MOROCCO- Chermoula Rub A fragrant North African herb and spice paste. Exceptional on whole braai fish, chicken pieces or lamb chops.
Makes ½ cup
What You’ ll Need
• 1 cup fresh coriander, finely chopped
• ½ cup fresh flat-leaf parsley, finely chopped
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• ½ teaspoon ground turmeric
• ½ teaspoon chilli flakes
• juice of 1 lemon
• ¼ cup olive oil
• salt to taste
Let’ s Make
1. Combine all ingredients and mix into a thick paste. Score your meat or fish with a sharp knife and rub the chermoula generously into the cuts.
2. Allow to marinate for at least 1 hour; overnight in the fridge is even better.
3. Braai over medium coals, basting with any remaining chermoula as it cooks. 4. Serve with warm flatbread and sliced tomato.
PERU – Latin American Chicken Fruity, fiery and completely unexpected on a braai table. Any hot chilli pepper paste variant works.
Serves 4
What You’ ll Need
• 8 chicken thighs, bone-in
• 2 tablespoons hot chilli pepper sauce
• ¼ cup soy sauce
• 2 tablespoons fresh lime juice
• zest of 1 lime
• 2 tablespoons olive oil
• 4 garlic cloves, grated
• 2 teaspoons smoked paprika
• 1½ teaspoon ground cumin
• 1 teaspoon dried oregano
• salt & black pepper to taste
Let’ s Braai 1. Whisk all marinade ingredients together in a large bowl.
2. Add chicken and toss until every piece is well coated. Cover and refrigerate for at least 8 hours.
3. Braai over medium coals for 5 – 6 minutes per side until cooked through and slightly charred at the edges.
4. Serve with sliced avocado, fresh lime wedges and a simple green salad.
USA- Alabama White Sauce The Deep South’ s best-kept braai secret. Creamy, tangy and completely addictive, especially on braaied chicken.
Makes 1 cup
What You’ ll Need
• 1 cup good-quality mayonnaise
• ¼ cup apple cider vinegar
• 1 tablespoon prepared horseradish
• 2 teaspoons wholegrain mustard
• 2 teaspoons Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• pinch of cayenne pepper
• salt & white pepper to taste
Let’ s Make
Let’ s Make
1. Whisk all ingredients together until smooth and well combined.
2. Taste and adjust: more vinegar for tang, more cayenne for heat. Refrigerate for at least 30 minutes before serving to allow the flavours to meld.
3. Use as a basting sauce in the last few minutes of braaing, or serve cold on the side as a dipping sauce.
4. Keeps in the fridge for up to 5 days.
essentialflavours. co. za • Spring 2026 | 27