The JanBraai Junior cookbook was written for families to enjoy together. It’s specifically targeted at kids who are starting to express interest in cooking and braaing. This means recipes have been simplified, minimal equipment is required and the ingredients used are kept as budget-friendly as possible. In addition, each recipe comes with a tip/trick to help you braai like a champion. As it is a family centric cookbook, most recipes serve 4-6, enough for the average sized family to enjoy. 

Dietary Notes


It is a cookbook centred around the braai, every single recipe from starters to mains to dessert is made at least partially on the braai. It goes without saying that this is a meat/poultry heavy cookbook. While there are a few vegetarian recipes, it is best suited for those who don’t have many dietary requirements. 

Best For


Braai lovers. It would make a wonderful gift for a child who loves to cook (and braai). 

I’m sharing the recipe for boerewors rolls with monkey gland sauce, as what is more South African than a boerie roll made on a braai?


A South African classic, JanBraai makes this boerie roll stand out with a delicious homemade monkey gland sauce
Course: Main Course
Dietary: Dairy Free, Nut Free
Make This for: Dinner, Lunch
Servings: 6 people


  • Braai


  • 6 hotdog rolls
  • 600 grams boerewors

Monkey Gland Sauce

  • 1 onion chopped
  • 2 tablespoons olive oil
  • ½ cup tomato sauce
  • ½ cup chutney
  • 1 tablespoon worcestershire sauce
  • water in case your sauce runs dry


  • Slice open the hotdogs.
  • In a pan over a medium heat, fry the onion in the olive oil for about 5-10 minutes, until soft and golden.
  • Add the rest of the sauce ingredients (except for the water) and simmer for 10 minutes, stirring often to make sure it doesn't burn. If the sauce gets too thick for your liking, or starts to burn, stir in a little water.
  • After simmering for 10 minutes the sauce is ready to serve. Set it aside until you have finished braaing the boerewors.
  • To braai the boerewors, place it in a hinged grid and close the grid. Braai for 4 minutes on one side over very hot coals. Turn the grid once, then braai for 4 minutes on the other side. You will know that the boerewors is ready when the skin is brown in most parts and grey in others.
  • Remove the boerewors from the fire. The juices on the inside of the boerewors should be bubbling. Wait for the bubbles to relax, then break or cut the boerewors into 6 pieces. Place each piece of boerewors in each hotdog roll and top with a few spoons of monkey gland sauce.

Jan Braai is published by Penguin Random House and is available here
Recipe is reprinted with permission from the publisher. Images are by Nutreats Food Photography Studio.

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