| Braai Recipes and the Art of Cooking over Coals |
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In South Africa, 'braaing' which otherwise known as having a barbeque, is a popular way to cook food and there probably is not a single braai enthusiast who does not make use of a collection of braai recipes handed down to them by their familial predecessors. These recipes can refer to a previously perfected method of seasoning and cooking a certain type of meat or they could be actual recipes for dishes like 'paptert' or grandma's famous potato bake. Now, if you were hoping to pick up some tips regarding braai recipes by reading this article then you will not find much detail here as we do not wish to provoke a national debate about whether a potato bake is still a potato bake without the cream, or attract criticism from aficionados who obfuscate for fear of giving their secrets away. In any case, there are numerous braai recipes on the internet to choose from on the off-chance that you are not already in possession of some closely guarded culinary braai secrets yourself. The focus of this article is on the actual procedure of braaing itself, because, after all a braai is not a braai without it. When it comes to cooking over coals you really must have a modus operandi or 'recipe'. First of all, the heat of the coals needs to be the right temperature for the type of meat you are planning on cooking and this will not be exactly the same for steak as for chicken, for instance. What is more, the hotter the fire the higher the risk of burning the meat and creating cancer-causing carcinogens. Pre-cooking can reduce this risk, and is essential in any case when it comes to spatch-cocked chickens or bone-in chicken pieces because chicken is notoriously difficult to cook properly on a braai and must be cooked thoroughly to kill any salmonella that may be present in it. On the other hand, prawns cook very quickly and usually require quite a hot fire. Fish can be difficult to braai as the flesh tends to be delicate and is best braaied in foil although some types of whole fish like sardines should be fine rubbed with rock salt and a little olive oil and put directly onto the grill. |
There’s nothing better than sharing a traditional barbecue with family
and friends. Meaty steaks, breasts of marinated chicken, spicy sausages
and delicious lamb chops … all sizzling over a glowing, charcoal fire.
Add to this a cold beer, a glass of wine or a fresh fruit juice and
you’re in heaven!