TO BRAAI, OR NOT TO BRAAI. In every South African respect, the answer is quite simply; to braai. Many a meal has been spent around the coals of a top quality South African flame grill. It is one of those unique occasions that can be shared with anyone at any location, in any weather conditions and always with full expectations. The expectation to share, and share alike, in a great South African tradition. Ranging from chops to calamari, potatoes to gem squash, not only is the braai a social shindig, but it is also a batting cage for refining recipes handed down from generation to generation. So what other delicacies can be added to the chops, chicken and wors usually found on the braai? Let us take a look at some of the real 
winners to add to our braai-ing artillery.

TOP TIP

It is so often not what you braai, but rather, how you braai it. My dad taught me a very insightful notion on a coastal braai session many years ago. “Dave,” he said, “the trick to braai-ing is to make sure that the process takes long enough that everyone is so hungry that it doesn’t matter what you have cooking on the grill!” As true as this piece of advice was, you will be happy to know that all of these recipes are not set to a “wait exceptionally long and then eat your food like a rabid dog” basis. These recipes are the best of the SA best. Enjoy.

TRADITIONAL BOEREWORS

So here’s a way to save a pretty penny; homemade wors at your fingertips! A sausage maker is handy for this recipe if you want it to look like pick n pay’s finest.

Ingredients
1 kg beef
1 kg veal or lean pork
1 kg mutton
500 g spek
25 ml salt
5 ml ground black pepper
15 ml corriander
1 ml ground cloves
2 ml nutmeg powder
125 ml brown vinegar
25 ml brandy (optional)
25 ml masala (optional)
200 g wide sausage casings

First things first, you need to cube all meat and spek. Next, mix it all together and coarsely mince the meat.

At the same time place the coriander in a dry frying pan and allow it to cook until it browns. Once browned, break up the seeds.

Place all the meat and dry spices in a bowl and add the vinegar and brandy and mix together lightly.

The prep is now done and the wors can be left to marinade in a fridge.

After a few hours in the fridge the mixture should be ready. Soak the sausage casings in water and then fill them with your boerewors mixture (firmly, but not too tightly or the casings will split) using your sausage maker.

Next you can crack open a Castle and watch the wors sizzle over the coals.

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BRAAI-NG FISH

Braai-ing is an excellent way of cooking fresh fish while retaining the full savour of the sea. The method utilises intense heat so one must be careful to avoid overcooking. Apart from sole, it is better to leave the skin on the fish, as it forms a protective, natural fat shield, against the excessive heat. This layer of fat also bastes the fish, helping maintain succulence during cooking. Oily fish are therefore delicious when cooked over the coals! Preferably braai the whole fish, as cutlets and steaks will have to be frequently basted with savoury butter in order to retain moisture. The skin is edible (albeit crispy) but can be removed if so desired.

The Method
The secret to a successful fish braai is to make a good bed of hot coals which gives off a constant glow of strong heat without any flames to singe the fish. Once this constant heat is acquired, the temperature is controlled by simply raising or lowering the grill. Braai directly over the open fire using a sandwich shaped wire grid to allow you to cook the fish on both sides.

You can also cook by indirect heat. One method is to wrap the fish in a piece of aluminium foil (shiny side inward) and allow it to sizzle in its own juices. The cooked fish loses none of the natural juices with this method, although the outside of the fish will not be crisp. Cooking times are between 10-20 minutes per side for a whole medium-sized fish. Another popular method is to use a plough-share or disc braai in which the fish sizzles in butter or oil and is fried over the fire rather than cooked over a direct flame. Marinated fish is particularly delicious cooked this way as the marinade used to baste the fish is retained in the base of the disc and can be served with the fish. The smoky flavour of braai-ing is lost to some extent but the fish itself does not dry out.

BASTING SAUCE

This basting sauce is superb! It compliments a steak like no other and to me is the marinade of all marinades. It can be used to baste your meat and then as an additional braai sauce.

Ingredients for 6 steaks
1/2 a cup of All Gold tomato sauce
1/4 cup Lazenby’s Worcestershire sauce
1 dessert spoonful of dry thyme
1/2 cup of ordinary cooking oil.

Mix well into a non metallic dish just before use.

Beat the meat with a ridged mallet to make it permeable for cooking, and then, use a meat brush to liberally baste with the basting sauce and put the meat straight onto the braai grill.

Turn the meat ONCE only,  Baste the top surface liberally 
before turning.

SPRING CHICKEN

Mix all the ingredients for the basting sauce a full day in advance. Brush the chickens with the melted butter first, followed by the basting. Braai over medium heat coals (if there is such a thing) and re-baste the chicken after every turn.

Ingredients
3 spring chickens
1 crushed clove garlic
5 ml of paprika
15 ml of apricot jam
5 ml of mustard powder
15 ml of grated onion
5 ml of peri-peri sauce
30 ml of tomato sauce
15 ml of Worcestershire sauce
125 ml grape vinegar
120 ml of oil
50 ml of melted butter
1 green pepper cut small


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KRUMMELPAP

Krummelpap is the South African way of cooking pap (sadza). It is more crumbly than regular pap and can traditionally be eaten for any meal of the day. I reckon pap at a good braai complements all meat wonderfully and hence, have added it to this article.

Ingredients
750 ml (3 cups) of water
10 ml (2 teaspoons) of salt
600 g (4 cups) of mealie meal
Pour the water into a pot (a potjie pot is often popular), then pour in the mealie meal to form a cone like pile. Do not stir the pot yet, rather reduce the heat and add the salt. Replace the lid and let the pap simmer for about 5 minutes until a skin has formed. Now stir the pap with a fork until it is fine and crumbly. Again replace the lid and allow it to simmer for another 45 minutes. Serve and enjoy!

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BRAAI BROODJIES

Make a sandwich with the following ingredients, and don’t cut it.

Ingredients
Sliced Bread
Salad cream/ mayonnaise
Sliced Tomato
Grated Cheese
Sliced Onion

Braai over a medium heat until crispy on both sides and the cheese is melted.

Cut into pieces and serve.

So when the time arises in future weekends for you and your mates to crank up the Leon Schuster CD while the Springboks are clubbing the British and Irish Lions, fire up the ol’ braai and keep these recipes in mind to really round off a top notch South African occasion. And more importantly than that, please remember that no matter the time, place or weather conditions, a SA braai will always make the barbeque look like John McEnroe playing tennis in a tutu.