The braaivleis, or braai, is a tradition in South Africa. The word is Afrikaans for ‘roasted meat’, and most South Africans will be invited to at least one braaivleis a year. In fact, one day in September is set aside as National Braai Day, when the country’s rich cultural heritage is celebrated by South Africans of all races and creeds.
But why is the braai such a popular tradition?
Well, the taste and smell of meat grilled on a braai is unique. Even the fussiest meat eater will submit to the seductive allure of the braai. The combination of sensations – cooking and eating outdoors, stimulating conversation, the smell of the smoke, socializing with friends – all of these add up to a supremely enjoyable experience.
When you’re invited to a braai, your host will usually let you know if you are expected to bring your own meat – a ‘bring and braai’ – or if a salad or some other side dish would be appreciated. Traditionally, lamb chops and beef sausages – ‘boerewors’ – are the staples of the grill. Chicken, pork, fish and crayfish are also regularly cooked. Most butcheries and supermarkets stock pre-packed meats for braaiing. You’ll also find spices and marinades on the supermarket shelves.
Side dishes include baked beans, potato salad and stywe pap (a stiff porridge made of maize). Green salads, pasta salads and garlic bread are often added. These side dishes work well with the selection of meats available and are simple to prepare and store until it is time to eat. Potatoes or onions, wrapped in aluminium foil and left to cook slowly in the coals, are a particular favorite. Don’t forget that, even in South Africa, there may be guests who do not eat meat – a good variety of salads will usually keep them happy. There are some excellent vegetarian traditional sausages on the market as well.
While wood formerly was the most common braai fuel, these days the use of charcoal has increased due to its convenience. An important difference between a braai and a barbecue is that it’s fairly uncommon for a braai to use gas rather than an open flame, although this is changing as the benefits of gas become recognised.
South Africans generally prefer to cook over open coals, and all that’s really required is a bed for the coals and some way to adjust the height of the grill above the coals. This could be as simple as a few stacks of bricks or stones, or as complex as a fancy mechanical system. Poolside entertaining is made easier by a charcoal grill, often built-in to a wall.
Gas has the advantage of cooking more rapidly while retaining the flame-grilled flavour. Gas braais also allow you to choose between various cooking surfaces such as a flat or ribbed grill. Some grills offer non-stick surfaces, which allow you to cook a variety of foods that you would not otherwise be able to cook on a grill.
The American-style kettle barbecue, using indirect heat and smoke from hard wood, has also become popular in recent years. Smoking is a slow-cooking process, which results in tender meat for easier eating.
Another reason a braai is so popular is the fact that it gives you an excuse to hold a party or celebration. Outdoor parties not only allow your guests to be present during the cooking of the meal, but also give them the opportunity to meet your friends.
Finally, braaiing is popular because it can be pursued as a hobby as well. Braaiing, like many things in life, requires time and practice. It can be fun to experiment with different recipes and techniques. Once you have developed a liking for braaiing, then you can focus on developing your own variations on old-fashioned recipes and ideas.
Braaiing is usually thought of as a summer event, but some diehard fans of the braai will not think twice about breaking out their braai grills in the middle of South Africa’s relatively mild winters.
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