South African Braai — The Complete BBQ Guide | The Rub Kitchen
The braai is South Africa’s answer to the barbecue — but to call it simply a “BBQ” is to understate what it means to South Africans. A braai is a cultural institution, a social ritual and a way of life that transcends race, language and social class. In South Africa, 24 September is even officially celebrated as National Braai Day. For the large South African expat community in the Netherlands, the braai is one of the strongest connections to home. This is the complete guide to the South African braai tradition.
What is a braai?
The word braai (pronounced “bry”) comes from the Afrikaans word braaivleis, meaning “grilled meat”. A braai is an open-fire grill, typically fuelled by hardwood or charcoal, on which meat is cooked directly over the flames or coals. Unlike American BBQ, which often emphasises low and slow smoking, a braai is primarily about direct heat — fast, high and intensely flavourful.
The braai master — always self-appointed, never questioned — controls the fire and the meat. Standing at the braai is a position of honour and responsibility.
The essential braai dishes
Boerewors
The most iconic braai food: a thick, coiled farmer’s sausage made from beef and pork, heavily spiced with coriander, cloves, nutmeg and vinegar. Boerewors must contain at least 90% meat by law in South Africa. On the braai it cooks in 15–20 minutes, developing a charred exterior and juicy interior. Served in a bread roll (a “boerie roll”) with chakalaka or tomato relish.
Sosaties
South African skewers of marinated meat — typically lamb or chicken — with dried apricots, onion and a sweet-spicy curry marinade. The combination of fruit and spice is distinctly Cape Malay in origin, reflecting South Africa’s rich culinary heritage. Cook over medium coals, turning frequently.
Peri-peri chicken
Influenced by Mozambican cuisine, peri-peri chicken is marinated in a fiery sauce of African bird’s eye chilli, garlic, lemon and olive oil. It’s one of the most flavourful braai dishes and works equally well on a gas or charcoal grill. The peri-peri sauce doubles as both marinade and basting sauce applied in the final minutes of cooking.
Lamb chops
Simply seasoned lamb chops cooked directly over hot coals are a braai staple. The fat chars and caramelises, creating an intense crust. Minimal seasoning — salt, pepper and perhaps a touch of garlic — is all that’s needed.
Braaibroodjies
The South African grilled cheese sandwich: white bread filled with cheese, tomato and onion, pressed and grilled directly on the braai grate until the bread is golden and the cheese is molten. A non-negotiable side dish at every braai.
Braai vs BBQ — the key differences
- Fuel: Hardwood is preferred for braai — acacia (mopane) and rooikrans are traditional choices. Charcoal is acceptable; gas is generally frowned upon by purists
- Heat: Direct, high heat. The braai master works with a live fire, not temperature dials
- Social dynamic: A braai is a long, social event — the cooking is part of the gathering, not just a means to an end
- Seasoning: Relatively simple — the quality of the fire and the meat matters more than elaborate marinades
Braai in the Netherlands
South African expats in the Netherlands — particularly in Amsterdam, Rotterdam, The Hague and Eindhoven — form one of the largest expat communities in the country. The braai tradition travels with them: look for South African social clubs and braai events in major Dutch cities throughout summer. For authentic boerewors and South African ingredients, specialist online shops and some Albert Heijn stores now carry imported South African products.
Dry rubs for your braai
While traditional braai seasoning is minimal, a quality dry rub adds enormous depth without masking the fire flavour. Our Jamaican Jerk rub works brilliantly on peri-peri chicken as an additional spice layer. For lamb chops and sosaties, our Shawarma rub — with cumin, coriander and warm spices — fits naturally within the Cape Malay flavour tradition. Find your rub using our rub selector.