Steve Hofmeyr oor ‘Pampoen’ Thursday, Nov 25 2010 

Steve Hofmeyr sê dat “Pampoen” eintlik ‘n liefdesliedjie vir enige nostalgiese ouderdomsgroep waar iemand sê: ons het genoeg tyd gemors, kom nou, bring net ‘n tas, vat ‘n trein of sommer ‘n bicycle … kom net, die hond is al doof!

Lees meer…  

Dit is n ‘legend’ song.

Hier is die video:

Make your own biltong- Great easy recipe Tuesday, Nov 23 2010 

Biltong is as South African as can be and we pay a fortune for our weekly biltong with the big match.

But have ever tried to make it yourself? Here is a simple  biltong recipe which is really not complicated and it tastes great.

What you need

5kg sirloin/rump steak
500g salt
1 cup of brown sugar
1 cup coriander coriander seeds, cracked
2 tablespoons bicarbonate of soda
1 tablespoon cracked black pepper
1 cup red wine vinegar

The process

Start by slicing the meat into strips, with the natural grain of the meat. We like our finished product to be a little moist inside so cut the strips about 5cm wide. You can cut them thinner if you prefer.

Now mix the salt, pepper, cracked coriander, bicarb and sugar together in a bowl to form a rubbing mixture.

Take a large glass or stainless steel container, rub some of the misture into each piece of meat make a single layer in the bottom of the container. Splash some of the vinegar over the layer of meat strips and then continue the same process until all of the meat is layered and you have no vinegar left.

You now need to cover the container with cling film and leave it to marinade for 12-24 hours depending on the thickness of the meat and the intensity of the flavor you desire. 5cm thick strips and 18 hours is perfect.

Now you need to find a cool dry and well ventilated place to hang the meat(you can hang it high up in the garage covered with a mosquito net)

Prepare s shaped galvanized wire hooks to hang the meat on and hang them until the outside is dark and the center is according to your taste.

Depending on the dryness of the air and the ventilation, the time will vary. If you are in a hurry, use a slow fan to keep the air circulating around the meat.


South Africans love a braai Monday, Nov 22 2010 

South Africans are proud about our traditions and way of life. We have great weather which makes us more outdoor people and we love to braai.

 Braai is much more than just a South African barbeque. Preparing food on an open fire is not unique to South Africa but the whole braai experience is part and parcel of the South African household. 

Andre Morgenthal  from WOSA said: “We don’t only braai on weekends or “special occasions”.  I know people who braai over lunch time, with an umbrella when the weather is bad and even early in the morning.  Because we can, the fire is welcoming and we like it.  This is intrinsically part of a South African experience and should be mandatory on visitors’ itineraries”

Will you entertain foreign guests in the next Football crazy month? If so, what are you going to braai?

Do you remember this song? Ag Pleez Deddy Wednesday, Nov 17 2010 

Do you remember this old classic song from Jeremy Taylor.

This song left a legacy and in some circles was seen as culture bridging song.

Tonight on Binneland Sub Judice Tuesday, Nov 16 2010 


What will happen in tonight’s episode of Binneland Sub Judice?

The press escalates their campaign against Jennifer, and she is shocked to find out that Captain Liebenberg regards her as an official suspect in the disappearance of Daniël.

Conrad wants to help Jennifer, but At refuses to air his suspicions. Erna suggests Toeks and Kallie start their own business, but Toeks refuses – and doesn’t want anything to do with Kallie ever again.

Billy is upset to find out that Dylan is interested in joining Doctors Without Borders. Ivan tries to make peace with Nadia, while Joeke makes a plan with Ivan’s debt – to the dismay of Hannah.


Beer can chicken – Webber recipe Monday, Nov 15 2010 

I’m still a novice when it comes to Webber braaing but this recipe is so easy and delicious. You must try it!

This Webber chicken recipe not only helps to keep the meat nice and moist when cooking it on the braai, but the beer (or juice), herbs as well as the smoky flavour that you only get from a “weber roast” make for a unique and very tasty roast chicken.

BBQ Beer Can Recipe  


2 kg / 4-5 lb whole chicken
2 tsp vegetable oil
1 can of beer (can also use juice in tin can)

For The Rub
1 tsp mustard powder
1 tsp paprika
1 tsp salt
1/2 tsp dried garlic, you can use crushed garlic
1 tsp granulated onion
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper

Indirect Cooking Method

To cook this beer chicken recipe or most roasts in a kettle barbecue, you will use the “indirect cooking method” and to do this you pace two heaps of charcoal on opposite sides of the bottom grill, with a gap in-between.

Prepare The Chicken

  1. Combine the rub ingredients in a bowl
  2. Rinse the chicken inside and out under water and remove and discard the neck, giblets, and any excess fat. Pat dry the chicken with a paper towel.
  3. Lightly brush or spray all over with the vegetable oil and season, inside and out, with the rub.
  4. Open the beer can and drink half of the beer then place the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity.

Cooking the Chicken

Keeping the can upright, balance the chicken on its two legs on the grill of your barbecue.

There are some accessories which are especially designed for canned Webber chicken.

For more info on this topic visit:

Liefling trailer Friday, Nov 12 2010 

Liefling die movie begin in Cinema’s wys op 19 November.

Gaan jy dit kyk?

Wat is n Suid Afrikaner? Thursday, Nov 11 2010 

 Wat is n regte Suid Afrikaner? Dit is die vraag wat Koos Kombuis die ander dag gewonder het en hy vrae: Hoe lyk hy? Wat eet hy? Wat is sy gunsteling-sport? Hoe trek hy aan? Watse taal praat hy? Wie is hierdie dude?

Hy se verder dat “Mens kan dadelik ’n Amerikaner uitken, of hy nou wit of swart is. Sy aksent gee hom weg.

Australiërs is daai ouens met die kurkproppe wat van die kant van hulle breërandhoede afhang. Oukei, almal lyk nie so nie, maar ten minste het die mensdom ’n prentjie in hul kop van Australiërs.

Britte? Daar is net drie soorte: upper class, soccer hooligans en swart dudes wat klink soos die celebrity chef Ainslee. Geen verwarring daar nie. ’n Brit is ’n Brit, al is daar subtiele verskille.

Selfs mense uit Afrika word al makliker om uit te ken, veral nou dat ons ’n instroming van vreemdelinge het. Malawiërs is die lang ouens wat eintlik blou van swartgeid is. Kongolese het sonnige glimlagte en kan Frans praat. Somaliërs is die ouens met die winkeltjies.

’n Fransman is ’n Fransman. ’n Spanjaard is ’n Spanjaard. Italianers is Italianers, Portugese is Portugese en Chinese is Chinese, behalwe as hy ’n kamera dra, dan’s hy Japannees.
Maar wat de hel is ’n Suid-Afrikaner?

Hoe lyk hy? Wat eet hy? Wat is sy gunsteling-sport? Hoe trek hy aan? Watse taal praat hy? Wie IS hierdie dude?

Dink ek aan die konsep “’n tipiese Suid-Afrikaner” strike my brein ’n blênk.

Aan die een kant wil ek moed verloor. Maar daar is ook ’n klein stemmetjie wat sê: dalk is hierdie verstommende diversiteit juis die een ding wat ons uniek maak?”

Lees sy hele rubiek in Rapport

Take the Leon Schuster quiz Tuesday, Nov 9 2010 


He’s South Africa’s most famous comedian, and doesn’t mind getting naked, ‘bliksem-ed’ or publicly humiliated for our entertainment. But how well do you know Leon Schuster?

Take the Schuster quiz

Pap-en-wors: A legendary South African dish Monday, Nov 8 2010 

Pap-en- wors is one of the great truly South African dishes. Some recipes have been in families for generations well others have been kept a secret for years.

Secret or not, it remains one the favourite and legendary SA dishes.

Here is a great Pap-en-wors recipe

Pap-en-wors recipe


  • ·         600g boerewors
  • ·         120g mealie meal
  • ·         625ml water
  • ·         Salt
  • ·         80g Cheddar cheese, grated
  • ·         410g tomato and onion mix
  • ·         25ml chilli and garlic sauce
  • ·         salt and pepper to taste



Preheat the oven to 180 ºC (350 ºF). Spray a round ovenproof dish with non-stick spray. Arrange the boerewors in a spiral and fry in a heated pan till brown and done.

Blend the mealie meal with 125 ml water and heat the remaining water. Add the blended mealie meal when the water boils. Add a pinch of salt and stir till the porridge boils and thickens. Simmer till done. Stir in a little Cheddar cheese, reserving the rest to sprinkle on top. Turn the porridge into the prepared dish.


Still keeping the boerewors in a spiral, place it on top of the porridge. Heat the tomato and onion mix and chilli and garlic sauce.

Season to taste with salt and pepper and simmer for about 5 minutes. Spoon over the boerewors and sprinkle with the remaining cheese. Bake for 15-20 minutes or till heated through.

Serves 4-6.



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