Recipes
See all 10 recipesApricot-glazed braai fish
Butterflied fish basted with apricot jam, butter, garlic and lemon, the way snoek is cooked on the Cape coast.
Beef shin potjie
Beef shin simmered for three hours in a cast-iron pot with red wine, then layered with vegetables and left alone.
Boerewors rolls with tomato smoor
A coil of boerewors cooked slowly over medium coals, served in rolls with a soft tomato and onion relish.
Braaibroodjies
Grilled sandwiches of cheese, tomato, onion and chutney, toasted slowly over the last of the coals.
Chicken sosaties with apricot and curry
Skewers of chicken thigh, dried apricot and onion in a sweet, mild Cape curry marinade.
Karoo-style lamb chops
Thick lamb loin chops with salt, coriander and lemon, cooked fast over hot coals with the fat crisped first.
Know your fire
See all tipsReading your coals
How to tell hot, medium and low coals apart with your hand, and how to change the heat without relighting.
Wood, charcoal or briquettes
What each fuel does well, how long it takes to be ready, and which woods to use outside South Africa.
What is a braai?
What makes a braai different from a barbecue, how the day usually goes, and the words you will hear around the fire.