Forget Pap And Vleis, These Portugese Recipes Will Take Your Braai To The Next Level

by | Apr 2, 2018 | Nutrition, Recipes

You’ve got to keep things interesting and let’s be honest, every braai is basically the same. It’s time to retire the mielie bread and pap because once you try a braai with these Portugese flavours, you will never go back. We guarantee this recipe will give you the title of Braai Master.

The American Heart Association cites sardines as an excellent source of omega-3 fatty acids. These essential fatty acids can reduce arterial plaque deposits, decrease triglyceride levels and lower blood pressure.

Related: 100 Simple Things You Can Do Right Now To Protect Your Heart

BBQ Sardines With Tzatziki And Grilled Lemon


  • 1kg frozen sardines, rinsed and scaled
  • 2 lemon, cut into thick slices
  • Fresh bay leaves


1. Defrost the sardines and rinse thoroughly. Scrape all the soft scales off the fish as you rinse them.

2. Skewer the sardines on two skewers, interspersed with slices of lemon and bay leaves.

3. Braai over medium coals for five to eight minutes on both sides, turning them only once with an egg lifter to ensure they do not break.

Related: Here’s How You Can Master A Fish Braai This Summer

The Side Dish: Tzatziki


  • 2 large cucumbers, grated
  • 1 tsp salt
  • 2 tsp fresh mint, chopped
  • ⅓ cup (80ml) olive oil
  • 3 cloves garlic, finely crushed
  • 1 ½ cups (375ml) thick Greek or Bulgarian yoghurt
  • 2 tsp dried mint

Related: Yoghurt: The Secret Weight Loss Tool


1. Add the grated cucumber to a large bowl and season with the salt. After 15 minutes or more, place the cucumber in a colander and squeeze out any liquid.

2. Now place the cucumber in a tea towel and squeeze even more liquid out through the cloth. “The secret here is to have the cucumber mixture as dry as possible.”

3. Now add the mint, olive oil, garlic and yoghurt and mix thoroughly. Rest in the fridge for at least an hour until it is totally chilled.

4. Dish up into a large serving bowl. Sprinkle with the dried mint and a splash of olive oil.


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