Potjie (or BBQ) Side Dishes

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Your potjie is now simmering away and the wine (or beer) and conversation is flowing, now impress your guests even more by preparing one of the following side dishes. And remember, the kids can't wait hours for your potjie masterpiece to get done, so make them something to nibble on in the meantime

Side Dishes Index

Griddle Cakes
Beer Griddle cakes
Easy Pot Bread
Whole-wheat Pot Bread
Whole-wheat Beer Bread
Special Pot Bread
Spicy Peach salad
Tomato and Onion Salad
Pap and Cheese Bake
Potato Salad
Some "mieliepap" ideas! 
Potato Potjie
Three Bean Salad
Fatfree Three Bean Salad
Three Bean Salad

Three Bean Salad
Cheese and Herb Potbread New
Biltong pot bread New
Flat pot bread New
Oat bran pot bread New
Pot bread New

Mealiepap dish New

Some more salads on the Salads Page!

Griddle Cakes

Very easy to prepare and a hit with the kids!

500 ml self raising flour
5 ml salt
1 egg
50 ml cooking oil

Sift the flour and salt together. Break the egg in a 250 ml measuring cup and add the oil. Fill the cup to the 250 ml mark with a mixture of milk and water. Beat well.
Mix the flour and liquid to a form of dough. Shape into little balls and flatten them with your hand. bake the cakes for 12-15 minutes on a griddle over the coals, turning them once.
Serve hot with butter and syrup.

Beer Griddle Cakes

Another Griddle Cake variation

500 ml self raising flour
5 ml salt
170 ml beer
tin foil to cover the grill
cooking oil for coating the foil

Sift the flour and salt together
Add the beer and mix to form a smooth dough. Divide the dough into 6 equal parts. Roll each part into a ball and flatten slightly, using your hand. Fold a piece of foil over the grill, shiny side facing up. Grease the foil with the oil and arrange the griddle cakes on top. Fry the cakes on both sides until golden brown and done, approx 20 minutes.
Time the griddle cakes to be done to serve with the potjie.

Easy Pot Bread

Here we use a flat bottomed cast iron pot.

500 g self raising flour
1 packet brown onion soup powder
1 tin beer (as you can see, this is a guy thing!)
1 ml salt

Combine all the ingredients and place in a greased flat-bottomed pot. Cover with the lid and bake in an oven at 180C for 45 minutes.

Whole-wheat Pot Bread

500 ml natural yoghurt
390 g whole-wheat flour
120 g cake flour
5 ml baking soda
5 ml brown sugar
5 ml baking powder
5 ml salt

Mix all the ingredients thoroughly. Shape the dough into a round bread and place in a well greased flat-bottomed pot. Grease the lid and cover the pot with it. Bake the bread for approx 1 hour over the coals placing coals on top of the lid as well.

Whole-wheat Beer Bread

600 ml beer (that guy thing again!)
250 g whole-wheat flour
250 g cake flour
20 ml cream of tartar
10 ml baking soda
5 ml brown sugar
3 ml salt

Mix all the ingredients thoroughly and place in a well greased flat bottomed pot. Grease the lid and cover the pot with it. Bake the bread for approximately 1 hour over the coals, placing some coals on top of the lid as well. Remove the pot from the coals and leave the bread to stand in the pot for 10 minutes. Turn out onto a cloth and serve with butter.

Special Pot Bread

500 g self raising flour
1 can beer (as I said before, a guy thing)
pinch salt
handful sunflower seeds
1 tin (140g) mealie kernels, drained
handful grated cheese
1 medium onion, finely chopped
freshly chopped parsley
1 hard-boiled egg, mashed

Mix self-raising flour, beer, salt, sunflower seeds and mealies. Knead thoroughly. Spoon the mixture into a flat bottomed pot and cover with the lid. Set aside for 1 hour. If the sun is warm, leave the pot outside. Make two slits across the top of the bread, stuff with cheese and onion. Sprinkle with parsley and bake in pre-heated oven at 170C for 45 minutes. Garnish with egg once ready

Spicy Peach Salad

1 x 825g can peaches, drained & cut into pieces
1 x 250g can apple rings or 2 apples, cored & sliced (optional)
2 onions chopped
5ml (1 teaspoon) mixed spice
2 whole cloves
5ml (1 teaspoon) turmeric
5ml (1 teaspoon) curry powder
3ml (a pinch) ground coriander
3ml (a pinch) salt
1ml (a dash) cayenne pepper
250ml (1 cup) sugar
125ml (1/2 cup) white vinegar
30ml (2 Tablespoons) cornflour

In a saucepan mix together all the ingredients except the cornflour.
Bring the mixture to the boil and let it simmer for 15 minutes.
Make a smooth paste of the cornflour and a little water and stir it into
the sauce to thicken it.
Allow the salad to cool and chill before serving.

Savoury Fritters

1 large potato
1 large tomato
1 cup cheddar cheese
1 1/2 cups self raising flour
1 large onion
2 large eggs
1 1/2 teaspoon mixed herbs
1 cup milk

Grate all vegetables and cheese, combine with sifted flour, eggs and milk to form fairly stiff batter. Fry until golden brown. Serve hot with a meat dish.

Tomato and Onion Salad - Hot Stuff 

Traditionally known as kachoomer, this is served with meat, chicken and fish curries.

1 large onion chopped 
5 ml salt 
500 ml hot water 
2 large ripe tomatoes 
2 chillies, chopped 
10 ml sugar 
30 ml white vinegar 

Sprinkle onion with salt. 
Pour hot water over it and leave to soak for 5 minutes. 
Drain in a colander, squeezing out all excess moisture. 
Add all remaining ingredients, toss to mix and add chopped coriander (dhania). Serves 4

Pap and Cheese Bake

Pap aka mieliepap, maize meal porridge, putupap etc.

Maize meal is arguably the staple food for most of the population of Africa. Apart from making a delicious breakfast porridge it has now also taken its place in our outdoor cooking culture and is a firm favourite at a bbq in various forms, from stywe pap (cooked to a well set stiff dish) to krummelpap (a crumbly texture.) Add a tomato and onion sauce spiced up with a dash of tobasco and you have a side dish fit for a king. 

1.2 litres water (1 1/2 pints)
5 ml salt
300 gram mealie (maize) meal (500 ml)
30-50 ml butter
200 gram cheddar cheese (500 ml)
2 tomatoes, sliced
1 ml black pepper
5 ml dried or 15 ml chopped fresh origanum
15 ml grated parmesan cheese
2 eggs, beaten
250 ml milk
3 ml salt or seasoning salt

Bring the water and salt to the boil. Add the mealie meal mixing well. Cover with the lid and simmer for 20-30 minutes until done. Stir in the butter and half the cheese. Using a wooden spoon, press half the hot pap into a greased 20 cm X 20 cm ovenproof dish. Arrange half the tomato slices on top and season with pepper and origanum. Cover with the remaining pap and spread evenly. Sprinkle the remaining cheddar cheese and the parmesan over. Beat the eggs, milk and salt together and pour over the pap.
Bake at 180ºC for 80 minutes or until the egg mixture has set. Arrange the remaining tomato slices on top 20 minutes before baking time expires. Serve hot.

Potato Salad

No bbq is complete without this salad as a side dish!

1 kg potatoes, boiled until just tender
125 to 250 gram rindless bacon, shredded
2 onions, chopped
125 gram button mushrooms, sliced
1 green sweet pepper, seeded and chopped

100 ml mayonnaise
100 ml sour cream
100 gram cheddar cheese, grated (250 ml)
3 eggs, boiled and mashed
30 ml chutney
salt and freshly ground black pepper to taste
5 ml dried or 15 ml chopped fresh parsley

Skin and slice the potatoes. Fry the bacon until crisp and set aside. Fry the onions, mushrooms and sweet pepper in the rendered bacon fat until the onions are translucent. Scatter over the potato slices along with the bacon. Mix the dressing ingredients and stir into the potatoes.

Thanx to Gaynor Campher for the following "mieliepap" ideas!

You would make cottage pie the traditional way with mince, onions, mushrooms, tomatoes, greenpeppers etc. - then instead of topping with mashed potatoes, make thick mielie meal porridge and pour on top. Bake in oven until brown. Mielie meal topping tastes like mielie bread!!
Another great snack idea - make thick mielie meal porridge - fry onion and bacon until well cooked - mix onion, bacon and selection of herbs with porridge - roll into golf size balls and deep fry until brown - very tasty as a bar snack! When you make putu - pour in tin of sweet corn, and about 200 grams of butter. Serve with fried eggs or avocado pear! Yes - putu and avocado pear is great!!

From Lucie, cruising in the Carribean

Herewith a potjie side dish we have every Sunday nite's braai that has become a family tradition. The moans when it is not made can be heard all the way back to SA.

Potato Potjie (can be made in a flat bottom or 'drie' what-ever is available),
Peel and slice well washed potatoes. Butter the pot and layer the potatoes with plenty of salt and dabs of more butter. Pour over fresh or canned cream to come about half way up the pot and set the pot on about 12 coals with about 8 coals on the lid. (Depends on the type and size of coals used.) It should be done in 3/4 of an hour, more or less.

Three Bean Salad

1 can cut green beans
1 can red kidney beans
1 can cut yellow wax beans
1 small green pepper, chopped
1 small onion chopped

3/4 cup sugar
1 tsp salt
1/2 tsp pepper
1/3 cup salad oil
2/3 cup vinegar

Drain beans. Add beans, onion and green pepper to bowl and toss gently.
Combine remaining ingredients in a small bowl and mix well.
Pour dressing over bean mixture, stirring gently to coat well. Let salad marinate in refrigerator for several hours or overnight. Serve chilled.

Fatfree 3 Bean Salad

1 pound fresh green beans, 1" pieces, steamed until tender & cooled
1 15-16oz can garbanzos
1 15-16oz can kidney beans
1 large red onion, coarsley chopped
1/2 cup seasoned rice vinegar

Combine all ingredients in a sealed plastic container and shake well. Let sit in fridge overnight, gets better with age, up to 10 days in the fridge.

3 Bean Salad

1 can (10 oz.) green beans
1 can (10 oz.) yellow beans
1 can (14 oz.) kidney beans
1/2 green pepper, chopped
1 medium Spanish onion, chopped
3/4 cup sugar
2/3 cup white vinegar
1/3 cup vegetable oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon celery salt
Dash cayenne

Drain beans. Combine in a large bowl with green pepper and onion. Make dressing: in a small saucepan combine the sugar, vinegar, oil and seasonings. Bring to a boil over medium heat to melt the sugar. Pour dressing over the beans and toss to mix all together. Refrigerate for several hours or overnight.


Lewer 12 - 14 porsies
Dit kan in die koelkas bewaar en net voor ete opgewarm word.

125g ontbytspek - swoerd verwyder en gesnipper
100g ( 125ml) sagte bruinsuiker
15ml mielieblom
25ml sonneblomolie
200ml wit of bruin asyn
1 x 410g blik botterbone
1 x 410g blik gronbone
1 x 410g blik baked beans in tamatiesous
1 soetrissie
1 groot ui
sout & peper na smaak.

Plaas gesnipperde spek in diep 2l bak, bedek die bak met papierhanddoek.
Mikrogolf vir 4 minute by 100% en roer na eerste 2 minute. Skep spek met 'n dreineerspaan uit en hou eenkant.
Meng bruinsuiker, mielieblom, sonneblomolie en asyn goed met die spekvloeistof. Mikrogolf mengsel 2 1/2 minute oop by 100% krag tot dik en roer dit elke minuut.
Dreineer die botter- en groenbone. Voeg dit saam met die baked beans by die dik sous.
Halveer en ontpit die soetrissie, kap fyn, en voeg by die mengsel.
Skil en kao ui fyn en voeg dit saam met die speksnippers by.
Meng alles liggies met 'n groot vurk.
Geur die slaai met sout en peper en dien dit louwarm op.

Three Bean Salad

One tin KOO butter beans
One tin KOO green beans - French cut
One tin KOO baked beans
One green pepper thinly sliced
One onion thinly sliced (into rings)

125ml red grape vinegar
125ml sunflower oil
4Tbls (brown) sugar
2Tbls Robertsons sweet basil

Mustard or sliced chilli optional.

Mix sauce thoroughly to dissolve sugar.
Add sauce to beans, pepper & onion. Mix well.

Keeps well in the fridge for days and improves with age (usually best on day 2).


Chakalaka is as South African as rugby, braaivleis and sunny skies! Even Chevrolet is back now!

Chakalaka is an ideal side dish or usually eaten with pap at the barbeque.

This is how you make it:

2 tbsp sunflower oil
1 onion, finely chopped
1 clove garlic, crushed
1 green pepper, chopped
1/2 cabbage, shredded
1/2 cauliflower, broken into small florets
3 carrots, grated or julienned
2 - 3 chillies (depending on taste)
2 tomatoes, chopped
410 gram can baked beans in tomato sauce (optional)
salt to taste

Heat the oil and fry the onion, garlic and pepper until soft. Add cabbage, cauliflower and carrots and cook until limp. Add remaining ingredients and simmer for about 10 minutes. Serve as a side dish at braais or over pap

Dambie ( the Tswana name for "dumplings")
If you can make dumplings with stew, why not with potjiekos?
sample this true African cuisine.

To cover a saucy meat stew or potjiekos:
2 cups bread flour
1 tsp instant dry yeast
1 tsp salt
2 tsp sugar
1 egg
1 1/2 cups lukewarm water

Sift the dry ingredients together into a deep bowl. Add the egg and lukewarm water and mix well for about 5 minutes, till it forms a very soft , sticky dough, rather approaching a thick batter. Alternatively you can whip it up using a food processor.
Let dough rise for 2 hours covered. Scoop the frothy, soft dough onto the stew and quickly stroke it to spread evenly on top.
Shut the lid and do not lift till ready, about 30 minutes, or else it may implode into a chewy mess. Then insert a skewer into the dumpling, if it comes out clean it is cooked.

Cheese and herb potbread

An easy to make batter bread which requires no kneading. It takes about an hour to prepare and rise, which gives you just enough time to make the braai fire

3 Cups Lukewarm Water
2tsp Sugar
1kg Whole-wheat or Bread Flour (or a mixture of both)
1/2 Cup Powdered Milk
3 tsp Salt
1 Tbsp Dry Yeast
3 Tbsp Cooking Oil
2 tsp Mixed Herbs
1 Clove Garlic, Chopped
4 Tbsp Chopped Chives or Parsley
1 Cup Grated Cheddar Cheese
1 tsp Paprika

1. Dissolve the sugar in 1 cup of luke warm water, then sprinkle the yeast on top and set aside for 15 minutes to react
2. Place flour, powdered milk and salt in a bowl, add oil, herbs, garlic, chives and cheese, keeping 1/2 cup of cheese for the topping
3. Mix well and stir in yeast mixture, adding remaining water to make a sloppy dough, adding extra water if necessary
4. Spoon mixture into a well greased, flat bottomed pot, remembering to grease the lid of the pot
5. Cover with the lid and stand in a warm place for 45 minutes, for the dough to double in size
6. Sprinkle the paprika and remaining cheese on top of the dough and cover with the lid
7. When the coals have burned down completely, make a hollow in the middle and stand the pot in the centre
8. To brown the top, place a few coals on the lid
9. Bake for about 1 hour, or until the bread makes a hollow sound when tapped

Biltong pot bread

50 ml melted margarine
500 ml lukewarm water
1 kg cake flour
300 g finely carved beef biltong
10 g instant yeast
10 ml salt

Mix the melted margarine and lukewarm water. Combine all the dry ingredients and biltong. Add the margarine mixture and knead until the dough is smooth and elastic. Leave for about 10 minutes. Punch down and place the dough in a greased, flat-bottomed cast-iron pot. Leave in a warm place to rise until double in bulk. Place the pot on a grill over medium coals and place a few coals on top of the lid of the pot. Bake for about 1 hour or until the bread is done.

Flat pot bread


800 ml white bread flour
7 ml instant yeast
2 ml salt
15 ml olive oil
50 ml fresh mixed herbs such as thyme, oreganum, rosemary and parsley
1 small onion, chopped and sautéed in oil until soft (optional)
350 ml lukewarm water
olive oil
15 ml coarse salt

Mix flour, yeast and salt in a mixing bowl. Make a hollow in the middle and add the olive oil, half the herbs and onion. Mix to form a soft, slightly sticky dough. Knead for about 10 minutes until dough is smooth and not sticky. (Small air bubbles will appear on the surface when the dough is pressed between your hands.) Place dough in a lightly greased mixing bowl, cover with a cloth or plastic wrap and leave to rise in a warm place until double the volume (about 1 hour). Punch down lightly, but don't knead all the air out. Shape into an oval or ball and leave to rise again for about 7 minutes. Spray a shallow cooking pot with non-stick cooking spray or lightly grease with butter. Place dough in pot, cover and leave to rise until doubled in volume. Press remaining herbs onto dough surface, brush with a little olive oil and sprinkle with coarse salt. Preheat oven to 200 ºC, or bread can be baked over the coals (place the pot over a coal-filled hole in the sand, and cover the lid with coals). Bake for 25-30 minutes until cooked through, and bread sounds hollow when tapped.

Oat bran pot bread

250 ml oat bran
750 ml wholewheat flour
5 ml salt
5 ml bicarbonate of soda, sifted
10 g instant yeast
250 ml grated potato
500 ml buttermilk, slightly heated
60 ml soft brown sugar
1 extra-large egg, whisked
sesame or poppy seeds for sprinkling on top

Grease a small cast-iron pot with butter or margarine. Combine the oat bran, flour, salt, bicarbonate of soda, instant yeast and grated potato in a large mixing bowl. Beat the buttermilk, sugar and egg together and add to the dry ingredients. Mix thoroughly to form a thick batter. Turn into the prepared pot and sprinkle with the seeds. Cover the pot with the lid and leave in a warm place to rise until double in volume. Place the pot on bricks over hot ashes and place a few hot coals on top of the lid. Regularly place hot coals on top of the lid to ensure the temperature remains constant. Bake the bread for about 1 hour until it sounds hollow when tapped underneath. Alternatively, bake the pot bread in the oven. Preheat oven to 190 ºC and bake the bread uncovered for about 45 minutes until done.

Pot bread

1 kg cake flour, white bread flour or wholewheat flour
15 ml salt
10 g instant yeast
lukewarm water
15 ml margarine

Sift the dry ingredients together. Add sufficient lukewarm water to form a stiff dough. Knead the margarine into it piece by piece. Knead until the dough is elastic. Grease a number six black pot and its lid with margarine. Place the dough in the pot, cover and leave in a warm place until the dough has risen and fills the pot. Place the pot over warm coals (the fire should not be too hot) and place a few coals on the lid. Bake for about an hour or until the crust is golden. Turn the pot every now and then.


500g mealie meal
1 tin condensed milk
1 pkt. bacon bits
1 tin sweetcorn
2 onions
2 tomatoes
1 garlic clove, crushed
2 dessertspoons oil

1. Cook mealie meal according to your taste, but not too stiff
2. Add condensed milk and sweetcorn and mix well, then allow to stand for a while
3. To make the sauce, brown the onions, garlic, tomatoes and bacon in oil until golden brown
4. In a serving dish layer the mealie meal then the sauce making the last layer sauce
5. Allow to cool slightly and serve with a braai, if desired the dish can be sprinkled with grated cheese


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