Braai is a staple in South Africa and other southern African countries, such as Namibia, Botswana, Lesthoto, Zimbabwe and Zambia . Braai is to South Africans what barbecue is to Americans. It's much more than just a barbecue: it's a convivial moment shared between friends and family. The braai features quality meats, often local game, as well as sides 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

Author: Gluten Escape

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 garlic, minced

• 2 tbsp balsamic vinegar or red wine vinegar

• 2 tbsp soy sauce

• 2 Tbsp Dijon mustard

• Salt and pepper to taste

• 1 Tbsp of honey (optional)

• 1 tsp paprika or chili powder (optional)

• 2 Marinade for meat which 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 fruit chutney (preferably apricot)

• 2 tbsp red wine vinegar

• 2 tbsp soy sauce

• 2 Tbsp 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 olive oil, garlic, vinegar, soy sauce, mustard, salt, pepper, and paprika or chili powder. You can also add honey for a sweet touch. Mix well.
3. For marinade 2 or Monkeygland sauce
4. Brown the onion and garlic: Heat the oil in a saucepan over medium heat. Add the onion and garlic, and sauté until soft 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 seasonings: Add 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. Adjust 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 let sit in the refrigerator for at least 1 to 2 hours, or overnight for a more intense flavor.
10. Prepare the braai:
11. Light a wood or coal fire. Traditional braai is done with wood, but you can use charcoal for more controlled cooking and grill meats.
12. Prepare the side dishes:
13. Prepare pap following the recipe for osifima (corn or millet flour).
14. Prepare chakalaka to accompany grilled meats.

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