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braaivleis (barbeque)

An easy and simple pasta salad that goes well with "braaivleis" (barbeque), picnics or when camping out. The salad can be refrigerated for up to three days.

Paptert (porridge pie) is a delicious modern addition to South African braaivleis (barbeque).

It's looks a little bit like a lasagne, but is made from maize porridge (mieliepap) and a very generous vegetable filling to ensure a rich, moist and admittedly decadent savoury tart. Leftovers will keeps well in the fridge until the following day, but should be served warm.

What to serve a vegetarian guest at a "braai" (South African barbeque)? After all, barbequed meat is the essence of a "braai". The good news is that vegetarians don't have to settle for second best at a "braai", because a baked butternut served with spicy peanut sauce is a meal fit for a king, as either a main or side dish.

Marietjie was introduced to West-African peanut sauce on an overland-safari with a few vegetarians. She was so impressed that she considered becoming a vegetarian herself.

Pap – a porridge made from maize (corn) meal – is the staple food of southern Africa.

Putu pap is also known as krummelpap, which means "crumbly porridge". It is made with very little water, giving it a dry and crumbly texture.

It is usually combined with a tomato-and-onion sauce, such as sheba sauce or chakalaka sauce, and served as a side dish together with barbecued meat or boerewors (braaivleis).

People in the Western Cape tend to eat krummelpap with milk and sugar for breakfast.

The perfect accompanying sauce for crumbly putu pap.