September 24 is Heritage Day in South Africa. It’s a public holiday – which means no work – and a chance to celebrate your heritage and culture. It is common to see South Africans dressed in traditional clothes which represent their heritage which means that with 11 official languages, each of which belongs to a different culture, and a host of other heritages present in our country, Heritage Day is a festive and colourful day.
It is also National Braai Day which tells you exactly how popular the South Africa braai is. To Saffas, the braai is the ultimate outdoor cooking and socialising experience. It is more than just a method of cooking; it’s a cherished ritual that brings people together, ignites conversations, and showcases a rich culinary heritage. And it certainly is never a BBQ or barbie.
So, what is a braai?
Before we get into the details, its is essential that block off the entire day if you are invited to a braai. This is a long event so don’t expect to arrive, eat and leave in an our or two. Braais take time and you won’t eat for a few hours after the designated start of the braai. If you’re invited for an afternoon or early evening affair, its likely you won’t eat until dinner time, of later, so make sure you have a snack before arriving.
A Brief History of the Braai
The term “braai” comes from the Afrikaans word for grill and its roots trace back to the Indigenous peoples of Southern Africa, who cooked meat over an open flame long before colonization. The tradition evolved with the arrival of European settlers, incorporating various culinary influences and ingredients.
The braai became more than just a cooking method; it evolved into a social event, often held in backyards, parks, or even on the beach. In South Africa, it’s a weekend ritual, a gathering of friends and family where laughter, music, and stories flow as freely as the drinks. Its one of the most frequent weekend social interactions but is also a ritual families enjoy, on their own, on any day of the week.
The Braai Setup
To set up a braai, you’ll need the right equipment. Traditionally, this involves a braai or a simple fire pit. Many enthusiasts prefer using wood or charcoal, as they provide a unique flavour profile that gas grills can’t replicate. The key is to get your fire going well in advance, allowing the coals to reach the perfect temperature for cooking. Getting your fire perfect is not something you can rush so if you’re invited to a braai, know it will be a long affair, often including drink, snacks and lots of chatting. While the coals are doing their thing, its time to sit back, relax and catch up on gossip or lambaste or praise your favourite sports depending on their last performance.
Talking about sport, another important topic to many South Africans, watching a game and braaiing often go hand in hand, so if there’s a big (rugby) match over a weekend that you HAVE to watch, and you’ve been invited to a braai on the same day, fear not, you’ll probably be watching the game while braaiing your meat.
But I’m getting ahead of myself. Before we go any further, you’re probably wondering what you’ll be cooking on a braai. The answer is simple: meat, meat and more meat. There’s never just one type of meat on offer and you can braai almost any protein, be it red meat, fish, chicken or game. If your vegetarian, you can also throw your favourite veg either on the grill or, if you wrap them in tin foil (that’s aluminium foil for some of our foreign readers) straight into the coals.
Let’s look more closely at some of the menu items you may be enjoying at your next braai.
What makes a braai truly special is the variety of food that can be prepared. While each braai may differ depending on personal preferences and regional specialties, there are some staples that are almost always present.
Meats
Boerewors: A traditional South African sausage made from a blend of beef, pork, and spices; boerewors is a must-have at any braai. While the basic recipe for boerewors is the same, there are as many variations on this favourite as there are spice combinations with each butcher – be they professional or amateur having their own secret blend of herbs and spices. The name translates to “farmers sausage,” reflecting its rural roots.
Steaks and Chops: Tender cuts of beef or lamb, marinated or simply seasoned with salt and pepper, are often grilled to perfection. In my opinion, you can’t beat the flavour (or smell) of a well-cooked lamb chop.
Chicken: Marinated chicken pieces, whether they are wings, thighs, or whole spatchcocked birds, add variety and appeal to the braai menu.
Pork: Ribs, rashers and chops are popular choices, often glazed with a sauce of the chef’s choice for added flavour. If you’re doing rashers, make sure you leave them on the fire until they’re crispy.
Rotisserie: if you’ve got a Weber or similar braai, a rotisserie attachment enables you to cook perfect roasts over the fire. Beef and chicken are my favourite, but I’ve also enjoyed a succulent Christmas turkey done on the braai.
Pap: The Essential Side Dish
Although I am no fan of pap, for many, no braai is complete without pap, a staple side dish that complements the robust flavours of braaied meats. Pap is a type of porridge made from maize meal, and it holds a special place in South African cuisine. Pap is enjoyed in a wetter or runnier form for breakfast, but at a braai is served drier and stiffer and is often referred to as stywe pap or krummelpap as it is stiff and crumbles. If you are serving it at a braai, it can also be made over a fire in a potjie or cast-iron pot. Although I have never made it, I have it on good authority this this is the basic idea to prepare it.
Ingredients: You’ll need maize meal (cornmeal) and water, with optional salt for seasoning.
Cooking: Bring water to a boil in a pot, add the maize meal gradually while stirring to prevent lumps. Reduce heat and cook until thickened, stirring frequently until you achieve a smooth, creamy consistency.
Serving: Once ready, pap can be served soft or allowed to cool and set before slicing. It’s often paired with a rich tomato and onion sauce, which adds flavour and moisture.
Sides and Salads
Because the main ingredients being braaied are proteins, a braai typically features a variety of delicious sides. These may include any salad or starch you choose but some of the favourites are:
Potato Salad: Creamy and tangy, this dish pairs well with grilled meats.
Baked potatoes: If you aren’t a fan of potato salad, wrapping potatoes in tin foil and cooking them among the coals in your braai, or putting unwrapped them in a tray under the meat so the meat juices drip onto the potatoes, is also a delicious way to get your carbs at your next braai.
Braai Broodjies: Grilled sandwiches filled with cheese, tomato, and onion are often made, as is pot bread which is made in the same pot you might use for pap. Your bread is also cooked over the coals. Beer bread, made with beer as the name suggests, is one of the more popular types of braai bread featured at many houses.
Braaied vegetables: as mentioned, various vegetables can be wrapped in tin foil and cooked in the coals. Mealies (corn on the cob) is one of my favourites and a common item on the braai menu.
Snacks: as I mentioned, a braai is a long event, so snacks are usually enjoyed while waiting for the fire to be ready and the meat to be cooked. Snacks might include chips (crisps) and breadsticks but if you’re from outside the country, your host will probably serve droër wors and biltong – another of our favourite foods!
Not always a sober affair
A braai is as much about the drinks as it is about the food. South Africans enjoy a range of beverages, from local wines and beers, including a range of craft beers and alcopops, to traditional drinks like Amarula (a creamy liqueur made from the fruit of the marula tree) and Castle Lager. It is interesting to note that some of the world’s best wines come from South Africa and SAB is made by the South Africa Breweries (SAB), one of the largest breweries in the world. This means that alcoholic libations are a staple at any braai.
The Social Aspect of the Braai
The braai is deeply embedded in South African culture. It’s a time for families and friends to gather, relax, and connect. The communal aspect is essential – although there is usually a self-appointed braai master, who may or may not be the owner of the house - everyone pitches in. Whether it's preparing the food, tending the fire, or sharing stories, everyone is welcome jump in and help. It’s not just about the meal; it’s about creating memories together.
But be warned… don’t touch the braai tongs without the approval and permission of the braai master. South Africans are very territorial when it comes to the braai tongs and the “right” way to braai so unless you’re invited to touch those tongs, standing around the fire, drink in hand sharing stories is the extend of your involvement in the actual act of braaiing.
The Etiquette of the Braai
Bring-and-braai: the host will usually provide the fire and some of the sides, but guests are usually encouraged to bring their own meat and sides. It’s all about sharing and abundance so don’t be surprised if you’re invited to a bring-and-braai.
Bring your own dop: guests are usually expected to bring their own beverages, especially alcoholic ones but make sure that you bring enough to share as its common to sample one another’s favourite tipple.
Be Patient: Good food takes time. Enjoy the process and the company while the meat cooks.
Respect the Fire: Safety is crucial. Ensure children and pets are kept at a safe distance from the flames.
Share Stories: The braai is an excellent opportunity to share stories, traditions, and laughter - an integral part of the experience.
Dress appropriately: South Africa has glorious summers and, while we never shy away from a braai in winter, braaiing is the only way to entertain during the hotter months. So come in your most comfy shorts, t-shirts and slops (which you may kick off if you wish) and don’t forget your costume (bathing suit) since many South African homes have swimming pools and a refreshing dip is part of the braai experience.
Have fun: the braai is first and foremost about enjoying the company of friends and family. It’s a place to relax and enjoy yourself, so leave your worries at the door, kick off your shoes and have fun.
In closing
The braai is more than just a way to cook meat; it’s the quintessential South African cultural tradition that celebrates community, connection, and culinary creativity. Whether you’re an experienced braai master or a novice looking to try something new, hosting a braai is an opportunity to bring people together and create lasting memories. So, light those coals or, if you must, fire up the grill, gather your friends and family, and enjoy the flavours and fellowship that a braai offers but just remember, Wednesday is a workday so don’t enjoy too many of your favourite libations. Happy National Braai Day!
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