South African Barbecue

Well first of all South Africans call a barbecue a Braai, pronounced bry and it’s probably our national food. Can you imagine having a national day for a barbecue? Well, it’s true! This is something new.

South Africa has one day set aside to light their fires and get their meat going on their smoky grills. The aim of the event is for all demographic groups and body types to be encouraged to join in on the fun of the day.

I would say South Africans are absolutely addicted to braaiing and it’s one thing they really miss when moving to another country. The South African climate makes it possible to enjoy a braai all year round. Braiing is a whole culture. It is fun and informal. It is a great way to relax and chat around the fire.

The flavours and textures from a braai, which are obtained from the hot white coals are always intensified by marinades, dry rubs and many different sauces. With the kettle braai it is possible to braai in the outdoors in all weathers, cooking foods such as beef roast, whole duck, chicken and amazing turkey.

I prefer to cook turkey in this way because it doesn’t dry out as much as it does in the oven. Breads are very possible with the kettle braai as it acts as an oven.

The most typical South African meat South Africans would use is a Boerewors sausage, which is basically made of minced meat and is mildly spiced. A Boerewors roll is always a treat. Late at night on the weekends after people are coming home from pubs and clubs you will find street sellers making boerewors rolls to sell.

Other meats might include lamb chops, kebabs or steaks to name a few. Some people like to get creative adding vegetable in foil like butternut and corn or brown mushrooms topped with mozzarella cheese.

People normally experiment when they are cooking for their family at home, but when they are braaing with a crowd it is more for the get together of the event that is the main focus so as long as the meat is not tasteless everyone is satisfied. Normally it is a bring and braai when everyone brings their own meat.

Fish is also very popular on the braai, but usually it is certain types of South African fish. It’s called snoek, which is quite a bony fish, but you could also use trout or red snapper. This is great with flavourings that go well with the fish and as you turn it over on the grid the flavourings will intensify.

Something like lemon with dill or fennel are usually a good choice. It is important not to overcook the fish because it will become dry. Watch it and when the flesh starts to flake you will know it is done.