Kitchen at the End of the Universe: Heritage-ish Braaibroodjie

Noble Savage (he said): 

So it’s heritage day weekend. A long weekend, mind you. And apparently we should all be out braaiing, because that’s what sudden onset heritage does. Now there’s nothing wrong with braaiing a metric fuck-tonne of meat, but the sides are just as important. If not more. No wait, as important. My favourite, by far, is the good-ol’ braaibroodjie!

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Braaibroodjie Prep

Braaibroodjie, Heritage Day, Heritage Month, Boozy Foodie, Noble Savage, Kitchen at the End of the Universe, Braaibroodjie recipe, Traditional

We all know the OG (that’s Original Gangster, for those of you mofo’s that aren’t street like me).

Braaibroodjie, Heritage Day, Heritage Month, Boozy Foodie, Noble Savage, Kitchen at the End of the Universe, Braaibroodjie recipe, Traditional
The O.G. Braaibroodjie

Everyone has their own family version, but it’s basically onion, tomato, and cheese. Always a winner. But then we thought of trying out a few other recipes, with varying success.

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The Great Braaibroodjie Braai-off

And here they are, in no particular order:

Biltong and Bovril:

This one is as easy as it sounds. Spread the bread with Bovril, add some biltong powder, and cover with cheese. This one works really well, but would be better suited to less-heavy meat (like pork), as the Bovril paired with the biltong is pretty beefy. Four out of five!

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Biltong & Bovril and Fig, Ham & Blue Cheese

Fig, ham, and blue cheese:

Well mercy me! Here we have a braaibroodjie trying to pass itself off as the sophisticated option. The flavours works really well together, but in my opinion this is a bit too much effort for a braai. That being said, it was the significant other’s favourite. I’ll stick to a three out of five though!

Loaded caprese:

Spread bread with basil pesto, add tomatoes and mozzarella, and viola! Nice fresh flavours which goes well with the crispy bread. I really enjoyed this one, and it will go down well with a nice piece of aged rump or sirloin. We considered for a bit to put fresh basil in there, but thought the heat might make it go all chewy. My favourite of the “experimental” ones – four out of five!

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The American and Loaded Caprese Braaibroodjies

The American:

Truth is, it’s not all that American. I found the inspiration to this one when Cheetos decided to open a restaurant (I shit you not – check it out here). It’s basically a cheese and bacon sandwich, but with Cheetos. I couldn’t find any Cheetos, so decided to rather go with Willards Cheese Curls (the cheese curl of the thinking person). Basically, I chucked the bacon into the oven until nice and crispy, put in on bread, covered it with cheddar and mozzarella, and then crumbled the cheese curls over that. And it wasn’t as horrible as it sounds! The cheese was nice and gooey, and the crunch of the cheese curls added a cheeky dimension to the whole thing. It sounds like something an eight-year old would come up, but aren’t we all eight-year old at heart? Four out of five!

In the end, the OG is still my favourite. The other ones put up a decent fight, and they all have their place, but for a straightforward braai, just give me the classic. And a bowl of Willard Cheese Curls!

I’m pretty sure I don’t have to say this, but for the love of Thor, always remember to butter the outsides of the bread slices!

2 Comments

  1. Pingback: The Braai Room: NOU gaan ons braai! – Social Savage

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