Never add salt to meat prior to cooking as it results in toughness. Rather, sprinkle braai salt over your meat after it has been cooked, or just before it is done. Arrange the steaks on the grill and cook for some minutes. Once you ensure that it is turning brown, flip to the other side and cook also over medium-low heat. When going to a braai, it’s a good idea to bring flowers or a small gift to thank your host. You should also ask the host what you need to bring and actually bring it when you come. And, of course, bringing extras will never hurt. Something savoury, something sweet – once you’ve cooked the meat, treat your guests to a sweet, indulgent delight! Take a couple of bananas and slit the peel along the inner curve. Fill with thin slices of Bar One chocolate and, if you like, a dash of liqueur. Wrap the bananas tightly in tin foil and place on the braai until the peel is dark brown in colour. Unwrap the fruit carefully and serve with ice-cream. Lekker! Then, grease a baking sheet and place the sandwiches on top, and then toast them until the colour turns brown.

Use a basting brush and spread the paste over the steak; allow to stand for five minutes so the garlic can soak into the meat.

Origin of braai

Nevertheless, you can’t go using any type of wood you find lying about. Certain types of wood will make or break your braai, so you have to make sure you choose the right one. Sekelbos: Similar to Mopani, Sekelbos is dry and hardy wood. Accordingly, it’ll burn for a long time with intense heat. And since it has natural oils within it, it’ll give you braai meat an amazing smoking flavor and aroma that’s to die for. While it is marinating, prepare your grill. Once done, remove the steak and warm it up a little until it is at room temperature. Pinewood: If pinewood is easily available where you’re from, then you can use it for starting your braai fire. However, pinewood can’t be the main firewood of your braai, so look for another wood to go with it. You can also find other side dishes in braais like mashed potatoes, crayfish tails, pap (maize porridge), chips’ n dips, and good ol’ Braaibroodjie, which is basically a grilled sandwich with tomatoes and cheddar cheese. FAQs

Lamb chops from the Karoo region are another favorite in braais. The lamb is marinated with garlic, thyme, and rosemary and then tossed on the grill until the meat gets an appetizing herb-like aroma. If you don’t have smoked paprika use ordinary paprika and to bring in the smokiness you could use smoked salt flakes. Maldon Salt produces a good one. On the other hand, in a “Bring ‘n Braai,” the host will only provide you with a fire and gathering place. All the other things have to be brought by the guests. Most importantly, whether you’re cooking indoors or outdoors, make sure you have a fire extinguisher at hand. If left unmonitored, braai fires, especially in open pits, can accidentally get out of control. So it’s best you know how to use a fire extinguisher before attempting your first braai.

Finally, you should prepare your grill and firewood. Make sure you have tinder, kindling, and large logs to last you through the whole event. And needless to say, you have the essential role of starting and maintaining the fire. Boerewors, Afrikaans for farmer’s sausage, is a traditional sausage typically served in braais. It’s made out of pork and beef mixture or just beef that is coarsely ground for a chunky texture.

Combine all the ingredients together. Decant into a glass container with a tightfitting lid and store in a dark cupboard. Coat with olive oil and then prepare your braai. Once it is ready, arrange the steaks on the grill.

Braai tips from Award-winning chef

Finally, you can find the popular Roosterkoek in any braai. This “grill cake” is simply the traditional bread served at braais alongside the various meat dishes. It consists of bread dough cooked over the grill until they turn golden. Still, beware that braai can go on for a long time. It’s not a simple affair that takes a couple of hours. There’s even a designated braai master whose job is tending the fire and watching the meat. Also, spread the jam on each slice of the remaining bread, and then braai the sandwiches over low heat until they turn golden brownish. Remove the steak from the fridge and bring it to room temperature, approximately 15 minutes before the braai. Place the soft cooked garlic in a bowl, add the fresh Oregano and mix into a paste. You can add a dash of butter if you prefer a richer taste.