An African Feast: BBQ Salmon on the braai with pap and marog By Chef Nina Timm


Serves 4 – 6


  • 1 x 1,2 kg salmon fillet
  • 100 g salted butter
  • 5 ml salt
  • 5 ml/ 1 t sichuan pepper or normal pepper
  • 5 ml/smoked chili flakes
  • 2 ml/ ½ t coriander seeds – lightly crushed
  • 2 ml/½ t cumin seeds
  • Juice of 1 lemon


Prepare you fire or kettle braai and allow the coals to cool down to medium. Salmon needs a gentle heat. I spray the grid with Spray n Cook, just to be sure it does not stick the the grid. Season the salmon on both sides with the salt and lay on the grid. Melt the butter in a small pot and add all the other ingredients to the melted butter. Use the butter mix to baste the salmon while cooking. Serve with pap, mealies braaied on the fire and Marogo



  • 3 cups of chopped and washed spinach – I leave the white veins in
  • 1 small onion – finely chopped
  • 2 tomatoes – chopped
  • Salt to taste
  • 30 ml oil
  • 10 ml peri peri
  • 15 ml curry powder

Heat the oil in a frying pan and fry onion with curry powder and peri peri until soft. Add the spinach and salt and cook for about 10 minutes before adding the tomatoes. Cook for another 5 minutes and stir continuously. Serve with pap.