How to Have a South African Braai

South African braai is very similar to American barbecue or grilling, but with its own special touches. It typically includes a variety of meats prepared over an open wood firw. Chops, steaks, loins, poultry, boerewors (sausages) and sosaties (skewers of cooked meat) are staples, while fish and vegetables will often make an appearance as well. Of course, lots of great wine to wash it all down is essential.

Wood is king. It creates the ambiance and sustained cooking centerpiece that’s integral to a traditional braai and imparts wonderful smoky characteristics to the food. The fire should remain consistent while cooking, and later mellow when guests settle around with their favorite glass of wine. Charcoal can be used in a pinch, or when time is limited. An embermaker is essential when using wood.

Braai is a popular South African tradition that has become increasingly popular around the world. It’s a great way to bring friends and family together for good food, conversation, creating memories and having fun !

Some traditional South African Braai Vocabulary includes

Blitz – Although a brand name, it is a universal term in South Africa for fire lighters of any kind or brand.  A frequently asked question at many a braai: “where is the blitz?”

Boerie – Abbreviation for boerewors roll

braaimaster – Something most men claim they are. Refers to the person in charge of the braai you attend

braai the beloved country A call to action for all South Africans to braai on 24 September each year

Dopentjop (bok-dop-en-tjop) – appropriate for a ‘bring and braai’ – you may bring your bok (babe), your dop (drinks) and tjop (meat of choice)

Bosberaad –A conference. You and your friends coming together to discuss your strategy for National Braai Day

Bru – Your chommie, china or brother – your braai friend

Create memories having a South African Braai with your Bru !