South African Braai
Barbecue
A quintessential South African social gathering centered around grilling various meats over a wood fire. This includes traditional boerewors, succulent lamb chops, marinated chicken, and flavorful sosaties (kebabs). It's more than a meal; it's a cherished cultural experience.
🧂 Ingredients
- 1 kg Boerewors sausage(A thick, spiced farmer's sausage. Ensure it's good quality.)
- 8 Lamb chops(Preferably loin or rib chops, about 2-3 cm thick.)
- 1 kg Chicken pieces(Cut into serving portions (e.g., thighs, drumsticks, breasts). Marinate for at least 30 minutes.)
- 8 Sosaties(Marinated kebabs, typically with apricot jam, curry powder, and vinegar. Can be pre-made or store-bought.)
- for serving Pap (Maize Porridge)(A staple maize meal porridge, often served with butter or gravy.)
- for serving Chakalaka(A spicy vegetable relish, often tomato and bean-based.)
- to taste Braai salt(A coarse salt, sometimes with added spices, for seasoning meats.)
- 2 tbsp Cooking oil(For marinating chicken if needed.)
- sufficient Wood(Hardwood like acacia or kameeldoring is traditional for a good, long-lasting fire and smoky flavor. Avoid treated wood.)
👨🍳 Instructions
- 1
Prepare the fire: Build a substantial wood fire in your braai (grill). Allow the wood to burn for at least 45-60 minutes until it has reduced to a bed of glowing embers with a moderate heat. You should be able to hold your hand about 15 cm above the coals for 4-5 seconds before it becomes too hot.
⏱️ 45-60 minutes - 2
Prepare the meats: While the fire is burning down, ensure your chicken and sosaties are marinated. Season the lamb chops and boerewors generously with braai salt. Arrange meats on a platter, keeping boerewors separate as it cooks differently.
⏱️ 15 minutes - 3
Start grilling - Stage 1 (Boerewors and Chicken): Place the boerewors and chicken pieces on the braai grid, ideally over a slightly cooler part of the coals or at a higher rack position. Cook the boerewors, turning occasionally, until browned and cooked through, about 20-30 minutes. Chicken will take longer, around 30-40 minutes, depending on size and heat. Ensure chicken is cooked through with no pink meat.
⏱️ 30-40 minutes - 4
Grill - Stage 2 (Lamb Chops and Sosaties): Once the boerewors is nearly done and chicken is well underway, add the lamb chops and sosaties to the grid. Lamb chops cook relatively quickly; aim for medium-rare to medium (about 4-6 minutes per side). Sosaties will take about 8-12 minutes total, turning to ensure even cooking and caramelization of the marinade.
⏱️ 10-15 minutes - 5
Rest and Serve: Once all meats are cooked to your liking, remove them from the braai and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring tender and moist meat. Serve the assortment of grilled meats hot with freshly prepared pap and chakalaka.
⏱️ 10-15 minutes
💡 Pro Tips
- ✓Wood fire is traditional and imparts a superior smoky flavor compared to charcoal. Use hardwoods for a longer burn.
- ✓Never prick the boerewors before grilling. Pricking releases the flavorful juices, resulting in a dry sausage.
- ✓The braai is a social event. Prepare sides and drinks in advance so you can focus on the grilling and socializing.
- ✓Adjust cooking times based on the heat of your coals and the thickness of the meat. Use tongs to manage meats and avoid cross-contamination.
- ✓Consider a marinade for the chicken and sosaties at least 30 minutes to a few hours before grilling for best flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Seafood braai: Grill fish steaks, prawns, or calamari, adjusting cooking times significantly as seafood cooks much faster.
- Potjiekos: While not strictly a braai, it's often cooked over braai coals in a cast-iron pot, creating a hearty stew.
- Vegetable braai: Grill corn on the cob, bell peppers, onions, and mushrooms alongside the meats.