Boerewors
How To Prepare
Place the boerwors on the grill and cook them slowly, turning occasionally to ensure even browning and prevent burning.
Ideally, you should braai boerwors over indirect heat, allowing the sausages to cook thoroughly while retaining their juiciness.
The boerwors is done when it is evenly browned and has an internal temperature of about 70°C (160°F).
Serve with traditional sides such as pap, chakalaka, or a fresh salad for an authentic South African experience.
Main Ingredients: Boerwors
Boerewors sausage
Boerwors Sauce
Pepper
Lamb
How To Prepare
Start by seasoning the lamb with a blend of herbs, garlic, and olive oil.
Place the lamb on the grill and cook it slowly, turning occasionally to ensure even cooking and a nice sear.
For a tender and juicy result, braai the lamb over indirect heat, allowing it to cook through without burning.
The lamb is ready when it reaches an internal temperature of 60°C (140°F) for medium-rare, or 70°C (160°F) for well-done.
Let the lamb rest for a few minutes before slicing to retain its juices.
Main Ingredients: Lamb
Lamb chops
Salt
Pepper
Olive oil
Garlic (optional)
Fresh rosemary
BBQ Sauce
Steak
How To Prepare
Select a cut of steak such as ribeye, sirloin, or fillet.
Ensure it’s of good quality and well-marbled for best results.
Place the steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s well-coated.
Seal the bag or cover the dish and refrigerate for at least 1-2 hours, or overnight for a more intense flavor.
Place the steak on the hot braai stand. Braai for about 3-5 minutes per side, depending on thickness and desired doneness (medium-rare, medium, etc.).
Use tongs to flip the steak and avoid piercing it
Main Ingredients: Steak
Beef steak (ribeye, sirloin, or rump)
Salt
Pepper
Olive oil
Garlic (optional)
Fresh herbs (thyme, rosemary)
Chicken
How To Prepare
The chicken is typically seasoned generously and allowed to marinate for several hours to enhance the flavor.
When braaing, preheat your grill or braai to medium-high heat and place the chicken over indirect heat to cook through evenly.
Turn the chicken occasionally to achieve a crispy, golden-brown exterior while ensuring the meat is cooked to a safe internal temperature.
Serve with traditional sides like pap, chakalaka, and fresh salads for a true South African experience..
Main Ingredients: Chicken
Chicken pieces (thighs, drumsticks, or breasts)
Salt
Pepper
Olive oil
Garlic
Paprika
Lemon juice
Pork Ribs
How To Prepare
To braai pork ribs in South Africa, start by marinating the ribs in a rich mixture of spices, garlic, and your favorite BBQ sauce or marinade.
Allow the ribs to marinate for several hours, or overnight for deeper flavor. Preheat your braai to medium heat and cook the ribs over indirect heat to prevent burning.
Close the lid and let them slow-cook for 1.5 to 2 hours, turning occasionally and basting with additional marinade to keep them moist. For a caramelized finish, move the ribs over direct heat for a few minutes,
brushing with extra sauce until they are beautifully glazed and crispy on the outside.
Serve with traditional sides like braaied vegetables or a fresh salad.
Main Ingredients: Pork Ribs
Pork ribs
Barbecue sauce
Salt
Pepper
Garlic powder
Paprika
Brown sugar (optional)
Sosaties
How To Prepare
start by marinating the skewered meat in a blend of aromatic spices, herbs, and a splash of vinegar or lemon juice for at least a few hours.
Place the sosaties on the grill, turning them occasionally to ensure they cook evenly and develop a delicious char. Depending on the size and type of meat, cooking times can vary, but aim for a crispy exterior and a juicy interior.
For added flavor, baste the sosaties with extra marinade or a brush of oil during grilling.
Serve them hot with traditional South African sides like chakalaka or pap.
Main Ingredients: Sosaties
Meat of choice (lamb, chicken, or beef)
Onion
Peppers
Apricots (optional)
Curry powder
Olive oil
Vinegar
Garlic
Salt
Pepper