Author Archives: Jan Braai
When you find yourself travelling through the Karoo, make sure to stock up on the local Karoo lamb meat. Lamb shanks need time on the fire, the longer you leave the shanks on the fire to simmer, the more tender the meat will be and all the flavours can develop intensely. Remember this is not a race, it is a journey.
My family started making spaghetti bolognese on the fire during camping trips in Botswana and Namibia when I was a teenager. As much as I like braaied steak and boerewors, you can’t eat that every day. The secret to a great bolognese sauce is to simmer it over low coals for a few hours.
As with any fish you want to braai, the most important thing is to make sure the tuna is fresh. The only way to do that is to buy it from a trusted, reputable fishmonger. If you’re unsure about the freshness of the tuna, don’t buy it. Needless to say, the other sure-fire way to get fresh tuna is to catch it yourself.
Apply for an entry to the 2016 National Braai Tour!
The classic Pork Schnitzel, made on the braai fire!