Barbecuing (Braai) A Great South African Pastime
As the sun slowly sets on a Friday evening a glorious scent wafts across the southern tip of Africa, right from the cooler west coast of South Africa to the warm currents of the Indian Ocean in the East. The fires have been lit and teasing scents are beginning to waft upon the air. As you stroll leisurely through the neighbourhoods a variety of exquisite aromas assail you nose as locals are basting their meats or roasting their vegetables on their open fire braai's. Sweet and spicy, the saucy perfume of the night air encourages the imagination and tempts the taste buds!Aaah, the mouth-watering aroma of a sizzling braai floating on warm air pockets and enticing the nostrils with its tantalising scent can often be breathed in over the weekends in our country. It is the South African way of spending a relaxing afternoon or evening together in the company of friends and family for a social meal and entertaining party. The sizzle and pop of the fire and the delicious aromas of herb fish, marinated meats and roasting vegetables provides just the right ambience to settle back after working and playing hard to enjoy excellent company and great food.
While in the glorious Cape, partake of the great variety of flavours that are particular to this area: lip smacking, eye-watering curries and dishes with great zest and spices!
With the ocean only a stone's throw away, the bounty of what it has to offer is available to grace your Western Cape style braai.
Having freshly caught fish for a braai right from the ocean is a genuine treat. Braaiing fish whole is the best manner in which to prepare it. Leave its fins and tail intact and make use of a grid with hinges or a fish basket to make it easier to manage.
Remember that the fire needs to be a bit cooler for fish than when you are cooking meat, or else place the fish further away from the hot coals when braaiing.
Good open-braaied fish include:
* Galjoen with butter, oil, lemon juice and coarse salt,
* Snoek with garlic, apricot jam, butter, oil and lemon juice,
* Yellowtail with a wine and garlic basting,
* Kingklip with a mayonnaise and yoghurt sauce to list a few delectable options.
Shellfish on the braai is also a scrumptious option as crayfish, prawns, langoustines and mussels are readily available.
The flexibility and simplicity of braaiing as well as the wonderful social aspect, provides for a great way to spend an afternoon or evening getting to know one's fellow man and providing a wonderful array of tastes to satiate the hunger.
Local Lekker Tips
* As you are in the heart of the award-winning South African wine industry, make use of this great opportunity to select a perfect wine to accompany your meal. While you are out tasting the nectar from the vines and learning more about wine, ask the vineyard what meals they suggest their wines would compliment.
* Simple side dishes that can be included on the menu are:
- Butternut wrapped in tin foil and placed amongst the hot coals and turned regularly until soft.
- Whole onions cut in half and braaied on the braai grid until soft. Remove outer layers and enjoy the crisp centre.
- Mielies (corn) buttered and salted then wrapped in foil and placed on the braai grid and turned regularly.
