Quick Recipes and Easy

Barbecuing the South African Way is Called “Braai” and We Love it – Here is How it is Done

You can question any South African braai-enthusiast what is the best thing about braaing and they will probably respond with: “The gathering of excellent friends, a double (2 tots) brandy and Coke and the smell of “braai vleis” (meat cooking) in the air”.

Explaining your pardon, braaing is the South African way of cooking meat on an open fire. “braai” Is an Afrikaans word – Native to South Africa. Generally speaking, the type of meat most commonly used is Chops (Sheep’s meat). Other meat types commonly braaied is steak, sausage (Wors), chicken and pork. The meat is usually prepared with a common meat spice and then cooked to taste – medium to rare, well done etc.

What makes braaing different from barbecuing is that a braai is only a braai if an open fire (using wood) is used as an heat source – not gas or charcoal. A fire is lit and then allowed to burn out till only the sizzling red hot coals are left over. During the time the fire takes to burn out an alcoholic drink is loved usually brandy and Coke or a excellent beer complimented by excellent conversation. The average fire ( – 12 pieces of wood) will take about an hour to burn out until it is ready to braai on. The meat is then placed on a roster that is then placed over the red hot coals (plus minus 15Cm or 7.87 inches from the heat source) and turned occasionally. The meat tastes different to that cooked with gas or charcoal.

After the meat of choice have been cooked to taste, it can be served with any variety of side dishes such as toasted bread with tomato an onion as relish and potato-salad. The fire is generally re-lit and the prepared meal is loved in front of the burning fire.

Here is a generally what you would require to braai:
1. 12 pieces of dry Wood – Preferable wood that doesn’t burn out to quickly and that will leave you with a excellent heat source once it has burned out. I prefer Rooi-Krans wood.
2. Firelighters and a lighter.
3. Braai – Thongs
4. Meat of your choice. I prefer chops.
5. A safe place where an open flame fire can be lit and a bucket of water – just in case.
6. A excellent brandy Coke to delight in with your friends.
7. Roster to place the meat on.

If you require more information, you can find my contact details on my website: placid.za.net/ placid.za.net.



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