Few rituals embody South Africa’s spirit quite like the braai. It’s not just cooking over coals – it’s a shared tradition of community, heritage, and joy that stretches across provinces and generations.
The story of the braai dates back centuries, with communities gathering around open fires to share food and stories. Over time, it became a fixture of farm life, township streets, and suburban gardens, evolving into an unmistakably South African symbol of togetherness.
Whether it’s boerewors sizzling, chops crisping, or pap waiting to be served with spicy chakalaka, the braai is about much more than the food. It’s about belonging.
Beyond the Meat: Sides Take the Stage
While flame-kissed meat often steals the spotlight, every seasoned braaier knows the sides complete the experience. Think potato salad for nostalgia, chakalaka for heat, pap for comfort, and roosterkoek for that irresistible smoky char.
This Heritage Day, there’s a fresh way to elevate those classics: by introducing PURA Soda into the recipes themselves.
Proudly local and crafted with clean, refreshing flavours, PURA brings a contemporary twist to the dishes we already know and love.
Chakalaka with a Cranberry Kick
Give the classic chakalaka a modern upgrade with a splash of PURA Cranberry Soda. As the tomatoes, peppers, and beans simmer with spice, the soda adds a gentle sweetness and zing, rounding out the flavours with vibrancy.
INGREDIENTS
- 1 onion, chopped
- 2 peppers, diced
- 2 carrots, grated
- 2 cloves garlic, minced
- 1 tin chopped tomatoes
- 1 tin baked beans
- ½ cup PURA Soda Cranberry
- 1 tsp curry powder
- 1 fresh chilli (optional)
- Salt and pepper
METHOD
- Sauté the onion, garlic, and peppers until fragrant. Stir in the carrots, curry powder, and chilli.
- Add the tomatoes, beans, and PURA Cranberry.
- Simmer until thickened and serve with pap for a comforting, flavour-packed dish.
PURA Slaw with Ginger & Lemon Dressing
For a lighter, refreshing option, try a crisp slaw tossed in a dressing made with PURA Cranberry & Lemon, fresh mint, and coriander – bright, crunchy, and the perfect counterpoint to smoky meats.
INGREDIENTS
- 3 cups shredded cabbage
- 1 carrot, julienned
- ½ red onion, finely sliced
- ½ cup fresh mint and coriander, chopped
- ½ cup PURA Soda Ginger & Lemon
- 2 tablespoon olive oil
- 1 teaspoon honey
- salt and pepper
METHOD
- Whisk PURA, olive oil, and honey into a dressing.
- Toss through the vegetables and herbs just before serving.
Seville Orange Braai Glaze
And for the braai masters, brush chicken pieces or sosaties with a sticky glaze made by reducing PURA Seville Orange with garlic, soy, and a touch of honey – it caramelises beautifully over the coals.
INGREDIENTS
- 1 cup PURA Soda Seville Orange
- 2 tbsp soy sauce
- 1 clove garlic, minced
- 1 tbsp honey
METHOD
- Simmer all ingredients in a small saucepan until syrupy. Brush over chicken or sosaties during the last 10 minutes of braaing, turning often until glossy and caramelised.
- With a splash of PURA in your chakalaka, slaw, or over the coals, Heritage Day tastes even brighter.
Heritage Day with a Twist
These PURA-infused recipes don’t replace tradition – they celebrate it. Just as the braai has always been about creativity, PURA adds a playful, modern touch: flavourful, refreshing, and proudly South African.
So when the coals glow this Heritage Day, don’t just pour PURA into your glass – bring it into the feast itself.
Because the best braais are about more than food: they’re about friends, family, and ingenuity around the fire.
