Braaing in South Africa

To braai in South Africa is to truly experience this country. Across race, language, region and religion, all South Africans share one common heritage. It is called many things: Chisa Nyama, Braai and Ukosa to name few. Although the ingredients may differ and some braai lamb, others braai beef, others braai pork and others braai fish and some even braai vegetables like corn (maize/mielies) the one thing that never changes is that when we have something to celebrate we light fires, and prepare great feasts.

The one noticable thing about the word braai is that it is a recognised term for this act of making fires and cooking food on those fires and the coals of those fires in all eleven official languages of South Africa. The other word in braaing that is pretty well recognized in all eleven languages is “boerewors”. Which ranks pretty high on the list of favourites at any braai. Boerewors is a fantastic example of the rainbow nation of South Africa. You have the sausage making know how and skills from europe, you have the spices and comprehension of their use coming from the east, and most imporatantly you have the extremely high quality of meat form Southern Africa. All of these combined gives you boerewors, a sausage superior to anyhting else, anywhere in the world, and a sausage made for the braai. Boerewors then is a fantastic analogy of South African society. A combination of diverse factors making up the extraordinary whole.

In celebration of South Africa and this unbelievable country that we live in, once a year, on National Braai Day we all come together around braai fires, and celebrate our nation.

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