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Prep Time: 15 minCook Time: 10–12 minServes: 4–6Best Wood: Kameeldoring hout or Rooikrans hout – both burn hot and slow, adding a mild smoky flavour that complements liver beautifully. What you will need Lets braai the liver “If you can braai liver just right, you’re not just cooking — you’re unlocking flavour that only fire can bring!” – Nico Loubser Marinate your…
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This year, let’s give Mom the day off from the braaibroodjie duty (yes, it’s happening). Dad, it’s your time to shine. But don’t stress – we’ve got the recipe, and trust us, it’s as easy as adding a little extra wood to the fire… and maybe a few extra beers.
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Looking to elevate your braai experience to new heights? Look no further than Sekelbos Dry BraaiHout—renowned for its intense heat and irresistible aroma that transforms every meal into a culinary adventure. Whether you’re grilling juicy steaks, flavour-packed chicken, or even seafood delights, Sekelbos Dry BraaiHout is your secret ingredient to achieving that perfect braai flavour.
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If you’re over chocolate bunnies and marshmallow eggs (no judgment), we’ve got the kind of Easter meal that reallybrings the heat — straight off the braai. Forget hot cross buns… This year, let’s talk hot coals, harissa spice, and homemade flatbreads. This braaied harissa-and-lemon chicken, served with fire-charred flatbreads and a zesty watermelon salsa, is basically April on a plate —…
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If you’re serious about braaing, then you know that not all firewood is created equal. Enter Kameeldoring wood—one of the hardest, hottest-burning woods in Southern Africa. But what makes it the ultimate choice for a perfect braai? Let’s find out.
