Sun Destinations

Our foreign friends like to refer to a braai as a barbecue. Techinically speaking, both verbs have the same literal definition. According to both Wikipedia and the Concise Oxford English dictionary, a braai is “to grill or roast (meat) over open coals”. But for a true South African, a braai is more than a mere method of cooking. It’s a South African tradition that spans across generations.

We have a quick braai at home after a long day at work, we braai at parties and we braai to relax. Braaing for a Saffa (term of endearment for a South African ) is a way of life. There are even terms that have been created for extreme braai-ers. They’re called “braaimasters”.  In our series of photos below, you’ll see that Hennie is our braaimaster. Look how seriously he takes his job.

If you’re in South Africa, you simply must braai.  At our camps in the Kruger, we encourage braai patrionism and will ensure our guests become one with the braai phenomenon. But you need to understand something. South African’s braai for the following reasons:

1. Anything
2. Everything

We are renown for hosting legendary braais at nThambo Tree Camp and Africa on Foot – and we will braai for the above reasons !

Today we’re going to teach you how to braai like a South African.

We’ll start at the beginning with the preperation and the firemaking. You can use coals or wood – my preference is a wood fire. It gives the meat a nice chargrilled, smoky flavour.

Fire Preperation

1. Finding a place to braai:  Most houses have a braai place, a firepit or a wrought iron drum where you make your fire. If you don’t have one then you’ll need to construct your own firepit. You can set up a square area of bricks if needs be. Choose a wind-free area and a still evening to have a braai. You’ll also need a sizable grid. Either a wrought iron industrial one or one from your local supermarket will do.

*Handy hint – if your grid is dirty, then use half an onion or lemon as a sponge to clean it. When you place the grid on the fire it will burn off any excess dirt but also leave an enticing aroma in the air.

2. Prepare your firemaking toolkit:  This is essential. Braaimasters are prepared. Rubbing two sticks together won’t work unless you grew up in the Kalahari. You will need matches or a lighter, kindling (small sticks), newspaper, firelighters and wood. You’ll also need a set of tongs for turning the meat and stoking the fire. Fire does not provide adequate lighting so we recommend you grab a head torch.

You’re going to need one when your guests are asking you if the meat is done. Being a braaimaster requires dedication, patience and commitment.

3. Making the perfect fire: This is your true test. We all have different styles of making a fire so do not take this as gospel. Select wood that burns cleanly so that the coals produced will last a long time. Personally, I like to use Kameeldoring (Camel Thorn) as it has a low moisture content. It also has a musky fragrance which adds a delightful fragrance to the air. If you can get hold of it – then use it !

Stack a few pieces of wood in a pyramid or square shape. This allows air to circulate. In the centre of the stack place pieces of newspaper and kindling. Light your firelighters and place them on top of the paper and kindling. Don’t overstack your wood pile – there will not be room for the air to circulate.

When the wood has finished burning and the fire has died down somewhat, spread out the coals to create a bed. Don’t put the meat on engulfing flames !

4. Grid preperation: Now chuck that grid onto the fire. Burn off the excess dirt from the previous braai. Grab a drink, have a chat and watch your beautiful fire swallow the fresh air.

5. Interlude: Wait some more. Prod the fire a bit, move the coals around. Act like a professional.

6. Interlude 2: Wait even longer. Get another beer.

7. Braai time : When the fire has died down and there is a good balance between fire and coals; then begin to braai your food. Different types of meat require different levels of heat. It’s all about braai-meat-placement. Then there’s the marinade, the spicing and how to prep your food. But we are going to save that for Part 2 of “How to Braai like a South African“.

Hennie, our food and beverage manager, has a few recipes up his chef’s sleeve. Keep reading this series and you will become the ultimate braaimaster. And if all else fails, come to our Kruger camps for practical training ! After all…there really is nothing better than a bush dinner in the midst of the Kruger…