South African Braai Culture: Fire, Dishes, and Traditions
A braai is the South African tradition of cooking together around a fire. The word refers to both the grilling and the social gathering. Wood and charcoal are both used, and dishes range from boerewors and chops to sosaties, braaibroodjies, and potjiekos.
What is a braai?
Braai is an Afrikaans word for grilling or barbecuing. A braai is not just about food, but also about spending time with family and friends while the fire is prepared and the meat cooks.
There is no single fixed rule for a braai. Fuel, dishes, and techniques vary by region, household, and community. Some people prefer wood, others use charcoal. Gas grills also exist, although many enthusiasts find the fire and coals an essential part of the ritual.
What fuel do you use for a braai?
Dry, untreated firewood and high-quality charcoal are common choices. Only use types of wood that are verified as suitable for cooking over. Never burn painted, treated, or unknown wood.
Do not use tamboti wood to prepare food. Parts of the tree contain irritating and toxic substances; therefore, the smoke and ash are not suitable for cooking.
Boerewors on the braai
Boerewors is a South African sausage, usually in a long spiral. Coriander seed is a characteristic seasoning. The legal designation in South Africa is subject to composition regulations; not every spiced sausage is allowed to be called boerewors there.
Grill the sausage over controlled heat and turn carefully to limit flare-ups. Avoid repeatedly piercing it to turn it, but do use a clean food thermometer to check doneness. Insert a thin probe into the centre of the sausage meat, check several places and avoid touching the grate. USDA specifies at least 71.1°C for raw beef, pork or lamb sausages; 72°C is a rounded-up practical target. Sausages containing chicken or turkey must reach at least 74°C. Also follow the package cooking and storage instructions. Colour and cooking time alone do not prove safe doneness.
Making it yourself? Check out the boerewors recipe for the braai.
Sosaties: marinated skewers
Sosaties are South African meat skewers strongly linked to Cape Malay cuisine. Marinades can contain curry, vinegar, onion, and fruity ingredients such as apricot. Lamb and chicken are commonly used meats.
Marinate raw sosaties covered in the refrigerator at 4°C or below. Keep raw meat, tongs and dishes separate from cooked food. Set aside any serving sauce in a clean container before contact with raw meat. Chicken skewers must reach at least 74°C before removal from the heat. For whole pieces of beef, lamb or pork, USDA specifies at least 63°C before removal followed by a minimum three-minute rest. Check several pieces with a thin probe without touching the metal skewer.
Make them at home with the sosatie recipe for South African BBQ skewers.
Other classic braai dishes
- Tjops: lamb or pork chops over direct heat.
- Steak: simply seasoned and grilled over hot coals.
- Braaibroodjies: toasted sandwiches, often with cheese, tomato, onion, and chutney.
- Pap en sous: cornmeal porridge with a tomato-onion sauce.
- Potjiekos: slow-cooked stew from a cast-iron pot next to the fire.
- Peri-peri chicken: spicy chicken with influences from Southern Africa and Portugal.
Which spices belong to South African grilling?
South African cuisine is diverse and does not have a single universal spice blend. Common seasonings include:
- coriander seed with boerewors;
- curry, turmeric, cumin, and cinnamon in Cape Malay preparations;
- garlic, citrus, and chili in peri-peri styles;
- salt, black pepper, and herbs with steaks and chops;
- vinegar, chutney, or apricot in certain marinades.
What is Heritage Day and National Braai Day?
Heritage Day is the official South African public holiday on September 24. The National Braai Day campaign encourages people to braai together on that day, but Heritage Day is broader than just barbecuing. The braai is often presented as a shared tradition, even though South Africa has many different cultures and eating habits.
Difference between braai and American BBQ
| Aspect | Braai | American BBQ |
|---|---|---|
| Meaning | Grilling and social gathering | Collective term for regional grilling and smoking styles |
| Technique | Often direct grilling, but also potjiekos and other preparations | Direct grilling and low & slow smoking |
| Fuel | Wood or charcoal | Wood, charcoal, briquettes, or other systems |
| Well-known dishes | Boerewors, chops, sosaties, braaibroodjies | Brisket, ribs, pulled pork, and regional specialties |
Organizing a braai at home
- Use dry, untreated wood or charcoal suitable for cooking on.
- Wait until you have a stable bed of glowing coals.
- Create a hot and a cooler zone.
- Start with dishes that require a longer cooking time.
- Grill sausage and fatty meat carefully to limit flare-ups.
- Check doneness with a clean food thermometer and apply the safe final temperature for the meat and its form, such as sausage or whole pieces.
- Coordinate bread and sides with the menu. Keep chilled dishes cold until serving and use clean serving dishes and utensils.
Safety around the braai fire
Use wood and charcoal barbecues outdoors only, never inside a home, tent, garage or other enclosed space. They produce carbon monoxide even when the coals are no longer visibly burning.
- Never use unknown, treated, or toxic wood.
- Keep sufficient distance from buildings, vegetation, and flammable materials.
- Never leave the fire unattended.
- Do not use flammable liquids to re-ignite a burning fire.
- Let coals and ash cool completely before disposal.
- Follow local rules and temporary bans during drought.
Frequently asked questions
Is braai the same as barbecue?
Braai is often translated as barbecue, but in South Africa, it also refers to the social gathering around the fire.
Must a braai always be done with wood?
No. Many enthusiasts use wood, but charcoal is also common. Preferences differ per household and region.
What is boerewors?
Boerewors is a South African spiced sausage in which coriander seed is a characteristic seasoning. The protected product designation in South Africa is subject to composition rules.
What is the difference between Heritage Day and National Braai Day?
Heritage Day is the official public holiday on September 24. National Braai Day is a campaign that encourages braaing on that day; the official holiday has a broader cultural significance.
More BBQ cultures
You can find more background at Braai on Wikipedia.