How to braai like a South African
A braai is a social occasion built around cooking over open coals. It is slower than grilling on gas, and that patience is part of the charm.
- Wait for: coals covered in grey-white ash
- Time to coals: about 45 to 60 minutes
- Chicken is safe at: 74掳C inside
- Never: use petrol to start a fire
Build the fire
Use hardwood or good charcoal, stack it loosely and light it with firelighters or natural starters. Never use petrol or other accelerants. Allow 45 to 60 minutes until the flames die down and the coals glow beneath a layer of grey-white ash.
Control the heat
Spread the coals evenly and test the heat by holding your hand above the grid. If you can only keep it there for two to three seconds, the heat is high; five or six seconds is moderate. Keep a cooler zone for finishing thicker cuts.
What to cook
Boerewors goes on in a coil and should not be pierced, which keeps the juices in. Lamb chops and steaks suit hotter coals, while chicken needs gentler heat and must reach 74掳C inside. Rest meat for five minutes before serving.
Safety
Keep children and pets away from the fire, use long tongs and have water or sand nearby. Never leave a fire unattended.
Always follow safe food handling and cook meat thoroughly. Check ingredients for allergens.
