Braai, BBQ the South African Way

lamb sosaties, lamb kebab with apricots

Braai, BBQ the South African Way

I find barbecue planning an enjoyable progress of organising an outdoor party with the goal of bringing together your beloved family and friends. Different variations of the BBQ have been introduced in recent years in order to appeal to a variety of preferences and customs. Aside from the diversity of the ingredients used, there are also different ways of cooking meat over coal. Because of the innovations introduced in the past, there are now electric grills available to make the preparation a snap. Nonetheless, there are still many who prefer the traditional way of barbecuing, which will generally require more effort and time.

The Popularity of BBQ

One of the reasons for the popularity of
grilling as part of outdoor eating is its ability of bringing
socialisation to a level that is fun and relaxed. It  allows guests to
choose what ingredients they want, such as the type of meat and
vegetables to be grilled as well as side dishes. It can fuel long-lasting conversations and can
lead into a better relationship with neighbours and friends. It can
also be healthy, as long as you opt to choose the right ingredients to
use.

Braai and the African Culture

According
to historical accounts, braai was discovered when an ancient
African accidentally dropped a slab of meat into an open fire. From
there, they discovered that the meat tasted better and was easier to
chew when roasted. The rest, as they say,
is history. Variations have been introduced, but its purpose remains to
be gathering people over a sumptuous BBQ meal. It became the signal of
African brotherhood and celebrations.

Generally speaking, braai
involves grilling South African beef sausage, lamb chops, fish, and
chicken, among others. The meal is usually eaten along with stews, soups and delicious side dishes.  It has been commercialised through
the years, which is proven by its abundance in many restaurants with
speciality in serving South African cuisine.

If you ever find
yourself in South Africa or have a South African mate, make sure to not refuse any invitation for a meal involving braai. It will surely be a good way to
experience their culture and to discover an authentic way of grilling
meat into perfection.
Last month I was invited by my South African blogger mate, Cooksister, for a Braai feast at her house.  We brought over meat and drinks, she provided a massive banquette of lovely salads and a deliciously icy dessert. Andrew, brought bubbles too!

a vibrant  and luscious South African bubble

The lovely hosts and guests at Braai 2014

Houdamond South African red Pinotage  – was actually quite nice, a medium-bodied fresh red with a vibrant purple
colour. It is packed with lively cassis and black cherry fruit flavours
and there’s a hint of spice.

Braai, what a feast!

Braai – South African gathering around the fire, celebrating its cuisine, Nick’s barbecued the meats to perfection

We had a lovely lamb sosaties, lamb kebab with apricots, courtesy of lovely Cecil, who I met  at a previous occasion.

One is not impressed with the Braai gathering taking over one’s playground!

Save