Braai: The South African Barbecue

Cooking meat over fire – whether it's a barbecue, a rôtisserie or simply grilling – is one of the oldest ways of cooking, and it's popular the world over. In South Africa it's known as a braai. The word comes from Dutch and is short for braaivleis (grilled meat).

A braai means grilling, and yet it's so much more. Common across many countries of southern Africa, including Namibia and South Africa, it's considered part of the cultural heritage of the Rainbow Nation in particular. A braai brings people together across every difference of language, age or skin colour.

As a cultural and social occasion, it takes place in public spaces at dedicated braai spots and privately at home among family. Braai is so beloved among South Africans that it even has its own TV show, “The Ultimate Braai Master”, which has been delighting viewers for ten years.

One special thing about braai is its literal timelessness. A braai can be held at any time, for any occasion. On a Sunday, for the rugby, at Christmas: a South African doesn't need an excuse for a braai.

Most braais start in the afternoon and often carry on into the early hours. But a coffee brewed over the braai fire at a mini-braai for breakfast isn't unusual for a true braai lover either.

During the South African summer months especially, the scent of braai seems to drift from every garden. Even in the rain, many won't be put off and grill on a covered terrace. And if it gets too stormy, they simply switch to an indoor braai.

Just how much braai means in the life of every South African becomes clear from how closely this much-loved grilling event is tied to their national holiday, Heritage Day.

The holiday, on 24 September each year, is a day for all South Africans to celebrate the cultural diversity of their Rainbow Nation. And in a country with eleven official languages, braai is a piece of cultural heritage valued equally by all South Africans.

So what does a proper braai need? First things first: fire! Don't even think about doing a braai on a gas grill. Charcoal isn't traditionally used for braai either, even if it often is today. A real braaistand, as the grill is called, is fuelled with camelthorn wood. It burns especially long, and that matters! Because a braai is a social and culinary event that takes time.

So never turn up to a braai hungry. It can take a while before the braai master decides the fire is ready for grilling. And don't even think about trying to hurry the braaier along. He knows exactly what he's doing. One of the most important unwritten braai rules is to not tell the boss what to do. To make sure no one starves, though, you'll usually be offered snacks and biltong while you wait.

And even after the meal, the fire keeps its importance. Long after the meat is cooked, it carries on burning. In the glow of the fire, people stand or sit together deep into the night and enjoy one of the most important reasons for a braai (besides the meat): good company.

Before you accept a braai invitation, check whether you're expected to bring something. You'll usually find a hint in the invitation itself.

If you're invited to a Bring and Braai, it's best to bring a bit of everything. The host only provides the fire. What goes on it, what's eaten alongside and what's drunk is down to the guests. Bring some meat, drinks and a side, and you'll be spot on.

A Chop ‘n Dop is a little different. Here the guests organise the meat and drinks. The host takes care of everything else – the sides and the fire.

Anything that grills well and tastes good ends up on the braaistand: braai-friendly meats include beef, lamb, poultry, antelope, springbok, ostrich and fish. Corn on the cob and potatoes are also wonderful on the braai. Alongside there are salads, sandwiches and bread.

No braai is complete without boerewors. This farmer's sausage, whose 90% meat content is regulated by law, is made from beef and/or pork. It's seasoned with coriander, nutmeg or cloves. Curled into a spiral, it makes every braai lover's heart beat faster.

Also essential for a proper braai is the braaibroodjie – a grilled sandwich with meat, cheese, onions, tomato and chutney. It's best grilled in a hinged grill basket, so you can flip the braaibroodjie with a casual turn of the hand without losing any of that delicious chutney into the depths of the fire.

An unassuming yet indispensable braai speciality is the roosterkoek. The translation, “grilled cake”, sounds adventurous – but it's actually bread, or more precisely handy little rolls, made fresh especially for the braai. Roosterkoek is best enjoyed straight off the grill while it's still lovely and hot. You can eat it with the meat, spread it with salted butter and, if you like, apricot jam, or top it with cheddar.

Chakalaka is a South African relish made from tomatoes, carrots, peppers and chilli. Beans and white cabbage are a must too, along with fresh spices such as curry, ginger and coriander. Chakalaka works as a sauce or a soup and turns any braai meal into a spicy treat.

A particularly adventurous braai speciality is beer-can chicken. A whole chicken is grilled with a can of beer inside it. The chicken “sits” upright over the opened can, which in turn stands on the braai. The result is an especially juicy braai chicken.

Finally, hearty biltong can't be missing from any braai. This cured and dried meat with a special spice blend is chewed as a snack while you wait for the main event.

The list of possible braai sides is endless: pap (maize porridge), snoek fish pâté, potato salad, garlic bread, bean salad. Braai brings together people of different cultures, and so there's hardly a delicacy that wouldn't be welcome at a braai. In that spirit: safe travels and enjoy your meal!