Authentic South African Braai Recipes You’ll Love

Posted On February 26, 2024

A Fire That Brings Us Together

Growing up, I always knew when a special weekend was coming—the scent of marinated meat, wood smoke in the air, and the cheerful clatter of tongs on a wire grill. In South Africa, a braai isn’t just a barbecue. It’s a cultural heartbeat. And whether you’re standing in a suburban backyard, by the beach, or out in the bush, there’s something unmistakably satisfying about cooking meat over open flames with friends and family nearby.

If you’re curious about what makes a South African braai different—or want to elevate your next grill session to something unforgettable—you’re in the right place. I’ll walk you through the essentials, share iconic recipes, offer my personal tips, and make sure you don’t miss anything that truly completes a traditional braai.

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What’s a Braai, Exactly?

Let’s break down a few key terms you’ll come across:

Braai
A traditional South African barbecue using wood or charcoal. The word comes from the Afrikaans word braaivleis, meaning “grilled meat.”

Boerewors
A coiled beef sausage seasoned with coriander, nutmeg, and cloves—essential at any braai.

Pap
A maize-based porridge served as a side dish, often with tomato sauce or relish.

Chakalaka
A spicy vegetable relish that brings heat and flavor, often served cold.

Sosatie
Marinated meat skewers, typically made with lamb or chicken, often interspersed with dried fruits and onions.

These aren’t just words—they’re the backbone of the experience.

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Building the Perfect Braai Setup

Before getting into the recipes, it’s important to talk about your setup. The fire, the tools, and even your cooking rhythm matter.

The Fire Pit

• Use dry wood if possible. Mopani, Rooikrans, and Kameeldoring woods are favorites for their rich flavor and long burn.

• Charcoal works well too if wood isn’t available. Just make sure it’s fully covered in white ash before grilling.

• Patience is key. Don’t rush the process—let the flames die down to glowing coals before you start cooking.

Tools You’ll Need

• Long-handled tongs to flip meat without piercing it

• A lockable wire grill grid

• Cast iron pot for traditional sides like pap or stews

• A meat thermometer for thicker cuts

• Braai mitts or fireproof gloves

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Classic South African Braai Recipes

These recipes are more than just food—they’re memories in the making.

Boerewors on the Grill

Ingredients:

• 1 kg boerewors sausage (keep the coil intact)

• A small amount of olive oil for brushing

• Optional: wood chips for added smoky flavor

Steps:

• Prepare a steady, medium-heat coal base.

• Brush the grid with oil to prevent sticking.

• Place the coiled sausage on the grill without cutting it.

• Cook for about 8 to 10 minutes per side, flipping once.

• Avoid piercing the casing; use tongs instead of a fork.

• Rest the meat for a few minutes before slicing.

Extra tip:
If you like a crispy finish, place the sausage directly over the hottest coals for the last 2 minutes. I often pair it with a chunky tomato-and-onion relish for a more traditional touch.

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Lamb Sosaties with Apricots

Sosaties are skewered kebabs that are big on both flavor and history. Traditionally made with lamb, they’re marinated overnight and often include dried fruits for sweetness.

Ingredients:

• 800 g boneless lamb (shoulder or leg), cut into 3 cm cubes

• 1 large onion, sliced

• 12 dried apricots

• 1 red bell pepper, chopped

• Skewers (soaked in water if wooden)

Marinade:

• 2 tbsp curry powder

• 2 garlic cloves, minced

• 1 tsp ground coriander

• 1/2 tsp turmeric

• 3 tbsp apricot jam

• 1/2 cup white vinegar

• 2 tbsp vegetable oil

• 1 bay leaf

• Salt and black pepper to taste

Steps:

1. Mix all marinade ingredients in a bowl until well combined.

2. Add lamb cubes and sliced onions, tossing to coat. Cover and refrigerate overnight.

3. When ready, alternate lamb, onion, apricot, and bell pepper pieces on skewers.

4. Grill over medium coals for 10–12 minutes, turning regularly until caramelized and cooked through.

Tip:
Don’t rush the marinating stage. I usually leave mine for at least 12 hours—this makes the meat incredibly tender and flavorful.

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Flame-Grilled Sirloin Steak

A braai isn’t complete without at least one thick-cut steak. I prefer sirloin for its balance of fat and flavor.

Ingredients:

• 2 thick-cut sirloin steaks (250–300 g each)

• Coarse salt

• Black pepper

• Olive oil

• Fresh rosemary or thyme (optional)

Steps:

1. Let the steak sit at room temperature for 30 minutes before cooking.

2. Rub with olive oil, salt, and pepper. Add herbs if desired.

3. Sear directly over high heat coals for 2 minutes per side.

4. Move to moderate heat and cook to your preferred doneness (use the chart below).

5. Rest for 5–10 minutes before slicing.

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Steak Cooking Time Chart

Note:
Always use a meat thermometer if you’re unsure. Steak can go from perfect to dry in less than a minute over hot coals.

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Essential Side Dishes for a Complete Braai

No braai is truly satisfying without the right sides. These dishes are more than just fillers—they’re part of the tradition and bring balance to the rich flavors of the meat.

Creamy Pap with Tomato Smoor

Pap is a stiff maize porridge, similar to polenta, and a staple at most braais. It’s typically served with smoor, a warm tomato-onion sauce that soaks in beautifully.

Ingredients for Pap:

• 2 cups maize meal

• 4 cups water

• 1/2 tsp salt

Instructions:

1. Bring water and salt to a boil.

2. Gradually whisk in the maize meal to avoid lumps.

3. Reduce heat and cover. Let it simmer for 30–35 minutes, stirring occasionally.

Ingredients for Tomato Smoor:

• 1 onion, finely chopped

• 2 tomatoes, peeled and chopped

• 1 tbsp oil

• Salt and pepper to taste

• Optional: pinch of sugar or a splash of vinegar for balance

Instructions:

1. Heat oil in a pan and sauté onions until soft.

2. Add tomatoes, season, and cook for 15 minutes until thickened.

3. Serve warm over pap.

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Chakalaka

Spicy and punchy, chakalaka is a cold vegetable relish made with pantry staples and fresh vegetables. It’s perfect for adding heat and texture to a meaty plate.

Ingredients:

• 1 can baked beans

• 1 onion, chopped

• 2 carrots, grated

• 1 green pepper, chopped

• 2 cloves garlic, minced

• 1 tbsp curry powder

• Oil for frying

Steps:

1. In a large pan, sauté onion, garlic, and pepper in oil until soft.

2. Stir in carrots and curry powder. Cook for another 5–10 minutes.

3. Add baked beans and mix well. Cook for 5 more minutes. Let it cool before serving.

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Roosterkoek (Grilled Bread Rolls)

Roosterkoek are soft bread rolls grilled directly on the braai grid. Slightly smoky on the outside, fluffy inside—these rolls are perfect for soaking up sauces or serving as sandwich bases.

Ingredients:

• 4 cups cake flour

• 1 tsp salt

• 1 packet (10g) instant yeast

• 1 ½ cups lukewarm water

Instructions:

1. Mix flour, salt, and yeast. Slowly add water and knead into a smooth dough.

2. Cover and let rise for 1 hour.

3. Divide into tennis-ball-sized rolls. Flatten slightly.

4. Grill over medium coals for 10–12 minutes, turning often until browned and cooked inside.

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Side Dish Comparison Table