What makes South African "Braai" so special and different?

There are very few things South Africans love as much as a BRAAI. The word "braaivleis" in Afrikaans means meat that is meant to be grilled on an open fire. One can associate it with the word barbecue which mainly means grilling meat and something that people do over summers - but a South African braai is more than just grilling meat - it is a tradition enjoyed by family and friends...

No where else in the world is BRAAI so integrated into a culture as in South Africa, that it is almost an important cultural event for any visitor not be missed. There is just something about cooking meat outdoors on fire that appeals to everyone, regardless of their race, cultural background or economic status. Most South Africans will agree that the best place for a BRAAI is their own backyard - with some wine, chilled beers, kids jumping in the pool and a relaxed time with friends and family.

So what makes a braai in South Africa so special and different?

6 interesting facts about South African BRAAI!

1. BRAAI DAY

Generally, Safa's enjoy braai any time and at any place. But there is a specific day that is dedicated to Braai. Every year on September 24 which is officially called Heritage Day, many South Africans celebrate it as “Braai Day”. The day is devoted to respecting and celebrating the cultural diversity of South Africa. It is a moment of gathering, sharing love and laughter around the fire.

2. ITS ALL ABOUT MEAT

Braai is all about the meat. One food item that always makes the list at a braai is a roll of boerewors (good old farmer's sausages) - a traditional local sausage made of either just beef or a mixture of pork and beef. Lamb chops are also a local braai favourite.

Other popular items are steak, chicken kebabs, and often game meat.

Popular sides include

Braaibroodjie – A grilled sandwich filled with sliced tomatoes, onions, cheddar cheese and sweet chutney. This sweet and savoury oozy sandwich is inserted into jaffle (foldable grill) to keep the sandwich contained and avoiding the filling to fall out.

Pap – Also known as mieliepap, means “maize porridge” in Afrikaans. A traditional porridge or polenta-like dish, is often served with a savoury sauce like tomato and onion relish (spicy chakalaka) and is often eaten with one’s hands.

Roosterkoek – It literally means “grill cake” in Afrikaans. It is the traditional bread to enjoy with braai meat. They are simply balls of bread dough cooked on a grid over the coals, and are best eaten piping hot and straight off the grill.

Some other sides include anything from potato bakes to corn on the cob.

3. ITS ALL ABOUT THE FIRE

One of the main difference between a BRAAI and a BBQ is the fire. A braai just isn’t considered a braai if cooked on a gas grill. For BBQ most people use gas, electricity or charcoal to fuel the fire, but South Africans will almost always use wood. Nowadays some people do tend to use charcoal but it is considered cheating if you are speaking to a true Safa who knows what he is doing.

"Braaier”—normally the host is in charge of the fire and cultivation of fire using wood is considered a true form of art. To produce the right amount of heat takes time and Safa's take this ritual very seriously. Each braaier has certain methods and gadgets that they always use.

Guests often hover around the braai with their drinks and snacks as the “braai master” turns the meat on the grill. 

4. IT IS THE TRADITION

Braai is not just about grilling meat, but the whole experience is also very special and social. There are no rules around how many people should make a braai. Braai for two can sometimes make for a romantic date and if you want to braai for just yourself it can certainly be a fulfilling experience.

Braaing is one of the few things in South Africa that breaks through cultural and racial barriers. Braai is pretty much on the agenda whether its anyones birthday, family get-togethers, engagement party, public holidays - it truly brings a sense of celebration with friends and family.

Regardless of language, race, or culture, the love of meat cooked over a wood fire is something that all South Africans share.

5. THERE IS A BRAAI ETTIQUETTE

One should know South Africans follow certain ettiquettes when doing a traditional braai. Usually, an invitation to a braai will often mention instructions on what you should bring and what will be offered by the host / hostess. Check if its a "chop 'n dop" braai - where you should bring your own meat (chop) and drinks (dop), while the host will provide the side dishes and the fire or if it’s a ‘bring and braai’, where the host will only provide the fire, so you bring the rest.

Mostly braais start late afternoon and can go on till the wee hours of next morning. It is important NOT to arrive hungry at a braai as most often you probably will not be eating till late in the day - but sides or snacks like biltong help to keep on with the spirit. This is because all good braais take time and you should never rush a Braaimaster while he is working the fire

Always ask your Braaimaster who is in charge of cooking all the meat, where you should keep your meat and drinks and if you can be of any help. If the rugby is on, make sure you cheer for the Springboks and enjoy the experience like a true local!

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6. IN SA YOU CAN BRAAI ANYTIME - ANYWHERE

Unlike a BBQ, braais are not strictly reserved for warm weather and also South African braai has no time constraints. South Africans braai on a covered patio, on a rainy day, blazing hot days, for occasions or just for no reason.

Most braais tend to be on weekends, starting late afternoon, around 3 or 4pm, and can sometimes carry on into the early hours of the morning

South Africans are also known to make their coffee and breakfast on a braai when in the bush - so there are no set rules.

Whether it’s breakfast, lunch, dinner, or midnight, there’s a braai taking place somewhere.