PHOTO BY:  Anna Guerrero

A ‘Braai’ is a beloved South African tradition deeply ingrained in the nation’s culture.

It represents a time-honoured way of coming together (kuier), celebrating life, and enjoying the great outdoors. In essence, a braai is a barbecue with a distinctly South African flair.

A kuier is a social gathering or visit where family and friends come together to enjoy each other’s company. A braai creates an ambience and sense of community that complements the user experience. It’s a time to relax, unwind, and connect with loved ones while savouring deliciously grilled food.

So, a kuier without a braai is simply incomplete, like a puzzle missing its defining piece.

A kuier is a social gathering or visit where family and friends come together to enjoy each other’s company. A braai creates an ambience and sense of community that complements the user experience. It’s a time to relax, unwind, and connect with loved ones while savouring deliciously grilled food.

So, a kuier without a braai is simply incomplete, like a puzzle missing its defining piece.

No braai is complete without the side dishes. Of all these, ‘braaibroodjies’ are a beloved South African staple. They consist of charred bread, melted cheese, and various tasty toppings. Other sides include pap and sauce, coleslaw, potato salad, and grilled vegetables.

While some may think it’s as simple as throwing any old pile of wood onto the grill and hoping for the best, true braai masters know there is an art to achieving the perfect fire. So, grab your tongs and get ready for some fiery fun!

When fueling your braai fire, choose the right type of wood or charcoal. It’s good to know that certain types of wood can enhance the flavour and aroma of your braaivleis. For those who like a touch of smokiness in their meat, woods like Rooikrans, Sekelbos, or Black Wattle are popular choices. Not only do they burn long and hot, but they also lend a pleasant aroma to your food. It’s like giving your meat a fragrant hug before devouring it.

If you’re looking for convenience and ease, charcoal and briquettes are there to save the day. They light quickly and provide consistent heat, making them ideal for the impatient braai enthusiast. These are dependable and loyal, like a faithful sidekick to your braaivleis adventures.

Now that you’ve chosen your fuel, it’s time to build the fire. Remember, a braai fire is like a work of art, except instead of paintbrushes, you’re wielding tongs, and instead of canvas, you’re grilling meat. Start by creating a two-zone fire, with most charcoal or wood on one side and an empty space on the other. This way, you can have different searing and slow-cooking heat zones, like having a hot lounge for the extroverted steaks and a cosy corner for the shy sausages.

Proper airflow is vital to a successful fire and delicious braaivleis. Ensure enough space between the charcoal or wood pieces, allowing oxygen to work its magic. Gently blow on the fire to give it a helping hand, just like you would blow on a dandelion to make a wish.

They say patience (and timing) is a virtue, and it definitely applies to braaivleis. Allow the fire to burn for sufficient time before you start grilling. Rushing the process is like trying to fit into your old pair of skinny jeans after one too many helpings of braaibroodjies. It’s just not going to end well.

So, take your time, let the fire work its magic, and when the coals are glowing and the flames are dancing, it’s time to bring on the meat! Keep a bucket of water or a fire extinguisher nearby if things get too hot to handle.

So there you have it. Whether you are a seasoned braai master or a newbie starting your fire-building journey, remember to have fun, experiment with flavours, and enjoy the bond of sharing a delicious meal around the fire. As they say, “Keep calm and braai on!”