The braai (pronounced 'bry') is popular during good weather in Southern Africa. An excellent braai begins with the careful selection and balancing of ingredients and the creation of a combination that enhance the food and tempt the eaters. The key to a successful braai is to prepare ahead - most suitable dishes can be started the day before and be left to marinate overnight.
What to serve at a braai
If catering for a family or a few friends, plan for a couple of main courses containing meat or fish, a vegetable dish and a few side dishes. Fresh fruit, salad, crisp herbed and heated breads and chilled drinks are all a must. If the bill gets too high, most guests are happy to make contributions; usually in the form of prepared food.
Marinades are the best way to put flavour into meat, fish and vegetables. There are no hard and fast rules when it comes to making marinades - simply go for favourite flavours and give the food time to soak them up. Start with an oil base, then add whatever other flavours you want. Add soya sauce, Chinese five spice, ginger and garlic for a Chinese marinade or try garlic, balsamic vinegar and fresh green herbs for a simple Mediterranean one. Curry powder, garlic and chilli will give an Indian twist to food. Slash the flesh of meat and fish to get the marinade to penetrate the meat and fish which should be kept chilled while marinating. Just before cooking remove any excess marinade from food to stop the coals flaring up.
Use the right braai equipment correctly
Make sure you have the right tools for a braai, it will make cooking outdoors easier and safer. Always choose long-handled braai equipment and get protective gloves to shield hands from heat and grease splatters. Whether you cook using coals or a gas-fired braai, always go for a good size. This makes cooking for a crowd easier and will give a wider range of heat, so that while steaks are searing in the hottest area, vegetables can be cooking slowly on the side. If you have vegetarian eaters take care that the meat does not mix with the vegetables - in this case it might be better to braai the vegetables before the meat.
Light a wood or coal braai fire early because even a small one needs about half an hour for the coals to became the smouldering embers that make the perfect cooking medium. The braai should be positioned in a sheltered spot out of the wing but where there is enough draught to keep the coals burning gently. Fat and oil from the food will probably make the coals flare up from time to time, so keep a jug or spray bottle of cold water handy to lightly douse any flames that threaten to spoil the food. To add extra flavour, fresh herbs such as bay, rosemary, thyme, dill and fennel can be sprinkled on the charcoal embers towards the end of cooking. Also try using a bunch of herbs as a basting brush.
It is worth investing in a braai basket (which is also called a braai grid). This piece of equipment is helpful for cooking small items like some vegetables, or foods that crumble when turned, such as fish fillets. Otherwise such foods can be braaied in heavy-duty aluminium foil.
Melody Mundawarara - Melody Mundawarara has always enjoyed creative pursuits. Her interests range from Art to Zoology. She is a keen researcher who is excited ...
