September is Heritage month in South Africa and on 24 September, we celebrate National Braai Day. The Braai is one shared tradition in our diverse cultural landscape and we all enjoy a get-together around a fire, preparing a variety of meat and dishes over the coals.
Braai does however have more to it than plainly preparing the food / barbeque. There is even a website, edu-africa.com doing a great job of describing a braai! Read the below if you need an introduction to the braai. If not, scroll down for our delicious Portuguese peri-peri chicken recipe for the braai. We recommend the mellow and fruity Lookout Red as a partner to the spicy chicken.
The word braai (pronounced “bry”, rhyming with the word “cry”; plural braais) is Afrikaans for “barbecue” or “roast” and is a social custom in South Africa, Namibia, Zimbabwe and Zambia. It originated with the Afrikaner people, but has since been adopted by South Africans of many ethnic backgrounds.
The word has been adopted by English-speaking South Africans and can be regarded as another word for barbecue, in that it serves as a verb when describing how food is cooked and a noun when describing the cooking equipment, such as a grill. The traditions around a braai can be considerably different from a barbecue, however, even if the method of food preparation is very similar.
While wood formerly was the most widely-used braai fuel, in modern times the use of charcoal has increased due to its convenience, as with barbecues elsewhere in the world. There has however been a renewed interest in the use of wood after the South African government started with its invasive plant species removal program. An important distinction between a braai and a barbecue is that it’s fairly uncommon for a braai to use gas rather than an open flame.
THE “BRING & BRAAI”
Similar to a potluck party, this is a grand social event (but still casual and laid-back) where family and friends converge on a picnic spot or someone’s home (normally the garden or verandah) with their own meat, salad, or side dish in hand. Meats are the star of the South African braai. They typically include boerewors, sosaties, kebabs, marinated chicken, pork and lamb chops, steaks, sausages of different flavors and thickness, and possibly even a rack or two of spareribs. Fish and crayfish are also popular in coastal areas.
The other main part of the meal is pap (pronounced /p?p/, meaning porridge), or the krummelpap (“crumb porridge”), traditionally eaten with the meat. This dish is a staple of local African communities and may be eaten with tomato and onion sauce,monkeygland sauce or the more spicy chakalaka at a braai.” (Not forgetting the braaibroodjie as a popular side and usually an alternative to pap).
A braai is a social occasion that has specific traditions and social norms. In black and white South African culture, women rarely braai (cook) meat at a social gathering, as this is normally the preserve of men. The men gather round the braai or braaistand (the fire or grill) outdoors and cook the food, while women prepare the pap, salads, desserts, and vegetables for the meal in the kitchen. The meal is subsequently eaten outside by the fire/braai, since the activity is normally engaged in during the long summer months. The braaing (cooking) of the meat is not the prerogative of all the men attending, as one person would normally be in charge. He will attend to the fire, check that the coals are ready, and braai (cook) the meat. Other men may assist but generally only partake in fireside conversation. The person in charge is known as the braaier (chef), and if his skills are recognised, could be called upon to attend to the braai (BBQ) at other occasions as well.”
Recipe: Portuguese peri-peri chicken for the braai
1 whole chicken
1 cup dry white wine
½ cup lemon juice
½ cup sunflower oil
2 tbsp paprika
2 tsp peri-peri
8 cloves garlic, grated
In a large bowl, incorporate all the ingredients to make the marinade.
Butterfly the chicken, using a sharp knife.
Cover the chicken with the marinade overnight.
Braai over hot/medium coals for 45 minutes.
Serve with rice, potato and salad.
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