The South African term for an outdoor barbecue. The coals are produced from wood and not charcoal. At Middelvlei we use old vines as firewood. Boerewors
A sausage made from coarsely minced beef (sometimes combined with minced pork, lamb, or both) and spices such as toasted coriander seed, black pepper, nutmeg, cloves and all spice. The name comes from the Afrikaans words boer (“farmer”) and wors (“sausage”).
Pap and Sous
Traditional South African porridge made from mealie-meal served with tomato relish.
A syrup-coated, crispy doughnut in a twisted or braided shape.
Directly translated as pot food, this meal is a true celebration of traditional South African cuisine, with the stew of meat and vegetables being slowly prepared in a three-legged iron pot on an open fire.
Pumpkin fritters served with cinnamon sugar.
Bread rolls done over the coals
Barbecued sandwiches filled with cheese, tomato and onions.
Bread dough cooked over the coals on a stick, leaving a hole inside to be filled with syrup or boerewors