Wed, Aug 13th 2008, 00:00
The braai is a quintessential South African pastime. Cooking outdoors over an open fire is a favourite social activity in South Africa (particularly combined with beer and rugby!)
What is called a barbeque in other parts of the world is known as a braai in South Africa, and there are a few local specialities that no South African braai should be without.
South Africans are avid meat eaters and you can be sure that a braai will consist of a selection of juicy steak, lamb chops, pork sausages and the firm favourite: boerewors.
Boerewors means “farmer’s sausage” in local Afrikaans. While different areas have special recipes, borewors (wors for short) is a luscious long coil of sausage made from pork and beef and spiced with a selection of spices like coriander, nutmeg, cloves and allspice. No braai is complete without a coil of wors sizzling on the braai grid.
Sosaties are a Cape Malay addition to the braai menu. Skewers of meat or fish and a selection of vegetables and dried fruit marinade in a sticky sauce before joining the other meat on the braai grid.
A beautiful piece of fresh fish or crayfish makes an excellent braai meal too. The general idea is to cook it all over the fire, potatoes or butternut wrapped in tin foil, corn on the cob and even a braai toastie for a quick starter snack. This outdoor feast goes very well with an ice cold beer or glass of delicious South African wine.
Braai South Africa reviews
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