South African Braai — The Complete Style Guide
Deel
In South Africa, you don't say "BBQ" — you say braai. The Afrikaans word for "barbecue" or "grill" represents much more than a cooking method. The braai is a social ritual, a national symbol, and the way South Africans — across all cultures and languages — come together. This is the complete guide to what a braai is, how it works, and how to recreate it at home.
What is a braai?
A braai is an open-fire barbecue using charcoal or wood. Unlike many American BBQ styles, a braai uses direct heat over glowing coals — no lid, no indirect heat, no smoker. The firemaster (the person managing the braai) is central and commands as much respect as a chef in a restaurant.
The braai is so intertwined with South African identity that September 24th — the national holiday Heritage Day — is celebrated by many South Africans as National Braai Day.
The history of the braai
Open-flame cooking in Southern Africa is thousands of years old. The Khoisan, the original inhabitants of the region, roasted meat and game over open fires long before colonization. The Dutch and later Afrikaner farming communities adopted this tradition, making the braai a central pillar of Afrikaner culture in the 17th and 18th centuries.
After the end of apartheid, the braai grew into a nationally unifying symbol — a way for all population groups of South Africa to celebrate a shared tradition. Nelson Mandela once called the braai "the only true Rainbow activity of South Africa."
Braai vs BBQ — what's the difference?
- Fuel: Braai preferably uses hardwood (mopane wood, rooikrans) or quality charcoal — never briquettes, according to purists.
- Heat: Direct heat over coals, no lid.
- Speed: Relatively fast compared to American BBQ — no low & slow.
- Social: The braai is an event lasting several hours, where food is not the only goal.
- Rub or marinade: Traditionally simple — salt, pepper, and lemon juice. More modern braai cooks increasingly use dry rubs.
The classic braai dishes
Boerewors
The king sausage of the braai. A thick, spiced beef and pork sausage with coriander, cloves, and nutmeg — always coiled on the grid. Never cut before serving. Read our boerewors recipe for the exact spice blend.
Peri-peri chicken
Grilled chicken marinated in peri-peri (African bird's eye chili), garlic, and lemon. The Portuguese influence via Mozambique is clearly visible in this dish. Read our peri-peri chicken recipe.
Sosaties
South African kebabs of marinated meat (lamb or chicken) with dried apricots on skewers. The sweet-savory marinade has Malay roots via the Cape Malay community. Read our sosaties recipe.
Braaibroodjies
Grilled sandwiches directly on the grid — filled with cheese, tomato, and chutney. The South African answer to the grilled cheese sandwich, made on the coals at the end of the braai.
Mieliepap
The traditional corn porridge — similar to polenta — served as a side dish with almost every braai. Cooked soft or firm, with butter and salt or with a smoky tomato sauce (sheba).
Dry rub for braai
Traditional braai cooks season minimally, but the modern braai movement increasingly embraces dry rubs. The warm, spicy flavors of our Shawarma rub or the aromatic notes of the Toscana Fire pair surprisingly well with boerewors and grilled lamb chops — without betraying the authentic braai experience.
Braai etiquette
- The firemaster does not touch others' meat without permission.
- Beer and conversations are mandatory parts of the braai process.
- No rush — a braai lasts at least 3 hours.
- Women bring the salads, men manage the fire (traditionally — this is fortunately changing).