Heritage on a plate: reinventing the braai with fresh twists

Few things capture South Africa’s spirit quite like a braai. More than a way of cooking, it’s a tradition that runs deep in our history and brings people together across cultures, generations, and provinces.

The roots of the braai go back centuries, to the earliest communities who gathered around open fires to cook meat and share stories. Later, it became part of farm life, township weekends, and suburban gardens - and somewhere along the way, it grew into something unmistakably South African. Whether it’s wors sizzling on the grid, chops crisping over the coals, or pap and salads waiting on the side, the braai is about more than food - it’s about belonging.

And while the meat often takes centre stage, every South African knows it’s the sides that truly complete a braai.

Chakalaka with a hint of sweetness, pap for comfort, potato salad for nostalgia, and maybe even roosterkoek fresh off the fire, these are the dishes that bring warmth and memory to the table. This Heritage Day, celebrated on September 24, there’s room to get creative with familiar favourites. Adding subtle twists, like a touch of fruitiness or a refreshing zest, can bring new life to classic recipes, making them feel both traditional and contemporary.

Ingredients:

• 1 onion, chopped
• 2 peppers, diced
• 2 carrots, grated
• 2 cloves garlic, minced
• 1 tin chopped tomatoes
• 1 tin baked beans
• ½ cup PURA Soda Cranberry
• 1 tsp curry powder
• 1 fresh chilli (optional)
• Salt and pepper

Method: Sauté the onion, garlic, and peppers until fragrant. Stir in the carrots, curry powder, and chilli. Add the tomatoes, beans, and the cranberry soda. Simmer until thickened and serve with pap for a comforting, flavour-packed dish.

For a lighter, refreshing option, try a crisp slaw tossed in a dressing made with PURA Cranberry & Lemon, fresh mint, and coriander - bright, crunchy, and the perfect counterpoint to smoky meats.

Slaw with Ginger & Lemon Dressing

• 3 cups shredded cabbage
• 1 carrot, julienned
• ½ red onion, finely sliced
• ½ cup fresh mint and coriander, chopped
• ½ cup PURA Soda Ginger & Lemon
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper

Whisk soda, olive oil, and honey into a dressing. Toss through the vegetables and herbs just before serving.

And for the braai masters, brush chicken pieces or sosaties with a sticky glaze made by reducing PURA Seville Orange with garlic, soy, and a touch of honey - it caramelises beautifully over the coals.

Seville Orange Braai Glaze

• 1 cup soda
• 2 tbsp soy sauce
• 1 clove garlic, minced
• 1 tbsp honey

Simmer all ingredients in a small saucepan until syrupy. Brush over chicken or sosaties during the last 10 minutes of braaing, turning often until glossy and caramelised.

With a splash of soda in your chakalaka, slaw, or over the coals, Heritage Day tastes even brighter.

These little touches don’t replace tradition - they celebrate it. Just as the braai has always been about creativity around the fire, it adds another layer to the story: flavourful, and made to share.