Braai is the South African barbecue that everyone should try once in their life

It’s hard to beat cooking over an open fire when you want to prepare a meal worthy of a special occasion. Family and friends gather around a warm, comforting flame, wait for the fire to die down, and then prepare a variety of sizzling meats and vegetables. It’s a beautiful ritual that has brought people together for centuries—after all, cooking over a fire is the first style of cuisine. It’s no surprise that there are different types of barbecue around the world, each with its own unique traditions and ingredients.

In South Africa, the local style of barbecue is called braai and is a common and particularly communal occasion. It is a relaxed, social and lengthy outing, involving a wide choice of meats, accompaniments, condiments and drinks. So, to make the event a relaxed one, there are some established rituals. A single person, called the barbecue master, runs the whole operation, with others not allowed to tend the fire. Guests help prepare the ingredients and socialise, thus laying the foundations for a great barbecue experience.

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The braai tradition is of cultural significance in South Africa

This slow cooking style combines centuries-old traditions and indigenous methods practiced in the country. The word braai comes from Afrikaans (meaning barbecue) and comes from Dutch meaning grilled meat. So, just like in its linguistic heritage, this style of cooking also incorporates a touch of European influence.

However, the braai has become a distinctly South African experience that is an integral part of the country’s culinary and cultural identity. It is a social event that brings communities together, a quality that was deeply observed during apartheid. At that time, black citizens were not allowed to braai in public spaces, so they would go to private spaces to preserve their cultural traditions. With the election of Nelson Mandela, the braai has taken on a much-loved celebratory dimension and is now a staple of South African Heritage Day, which falls on September 24. In addition to this national holiday, braai is also common at birthdays, engagements, and other milestones in South Africa.

The braai is organized according to a specific ritual

Braai can be held in public spaces as well as in gardens. Unlike American barbecue, there are no commercial braai restaurants. Rather, it is a gathering that is accompanied by a specific ritual. Someone volunteers to be the braai master and a specific meeting point is agreed upon. The person in charge dictates how the cooking process will be carried out and it is considered rude to interfere. Instead, guests are expected to bring meat to participate, as well as snacks and drinks. The braai master usually pre-marinates some of the protein and mans the grill and fire. Customs differ between braai parties, so it is essential to maintain communication with the host before the event.

The braai is a long ceremony that begins in the early afternoon and ends late at night. Therefore, it is also necessary not to arrive hungry. To start, small appetizers such as biltong, a dried meat-like food, are often served, but not too much substantial food. So, rather than arriving at the braai and eating immediately, people wait and socialize while the fire is being prepared. Making the fun last before eating is a big part of the appeal of the event.

The Braai offers a wide selection of meats and sides

When it comes to food, braai is a wonderfully open style of barbecue. Cooking is usually done over a wood fire, sometimes over charcoal, and never over gas. The logs used include a wide variety of local woods. As each guest brings ingredients to the braai, the flavours will vary.

Common candidates include boerewors, a type of sausage made from pork and beef, and spicy farm sausages. You’ll often see skewered meats called sosaties, which are usually made with lamb marinated in a fragrant curry. And a braai can also include heartier cuts like lamb chops, steaks and pork, as well as ostrich steaks, springbok, chicken and seafood, all marinated in herbs and spices. If a type of meat catches the eye, it’s acceptable to bring it to a braai.

But the menu doesn’t stop there. There are plenty of sides to enjoy, too. Pap, a corn porridge, is likely to be served on the table, as well as braaibroodjie, a grilled cheese sandwich stuffed with chutney and grilled on the grill. And for a brighter flavor, guests bring homemade condiments like chakalaka, a vegetable relish, piri-piri sauce and other chutneys. Since the fire takes a while to get going, the experience begins with drinks, which include beer, wine and brandy. Such a delicious assortment means you’ll have a great time and won’t leave hungry.

Read the original article on Tasting Table.