Springboks vs All Blacks: Three braai side dishes to make for the big match

Instead of making a boring potato salad, try this beetroot and feta salad.

Image: Karolina Grabowska / Pexels

Cape Town is gearing up for another big Springboks and All Blacks showdown, with the two rugby rivals meeting at DHL Stadium on Saturday.

For many South Africans, watching the Boks means gathering around the braai, and tomorrow’s match is no different.

Whether you are hosting friends at home or simply putting together something tasty to enjoy during the game, the meat is only part of the feast.

A good braai needs a few proper side dishes to go with it.

Think cheesy braai broodjies, comforting pap and relish, and a fresh salad to balance things out.

If you are planning your match-day menu, these three recipes are easy additions to the braai and can be prepared without taking away from the rugby action.

Chakalaka and cheddar cheese braai broodjies

Ingredients

• 1 can spicy Chakalaka
• 1 farm-style loaf
• Butter for spreading
• 2 Cups of grated cheddar cheese
• Salt and black pepper

Method

• Remove the crusts and slice the loaf lengthwise into 4 even slices.
• Butter two slices of bread on 1 side and place buttered side down on a board.
• Sprinkle the cheese evenly over both slices.
• Spread a generous layer of the Chakalaka down the centre of each slice.
• Cover with the 2 remaining slices of bread and butter the tops.
• Place the sandwiches inside a braai grid and slowly toast them over warm coals until golden brown.
• Serve hot off the fire.

Bacon and tomato braai relish paptert

A twist on the traditional pap and relish side.

Ingredients

• 750 ml prepared and seasoned soft maize meal pap
• 1 can braai relish
• 125 g streaky bacon, chopped and fried
• 500 ml grated cheddar cheese

Method

• Spoon half the maize meal pap into a greased oven dish.
• Top with half the braai relish, half of the bacon and half of the cheese.
• Cover with a second layer of maize meal pap and repeat.
• Bake in a preheated oven at 180 ˚C for 20 minutes, or until the top is golden and the pattern heated through.
• Remove from the oven and serve hot.

Beetroot red cabbage salad with feta

This beetroot and red cabbage salad with feta is quick and easy to prepare.

Ingredients

• Sliced beetroot
• 30 ml lemon juice
• 5 ml Dijon Mustard
• 90 ml olive oil
• Cabbage
• Apple sliced
• Feta cheese
• 1 clove garlic, finely crushed
• 5 ml sugar
• salt and freshly ground pepper

Method

• Whisk all the dressing ingredients together until well blended.
• Season the dressing with the salt and freshly ground black pepper to taste and set aside.
• In a large bowl toss the cabbage and the apple slices together.
• Pour enough of the dressing over the salad to lightly coat the cabbage and apple.
• Add the sliced beetroot and toss gently to mix.
• Crumble the feta cheese over the top of the salad.