South African Braai

Weekend cooking: Traditional South African Braai
Weekend Cooking: Braai Meat, Sausage, Kebabs and Vegetables
Traditional South African Braai
The classic South African meat or fish braai (or barbecue) is traditionally cooked / fried on an open fire outside using a variety of local wood stumps and wire braai grid arrays. The Weber outdoor charcoal / wood grill is also very popular for this purpose.

Fresh fish and crayfish are also very popular for braaing in the Western Cape.

Meat for the Braai
  • Beef chops / steaks
  • Lamb chops / ribs
  • Pork chops / ribs
  • Sausage (beef / pork)
  • Chicken breasts / drumsticks
  • Sosaties (beef / chicken / pork kebabs)

Fish for the Braai
  • Angel
  • Cod
  • Cape Salmon
  • Crayfish (kreef)
  • Galjoen (South Africa national fish)
  • Kabeljou (cob)
  • Snoek
  • Steenbras
  • Tuna
  • Yellow Tail

Side dishes complimenting the Braai
  • Butternut
  • Corn on the cob
  • Mushrooms
  • Peppers
  • Potatoes
  • Pumpkin
  • Sweet potatoes
  • Tomatoes

Traditional braai's are generally served with a variety of fresh salads and bread options:
  • Bean salads
  • Chakalaka
  • Coleslaw salads
  • Garlic loafs
  • Green salads / Greek salads
  • Pasta salads / Potato salads
  • Rice salads
  • Braaibroodjies (toasted bread slices with tomato / onion / cheese)

Many South Africans will enjoy red and white wine at the fish and meat braai meal. It is not uncommon to see a variety of other liquor types enjoyed before the braai (brandy / gin / whiskey).

Image above: Lamb cutlets, chicken kebabs, corn on the cob and fried mushrooms.

Image below: Getting the braai coals ready on the Weber outdoor charcoal / wood grill

Weekend Cooking: Traditional Braai on the Weber Grill Weekend Cooking
Weekend cooking: Getting the braai coals ready on the Weber Outdoor Grill