Braaiing is South Africa’s premier social occasion, deeply ingrained in the nation's culture and history. South Africans will organise a braai at the drop of a hat, and they go to great lengths to do it. Even the national heritage day was renamed National Braai Day at the initiative of the world-famous braai-master Jan Braai. South Africans take off work and school every 24 September to celebrate the enormous diversity of their many cultures, traditions and languages.
A braai means fun, adventure and delicious food all in one. It is an essential part of South Africa’s history and food culture. You can organise a braai anywhere.
A variety of meats cooking on a braai.
What is a Braai?
The South African Braai, also known as a barbeque or BBQ, is a cultural and social institution that has become a celebrated way of cooking and sharing food in South Africa. Braai is a South African tradition. Therefore, Heritage Day in South Africa is also known as Braai Day. It is a unique style of cooking that blends the art and science of preparing meat and vegetables over an open flame.
A perfect braai begins with a good fire and good company. You create a beautiful fire from logs together. You actually watch the food being cooked with a drink in hand and good conversation. A braai is so much more than a barbecue where you just heat some coals and grill some meat. Moreover, the companionship provides that extra flavour.
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You might choose meat, poultry, fish or vegetables, pure or marinated. Everything that comes off the braai is a special delicacy. You sit around the fire together and enjoy each other’s company.
What is a braai in South Africa? Celebrating the rich and vibrant heritage of South Africa through the beloved braai culture. This culinary tradition is more than just a way to cook meat over hot wood coals; it embodies the spirit of togetherness, camaraderie, and the welcoming nature of the South African people. From the bustling cities to the remote countryside, no gathering is complete without a braai, where friends and family come together to share stories, laughter, and delicious food.
The Origins of Braai
Cooking food on coals is as old as mankind. Legend has it that the first braais were created by accident. Life changed dramatically when early man could make his own fire. Along with warmth and safety, a fire also offered the ability to prepare food differently. Then came the moment that someone dropped a piece of meat in the fire and discovered that this roasted meat was far tastier. It was also far easier to chew and digest.
It is no coincidence that the first traces of primitive man and fire were discovered in South Africa. In the dark caves near Sterkfontein, scientists found traces showing that the first humans lived there more than a million years ago, and that they already used a primitive form of braai. Historically, the term braai originates from the Afrikaans word “braaivleis,” which means “grilled meat.”
After this first primitive start, the braai grew to become a national tradition in South Africa. The Indigenous people, the San and the Khoe, have cooked over open flames for centuries. Both the country’s original inhabitants and the farmers who arrived later contributed to the phenomenon that is today’s braai. When settlers arrived from Europe in the 17th century, they added their own cooking styles to the art of grilling meats.
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Regardless of background, people gathered around the braai to meet and eat. People shared the latest news and told their stories around the fire. Today’s braai differs little in essence. In fact, the braai is a unifying factor in a country with such a diverse population. Everyone puts their own spin on the braai, and everyone has their own way of creating a fantastic fire-based meal. Anything is fine as long as everyone has a good time and eats well.
Much like our Americas BBQs the Braai refers to a social gathering centered around grilling meat over an open flame or charcoal. Commonly practiced in South Africa, it has become an integral part of the country’s culture and social life. As is true of all BBQ, Braai is more than just a meal; it is an event that brings people together to celebrate and enjoy each other’s company.
One Braai tradition is each guest bringing different meats from beef to pork chicken and seafood. Alongside the meat, side dishes like potato salad, pap (a maize dish), and Braai Broodjies (a type of grilled cheese sandwich) are commonly served.
From 2005, accountant-turned-chef Jan Scannell, known as Jan Braai, popularised a new name for Heritage Day: Braai Day. Scannell, with Archbishop Desmond Tutu as Patron, leveraged South Africans’ weakness for grilled meat and recast the braai as a crucible for shared national identity. ‘Countries with strong social cohesion become strong nations’, he argued. ‘This is why it is important to celebrate our common national heritage through truly South African features. And what is more South African than shisa nyama?’
The fact that South Africa is the only country in the world to hold a National Braai Day underlines the importance of this cultural and social heritage. The braai is so much more than a method of cooking; it is part of the national identity.
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With the election of Nelson Mandela, braai took on a cherished celebratory note, and is now a staple on South African Heritage Day, held on September 24th.
Whether it's a family gathering or a national holiday, South Africans take great pride in their braai culture, and for good reason. It is a unique and cherished part of their heritage that has been passed down from generation to generation.
A Braai is uniting and socializing around a fire with friends and family to enjoy a feast.
South Africa’s braai culture dates back centuries and is deeply rooted in the country’s history. Originally, it was a way for indigenous communities to cook meat using open flames, but it has evolved into a beloved national pastime that transcends cultural boundaries. Whether you’re grilling succulent boerewors sausages, marinated lamb chops, or juicy steaks, the aromatic smell of wood sizzling your meat, brings people together in a joyous celebration of South African identity.
Today, the braai is an important way to get people together. Few things bring people together like a braai because few things are as universally loved. The word braai comes from the Afrikaans language, and it means “barbecue” or “grill.” The practice has a rich history, tracing its roots back to the Indigenous peoples of South Africa.
As Duane Jethro observes, the sheer number of braai cookbooks published in the decade after apartheid’s end is testament to the braai’s symbolic, and also commercial, capacity.
Braai vs. Shisanyama
Which brings us to a potentially controversial question: what is the difference between a braai and a shisanyama? To the uninitiated, the two are synonymous: meat, smoke, fire. Yet their histories are very different.
According to geographer Christian Rogerson, restaurants referred to as ‘tshisanyama’ (also shisanyama, chesanyama) grew up in and around Johannesburg in the late nineteenth century. As some of the only establishments catering to the city’s black workers, they were derogatorily referred to as ‘Native eating houses’ in officialdom. They came to be known colloquially as ‘Shisanyama’. As Daizer Mqhaba put it in verse, ‘The advertisement must be fuming smoke / That is burning meat and pap’. These were not sites for celebration.
In both the popular imagination and official reports, shisanyama were regarded as noxious. Peter Abrahams wrote derisively in 1954 that ‘Really, the Burning Meat belonged to the flies. But we had nowhere else to eat, so the flies tolerated us.’
Though central to black working-class life, they were typically run by immigrants, mostly Lithuanian, Greek or Chinese, and struggled under the constraints of apartheid geography. Sometime in the mid-century, the shisanyama gave way to the magnificently named ‘cafes-de-move-on’, coffee carts nimble enough to evade apartheid red tape, at least for a time. In the years since democracy, shisanyama has been reclaimed. No longer the noxious ‘native eating house’, shisanyama is an important part of township food culture and, increasingly, of South African tourism.
If you don’t want to host a braai at your home, you can go to a chisa nyama for freshly grilled food. People can buy meat from a butcher and bring it to a chisa nyama where it will be prepared to their taste. The meat is always cooked outdoors over a wood or coal fire. You can expect a lot of smoke, music, good company, and delicious food. Chisa nyama (also spelled shisa nyama) means “burn meat” in Zulu.
Traditional South African Braai Recipes
South African cuisine is a melting pot of flavours, influenced by various cultures and culinary traditions. When it comes to the braai, there are a few iconic recipes that have become synonymous with South African culture.
One such dish is boerewors, a traditional South African sausage made from a blend of beef, pork, and spices. For Jan Scannell, the classic South African boerewors is an emblem of national unity. The secret to a delicious boerewors lies in the perfect balance of flavours, with hints of coriander, cloves, and nutmeg. Served with a side of tangy tomato relish and fresh bread rolls, boerewors is a staple at any braai gathering.
Along with meats and vegetables, there’s also a staple dish known as braaibroodijes. This special sandwich has tomato, cheese, onion, and chutney. And just like everything else, you just pop it on the grill and enjoy the result.
Another beloved braai recipe is the lamb chop. Marinated in a mixture of olive oil, garlic, lemon juice, and herbs, the lamb chops are then grilled to perfection, resulting in tender, juicy meat with a delicious smoky flavour created from various braai woods. The dish is often enjoyed and accompanied with a glass of South African red wine from local vineyards.
While boerewors and lamb chops are iconic dishes, the braai offers a wide range of options to suit every palate. From succulent steaks to flavourful chicken kebabs, the possibilities are endless.
One popular choice is the “sosatie,” a skewer of marinated meat and vegetables. The marinade typically consists of a combination of spices, vinegar, and apricot jam, creating a perfect balance of sweet and savoury flavours.
For seafood lovers, the braai offers a unique opportunity to showcase South Africa’s abundant coastal resources. Grilled prawns, butterflied snoek, and spicy peri-peri calamari are just a few examples of the delectable seafood options that can be enjoyed at a wood braai.
| Dish | Description |
|---|---|
| Boerewors | Traditional South African sausage made from beef, pork, and spices. |
| Lamb Chops | Lamb chops marinated in olive oil, garlic, lemon juice, and herbs. |
| Sosatie | Skewers of marinated meat and vegetables. |
| Braaibroodjie | Grilled cheese-like sandwich stuffed with chutney and toasted on the grill. |
Braai Etiquette and Traditions
While the braai culture is known for its relaxed and casual atmosphere, there are a few etiquette and traditions that are observed to ensure a harmonious gathering.
First and foremost, the person hosting the braai, known as the “braaier,” is responsible for the cooking. This is considered a position of honour and carries the expectation of delivering well-cooked and flavourful food.
Guests, on the other hand, are expected to bring something to contribute to the meal, whether it’s a side dish, drinks, snacks or dessert. This practice of communal sharing reinforces the spirit of togetherness and ensures that everyone feels involved.
Another important aspect of braai etiquette is the concept of “chop and dop.” This refers to the tradition of enjoying a drink, often a cold beer or brandy, while waiting for the meat to cook over a wood fire. It’s a time to relax, socialize, and build anticipation for the feast to come.
When hosting a braai, the fire is especially significant, so much so that it has to remain lit the entire time. It’s part of the tradition! So even after the food is cooked and eaten, it’s important to keep the fire alive. Plus, it’s a good source of light when the braai goes deep into the night. Who doesn’t love sitting around a fire telling stories?
A significant element of the braai experience is its social nature. It serves as an excellent opportunity for family and friends to gather outside, enjoy good food, and engage in lively conversations. Whether it is a casual weekend gathering or a celebratory occasion, the atmosphere is always filled with laughter and camaraderie.
Celebrating South African Festivals and Events with a Braai
The braai culture is not limited to casual gatherings; it is also a central part of South African festivals and events. From Birthdays, to house warmings, to vacation’s, to year end-end functions, Heritage Day, Christmas, New Year’s Eve and even New Year’s day, a wood braai is an integral part of all celebrations. Even at home the people spoil themselves to a Braai at the end of a long week as a reward. In general, a braai in South Africa, is always in the pipeline.
Heritage Day, also known as “Braai Day,” is a national holiday in South Africa dedicated to celebrating the country’s diverse cultures. On this day, people from all walks of life come together to embrace their heritage and enjoy a braai feast.
During major sporting events, such as rugby or cricket matches, the braai becomes a focal point for fans to gather and cheer on their favourite teams. The combination of good food, camaraderie, and friendly rivalry creates an electric atmosphere that is unique to South African sports culture.
Celebrating Braai Day with traditional foods.
The love for braai is one of the few things South Africans share, regardless of race, language, or culture. Braai is a South African tradition. Therefore, Heritage Day in South Africa is also known as Braai Day.
The Social Aspect of the Braai Culture
Beyond the delicious food and festive atmosphere, the braai culture holds immense social significance in South Africa. It serves as a platform for building and strengthening relationships, fostering a sense of unity and belonging.
The act of cooking and sharing a meal together over a wood fire creates a bond between individuals, transcending differences in age, race, and background. It provides an opportunity for people to connect on a deeper level, sharing stories, laughter, and creating lasting memories.
The braai culture also plays a vital role in promoting social cohesion and understanding. By bringing people from diverse backgrounds together, it breaks down barriers and fosters a sense of mutual respect and appreciation for different cultures.
Choosing the Right Wood for a Braai
When it comes to choosing the right wood for your braai, the wood’s density plays a crucial role in the quality of your braai experience. Dense Namibian Hardwoods like Kameeldoring, Sekelbos and Mopane are the preferred choice for starting a great fire because they burn slowly, ensuring that your braai coals lasts longer. Not only do they provide a consistent source of heat, but it also imparts a delightful aroma to your grilled foods.
Other woods like Rooikrans, Grape Vine, and Black Wattle are known for their adequate heat and do the job well too. Keep in mind however, the less dense or softer the wood the more wood you will need to burn to ensure sufficient coals. Nobody wants coals to die on them with half cooked meat. So, when selecting your braai wood, prioritize dense hardwoods or respectable local braai woods for a memorable and aromatic braai experience.
