Braaivleis ideas

The traditional South African braai

The braaivleis, or braai, is a tradition in South Africa. It is so important that a day in September is set aside as the National Braai Day! 

The taste and smell of meat cooked on a braai is different from any other kinds of food. Its the combination of different sensations which makes it so popular - cooking and eating outdoors in the sun with friends and family, a Castle lager or a glass of delicious South African white wine in hand, the smell of the smoke, the delicious food layed out waiting to be eaten - few can resist. 

Most South Africans wouldn't dream of putting a burger onto a braai. Typically, meats including steaks, chops, sosaties (meat on a skewer), chicken, fish and pork will be cooked. The only sausage that will come any near a braai is boerewors, a long ring of traditional sausage with a high meat content, spices and flavourings.

Side dishes include mielies (corn on the cob), potato salad, jacket potatoes and 'pap and sous' - a stiff porridge made of maize meal topped with a tomato based gravy. Green salads, pasta salads and garlic bread are often added. These side dishes work well with the selection of meats available and are easy to prepare and store until it is time to eat. The mielies, whole potatoes and even whole onions will be wrapped in tin foil and placed directly on the coals to cook.

A gas 'braai' is virtually unheard of in South Africa. Charcoal or wood will be used, giving the meat a distinctly smokey and woody flavour. Because of this, braais can be put together just about anywhere. You just need a few bricks to put the grill on, with enough space underneath it for the coals. Most South Africans, if they have a pool at home, will have a 'built in' braai alongside their pool.