Archive for September, 2010

Amazing sport tricks

Posted in South Africa, Sport on September 28, 2010 by ribshackred


I stumbled upon this great clip.

Amazing tricks from American Football stars.

I wonder if Bryan Habana will be able to jump through a car or Morne Steyn  be able to kick the church bell.

Do you think the SA sport starts will be able to do some of these tricks?  

Heritage braai- What to serve on the side

Posted in Braai, Braai Recipes, Food, South Africa on September 23, 2010 by ribshackred

Everyone is geared for this weekend’s braai day and the meats are in the fridge ready to be braaied. I am one step ahead because I am also planning for the side dish.

Braaibroodjies, pap or roosterkoek…mmm… I think it is going to be pap-en-sous.

Here is a great pap and sauce (pap en sous)  recipe.


Add 3 cups of mielie pap to a cup of cold water until smooth, add another 3 cups and some salt. Place pot on stove and heat until the pap is hot. Add more water if necessary. Reduce heat and cook slowly for 1 hour stirring and adding more water (if necessary) every 10 minutes. Serve with sauce.


Grate an apple
Finely chop an onion
Crush two cloves of garlic
Finely chop one tomato
Fry in olive oil

Add 1 tablespoon of sugar, tomato sauce, 2 tablespoons soya sauce.
Add 1 can of chopped tomatoes
Flavour with salt and pepper
Cook until the onion is cooked and you have a thick sauce.

To serve: Place pap on plate, (wors optional)  and top with sauce.

More SA recipes

Green Peppers – You love it or you hate it

Posted in Food on September 21, 2010 by ribshackred

A chef once said that there are two kinds of people. Those you love green peppers and those who hate it.

Some argue that bell peppers are the ingredient that completes some recipes and is a very versatile ingredient. Others argue that this is a bombastic ingredient that overshadows all the other ingredients and they just plainly hate it.

One the one hand you have chefs who  say:  “Green peppers have a concentrated grassy flavour that’s close to asparagus, and with their lightly astringent skin, peppers make perfect sides for rich steak, pork, sausages and grilled fish.”

On the other hand (Daren) there is chefs who never serve green pepper as it is deemed to be ‘bitter’ and a ‘mistake’.

What’s your call on this. Are you a green pepper  lover or hater?


Best of luck for the braai world record attempt

Posted in Braai, South Africa on September 16, 2010 by ribshackred

All of the best to guys from braai4heritage for their braai world record attempt.

They will attempt to braai for 30 hours non-stop and the Guinness Wold Record assessors are here to verify this record attempt.

I’m sure that somewhere in South Africa (probably the deep North) someone has braaied continuously for more than 30 hours. Unfortunately the Guinness World Record assessors ( as well as the braaier) were not aware of this record attempt.

Cheers to Jan Braai   

PS: If we (SA) don’t break the braai world record , SA still have the biggest Sunday Afrikaans newspaper in the world (lol)

Champagne and sport victory celebrations – Where did this tradition start?

Posted in Men, Sport on September 14, 2010 by ribshackred

Alonso won for Ferrari at Monza the Champagne was again popped and splashed on the podium. This made me wonder about where celebrating sport victories with wine started? So I Googled it and the answer…..Back in the ancient Olympics. Serious .

Celebrating an athletic or sport victory with wine or Champagne is not a recent phenomenon. Legend has it that as far back as the ancient Olympiads, Calabrian athletes celebrated victories by drinking Ciro wine, making Ciro wine one of the oldest existing wines.


Spare Ribs- Messy but delicious

Posted in Braai, Braai Recipes on September 10, 2010 by ribshackred

Ribs on the braai are one of the most underrated dishes. Some people complain that it is too messy to eat and is not suitable for serving when entertaining guests. 

Ja, it is not the cleanliest meal out there but it is super delicious. And I’m not the only one as spare ribs are cooked and eaten in various cuisines around the world. There great American, Irish and even Chinese spare rib recipes and cuisine traditions.

Here is a great Spare Rib recipe ideal for a Weber braai.


  • 1 cup tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 2 to 3 dashes hot pepper sauce, such as Tabasco
  • 1 cup water
  • 1/4 cup vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • 2kg  pork spareribs
  • 1 lemon, thinly sliced
  • 1 large onion, thinly sliced


In a saucepan, combine tomato sauce, Worcestershire sauce, hot sauce, water, vinegar, sugar and salt. Simmer sauce for 25 minutes. Sprinkle ribs with salt and place over low coals in a covered grill (Weber)

Cook for 1 hour. Brush ribs with the sauce and use a toothpick to stick on pieces of lemon and onion. Continue to cook, covered for about 45 minutes to 1 hour, or until done, brushing occasionally with sauce. To check for doneness, snip between ribs with scissors. Ribs should not be pink and meat should pull away from the bone with little effort.


For the braai: Fruity pork fillets

Posted in Braai, Braai Recipes on September 8, 2010 by ribshackred

Someone once said that pork meat is more versatile than Ruan Pienaar. I think what he meant was that pork can also play any position in your cuisine backline.   

I googled around and found this great recipe and website. You probably know the site ( Really, what a great recipe site.

The recipes make your tummy KNORR. 

Here one of their quick and tasty braai ideas. Pork fillets skewered with apples and onions marinated in a delicious braai sauce….mmm.

Recipe: Fruity Pork Braaied Fillets


  • 2 pork fillets, halved lengthways
  • 2 red onions, quartered
  • 4 green apples, cored and halved
  • 1 Bottle Braai Sauce (Knorr)


  • Place the fillets, apples and onions in a bowl, pour the Knorr Braai Sauce over and marinate for about an hour
  • Thread a halved pork fillet onto 4 kebab sticks without cutting them, then thread ½ an apple onto each stick
  • Thread another halved fillet, then a quarter onion, repeat the process once more
  • Braai over hot coals or grill until done, basting with the sauce often
  • Cut the fillets apart to serve