
On Monday 24th September, a public holiday (Heritage Day), many South Africans will engage in one of it's favorite outdoor activities, the braaivleis. This day has been earmarked as National Braai Day and I guess this is also a good opportunity to herald in the Spring season.
The word braaivleis is Afrikaans for "roasted meat". The word braai is, in other parts of the world, known as a "barbecue" and is a social custom in South Africa. While wood formerly was the most widely-used braai fuel, the use of charcoal has increased as it is a faster method of getting the coals prepared to cook the meat. Personally, I prefer using wood (usually vine, rooikrans or kameeldoring wood) as it imparts a better flavour to the meat.


The "Bring and Braai"
Similar to a "platter party", this is a social event (yet casual and laid-back) where family and friends converge on a picnic spot or someone's home with their own meat, salad, or side dish in hand. Meats include boerewors(sausage), sosaties or kebabs, marinated chicken, pork and lamb chops, steaks and spareribs. Fish is also popular in coastal areas.


Similar to a "platter party", this is a social event (yet casual and laid-back) where family and friends converge on a picnic spot or someone's home with their own meat, salad, or side dish in hand. Meats include boerewors(sausage), sosaties or kebabs, marinated chicken, pork and lamb chops, steaks and spareribs. Fish is also popular in coastal areas.


braai outdoor barbecue
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