Whether you're a meat lover, a veggie devotee, a fish fanatic, or a gluten-free warrior, the beauty of the braai actually lies in its diversity. The Great South African Braai Debate: meat, fish, veggie, and gluten-free. They all deserve their time in the sun - but can they afford to compete without their trusty sidekicks on the table? According to Franschhoek's All Sorts cookbook author and home chef, Chantal Lascaris , a braai is not a braai until you add the right side salad.
Ah, the braai —a word that stirs the heart of every South African! More than just a cooking method, the braai is a tradition, a ceremony, a moment where we gather around the flames to celebrate heritage and togetherness. But here's the thing: not all braais are created equal. We've evolved beyond the classic "chuck a chop on the fire" mentality.
Now there are rival braais vying for the spotlight. It's time to talk about the four contenders of what I call the "Braai Prejudice", and whether a knockout side salad might help level the playing fields, or not. In one corner, we have the meat braai : the undisputed champion of the fire pit.
It's got history, it's got fans, but is it really the only true South African braai? Then, there's the veggie braai , still fighting against the odds to prove its worth on our grilling grids. Lurking in the wings is the elegant fish braai , often overlooked in Gauteng and the Free State, but filled with delicate flavours that meet the demands of any table in any province.