Braai — The Sacred Barbecue
Braai (rhymes with "dry") is not just barbecuing — it is South Africa's national religion. Every South African, regardless of origin, language, or social class, braais. It is the one thing that unites everyone.
The difference from German grilling: Braai is done exclusively over wood or charcoal (never gas!), takes longer (wood must burn down first), and is a social ritual — the braai master stands by the fire all afternoon, beer in hand, while friends and family gather.
What Goes on the Braai
- Boerewors: The spiral-shaped farmer's sausage made from beef, pork, and spices (coriander!) is THE braai essential. In a "Boerewors Roll" (hotdog bun) with Chakalaka and mustard.
- Sosaties: Marinated meat skewers (Cape Malay, similar to Satay). Lamb or chicken with dried apricots and curry marinade.
- Steak: South African beef is excellent. T-bone, rump, sirloin — medium rare, please!
- Lamb Chops: Karoo lamb is considered the best in the world — the sheep graze on wild herbs in the semi-desert.
- Pap & Sous: Maize porridge (like polenta) with tomato sauce — the classic side dish.
Heritage Day (September 24) is officially "National Braai Day" — the only national holiday in the world dedicated to barbecuing.
