Cape-style braai marinade: Flavoursome heritage

When it comes to a South African braai, the fire of your choice will help flavour the vast amount of meats you’ll be cooking. However, there’s another way to add flavour and that’s with a marinade which not only flavours, but also tenderizes the meat. This Cape-style braai marinade from Grant Hawthorne is a bit spicy, tangy and adds loads of seasoning to any meat you’ve decided to put on the fire. It’s also so versatile, that you’re spoiled for choice of where to use it.

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Cape-style braai marinade suggestions

This is a chunky marinade that’s not only going to flavour your meat, but you can also turn it into a basting sauce or relish. Give yourself at least a couple of hours or even a whole day to marinade your steaks, chops or ribs in this tasty marinade. It’s got a bit of spice, a bit of sweetness and savoury flavours that will add layers of flavour to your braai. You can even cook the relish a bit more and use it as a burger relish or sauce for “mieliepap”.

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Add more flavour to your incredible braai this summer with Grant Hawthorne’s Cape-style braai marinade for a range of meats.

Last updated on 5 September 2023

Cape-style braai marinade recipe

5 from 5 votes

Recipe by Grant Hawthorne Course: SaucesCuisine: South AfricanDifficulty: Easy

Prep time

15

minutes

Cooking time

30

minutes

Servings

10

Total time

45

minutes

Ingredients

• 400 ml 400 tomato sauce

• 300 ml 300 fruit chutney

• 50 ml 50 worcestershire sauce

• 100 ml 100 soy sauce

• 500 g 500 onion diced

• 80 g 80 chopped garlic

• 150 ml 150 olive oil

• 200 ml 200 red wine

• 100 ml 100 cola

• 50 g 50 BBQ spice

• 50 g 50 cracked white pepper

• 80 g 80 Maldon salt

• 80 g 80 chopped thyme

• 30 g 30 paprika

• 10 g 10 chopped chillies (optional)

Method

• Mix thoroughly and leave to rest in the fridge for 30 minutes.
• Pour liberally over the meat and marinade for at least three hours prior to the cooking.
• When cooking, baste liberally with the remaining marinade.

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