This Heritage Day, approach your braai the way chef Reuben Riffel does. In this Braai Day menu from his new book, Braai, he brings us his fire roasted mielies, wood fired brined chicken, fish heads ...
For more punch, I like to make a dipping sauce for my cutlets: Combine equal parts ketchup and mayonnaise, then season with your choice of sriracha, sambal oelek or Tabasco sauce. I have another ...