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Bold and Smokey Homemade Marinade
Ouma Irene's Recipe

Bold & Smokey Homemade Braai Marinade

Make it in advance, let your meat bathe in it overnight, and fire up the coals for flavour-packed results.
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Prep Time 5 minutes
Cook Time 19 minutes
Total Time 25 minutes
Course: Braai, Brunch
Cuisine: South African
Ingredients Method

Ingredients
  

  • 1 cup ketchup
  • ½ cup onion minced
  • ⅓ cup lemon juice
  • ¼ cup Worcestershire sauce
  • ¼ cup white wine vinegar
  • ¼ cup water
  • 6 cloves garlic minced
  • 1 shallot finely chopped
  • 4 large mushrooms chopped
  • 3 tbsp soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp liquid pectin optional-omit if marinating more than a day in advance
  • 1 tsp dry mustard
  • ¼ tsp onion powder
  • ¼ tsp ground cloves
  • ¼ tsp ground cinnamon

Method
 

  1. Blend all the ingredients together in a blender or food processor until smooth.
  2. Simmer the mixture in a saucepan over medium heat for 20 minutes, stirring occasionally.
  3. Cool completely before transferring to an airtight container.
  4. Store in the refrigerator for up to one week.
💡 Tips:
  1. Let meat marinate in the fridge for at least 24 hours before grilling.
  2. Bring marinated meat to room temperature before placing it on the braai.
  3. Taste and adjust seasoning at the end—many ingredients already contribute saltiness.