When going to a braai, it’s a good idea to bring flowers or a small gift to thank your host. You should also ask the host what you need to bring and actually bring it when you come. And, of course, bringing extras will never hurt. Place the soft cooked garlic in a bowl, add the fresh Oregano and mix into a paste. You can add a dash of butter if you prefer a richer taste. Want perfectly succulent cuts? Don’t turn the meat too often whilst braaiing. Seal the meat, then allow one side to become golden brown in colour before flipping it over to brown the other side.

Never add salt to meat prior to cooking as it results in toughness. Rather, sprinkle braai salt over your meat after it has been cooked, or just before it is done. Still, beware that braai can go on for a long time. It’s not a simple affair that takes a couple of hours. There’s even a designated braai master whose job is tending the fire and watching the meat. Pinewood: If pinewood is easily available where you’re from, then you can use it for starting your braai fire. However, pinewood can’t be the main firewood of your braai, so look for another wood to go with it.Then, place the steaks in a dish and add the spice mixture on them (ensure that the whole steaks are coated). Smoked paprika and meat work hand in hand.” So says Annelien Pienaar in her cookbook Meat, The Ultimate Guide(Human & Rousseau, R380), whose recipe this is. Birthdays, graduations, engagements, and national holidays serve as perfect occasions to host a braai with your family and friends. There’s even a specific day of the year in South Africa that’s designated for braaing. It’s officially called Heritage Day, but everyone refers to it as Braai Day. Combine all the ingredients together. Decant into a glass container with a tightfitting lid and store in a dark cupboard.

Something savoury, something sweet – once you’ve cooked the meat, treat your guests to a sweet, indulgent delight! Take a couple of bananas and slit the peel along the inner curve. Fill with thin slices of Bar One chocolate and, if you like, a dash of liqueur. Wrap the bananas tightly in tin foil and place on the braai until the peel is dark brown in colour. Unwrap the fruit carefully and serve with ice-cream. Lekker! Mopani: If you want to get scorching hot coals that’ll last for a long time, then Mopani should be your go-to. While this wood can be hard to get burning, once it gets going, it’ll produce intensely-hot coals in no time at all.

While it is marinating, prepare your grill. Once done, remove the steak and warm it up a little until it is at room temperature.

There are many things you can cook on your slab, from seafood and vegetables to meats and eggs. The key is to cook something that does not require a long cooking time. See one of our favourites below! As you are marinading, boil the potatoes until they become tender. Afterwards, drain the water and allow the steaks to cool before you cut into slices. Coat with olive oil and then prepare your braai. Once it is ready, arrange the steaks on the grill. easy scones recipes in South Africa: how to make them soft and fluffy? Image: youtube.com, @RANDBURG MIDASAlso, spread the jam on each slice of the remaining bread, and then braai the sandwiches over low heat until they turn golden brownish.

Sekelbos: Similar to Mopani, Sekelbos is dry and hardy wood. Accordingly, it’ll burn for a long time with intense heat. And since it has natural oils within it, it’ll give you braai meat an amazing smoking flavor and aroma that’s to die for. Wingerd, aka vine wood: This wood is great for starting fires and adding aromas and flavors to the dishes. However, since it burns very fast, it won’t leave you with lasting coals. Steak goes well with many side dishes; the great thing about steak is that it can be dressed up or down as you like. Serve with mielie pap and gravy on a relaxed Saturday evening, or dress it up with Beetroot and butternut salad and avocado for a fancy Sunday lunch with friends.

Decant your braai salts into glass jars with tight-fitting lids, or re-use refillable salt and pepper grinders, and store them in a dark cupboard. If you don’t have smoked paprika use ordinary paprika and to bring in the smokiness you could use smoked salt flakes. Maldon Salt produces a good one. Once you have everything you need to braai, the first thing you need to do is to ensure that your braai is well-heated so as to get a delicious crust. Then, you marinade your steaks in the refrigerator for a few hours and remove it afterwards. The next thing to do is to rub a frying pan with a little olive oil and allow it to heat up. Once you have sprinkled your seasoning on the steaks (now at room temperature), arrange them in the frying pan. But then, remember to flip each side of the steaks until you get the desired result before you serve 5. Cheesy biltong braai toasts with coriander salt Finally, you can find the popular Roosterkoek in any braai. This “grill cake” is simply the traditional bread served at braais alongside the various meat dishes. It consists of bread dough cooked over the grill until they turn golden. No one likes cleaning up – but you can simplify the process of cleaning your grill by rubbing half a raw onion or half a lemon on it while the grill is still hot. This helps to lift dirt from the grill while adding delicious flavour to the next batch of meat. Less elbow-grease, more enjoyment!