#RooibosRecipe: Braaied Chicken with Pap by Carmen Niehaus

Chicken is very popular to braai as is the krummelpap to serve with it.

This no-cook braai sauce is popular in South African households.

Recipe developed and tested by Carmen Niehaus



6 Carmien Revive green rooibos (with ginger & chilli)

500 ml (2 c) boiling water

45 ml (3 T) oil

250 ml (1 c) chutney

200 ml Worcester sauce

125 ml (1/2 c) tomato sauce

30 ml (2 T) prepared mustard

60 ml (6 T) wine vinegar


12 chicken pieces

Salt to taste


250 ml (1 c) braaipap

Pinch of salt

500 ml (2 c) Carmien Green rooibos tea, made with 4 bags

1 can (400 g) corn kernels, drained (optional)

50 g feta, crumbled (optional)


1. Place the tea bags in a mixing bowl, add boiling water and infuse for about 5 minutes; squeeze the bags to remove all liquid and remove the bags.

2. Add rest of the ingredients and stir well.

3. Arrange the chicken pieces in a single layer in a large dish.

4. Season with salt.

5. Pour over the marinade.

6. Leave for at least 1 hour but preferably overnight.


1. Arrange the chicken on a braai grid and braai over moderate coals till done, about 30—40 minutes or until the juices runs clear.

2. Brush frequently with the marinade.

3. Pour the leftover marinade in a small saucepan and bring to the boil.

4. Boil until reduded to a thick sauce.

5. Serve the chicken with pap and spoon over some of the sauce.


1. Mix together the braaipap and salt with a little of the rooibos tea to make a paste.

2. Pour rest of rooibos tea in a saucepan, add the pap paste and stir while bringing to the boil.

3. Once cooking, lower the heat and cook for another 20 minutes till done, stir frequently.

4. Add the corn kernels and feta cheese if preferred, stir and heat till warm.

5. Serve with the chicken.