The origins of Braai
Braaievleis", the South African version of barbecue, comes from the combination of the Afrikaans words "braai", meaning "to grill", and "vleis", meaning "meat". Braaievleis therefore means "grilled meat". The word was gradually shortened to "Braai" today. As in the culture of Mookata, Thai barbecueBraai represents not only the way of cooking, the cooking device, but also the meal itself, which is shared with family and friends.
The Braai, a sacred custom in South Africa
In your own backyard, on the beach, in the park - in South Africa, barbecues are lit everywhere! First and foremost, it's a social ritual, a chance to share a moment of conviviality. In this rainbow nation, where different cultures make up the richness of the country, the Braai unites and creates bonds. The Braai is so popular in South Africa that it has been designated a national day. Originally Heritage Day, September 24 has been dubbed Braai Day. When invited to a barbecue in South Africa, it's customary for each guest to bring both drinks and meat.
Whether in summer or winter, in a large brazier or with a portable barbecue, you can "Braai" all year round in South Africa, as long as you master the art of the embers.
Braai preparation
Braai cooking is done exclusively with wood, without the addition of charcoal or the use of firelighters, etc. In South Africa, lighting the barbecue is an exclusively male ritual. As for the women, they are in charge of preparing the side dishes.
As in theArgentine Asado culture, for each Braai, a man is appointed to supervise the fire and the cooking of the dishes from start to finish. Braai cooking takes a long time, and you need to know how to control the embers to ensure that the meat is cooked to perfection.
What do you toast at the Braai?
The Braai has nothing to envy to the American-style BBQabsolutely nothing. Indeed, South African gastronomy is a reflection of this multicultural country. Influenced by cuisines from around the world, it is rich, tasty and surprising. Nevertheless, it is devoted to meat dishes. Chicken, lamb, pork, etc. can all be cooked in the Braai. Beef, in particular thick, tender cuts such as tournedos and rump steak, is often included.
But the star dish to grill at Braai is boerewors, a contraction of the Afrikaans words 'boer', meaning 'farmer', and 'wors', meaning 'sausage' in Dutch. Boerewors is a farm sausage, similar to chipolata. Made from beef and/or pork, lamb and spices, it is slow-roasted over coals and can be eaten with bread, like a hot dog. If you are in any doubt about whether or not to grill boerewors, let's take a look at the question: should I or shouldn't I grill boerewors?
No Braai without sauce?
Braai may be a national sport, but there are as many recipes for marinades, sauces and preparations as there are "Braaieurs". While some simply salt and pepper the meat before cooking, others marinate it. One of the most popular marinades in South African cuisine is the "Monkeygland" sauce. No monkey in this preparation, but garlic, ginger, soy sauce, ketchup, mustard and onion. This chutney is then drizzled over the meat, either as a marinade the day before the Braai, or to accompany the meat when it is served.
Braai-cooked meats are generally accompanied by vegetables, grilled or not. See our ideas for summer grilling.
