Sunday Lunch

Ok, so it's not cupcakes.... but for the benefit of those of you that have never been to South Africa, I thought I'd share a South African tradition with you..... the braai (that's Afrikaans for BBQ). I was going to give a detailed description of the social and cultural aspects of braai'ing but the Wikipedia article sums it up perfectly (with great humor).

The word braai (plural braais) is Afrikaans for "barbecue" or "roast" and is a social custom in Botswana, South Africa, Namibia, Lesotho, Zimbabwe and Zambia. It originated with the Afrikaner but has since been adopted by South Africans of many ethnic backgrounds. The word vleis is Afrikaans for "meat". people,

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 noungrill. The traditions around a braai can be considerably different from a barbecue, however, even if the method of food preparation is very similar. when describing the cooking equipment, such as a

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 and 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 Rock Lobster commonly called "crayfish" or kreef in Afrikaans, are also popular in coastal areas.

The other main part of the meal is pap (pronounced /pɑːp/, meaning porridge), actually a thickened porridge, or the krummelpap ("crumb porridge"), traditionally eaten with the meat. Made from finely ground corn/maize (similar to polenta), it is a staple of local African communities and may be eaten with a tomato and onion sauce,monkeygland sauce or the more spicy chakalaka at a braai. Alternatively Braaibrood is made.

Sometimes this activity is also known as a "dop 'n chop" (dop being Afrikaans slang for an alcoholic drink, literally meaning "cap" or "bottle top") when more drinking than eating is done.

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. This is very similar to how Australian backyard barbecues run. In South Africa, the person in charge is known as the braaier or tong-master (chef), and if his skills are recognised, could be called upon to attend to the braai at other occasions as well.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. This is very similar to how Australian backyard barbecues run. In South Africa, the person in charge is known as the braaier or tong-master (chef), and if his skills are recognised, could be called upon to attend to the braai at other occasions as well.

I've included some photos of a Sunday afternoon braai at home with my family.

Boerewors on the braai (this particular one is a gas braai known as a "skottel" braai)
Boerwors is normally in a coil, but this had already been cut into portions



The table set



Marula lemonade

(Marula is an African fruit)



Hotdog roll with boerewors, fried onion and sweet chilli sauce and a big helping of salad
(with my own secret salad dressing)

Happy braai'ing!