Braai time. A Sunny spring Sunday in England, with the temperature up around 25C and the family around. It’s time for a braai.
If you weren’t born in southern Africa you would call it a barbecue or bbq. But – they are not the same.
Having a braai, or braaivleis, in southern Africa would be cooking steak, boerewors, sausage and, maybe, chops, be they lamb or pork. Some form of maize meal accompaniment will be cooked in a pot – pap in South Africa or sadza in Zimbabwe. A braai is normally accompanied by copious quantities of beer, and is often held by the pool, or the beach resulting in more than a few high jinks in the water!
Come braai time, the men will get on with the serious and thirsty work of the fire (a gas braai is a shortcut only for emergencies!), while ladies get on with the salad, not without a drop of wine.
But, hey, this is England and boerewors and sadza need a little planning, so sausages, steak and chicken will just have to do the job.
Who cares, there is little to beat a gathering around the fire in the sun with some well cooked meat.
Just don’t put hamburger on my braai!
A few braai resources:
Read more about the braai.
CADAC gas braai equipment is popular – available on Amazon along with some useful charcoal braai kit.
I don’t think anyone in the USA or the Caribbean or Cananda or South American would call what you’ve described as BBQ, As you wrote, “they are not the same”.