Braai Marinade

Makes 1 cup. (enough for 4 portions)

1 cup All Gold Tomato Sauce
50ml Worcestershire Sauce
50ml Mrs Balls Original Chutney
1 tsp Aromat
1 tsp Vinegar (white or brown)
1 Can Stoney Ginger Beer
Salt and pepper to taste

Whisk all ingredients together. Marinade your meat for 3-4 hrs before you braai. This recipe is great on chicken, ribs, lamb or steak!
*** You can add 2 sprigs of thyme or rosemary to the ingredients as well.

*** In stead of Stoney Ginger beer, you can use the following as well 1 can of Fanta Orange if you are using chicken. 1 can of Coke if you are looking for a sweeter taste. 1 can of Dry Lemon if you are using pork chops.



Rika Theron
6 portions

25 ml margarine
6 pork chops
37,5 ml finely chopped onion
20 ml brown sugar
1 can pineapple rings, drained
25 ml vinegar
few drops soy sauce
parsley to garnish, salt & pepper to taste.

Melt margarine. Brown chops on both sides. Add onions, cook 2 minutes. Save 2 pineapple rings and finely chop remaining rings. Add brown sugar, vinegar and soy sauce to pineapple. Remove chops and onions to casserole dish. Season to taste with salt & pepper. Spoon pineapple mixture over. Cover and bake (180°C) for about 35 – 40 minutes. Cut remaining pineapple rings into thirds. Garnish chops with pineapple rings and parsley.


Send in by Rika Theron

750 g stewing pork, cubed,
1 onion, chopped,
25 ml sunflower oil,
500 ml water,
1 packet chicken noodle soup,
12,5 ml maizena,
25 ml brown sugar,
25 ml tomato sauce,
25 ml vinegar,
25 ml soya sauce,
1 small pineapple, peeled and cubed,
1 carrot, sliced thinly,
1 green pepper, sliced thinly.

Fry the pork and onion in ho oil until browned, then stir in the soup powder mixed with maizena and 500 ml water. Add the sugar, tomato sauce, vinegar, soya sauce, pineapple cubes, carrot and green pepper. Season to taste. Pour into a casserole dish, cover and bake at 160°C for 1 1/4 hours.

Porkbanger gereg

Ingestuur deur Wanda-Mari Lundly

1 kg varkworsies
1 groot ui gekap en ½ greenpepper gekapm (greenpepper opsioneel)
50ml tamatiesous
50ml wostersous
50ml chutney
410gr perske skywe
Braai uie, greenpepper en varkworsies (ek sny my varkworsies so in 2 of 3 stukkies)
Voeg by die 3 souse en laaste die perskes met die stroop en laat prut vir so 10/15 min
Bedien saam met kapokaartappels