The Braai Reimagined: Joyful Moderation, A Contemporary Twist

Few things capture South Africa’s spirit quite like a braai. More than a way of cooking, it’s a tradition that runs deep in our history and brings people together across cultures, generations, and provinces.

The roots of the braai go back centuries, to the earliest communities who gathered around open fires to cook meat and share stories. Later, it became part of farm life, township weekends, and suburban gardens - and somewhere along the way, it grew into something unmistakably South African. Whether it’s wors sizzling on the grid, chops crisping over the coals, or pap and salads waiting on the side, the braai is about more than food - it’s about belonging.

And while the meat gets all the glory, every South African knows it’s the sides that make the table sing. Chakalaka with a cranberry sweetness to it, pap for comfort, potato salad for nostalgia, maybe even roosterkoek fresh off the fire. This Heritage Day, there’s a new way to think about your sides - by bringing PURA Soda into the recipes themselves. Proudly local and full of fresh, clean flavour, PURA adds a modern twist to the classics we already love.

Give the classic chakalaka a modern twist with a splash of PURA Cranberry. As the sauce simmers with tomatoes, peppers, onions, and a hint of spice, the soda adds a gentle sweetness and balancing zing, making each bite vibrant and perfectly rounded.

Ingredients:

• 1 onion, chopped
• 2 peppers, diced
• 2 carrots, grated
• 2 cloves garlic, minced
• 1 tin chopped tomatoes
• 1 tin baked beans
• ½ cup PURA Soda Cranberry
• 1 tsp curry powder
• 1 fresh chilli (optional)
• Salt and pepper

Method:
Sauté the onion, garlic, and peppers until fragrant. Stir in the carrots, curry powder, and chilli. Add the tomatoes, beans, and PURA Cranberry. Simmer until thickened and serve with pap for a comforting, flavour-packed dish.

For a lighter, refreshing option, try a crisp slaw tossed in a dressing made with PURA Cranberry & Lemon, fresh mint, and coriander - bright, crunchy, and the perfect counterpoint to smoky meats.

PURA Slaw with Ginger & Lemon Dressing

• 3 cups shredded cabbage
• 1 carrot, julienned
• ½ red onion, finely sliced
• ½ cup fresh mint and coriander, chopped
• ½ cup PURA Soda Ginger & Lemon
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper

Whisk PURA, olive oil, and honey into a dressing. Toss through the vegetables and herbs just before serving.

And for the braai masters, brush chicken pieces or sosaties with a sticky glaze made by reducing PURA Seville Orange with garlic, soy, and a touch of honey - it caramelises beautifully over the coals.

Seville Orange Braai Glaze

• 1 cup PURA Soda Seville Orange
• 2 tbsp soy sauce
• 1 clove garlic, minced
• 1 tbsp honey

Simmer all ingredients in a small saucepan until syrupy. Brush over chicken or sosaties during the last 10 minutes of braaing, turning often until glossy and caramelised.

With a splash of PURA in your chakalaka, slaw, or over the coals, Heritage Day tastes even brighter.

These little touches don’t replace tradition - they celebrate it. Just as the braai has always been about creativity around the fire, PURA adds another layer to the story: flavourful, and made to share. So this Heritage Day, when the coals are glowing and the table is laid, don’t just pour PURA into a glass - bring it into the feast itself. Because the best braais are built on good food, good company, and a touch of South African ingenuity.

Total Words: 580