About Kwai Lekr Recipes
South African recipes made for real kitchens
These are kitchen recipes, not restaurant plating exercises. Ingredients you can buy at your local Spar or Checkers, quantities that feed a family of six, and instructions written the way an ouma would tell you: brown the meat properly, do not rush the onions, and let it stand before serving.
You will find slow-cooked lamskenkels, potjiekos, braai marinades and basting sauces, baked puddings, pot bread and everyday weeknight meals. Where a recipe comes from an Afrikaans household, we keep the Afrikaans alongside the English translation.
Cooking for a braai or a crowd
Planning around a braai is mostly about timing. Anything slow-cooked — shanks, oxtail, potjie — is better made the day before, cooled overnight and gently reheated, because the flavour deepens and you free up the fire for the meat. Salads and sides can be prepped in the morning and dressed at the last minute.
For quantities, budget roughly 350g of meat per adult when there are two or more sides, and add a starch that holds well off the heat like pot bread, mieliepap or a baked rice dish.
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Have a family recipe worth sharing? Send it through and we will publish it with credit — bilingual submissions are especially welcome.