Side dishes

On this page, we’ll dive into the side dishes that complement a South African Christmas table—each dish a nod to tradition, each flavour an invitation to feel at home wherever you may be. Pull up a chair, let the aromas fill the room, and let’s begin.

Brussels sprouts with Chestnuts

For 4 people

400 grams of Chestnuts (you can buy them prepared)
600 gram Brussel sprouts
75 gram Goose lard (Gänseschmalz)
15 ml finely hacked Thyme

To prepare the Chestnuts:

Cut the chestnuts all around with a knife at the pointed end
Bring salted water to a boil in a pot
Put the chestnuts in a pot and cook for 15 minutes
Drain and let the water drip off
Break out of the shell while still hot, and also remove the brown skin

The Brussels sprouts

Rinse the Brussels sprouts
Fill a pot with salt water, add the Brussels sprouts and the chestnuts and boil for 15 minutes
Drain

Finish off

Heat the lard in a pan
Add the Brussels sprout and chestnut mix. Add the thyme
Sauté for a couple of minutes
Serve

Potatoes

We have a selection of potatoe salad recipes

Potatoes

Potatoes Potatoes are a staple food in Germany.You’ll find them as a side with almost every traditional dish you order in a restaurant — from schnitzel to sausages and everything in between. The good news? Germans don’t believe in boring spuds. Potatoes are served in a glorious variety of ways: mashed, fried, boiled, baked, roasted (Bratkartoffelen) grated into dumplings, or tossed into hearty salads (Kartoffelsalat). Facts about potatoes Facts about potatoes Potatoes were introduced to

Related content

Main Meals

A South African Christmas Feast Celebrate the flavours that shaped our festive tables: slow-roasted lamb, sticky glazed gammon, smoky braai favourites, and all the classic sides that taste like home. Back in South Africa, Christmas isn’t just a meal — it’s a whole production. The heat, the laughter, the clatter of dishes, the uncles debating the braai like it’s a national sport… these flavours carry memories. Even in a wintry German December, you can still

Christmas Desserts

A Taste of Home: South African Christmas Desserts in Germany The classics we grew up with—trifle dripping with custard, tipsy tart soaked just right, fruit cake rich enough to stop time itself. Bring a little home to your German December, one sweet spoonful at a time. South Africans don’t just make Christmas desserts—we weave them into memory and tradition. Even far from home, these beloved festive treats carry us back to crowded kitchens, whispered family

Traditional South African Christmas Recipes – Cookies

Soetkoekies 250g butter (room temperature) 6 x 250ml cake flour 625ml sugar Pinch of salt 15ml baking soda 20ml cream of tartar 3 eggs 250ml milk Preheat the oven to 180°C. Line a baking tray with baking paper. Rub the butter into the flour. Add the sugar, salt, baking soda, and cream of tartar. Beat the eggs and milk together. Add the wet ingredients to the dry ingredients. Roll out the dough and cut