3 South African Side Dishes: Perfect for any BBQ Anywhere!

I was recently in New Zealand visiting my South African friends Ray and Tracey and they hosted a traditional South African Braai (cook out or BBQ).  Tracey, and her friend Christie, showed me three incredibly simple side dishes that will certainly be going into my summer BBQ rotation.  Super simple, this South African Summer Salad, Creamy Potato Bake and Peri Peri Corn will help you break through the same ol same ol at your next outdoor gathering. Check out my South African Braai video!

South African Summer Salad

This cold curry pasta salad mixes both sweetness of peaches and chutney and heat from curry powder (and chutney depending on what type you choose) and sits magically on the plate next to any protein.  It’s easy.  It’s “do-ahead,” and the zing is anything but your typical boring pasta salad.

South African Summer Salad

Here’s What You Need:

1 lb of Spiral Pasta

1 Red Bell Pepper, chopped,

1 Onion, diced

1 can Peaches, drained and chopped

1 cup Mayo

4 to 5 TBS of Chutney

1 ½ TBS of Durban Masala (or any curry powder)

Here’s What You Do:

Boil pasta in salted water according to package instructions.  Add pepper, onion and peaches to a bowl and mix well.  Add curry powder, mayo and chutney and mix well.  Store the dressing separately from the pasta until it is time to serve.  Incorporate and serve

Notes:

Don’t dress the salad until you are ready to serve. 

You could substitute mango for peaches - or use a bit of both.

Grab Some Stuff:

Mrs. Balls Chutney

Durban Masala

Creamy Potato Bake

I love a gratin potato.  I love a simple gratin potato even more.  South Africans really seem to be into this one. 

Creamy Potato Bake

Here’s what you need:

Potatoes (2-3 per person)

2 cups Heavy Cream (add milk if needed)

2 packets Lipton Soup Mixes of your choice

8 oz of Cheese of your choice – I’d recommend cheddar or smoked gouda (or a mix of both)

Here’s what you do:

Preheat oven to 375F/180C.

Boil potatoes in salted water and let cool.  Cut into slices and layer into a greased 13x9 casserole (depending on the amount of potatoes).  Mix the soup mixes into the cream blending well and to the potatoes.  Top with cheeses.

Bake uncovered for 30 minutes until cheese is brown and bubbly.

NOTES:

In the video, you will see a Maagi spice mix used.  While Maagi specifically makes seasonings for these potato bakes, I was unable to locate any online accessible to the US market (if you find them, please leave me a link in the comments).  So, for the US, I have adjusted this to include Lipton Soup Mix and you can use any flavor of your choice.  I’m calling for 2 packets, but that is based on a casserole size to fit fully into a 13x9 dish.  PLEASE adjust this based on the quantity you are cooking and any sodium concerns you may have.

Make sure that your potatoes are well covered in the cream.  Use milk (or more cream) if you need additional liquid.

You can start with raw potatoes if you have time.  Pour the cream over the raw potatoes, cover and cook for 1.5 to 2 hours or until potatoes are tender.  Remove the foil, add the cheese and return to oven to melt the cheese.

Peri Peri Corn

Peri Peri Sauces are readily available.

Grilled corn is global! This technique brings South African Peri Peri flavors to the sweet deliciousness of grilled sweet corn. 

Spice up your grilled corn with some Peri Peri!

Here’s what you need:

1 Ear of fresh corn per person, cut in half, husks and silks removed

1 stick Butter, melted

2 TBS medium store bought Peri Peri sauce

Here’s what you do:

Melt peri peri sauce and butter together.  Place corn on grill and cook until color forms, basting with sauce occasionally.

Notes:

Adjust the amount of butter and peri peri sauce as needed depending on the amount of your corn.

Grab some stuff:

Peri Peri Sauce

Who’s to say your next Southern style BBQ can’t be bumped up a notch or two? These make ahead easy side dishes are sure to add some international flair at your next family gathering. Cheers!

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