Happy Heritage Day weekend

As a mark of respect of yesterday being National Braai Day and Archbishop Desmond Tutu asking us to celebrate Heritage Day by honoring our favourite past-time - the good old fashioned braai, today’s blog is all about braaing.

The big news being discussed in bars, voorkamers and shebeens across the country is  that the record for the longest braai as per the Guinness Book of Records has finally returned to South Africa, – the unequivocal spiritual home of the braai.

The word braai is the Afrikaans word for "roasting" or “roast”, and this great South African tradition originated with the Afrikaner people, but has since been adopted and adapted by South Africans of all ethnic backgrounds. In most South African townships, braai and braaing is also known as Chisa Nyama. 

So – what is a braai really I hear the non-South Africans amongst you ask? A braai is the quintessential South African casual social gathering, where family and friends gather to enjoy good food, good company and the great South African outdoors.

And what makes it so special? There are a number of very clear, differentiating factors that elevate the South African braai from its distant cousin the barbeque.

 1. An important distinction between a braai and a barbecue is that a real braai is made using an open flame (fueled by wood or charcoal), as opposed to using gas. As  Jan Scannell, the Stellenbosch born world braai record holder, aptly puts it:  “A barbecue is an outdoor kitchen, but a braai is a way of life."

2. Another critical dimension of any true self-respecting South African braai is that there shall be no trace of any hamburger patties or pork sausages.

The big 5 of the classic South African braai are the beef steak (fillet and sirloin steak is particularly respected), the lamb chop, the pork or beef rack of ribs, the chicken flattie (or its little brother the chicken wing) and last, but never least – the boerewors (literally translated as “farmer’s sausage”).

More adventurous gourmands even extend the menu to include various forms of wildlife, including springbok, warthog and ostrich.

Although meat is undeniably the VIP at any braai worth having, South African culture has evolved over the years and various forms of fish, such as snoek and kreef (crayfish), as well as vegetarian fare, such as mielies (corn on the cob) and mushrooms are also now democratically elected, fully-fledged members of the braai family.

The other key participants in a genuine braai are the important side-dishes. Legitimate options including: stywe pap (a corn meal based dish) and chakalaka (a tomato and onion relish) , the braai broodjie (a toasted sandwich made with cheese, grilled onions and Mrs Balls Churney), the potato bake, salads and pot bread.

So, if this sacred cultural culinary tradition intrigues you (and your tastebuds) – we at the Oude Leeskamer Guest House offer traditional braais for our guests in the private courtyard. For those who are interested – feel free to pop into the kitchen to see how the side-dishes are prepared or learn how to make the ultimate wood fire for the perfect braai - you can even have a go at braaing your own food. Or you can simply sit back with a glass of wine or an ice-cold beer and savour the smells, sounds and flavours of a real braai.