Yes, there are a few crucial things about being South African. Having a braai is surely one of them. Ask any South African about their favourite way of having a braai and you will most surely hear that this is almost a syndrome of elements to having the perfect braai.
Here it is not just about the meat (which is the most important part of any braai), but it’s about snacks, ambience, music, friends and off course…. the fire. Not being a “pro” braaier (for our English friends, the word “braai” can be translated to “bbq”), I always tend to sit back and observe all the different styles and processes involved when attending a braai with friends. My experience taught me that there are 4 distinct owners of a braai
1. The novice:
Here the person will set everything up, doing a rush job and we end up wondering whether we are ever going to get to grilling our meat eventually. By God’s graces, the fire gets going, meat is on the grill and the braai is under way. (a sigh of relief).
2. The Pro:
The Pro is literally the professional here, having access to the latest trends, gadgets, firestarters and an outfit to match. Usually here, I steer clear of ownership or assistance because they have got everything covered. You will have your meat, bbq’d to perfection and the pro will be the talk of the braai-town for days waaaay after.
3. The ADHD:
My brother, (love him to bits…. and sorry Stef) is a great example of an ADHD braaier. He is all amped up, stacking the fire (very efficiently I might add), but somewhere along the line he get’s pulled into conversation and well, looking at the fire turning into an orphan, someone jumps in and takes responsibility. No hostile takeovers on this side you know, just a small contingency! LOL!
And then we get to my type…
4. The “let’s braai and take things as they come” guy:
I have no recipes for stacking the perfect fire, but, it’s my fire. There will be enough heat and when everything is ready, I invite everyone to take their tongs and do their own thing. (you see, everyone do their OWN thing, braai tongs provided). No complaints about meat being under or overdone, because they braaied their own meat and after that, all is well in the braai-world of my life.
This past weekend I was fortunate to tackle a quick weekend away and manning the braai both evenings. It went well and so we braaied on Saturday lunch as well. My friend had this awesome brunch dish she prepared and I became a fan instantly. So if you are looking for something else to put on the grill, give the “bosveld pizza” a go. You will not be disappointed.
You will need the following:
1. A medium hot fire.
2. Ingredients like butter, onions, , mushrooms, leftover meat (sausage works best), tomato & onion relish, eggs, foil and lots of cheese.
3. A large frying skillet or shallow pan.
4. Here goes: Heat the pan or skillet. Fry your onions & mushrooms in butter and spice to taste, add leftover meat, tomato & onion relish and let it cook until it starts bubbling. (your fire should be hot enough for it to cook/bubble). Stir and fry till it’s all nice and heated up. Spread the mix out evenly in the pan and make little holes in the mix. Break an egg in each hole (depending on how many people are about to enjoy this). Spice with black pepper and evenly top it off with lots of cheese. Cover with foil and wait until your eggs are no longer translucent.
5. Dish to your heart’s content!!! And it is yummmma-yummmmmmmmaaaaa!
I love to braai and will use every opportunity especially in warmer months to have friends over, some red wine, good music, good conversation and good food on the grill. I’m always open to learning new ways and discovering new tricks when it comes to the flaming of food (ok, that was just lame). Do you have any great braai ideas you wish to share? Share them below or send them to firstname.lastname@example.org. Would love to hear from you.