Just about every South African loves nothing more than lighting a fire, cracking open a beer and relaxing in the great outdoors. You can opt for a gas braai, which is convenient and easy to use. If space and/or time is limited, this is the way to go. The wood braai is the most traditional and beloved method. It involves using wood as fuel, which imparts a distinctive smoky flavour to the food and the crackling of the fire is what makes this the favourite way to braai. Charcoal is somewhere between the two, and most Lowvelders use a mix of wood and charcoal to make a fire.
A braai is about more than just cooking food over a fire; it’s a social event that brings family and friends together to share stories, laugh and generally have a good time, whether it’s watching the rugby or keeping an eye on the kids in the pool on Saturday afternoons.
The braai is also versatile when it comes to what you can cook over the coals. From fruit (charred pineapple marinated in rum and caramel sugar is to die for), to vegetables to meat. Char-grilled peppers, courgette and aubergine, chicken sosaties with mushroom and cherry tomatoes, fish marinated in apricot jam, and the ubiquitous steak, burgers, boerewors and chops are a few examples, not to mention everyone’s favourite – potatoes wrapped up in foil and cooked to perfection in the coals, and of course braaibroodjies.
The amazing thing about the braai culture is that it transcends race, ethnicity and socio-economic status, making it a unifying force in the Lowveld and in South Africa. It’s a place where people stand shoulder to shoulder; sharing in the joy of good food and good company in the beautiful place we call home.
HERE ARE SOME DELICIOUS RECIPES TO TRY OUT ON BRAAI DAY:
Black bean & beetroot burgers
Ingredients
• 1 x 410g can black beans, drained and rinsed • 1 large beetroot, peeled and grated • ½ cup breadcrumbs • ½ cup rolled oats • ½ cup grated carrots • ¼ cup finely chopped onion • 2 cloves garlic, minced • 2 tbsp chopped fresh cilantro or parsley
• 1 tsp ground cumin • 1 tsp paprika
• ½ tsp chilli flakes (optional) • ½ tsp salt • ¼ tsp black pepper • 1 tbsp soy sauce • Olive oil for brushing • Burger rolls and toppings of your choice
Method
In a large bowl, mash the black beans with a fork or potato masher until mostly smooth. Add the beetroot, breadcrumbs, oats, grated carrots, chopped onion, minced garlic, chopped cilantro or parsley, cumin, paprika, salt, black pepper and soy sauce. Mix until well combined. Using your hands, form the mixture into patties. You should get about 6-8 patties, depending on the size. Brush each patty with a little olive oil to prevent sticking. Grill the patties for about 5-7 minutes on each side, until they are heated through and have nice grill marks. Serve the quinoa burgers on burger rolls topped with toppings of your choice, such as guacamole, rocket, sun-dried tomato, red onion or gherkins.
Braaibroodjies
Ingredients
• 1 panini, sliced lengthwise
• 200g brown mushrooms, sliced • 2 tbsp olive oil • 1 garlic clove, minced • Salt and pepper to taste • 1 cup cheese, grated (e.g. mozzarella or cheddar)
• Fresh thyme
Method
In a pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the sliced mushrooms, season with salt and pepper, and cook until the mushrooms are soft and slightly browned about 5-7 minutes. Set aside. Spread the sautéed mushrooms evenly over the cut sides of the panini. Sprinkle the grated cheese over the mushrooms. Place the panini halves on a grill over the fire, cheese side up. Toast for about 5-7 minutes, or until the cheese melts and the panini is crispy and slightly charred. Remove from the fire, sprinkle with fresh herbs, and serve hot.
Homemade braai spice
Ingredients
• 2 tbsp paprika • 1 tbsp garlic powder • 1 tbsp onion powder • 1 tbsp dried oregano • 1 tbsp dried thyme • 1 tbsp ground coriander • 1 tbsp ground cumin • 1 tsp salt • ½ tsp black pepper • ½ tsp cayenne pepper (optional for extra heat)
Method
Combine all the ingredients in a small bowl and mix well. Store in an airtight container. Use this spice blend to season your meats, vegetables, or sprinkle it on your quinoa burgers and chicken kebabs for an extra burst of flavour.
Chargrilled peppers on the fire
Ingredients
• 4 large bell peppers (red, yellow, orange, or green) • 2 tbsp olive oil
• 1 tsp sea salt • ½ tsp black pepper
• 1 tsp balsamic vinegar (optional)
• Fresh basil leaves for garnish (optional)
Method
Wash and dry the bell peppers. Cut the peppers in half lengthwise and remove the seeds and membranes. Toss the pepper halves in olive oil, sea salt, and black pepper until evenly coated. Place the pepper halves on the braai, skin-side down. Grill for about 8-10 minutes, or until the skins are charred and blistered. Turn the peppers over and grill for an additional 2-3 minutes until tender. Once the peppers are grilled, drizzle them with a little balsamic vinegar for added flavour. Transfer the char-grilled peppers to a serving platter and garnish with fresh basil leaves.
Tips: These can be served as a side dish, added to salads, or used as toppings for burgers and sandwiches.
You can also marinate the peppers in olive oil, garlic and herbs after grilling for an extra layer of flavour.
Marinated chicken kebabs
Ingredients
• 4 boneless, skinless chicken breasts cut into cubes • ¼ cup olive oil • ¼ cup soy sauce
• 2 tbsp lemon juice • 2 cloves garlic, minced
• 1 tsp dried oregano • 1 tsp dried thyme
• ½ tsp black pepper • Wooden or metal skewers
Method
In a large bowl, whisk together the olive oil, soy sauce, lemon juice, garlic, oregano, thyme and black pepper. Add the chicken cubes to the marinade, making sure they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight. Preheat your braai to medium-high heat. Thread the marinated chicken cubes onto the skewers, alternating with veggies of your choice such as chunks of peppers, onion, mushrooms or cherry tomatoes. Grill the kebabs for about 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the edges. Serve hot with your favourite sides.
