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Epic Proudly South African Feast


Serves 8

Hands-on time: 20 minutes

Hands-off time: 3 hours


3 tbsp oil

1kg cubed stewing beef

1 onion, diced

1 sachet (50g) brown onion soup powder

2 bottles (275ml each) Klipdrift & Cola

2 beef stock cubes

1kg baby potatoes

2 carrots, peeled and sliced

1 punnet (250g) button mushrooms

2 cups chopped green beans

½ tsp each salt and pepper, to season

Serving suggestion:

Chopped parsley

Steamed white rice

Klipdrift & Cola


1. Heat a medium potjie pot over medium hot coals and add the oil. *Chef’s Tip: The potjie can also be made indoors on the stove by using a large pot with a lid.

2. Add the beef and brown for 5 minutes, stirring occasionally. Remove with a spoon.

3. Add the onions and cook for 5 minutes, stirring often.

4. Stir in the brown onion soup powder. Add the Klipdrift & Cola and cook for 5 minutes.

5. Crumble the stock cubes into 1.5L of warm water and mix to combine. Add it to the potjie, together with the meat and cover with a lid.

6. Simmer the potjie for 45 minutes.

7. Add the baby potatoes and simmer for 30 minutes. Add the carrots and simmer for another 30 minutes.

8. Add the mushrooms and green beans and simmer for 15-20 minutes until the meat is fork-tender and the veggies are fully cooked.

9. Season to taste with salt and pepper and sprinkle the parsley on top to garnish.

10. Serve the potjie over some rice with ice cold Klipdrift & Cola and ENJOY!


Makes 6

Hands-on time: 10 minutes

Hands-off time: 7 hours


1 bottle (275ml) Klipdrift & Cola Zero Sugar

1 cup no-sugar sparkling lemonade

1 tsp lemon juice


1. Combine the Klipdrift & Cola Zero, sparkling lemonade and lemon juice in a large jug. Stir lightly and wait for foam to dissolve.

2. Divide the mixture between 6 ice lolly moulds and freeze for 1 hour until slightly set. *Chef’s Tip: Alternatively, make mini-ice lollies by freezing the mixture in an ice tray or muffin tin and adding a shortened popsicle stick to each.

3. Add a wooden popsicle stick to each, allowing it to stand upright, and freeze for 5-6 hours or overnight until solid.

4. Unmold the lollies and ENJOY!


Makes 12

Hands-on time: 1 hour

Hands-off time: 40 minutes


For the caramelised onions:

1 tbsp oil

2 medium onions, thinly sliced

1 tbsp granulated sugar

½ tsp garlic salt

1 bottle (275ml) Klipdrift & Cola

For the stokbrood:

2 cups self-raising flour

1 cup plain yoghurt

½ tsp salt, to season

1 cup grated cheddar cheese

Serving suggestion: Braaied boerewors sausage

Mixed salad


For the caramelised onions:

1. Heat the oil in a pot over medium heat. Add the onions and fry for 3-4 minutes until softened.

2. Sir in the sugar, garlic salt and Klipdrift & Cola. Bring it up to a simmer and cook, uncovered, for 15-20 minutes until the liquid has reduced and the mixture has become jam-like. Set aside to cool for 20 minutes. For the stokbrood:

1. Sieve the flour and gently fold in the yogurt and salt with a spatula until the mixture forms a dough.

2. On a floured surface, knead the dough by hand for 6-8 minutes until smooth. If too sticky, add more flour, a little at a time, while kneading. *Chef’s Tip: If you have a stand mixer with a dough attachment, simply knead the dough in it for 3 minutes!

3. Sprinkle the cooled caramelised onions and cheese over the dough and knead lightly to incorporate it all. *Chefs Tip: Dust your hands in flour to prevent dough from sticking to your hands.

4. Divide the dough into 12 portions and use your hands to roll each into a ball.

5. Roll each ball into a strip that is about 1cm thick and 20cm long.

6. Twist each strip of dough around a long clean stick. *Chef’s Tip: use thick wooden skewers, that have been soaked in water for 30 minutes, if preferred.

7. Braai over medium coals for 12-15 minutes, turning occasionally until golden brown. Pull the stokbrood off each stick. Serve with your favourite braaied boerewors and mixed salad and ENJOY!​

Planning to try this?

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