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    Fire Up The Braai For This Peri Peri Chicken With Crèma

    Heritage Day is this weekend and you know what that means – it’s time to fire up the braai! South Africans sure know how to create bold and flavourful dishes and we have just the recipe to serve up some serious flavour! Say hello to the Krazy Kiwi Peri Peri Braai Chicken With Crèma – a mouthwatering masterpiece that’s about to take your braai game to a whole new level.

    What is Krazy Kiwi Kookbox? Kookbox, have crafted meal kits that are a breeze to follow, so you can effortlessly whip up tasty dishes right in the comfort of your own kitchen. Explore their wide variety of recipes, featuring options for families, plant-based enthusiasts, keto followers and those focused on health and fitness.

    Picture this: succulent chicken marinated in a fiery peri peri sauce, kissed by the flames of the braai and served up with a dollop of creamy, dreamy crèma. It’s a flavour explosion that’ll have your family and friends begging for more. So, grab your apron, get that grill sizzling and let’s celebrate Heritage Day in style – the South African way!

    What’s more? This recipe is super easy to follow, even if you’re a braai novice. And it’s ready in under an hour, so you’ll have plenty of time to catch up with your guests and enjoy the festivities.

    Peri Peri Braai Chicken With Crèma

    Kettle braai butterflied chicken with homemade Peri Peri Sauce, is a little more effort than a shop-bought Peri Peri sauce but worth the effort. The Peri Peri sauce can be made a day or two in advance.

    Prep Time 30 minutes minsCook Time 45 minutes mins

    Course Main CourseCuisine South African

    BlenderKettle braaiAluminium braai tray
    Peri Peri Sauce1 Red pepper Deseeded and cut into large chunks1 Red onion Peeled and quartered4 tbsp Olive oil1/2 tsp Paprika1/2 tsp Smoked paprika1/2 tsp Cayenne pepper1 tsp Salt1/2 tsp Coriander powder2 Garlic cloves Peeled 2 Bird’s eye chillies Deseeded2 Red chillies1/4 tsp White pepper1/4 tsp Chilli flakes1/4 tsp Rosemary1 tbsp Red wine vinegar1 Zest of lemon1.5 tsp Lemon juiceChicken1 Butterflied chicken4 Medium red onions Peeled and quarteredPeri Peri Crema2 tbsp Peri Peri sauce2 tbsp Natural yoghurt
    Peri Peri SaucePreheat the oven to 180°C.Mix red peppers, onions, chillies, garlic, paprika, smoked paprika, cayenne pepper, coriander, salt and 3 tbsp of olive oil in a bowl.Place the mixture onto a baking tray in the oven and cook for 20 minutes.Remove from the oven, cool the mixture and transfer to a blender. Add the remaining ingredients to the mixture and blend until smooth.Peri Peri Braai Chicken Preheat a kettle braai for indirect cooking to medium heat.Pat the chicken dry with a paper towel and place the chicken skin side up in an aluminium braai tray.Spread the chicken generously with ¼ cup of the peri peri sauce and leave to marinade at room temperature for about 30 minutes.Place the red onions around the chicken, season with salt.Cook the chicken in the kettle braai for about 45 minutes, until the juices of the chicken run clear.While the chicken is cooking mix the peri peri crema ingredients together.Serve warm with peri peri crèma and a green salad.

    Keyword braai, chicken

    For something sweet after the main course, try these mini chocolate braai pies. Plus, healthy, clean and delicious salads to serve on the side with the peri peri chicken. More

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    You Need To Make This Yummy Cauliflower Recipe With A South African Twist

    Looking for a delicious cauliflower recipe with some South African flair? You’ve come to the right place because this recipe delivers all of that goodness in spades!

    READ MORE: Try These Veggie Sosaties Even Meat Lovers Will Love

    This recipe is from Mokgadi Itsweng’s debut cookbook, Veggielicious, and it’s a cookbook worth investing in. Filled with tons of recipes that will help you eat more veggies and enjoy plant-based meals, you’re guaranteed to find some new faves.

    But now for the best part. Mokgadi uses indigenous ingredients that are often overlooked or forgotten (think: impepho in this recipe) and prioritises making affordable meals. We’re huge fans of hers and you will be too!

    READ MORE: This Braai Dessert Is So Simple Even Kids Can Make It

    The Secret SA Ingredient In This Cauliflower Recipe

    It’s Impepho, of course! “Impepho or wild sage is an indigenous African herb that is widely used by traditional healers in spiritual prayer rituals. The herb is also used as an antifungal, antiseptic and anti-anxiety medicine,” explains Itsweng.

    And seriously, Impepho adds so much flavour to any food it is smoked with. “I use a kettle braai for smoking, but you can follow the quick smoking hack that I have included in the recipe,” says Itsweng.

    3 Essentials You’ll Use In This Recipe

    Le Creuset Venus Basting Brush

    Nothing beats a good basting brush, and this one will serve you well for years to come because it’s very high quality.

    Severin Smoothie Mix & Go Blender

    We love this all-in-one smoothie maker and blender that you can use to blend red peppers for this recipe.

    Weber 37cm Smokey Joe Kettle Braai

    This kettle braai might be small but it packs a punch. So take it along for picnics, braais or camping trips.

    READ MORE: How To Braai Like A Pro

    Impepho Smoked Cauliflower With Red Pepper Sauce

    Mokgadi Itsweng

    Impepho adds so much flavour to any food it is smoked with. And it will seriously up the ante on this cauliflower that will be the stand-out side at your next gathering.

    Prep Time 20 minutes minsCook Time 1 hour hr 5 minutes mins

    Course Side DishCuisine South African, Vegetarian

    Servings 6 people

    1 Kettle braai1 Saucepan1 Blender
    1 whole Cauliflower headHandful of dried impepho herb, for smoking the cauliflower1 clove Garlic, crushed¼ cup Olive oilSalt and pepper to tasteSauce2 Red peppers, left whole2 Tbsp Olive oil1 clove Garlic, crushed1 Tbsp Smoked paprika¼ cup Lemon juice1 Tbsp Brown sugarSalt and pepper to tasteHandful of fresh parsley or thyme, chopped
    Preheat the oven to 200 °C.Bring a saucepan of water with 1 teaspoon (5 ml) salt to a boil, then add the cauliflower head. Cook for 10 minutes, then drain and set aside.Smoke the cauliflower by placing a hot charcoal disk inside a small foil container, then adding a handful of dried impepho herb. When the impepho starts smoking, place it inside a kettle braai with the cauliflower. Close the kettle braai lid and allow to smoke for at least 10-15 minutes. Remove from the kettle braai and set aside. Quick hack: Use your oven as a smoker. Place the impepho on an oven tray, light it and when it starts to smoke place the tray on the bottom rack of the oven. Then place the cauliflower on the rack directly above the impepho. Close the oven and allow to smoke for 5-10 minutes.Mix the garlic with the olive oil and brush over the whole cauliflower. Season with salt and pepper. Place on a baking tray and roast in the preheated oven for 30 minutes until crisp on the outside.While the cauliflower is roasting, make the sauce by first roasting the peppers in the oven until the skins are blackened.Remove the peppers from the oven and place in a bowl, cover with clingwrap and allow to cool for 10 minutes. Once cooled, peel the skins off and blend the peppers, then set aside.Heat the oil, then add the garlic and paprika, and cook for 2 minutes on medium heat. Add the blended peppers and cook for 5 minutes, stirring continuously to ensure that the sauce doesn’t stick and burn.Add the lemon juice and brown sugar, cook for a further 2 minutes, then season with salt and pepper.To serve, slice the cauliflower into steaks or leave whole, then place on a platter. Pour the sauce over the cauliflower and top with chopped herbs.

    Keyword braai, dinner, starter, vegetarian

    Women’s Health participates in various affiliate marketing programmes, which means we may get commissions on editorially chosen products purchased through our links to retailer sites. More

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    This Crunchy, Buttery Macadamia Nut Pie Is So Satisfying

    Fun fact for you: while macadamia nuts hail from Australia, South Africa is the largest producer of macadamia nuts in the world. To celebrate, why not make this crunchy and buttery macadamia nut pie?

    South Africa has much to be proud of in terms of macadamia nut production. The sector employs nearly 30,000 people across the value chain. Over 700 farmers grow the nuts, with growing regions expanding rapidly across the country.

    And while the nuts are in abundance here in SA, they’re also choc-a-block full of benefits. With one serving, you’ll get 58% of your recommended daily allowance of manganese. You’ll also get 9% of magnesium, as well as iron and vitamin B6.

    They’re also high in monounsaturated fats, the kind that’s good for your heart and even lowers your LDL, or the “bad” kind of cholesterol.

    In this macadamia nut pie, you’ll be serving yourself up a portion of antioxidants. These nix free radicals in the body, boost your brain health and stave off disease.

    Macadamia nuts boast some of the highest flavonoid levels of all tree nuts. This antioxidant fights inflammation and helps lower cholesterol. Plus, regularly eating macadamia nuts may reduce your risk of metabolic syndrome and contribute to lower, more stable blood sugar levels.

    Here, get those benefits with this delicious, buttery macadamia nut pie.

    Macadamia Nut Pie

    This macadamia nut pie is buttery, crunchy and oh-so satisfying.

    Prep Time 15 minutes minsCook Time 39 minutes mins

    Course DessertCuisine American

    1 ready made pie crust, pressed into a pie dish3 large eggs1 cup syrup or honey1/2 cup sugar2 tbsp butter melted1 tsp vanilla extract2 cups chopped macadamia nuts roasted and unsalted
    In a bowl, beat the eggs, syrup, sugar, butter and vanilla until combined.Stir in the nuts. Pour into crust.Bake at 160°C for 50-55 minutes or until centre is set and the top is golden brown. Cool on a wire rack.

    Keyword macadamia nut pie

    Easy as pie

    Get more from your baking experience with these essentials.

    Babylonstoren Raw Macadamia Nuts

    Roast these nuts in the oven for a few minutes before adding them to your pie.

    KitchenCraft Round Pie Dish

    This pretty-as-a-picture dish is homemade and goes from oven to table in style.

    Country Road Nolan Cake Serving Set

    Serve up your delicious creation with these golden tools. More

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    Try These Veggie Sosaties Even Meat Lovers Will Love

    Delicious kebabs are a must-have at any South African braai. And these veggie sosaties from cookbook author Mynie Steffens, will impress vegetarians and meat lovers alike. So let’s get braaing!

    READ MORE: Exactly How To Make The Perfect Pizza On The Braai

    The recipe for these veggie sosaties is from Mynie Steffens, a self-confessed braai addict who has been cooking over coals since she was only 10!

    Whether you’re a braai newbie or a seasoned first-starter, you can still learn new tricks the Mynie way. Mynie Plays With Fire is jam-packed with easy recipes, curated braai-tasting menus, themed menus, playlists and fun facts. So you’ll definitely be the hostess with the mostess this Heritage Day. *Adds to cart*

    3 Must-Have Braai Essentials We Swear By

    Le Creuset Venus Basting Brush

    The bristles on this basting brush are designed to work like a real bristle brush. They hold liquids at the top and releasing them slowly towards the tip. This brush is heat resistant for up to 250°C. 

    Cast Iron Multi Grill

    Best for grilling meat, seafood or vegetables with minimal oil. Because of its extremely high heat retention, cast iron is a versatile material that can be used on almost any heat source. 

    Ripple Enamel Oval Roaster White

    You can easily store and serve wonderful warm meals with this grill-to-table roaster. Made of stainless steel and ceramic, it’s a must-have piece of kitchenware for every SA household. 

    READ MORE: This Braai Dessert Is So Simple Even Kids Can Make It

    Halloumi and Veggie Sosaties

    Mynie Steffens

    Delicious sosaties are a must-have at any South African braai. These veggie ones from self-confessed braai addict, Mynie Steffens, are guaranteed to impress vegetarians and meat lovers alike.

    Prep Time 5 minutes minsCook Time 7 minutes mins

    Course Side DishCuisine South African

    Servings 6 people

    6 Cherry tomatoes1 Red onion, halved from top to bottom and each half cut into 3 chunks1 Yellow pepper, cut into 3x3cm cubes6 Blocks firm halloumi cheese, cut into 5x5cm blocks6 Medium button mushrooms1 tbsp Salt2 tbsp Fresh rosemary, choppedOlive oil for drizzling
    Skewer one of each vegetable and 1 block of cheese onto a large sosatie stick. Drizzle with olive oil and sprinkle with salt and rosemary.Braai over hot coals for 5–7 minutes (or until the halloumi has browned all over).

    Keyword braai, healthy, kebab, starter, vegetarian More

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    This Braai Dessert Is So Simple Even Kids Can Make It

    Looking for an easy braai dessert? These mini chocolate braai pies only use three ingredients and take 10 minutes to cook on the coals. Perfect for after-summer lunches or as a sweet treat on Heritage Day on the 24th of September.

    READ MORE: Exactly How To Make The Perfect Pizza On The Braai

    If you’re looking for more braai recipes and inspiration, make sure to pick up a copy of Mynie Plays With Fire. You know you can trust her recipes because she is a self-confessed braai addict and has even been cooking over fire since she was just 10 years old!

    This is the ultimate braai and entertaining cookbook, you’ll reach for every chance you get.  It has braai-tasting menus so you have a carefully curated menu just for you. There are themed menus accompanying music playlists, fun facts, and of course, delicious recipes. If you haven’t planned out your Heritage Day menu or weekend yet, this cookbook has you more than covered (plus, it makes an amazing gift if you’re not the one hosting).

    READ MORE: Treat Yourself! These Lemon Slices Are Dreamy AND Healthy

    And now for the star of the show! This fuss-free dessert means you can carry on entertaining or whip it up in minutes if you don’t have the time or energy to spend hours in the kitchen. We love a quick, yet delicious dessert!

    Mini Chocolate Braai Pies

    Mynie Steffens

    Trust South Africans to take classic puff pastry that can take up to five hours to make and whack it onto a braai. Just one example of how South Africans make Frenchie things better by bending the rules.

    Prep Time 5 minutes minsCook Time 10 minutes mins

    Course DessertCuisine South African

    400 g Pack frozen ready-rolled puff pastry, defrosted6 tsp Chocolate spread (e.g. Nutella)36 mini Marshmallows (or 6 regular-sized ones cut into 6)
    Roll out the puff pastry on a cutting board and divide into 6 squares, each ±10 x 10cm. Spread a teaspoon of chocolate spread over half of each square, leaving a clear edge of 1cm. Scatter 6 mini marshmallows over the  chocolate spread on each. Fold the uncovered pastry over the filling and press the sides together to prevent the filling from seeping out too much. Keep the pies as cold as possible and refrigerate if necessary.Arrange the cold pies on a warm braai grid but leave the top uncovered so as not to puncture the puff pastry. Braai over medium-hot coals for 10 minutes in total, making sure the pastry is golden-brown underneath before turning the first time. Once turned, close the grid loosely and continue braaing.

    Keyword braai, chocolate, chocolate pie, comfort food, dessert

    Stock Up On These Spreads For Your Easy Braai Dessert

    The hazelnut content of this dairy-free chocolate spread is 38% more than regular spreads. Yum!

    This keto-friendly spread is sweetened with Lakanto Monkfruit Sweetener.

    It is handmade in Cape Town from a blend of ethically sourced, organic ingredients.

    Women’s Health participates in various affiliate marketing programmes. This means we may get commissions on editorially chosen products purchased through our links to retailer sites. More

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    The “Amazing Skin” Smoothie Recipe That Actually Works

    Eat yourself gorgeous! Try this skin-hydrating smoothie recipe…

    The recipe for your skin…

    Winter skin? Add an avocado to your morning smoothie. It contains high amounts of antioxidants, vitamin E and polyunsaturated fats, which all help to keep your skin moisturised. The addition of baobab-fruit powder – high in vitamin C – helps your body to form collagen and elastin, two structural proteins that give your skin support and elasticity.

    Rehydrate Smoothie Recipe

    Serves 1. Per serving (655g): 2 215kJ, 21g fat (3g sat), 77g carbs, 190mg sodium, 19g fibre, 20g protein.

    Total Time 10 minutes mins

    Course Drinks, SnackCuisine Healthy

    Servings 1

    1 banana1/2 avo1/2 cup coconut water10 frozen strawberries1 tbsp baobab powder1 tsp honey10 almonds

    Keyword Smoothie

    Try these products:

    Health Connection Baobab Powder 200g

    This tangy, nutrient-rich African gem enhances foods and boosts immunity with natural vitamins and antioxidants. Add to water, juice, smoothies, yoghurt and cereal.

    Faithful to Nature Karoo Almonds

    Locally sourced Karoo Almonds: Eco-friendly, nutrient-rich “power snack” with protein, vitamin E and a delightful crunch to any meal.

    Nutribullet High-Speed Blender

    Overall this blender received 5-star ratings and reviews. “I love my Nutribullet blender — this is my second one from the first smaller blender and I am so excited that it has a jug. It’s faster and efficient and no spills compared to my first one; very easy to clean. I make my favourite smoothies and soups. Love it!” Valencia K

    Recipe by Amy Rankin More

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    Treat Yourself! These Lemon Slices Are Dreamy AND Healthy

    Lemon + coconut = a flavour match made in heaven! These subtly sweet lemon slices with just a zingy hint of citrus remind us of warm summer days. Say hello to the perfect treat for lemon lovers… We’re all about taking time out to spoil yourself – guilt be damned! With a dessert this healthy, you can indulge every day! PS: It’s gluten-free.

    With these simple-to-make lemon slices, you’re getting serious bang for your culinary buck. Lemons are among the healthiest fruits available. They’re high in vitamin C and fibre, support your digestion, create glowy skin and support weight loss efforts.

    Per studies, there are specific plant compounds in lemons – hesperidin and diosmin – that could lower cholesterol. These lemon slices create a new way for you to eat lemons without that sharp taste that puts so many people off from eating them. And sweetening your treat with dates and honey – no sugar in sight – means you’re eating them in a healthy way that won’t spike your blood glucose levels in a crazy way.

    Ready to treat yo’self, healthily? Try these out for a dreamy, sweet moment.

    Dreamy Coconut Lemon Slices

    These dreamy bites are so good you wouldn’t guess they’re (almost) vegan and healthy!

    Prep Time 15 minutes minsCook Time 2 hours hrs 30 minutes mins

    Course DessertCuisine Healthy

    Calories 110 kcal

    2 lemons, for zest½ cup dessicated coconut¾ cup oats10 Medjool dates, pittedpinch of salt1 tbsp melted coconut oilFor the topping¾ cup macadamia nuts¾ cup thread or desiccated coconut2 lemons, for zest⅓ cup lemon juice3 tbsp honey
    Line an 18 to 20cm square cake tin with baking paper. Place all base ingredients in a food processor and blitz until well combined and crumbly, and the mixture holds together easily when pinched between your fingers.Use the back of a wet spoon to firmly and evenly press the base mixture into prepared tin. The base layer will be quite thin.For the topping, place all the ingredients in the food processor and blitz until smooth and creamy (this will take a few minutes). If you don’t have a food processor, use coconut cream instead of desiccated coconut and place in a blender.Spread topping mixture evenly over the base. Place in the freezer to set for at least two hours.Use a large sharp knife to cut the slice into 20 pieces. Store in the freezer.

    Keyword coconut, fridge tart, lemon, lemon slices

     Looking for more desserts to try? How about this delicious raw tart or one of these healthy chocolate recipes?

    Recipe extracted from Nadia Lim’s Fresh Start Cookbook (Random House). Visit for more info and recipes. More

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    This Crispy Apple Chicken Casserole Is Ultimate Comfort Food

    This crispy apple chicken casserole is made all the better with premium apple cider and makes for a deluxe comfort meal.

    The Whitfields of Loxtonia Cider have a treasure trove of family recipes for the chilliest days. Original Loxtonia Crispy Apple Cider is the stealthy ingredient of their family favourite, braised chicken casserole. Their farm is in the mountainous Ceres region, where snow caps the mountains every winter.

    Loxtonia Crispy Apple Cider deepens the flavours of this hearty casserole. And, it’s made on the farm from ‘orchard to bottle’ with home-grown, 100% freshly pressed and naturally fermented apples.

    The Whitfield family began making premium cider from their own apple orchards in 2013 as a natural progression of their fruit farming venture.

    “Watching the entire process unfold on our farm from the blossom bud turning into an apple in our orchards, to the final product of a natural, premium apple cider, still amazes me every season,” says Ali, head of marketing and part of the family.

    All Loxtonia ciders are gluten-free, vegan-friendly and free of preservatives and artificial additives. Ready to try this crispy apple chicken casserole? Let’s dig in.

    Crispy Apple Chicken Casserole

    Prep Time 15 hours hrsCook Time 1 hour hr

    Course Main CourseCuisine Healthy

    4 bone-in, skin-on chicken thighs2 fennel bulbs, sliced4 shallots, sliced 4 cloves garlic, finely minced 1 large handful / bunch fresh sage leaves2 tbsp apple cider vinegar1 tbsp Dijon mustard340 ml Loxtonia Crispy Apple Cider2 green apples, sliced125 ml fresh cream ½ bunch Tuscan kale, stemmed & roughly choppedSalt and black pepper, to tasteOlive oil for cooking
    Preheat oven to 180˚C. Heat a drizzle of olive oil in a large Dutch oven, buffet casserole or cast iron skillet. Pat the chicken thighs dry with a paper towel and season with salt. Sear the chicken thighs skin-side down until the skin is golden brown.Flip and cook until lightly browned on the underside. Set chicken pieces aside on a tray. Add the sliced fennel to the pan with the residual chicken fat and cook until lightly golden on the edges. Remove from the pan and set aside next to the chicken. Add the sliced shallots and sage leaves. Season. Cook until the shallots soften and begin to take on some colour. Add the garlic and cook until fragrant. Add the apple cider vinegar, mustard and Loxtonia Cider. Stir everything together and bring to a simmer. Add the fennel and the chicken back into the pan and nestle it in the sauce. Dot the apples around the dish. Transfer to the oven and bake for 20-25 minutes until the chicken thighs are cooked through.Transfer the chicken to a clean plate or baking tray. (You can keep the chicken warm in the oven during the next step – or crisp up the skin under the grill).Bring the braise to a gentle simmer on the stove top. Add the kale and cream. Stir until the kale is wilted and the sauce has reduced slightly. Taste for seasoning. Return the chicken to the pan for serving family style. Serve with good crusty bread for mopping up the sauce and a green side salad.

    Keyword casserole, chicken, crispy apple chicken casserole More