Ah! The sound of meat sizzling on an open fire, combined with that unmistakable smell of smoke and roasting meat is enough to make any South African’s mouth water.
The humble braai is so central to South African life that we have even co-opted one of our public holidays – Heritage Day on the 24th September – as National Braai Day, where everyone takes part in a very South African tradition…..or is it?
As South Africans, we think that we own the copyright on braai’s, but I have discovered that that is not exactly true. Many countries have a tradition of braaing, except it goes under the name of barbecues, or if you find yourself Down Under, a barbie. It is an immensely popular way of cooking around the world.
Even here in the Netherlands, braaing (or barbequing as I am forced to call it here) is a very popular pastime, and the range of different barbecues available is probably better than back in South Africa.
The only real difference between what us South Africans do compared to the rest of the world is what we put on to the braai. The Americans love doing burgers, the Dutch love kebabs and pork braadworst, while the typical South African braai consists of pork chops, boerewors and chicken drumsticks.
I certainly have no need to miss braaing while living in this foreign land – it is just the meat that isn’t quite the same….
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