The braai is a must-try in South Africa and other Southern African countries, such as Namibia, Botswana, Lesotho, Zimbabwe, and Zambia. The braai is to South Africans what the barbecue is to Americans. It's much more than just a barbecue; it's a convivial gathering shared with friends and family. The braai features quality meats, often local game, along with side dishes like mielie pap or salads. Here's how to prepare a typical braai, showcasing authentic flavors.

Braai

South Africa

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Servings: 8 Special regime:

Naturally gluten-free

Ingredients

Servings

• 1 kg of meat of your choice: Beef, lamb, chicken, or game (such as springbok, oryx or kudu)

• 1 Marinade for meat:

• 125 ml cup of olive oil

• 3 cloves of minced garlic

• 2 tablespoons of balsamic vinegar or red wine vinegar

• 2 tablespoons of soy sauce

• 2 tablespoons of Dijon mustard

• Salt and pepper to taste

• 1 tbsp of honey (optional)

• 1 tsp of paprika or chili powder (optional)

• 2 Marinade for meat that can also be used as a sauce:

• 1 onion, finely chopped

• 2 cloves of garlic, minced

• 2 tablespoons of vegetable oil

• 125 ml of ketchup

• 125 ml Worcestershire sauce

• 60 ml of fruit chutney (preferably apricot)

• 2 tablespoons of red wine vinegar

• 2 tablespoons of soy sauce

• 2 tablespoons of brown sugar

• 1 tbsp Dijon mustard

• 1 tsp chili powder (optional, depending on your spice tolerance)

• Salt and pepper to taste

• Recommended accompaniments:

• Pap (corn porridge, also called mielie pap)

• Chakalaka (spicy vegetable salad)

• Potato salad

Preparation

1. Prepare the marinades of your choice:
2. Marinade 1: In a bowl, combine the olive oil, garlic, vinegar, soy sauce, mustard, salt, pepper, and paprika or chili powder. You can also add honey for a touch of sweetness. Mix well.
3. For marinade 2 or Monkeygland sauce
4. Sauté the onion and garlic: Heat the oil in a saucepan over medium heat. Add the onion and garlic, and sauté until softened and lightly browned.
5. Add the liquid ingredients: Stir in the ketchup, Worcestershire sauce, chutney, vinegar, and soy sauce. Mix well to combine all the ingredients.
6. Add the seasonings: Add the brown sugar, mustard, chili powder (if using), salt, and pepper. Stir everything together and simmer over low heat for about 10 to 15 minutes, stirring occasionally to prevent the sauce from sticking.
7. Adjusting the consistency: If the sauce becomes too thick, add a little water to adjust the consistency. It should be thick enough to coat the meat, but not too dense.
8. Marinate the meat:
9. Place the meat (beef, lamb, chicken, game or boerewors) in the marinade and leave to rest in the refrigerator for at least 1 to 2 hours, or even overnight for a more intense flavor.
10. Preparing the braai:
11. Light a wood or charcoal fire. Traditional braai is done with wood, but you can use charcoal for more controlled cooking and grill the meats.
12. Prepare the side dishes:
13. Prepare pap following the recipe for oshifima (corn or millet flour).
14. Prepare some chakalaka to accompany the grilled meats.

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