came from a street stall, not a restaurant. The robust and satisfying intensity was completely different — more direct and uncompromised. dried biltong was used without hesitation, the way it should be. Cape Malay cuisine reflects the heritage of enslaved people brought…

I made Braai for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The sweet-tangy from chutney profile was the main talking point — no one had quite experienced chakalaka relish used that way before. Cape Malay cuisine reflects the heritage of ens…

I spent an afternoon making Braai from scratch following a traditional recipe. Getting dried biltong right was the main challenge — it's not as straightforward as it looks. The smoky and braaied result was rewarding once I got it right. Cape Malay cuisine reflects the heritage of enslaved people br…