Summer Braai
The next Braai event is due in August - very popular so book early!
They're also planning a guest appearance by a certain someone on their big screen.
Tickets on Sale soon !
What is a South African Braai?
If there’s one country which prides itself on its outdoor culinary expertise it’s South Africa, where the braai (BBQ to you and me) is woven into almost every aspect of life. Pretty much every South African will claim the title of the best braai champion in the world. Using an outdoor grill built specifically for braaing, it is a social meeting events.
Boerewors is a type of sausage which originated in South Africa. It is an important part of South African, Zimbabwean, Botswana and Namibian cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words boer("farmer") and wors ("sausage"). According to South African government regulation, boerewors must contain at least 90 percent meat, and always contain beef, as well as lamb, pork, or a mixture of lamb and pork. The other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat. Boerewors may not contain offal or any "mechanically recovered" meat pulp (as recovered through a process where meat and bone are mechanically separated).
Sosaties are a common feature of a classic South African braai.
Sosaties are a Cape Malay dish and the name comes from the words "sate" meaning skewered meat and "saus", a spicy sauce in Afrikaans. While this is a dish that originated in the Cape Malay area, they have spread in popularity around the country.
There are a few variations to the sosaties marinade, but most at least include apricot jam, curry powder and garlic.
“People might think it’s easy – and in the UK it's often sausages and burgers – but we have a massive range of things we can do over the fire and I can’t wait to help open Duncan’s new outdoor dining experience – especially as I’ll be one of the first people to cook on his specially commissioned braai machine. It looks stunning and shows a real commitment to making outdoor dining a real experience – which is exactly what it is.” Pete Goffe-Wood
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