Heritage Day is a South African public holiday that we celebrate on 24 September every year. The main idea behind the day is to celebrate our unique cultures, beliefs and tradition while also looking at the things that bring us together. Another thing that brings us as South Africans together is to Braai (or barbecue). In 2005, a media campaign began to package the holiday as National Braai Day. South Africans love a braai, so it seemed like a good idea at the time. In 2007, Archbishop Desmond Tutu celebrated his appointment as patron of Braai Day. (source)
In true Braai4Heritage spirit, Natalie from Sugar & Vice collaborated with the Wida from Cupcake Richard to create a braaibroodjies recipe with heart. They made use of the limited edition Sugar & Vice Black Table Mountain platter. Wida styled and photographed all of these beautiful pictures.
For my birthday this year, we had a braai broodjie competition where I split my friends into groups of four and they had to make their own recipe of a braaibroodjie which was tasted and scored by a group of judges. Charl’s recipe won, which I gave to Wida to make. She had to adjust it to a vegan recipe, as she is a vegan, but you can use any cheese or even a mixture of cheeses. The jalapeños are optional, if they are too hot too handle, leave them out. – Natalie Vice
Braaibroodjies recipe with a Mexican Twist
Ingredients
Method
Cut the ciabatta into 12 medium thick slices.
Brush with olive oil on both sides of each slice.
Place 1 slice of cheese on one half of the bread slices.
Combine all the other ingredients in a medium sized bowl.
Evenly divide mixture and spoon on top of cheese topped bread slices.
Top the slices with filling with plain slice of bread to make a sandwich.
Tie each sandwich with a piece of twine to secure.
Place sandwiches on grid for open fire cooking.
Grill (braai) over medium hot coals for 5 minutes each side or until golden and cheese is melted.
Ingredients
Directions
Cut the ciabatta into 12 medium thick slices.
Brush with olive oil on both sides of each slice.
Place 1 slice of cheese on one half of the bread slices.
Combine all the other ingredients in a medium sized bowl.
Evenly divide mixture and spoon on top of cheese topped bread slices.
Top the slices with filling with plain slice of bread to make a sandwich.
Tie each sandwich with a piece of twine to secure.
Place sandwiches on grid for open fire cooking.
Grill (braai) over medium hot coals for 5 minutes each side or until golden and cheese is melted.
Serving suggestion: Serve with fresh coriander and extra jalapeños
Hope you enjoy making the recipe and please do upload a pic to social media using #sugarandviceheritageday – we would love to see your version!
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