The South African Braai
A Braai (pronounced br-eye) is the South African version of a barbecue. Almost anything can be cooked on a braai - though meats like steak, lamb and chicken are particularly popular. The Braai is a tradition founded on a laid-back outdoor lifestyle and good weather and is passed down from generation to generation with great enthusiasm. This national institution for cooking and eating large quantities of meat outdoors is well loved by South Africans – especially South African men. After all, what could be manlier than getting back to your roots and cooking a feast on fire in the back yard?
Like 'barbecue', the word 'braai' is a noun and a verb. As a noun, it refers to the grill itself and as a verb you would 'braai some steak'. Braai also refers to an event, so in the same way you would host a barbecue, you would also host a braai. The only difference is that where you would generally only hold a barbecue during summer months, the Southern hemisphere climate means you can braii during winter too!
Popular Braai dishes
Biltong - Dry salted meat with popular cuts being taken from any of the buttock muscles of cows, game or ostrich. The South African Boers (of Dutch origin), developed their dried meat to keep them well nourished on their long treks into the African interior - often trying to flee British imperialist rule. The meat would typically be marinated in vinegar, with various herbs and spices being added for extra flavour and then dried in thin strips in the sun.
Boerewors - This is a traditional spicy South African sausage made of beef or lamb. Why not try these in your own braai? You can buy Boerewors at www.sausagesbypost.co.uk.
Sosaties - Skewered meat and sate (spicy sauce) – mutton chunks are marinated overnight in fried onions, chilies, garlic, curry leaves and tamarind juice, then threaded on skewers.
Find more South African recipe ideas
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