Braai — South African BBQ Culture Explained | The Rub Kitchen

In South Africa, a braai is more than just barbecuing — it's a social institution, a family tradition, and a national symbol. The term "braai" (pronounced: bry) comes from the Afrikaans "braaivleis," literally "grilled meat." But a braai is never just about the meat. It's about the fire, the company, the time you take. South Africa even has a national Braai Day on September 24th.

What makes a braai different from a regular BBQ?

  • Always charcoal or wood — gas is taboo at a real braai. It's about fire, smoke, and the ritual of lighting it.
  • The braaimaster is at the fire — the host manages the fire and the meat. That's a position of honor.
  • No rush — a braai lasts for hours. It's about togetherness, not eating quickly.
  • Boerewors is mandatory — the spiced South African sausage is inextricably linked to the braai.

Boerewors — the sausage of the braai

Boerewors (Afrikaans for “farmer's sausage”) is a thick, spiced sausage made from beef (or a mix of beef and pork), with coriander seed as the dominant spice. Other typical spices: allspice, nutmeg, black pepper, and vinegar. Boerewors is placed in a spiral on the grill and cooked over direct heat — never pricked, as the juices must stay inside.

In the Netherlands, boerewors can be found at South African webshops and sometimes at specialty stores. Alternatively: make a spice mix of coriander seed, allspice, and pepper and rub it into regular coarse sausage.

Typical braai dishes

  • Boerewors — the essential sausage
  • Sosaties — South African kebabs on skewers, with lamb or chicken, marinated in a curry-apricot marinade
  • Braaied steak — thick steaks, simply seasoned with salt and pepper, directly on hot coals
  • Pap en sous — corn porridge (mealiepap) with a tomato-onion sauce, the classic side dish
  • Braaibrood — sandwiches filled with cheese and onion, wrapped in foil on the grill — the South African grilled cheese of the braai

Rubs for a braai-style BBQ

The braai tradition uses few American-style rubs — it's about pure meat and fire. But for those who want to add more flavor without losing authenticity:

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