Ina Paarman's Kitchen

Shake it up with a seasoning​

September is Heritage Month, and what better way to celebrate than by lighting a braai fire! Our range of Seasonings add balanced flavour to any grilled food. Best of all is that they are a healthy choice – preservative-free, gluten-free and contain no artificial enhancers like MSG.​

Tell us, which of our seasonings do you use when you braai?​​

Steak, served as a salad​

You don’t always need to serve expensive individual steaks with chips or heavy starches! Try this lighter option: steak strips with grilled corn on a bed of lettuce, drizzled with our Balsamic Vinaigrette. The perfect high-protein, light lunch for a group of 4–6.​

Get the easy recipe: https://paarman.co.za/blogs/all-recipes/steak-salad

What kind of wood should I choose for my braai?​

Choose dry, hard wood to make a hot fire that will burn down to long-lasting coals. Here are 4 types of wood that South Africans prefer for a braai:​

- Kameeldoring: very hard and dense, naturally dry, long burn time, minimal smoke​

- Sekelbos: very hard, burns intensely, long burning, minimal smoke (invasive species = good braai choice)​

- Rooikrans: Western Cape favourite, medium density, easier to light, good heat retention, requires proper drying (invasive species = good braai choice)​

- Black Wattle: ignites easily, bright flames with minimal smoke, retains heat for 1–1.5 hours, minimal ash clean-up (invasive species = good braai choice)​

Tell us, what type of wood do you prefer for your braai?​

Make a good macaroni even better​​

Make your favourite Macaroni and Cheese even more scrumptious with our recipe, adding not only our legendary Ready to Serve Cheese Sauce, but also our Mushroom Pesto for an unexpected boost in flavour. Vine tomatoes, baked on top, add a juicy edge.​

Save this recipe: https://paarman.co.za/blogs/all-recipes/macaroni-cheese-with-twist

Mmmmm, milk tart!​

There are hundreds of versions of milk tart, because South Africans just can’t get enough of our favourite local dessert! Try this lightly crusted version with a thin rusk-crumb lining.

Find the recipe here:​ https://paarman.co.za/blogs/all-recipes/milk-tart-slices

Opt for ostrich​

South African ostrich is one of the best meat options you can choose for your braai – it’s high in protein but low in fat. But take care not to overcook it, aim for medium-rare for the best results. Skewer cubes of meat with sweet peppers and onions, then baste with olive oil and our Portuguese Peri-Peri Flavour Bomb on the braai. So simple, but huge in flavour!​

Follow Dawid from Lekker Weskus’s easy recipe: https://paarman.co.za/blogs/all-recipes/peri-peri-ostrich-skewers

Make it moreish with a marinade​

Enhancing and tenderising braaied food is an SA speciality. Our best-quality marinades will help you achieve delicious results every time. Packed with natural flavours, these marinades are free of preservatives and contain very little sugar to prevent premature blackening. Not to mention that they’re formulated with heat resistant spices, specifically tested not to go bitter when exposed to high heat.

Tell us, which one is your favourite?​

“Hoe rooier, hoe mooier”​

If you’re a fan of colourful salads, try this show-stopping red-on-red Strawberry and Beetroot Salad with goat’s cheese, rocket and peanut brittle. Not only is it beautiful to look at, but absolutely delicious and nutritious too. ​

A drizzle of Balsamic Vinaigrette brings just the right balance of sweet and sour. ​

https://paarman.co.za/blogs/all-recipes/beetroot-strawberry-salad

What’s the No. 1 (unwritten) braai rule in South Africa? ​

Never tell the host how to braai, or when to flip food on the grid. Whoever is braaing makes the call, even if you might have done it differently! ​

What are your top braai rules? ​

𝗔 𝘁𝗮𝗿𝘁 𝗳𝗼𝗿 𝗮𝗻𝘆 𝗼𝗰𝗰𝗮𝘀𝗶𝗼𝗻

Make this show-stopping vegetarian Mushroom and Onion Tart using store-bought puff pastry (or Ina's popular Sour Cream Pastry, if you have the time). After blind-baking the pastry, top it with caramelised onions, cheese sauce, and whole mushrooms before another stint in the oven. Beautiful to look at, but even better to eat!

Here's the recipe: https://paarman.co.za/blogs/all-recipes/mushroom-and-onion-tart