– Chef Mynhardt

It is no secret that during the year, South Africans love to braai and skilpadjies are one of the things that we love. The first is a peppered polenta that you can serve with the skilpadjies, the second is a skilpadjie slider that can be made with the skilpadjies and the third is 3 sauces that you can serve with your skilpadjies as a starter.

Serves: 4 – 6  |  Prep Time:  30 minutes  |  Cooking time: 20 minutes  |  Easy to prepare


  • 2 packets Delico spiced skilpadjies (6 each)
  • Salt and pepper to taste
  • Medium heat braai and a folding grid
Creamy peppered polenta
  • 750 ml Full cream milk
  • 150 ml prepared chicken stock
  • 100 ml fresh cream
  • 350 ml polenta
  • 15 ml crushed black pepper
  • Salt to taste
Charcoal Slider Rolls
  • 500 grams White stone ground bread flour
  • 10 grams active dry yeast (1 sachet)
  • 45 ml activated charcoal powder
  • 10 ml muscavado sugar
  • 10 ml salt
  • 50 ml Extra Virgin olive oil
  • 350 ml luke warm water
Bacon jam
  • 15 ml Butter
  • 15 ml olive oil
  • 125 grams streaky bacon diced
  • 2 medium Onions finely chopped
  • 4 Garlic cloves finely chopped
  • 20 ml muscavado sugar
  • 10 ml balsamic vinegar
  • Salt and pepper to taste
Sweet potato wedges
  • 1 kg small orange sweet potatoes, cut in half lengthways
  • 45 ml Extra Virgin olive oil
  • Salt and pepper to taste
Tomato and smoked paprika sauce
  • 15 ml Butter
  • 15 ml olive oil
  • 1 medium onion chopped
  • 2 Garlic cloves grated
  • 2 sprigs rosemary chopped
  • 4 sprigs thyme chopped
  • 1 tin chopped tomatoes
  • 10 ml smoked Spanish paprika
  • 250 ml prepared chicken stock
  • 15 ml muscavado sugar
  • Salt and pepper to taste
Whole grain mustard and pesto mayo
  • 3 Egg yolks
  • 10 ml Dijon mustard
  • 10 ml lemon juice
  • Salt and pepper to taste
  • 450 ml Canola Oil
  • 5 ml whole grain mustard
  • 2,5 ml turmeric powder
  • 30 ml prepared herb pesto
  1. Start by placing your skilpadjies on your folding grid and place it on the fire. Braai until the fat is rendered out and they are golden brown and a little charred on the sides.
  2. Place in an oven safe dish and put close to the fire to stay warm.
Creamy peppered polenta
  1. Place the milk, stock and cream in a large pot and bring to the boil. Once it is boiling, whisk in the polenta. Make sure it doesn’t form any lumps. Let the polenta steam on a very low heat for approx. 20 minutes or until cooked. Whisk frequently to make sure it doesn’t become too thick. Season to taste and serve with the braaied skilpadjies.
Charcoal slider rolls
  1. Place the flour, yeast, activated charcoal, sugar, salt and olive oil in a mixer with a paddle attachment.
  2. Slowly add the water and mix on a high speed until the dough sticks to the paddle and comes away from the sides.
  3. Place the dough in an oiled bowl and cover with a cloth. Place in a warm spot and let it double in size, around 30 minutes.
  4. Once the dough has proofed, divide it into 12 equal sized rolls and place on a prepared baking tray.
  5. Let them proof again and bake in a 180 degree oven for approx. 15-20 minutes.
Bacon jam
  1. Place the butter and olive oil in a sauce pan.
  2. Once the butter has melted add the onion and garlic and fry until golden brown and cooked.
  3. Add the bacon and fry until cooked.
  4. Add the vinegar, sugar and seasoning and boil until the mixture thickens.
  5. Serve on your charcoal sliders with the skilpadjies and some of your favourite mayo.
Sweet potato wedges
  1. Toss the potato wedges in the olive oil and seasoning. Bake on 180 degrees for approx. 20 minutes or until they are crispy and cooked.
Tomato and smoked paprika sauce
  1. Place the butter and olive oil in a sauce pan on medium heat. When the butter is melted add the onion and garlic and fry until cooked and slightly browned.
  2. Add the herbs and paprika and cook through.
  3. Add the tomatoes and stock and cook until it starts to thicken.
  4. Add the sugar and seasoning and stir through.
  5. Pour the sauce in a bowl and serve with the skilpadjies.
Whole grain mustard and pesto mayo
  1. Place the egg yolks, Dijon mustard, lemon juice and seasoning in a blender until well combined.
  2. Slowly add the oil bit by bit until the mixture thickens.
  3. Divide the mayo into 2 bowls and add the whole grain mustard into the 1 and the pesto into the other. Mix well and serve with your skilpadjies.

Mynhardt Joubert

Home Chef, Foodie, Food Stylist, Lover of Beauty