Author Archives: Jan Braai


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.

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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.

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Enter the National Braai Tour 2017

Apply for an entry to the 2016 National Braai Tour!

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The classic Pork Schnitzel, made on the braai fire!

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For many years, the Caesar has been one of the world’s classic salads. But as a chicken burger on the braai, we are giving this flavour combination the chance to reach its full potential.

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