What is a South African braai?

Dear Drebster

It has been a while since we last communicated on the Braai Improvement Process (BIP). I have recently had some space to ponder and wonder if BIP can be truly classified as a South African based international organisation. As you may have noticed our BIP blog is now receiving communication from foreigners commenting on the South African braai experience. What made me sit up was that this communication was well informed and beautifully written.

I have therefore decided to take a brutal look at BIP and reflect on whether we are in fact the leading authority on South African braais. In this past week, I only managed to braai on four of the days. I was tempted to blame the weather for this, but foreign guests reading this may accuse of me being a wimp. Having then consciously chosen to braai on 4 weekdays, my research question stands – What is a South African braai?

On Day 1, I chose to braai steak, boerewors (spiced sausage) and a spatchcock (splayed) chicken. I baked potatoes and butternut as a side dish for the meat. Of these ingredients, butternut and boerewors could be described as South African foods, but even these are well known internationally. I cooked the chicken in my Weber using firelighters (paraffin) and briquettes, which any European or American could have done. I also used firelighters and Namibian hardwood (Kameldoring) for the steak and boerewors. I should have used my local Cape Times newspaper to start the fire.

On Day 2, I braaied pork ribs and baked a try of roast vegetables. At this stage, I had run out of firelighters and ended up chopping wood with a hand axe and using newspaper. I was very impressed with this and felt decidedly macho. Unfortunately no-one at home was witness to this affirmation of my masculinity. Pork ribs cannot be described as South African.

On Day 3, I decided to cook a waterblommetjie (water lilies) bredie in my potjie (three legged iron pot). As usual I used firelighters and briquettes. For the meat, I used Namibian mutton and cooked this with rosemary, garlic, onions, chicken stock and white wine. The white wine was South African. After 2 hours, I added the South African waterblommetjies, lemon rind and lemon juice. I then made Basmati rice. Basmati rice is genetically modified and non-South African. I chose to ignore the faint grittiness of the waterblommetjies and braved my family’s derisive comments that I had not soaked the blommetjies in salt water for long enough.

On Day 4, I marinated a 2.5 kg leg of lamb with rosemary, garlic, South African Old Brown sherry and a pinch of Starbucks coffee. The coffee eradicates any metallic taste of the sherry. I then used a divided fire in my Weber to roast this for 2 hours. I then opened two tubs of humus, made tzatziki, and guacamole (mashed avocados). I served this with heated pita breads. At least the sherry was South African.

It causes me great sadness to admit that not one of these braais could be described as South African, with the possible exception of the waterblommetjie bredie. As a founder member of BIP and a South African braaimeester, I have had to think very carefully about my response to this crisis.

I would now like to propose the following definition of the South African braai, which I feel should be part of the BIP Constitution.

Any braai that uses one locally produced South African ingredient can be called a South African braai. The term ‘ingredient’ also applies to the entire braai (braai structure, wood, food, braai drinks, etc.).

BIP recognises that all of humanity originates from Africa and as a part of Africa we can therefore claim the right to braai any food subsequently developed by any person or nation and call it South African.

We acknowledge that we are a cross-cultural country and BIP recognises that South Africa is the ultimate braai nation with unique approaches not found elsewhere in the world. We applaud best South African braai practices, such as cooking ‘smileys’ (lamb jawbone) with an acetylene torch.

I feel that the addition of this definition to our constitution will prevent us from any critique be it local or international and allow BIP to take its rightful place as the leading visionary for South African braais within a globalised world.

Sincerely

Shayfish
Quasi-Deep South Region

BiP Worldwide Tour

Dear Dreb

I am extremely concerned that world-wide braaing is on the decline, partly due to nanny state concerns about the hygienic aspects of braaing and mainly because we’re all in a global recession. This could potentially affect our Braai Improvement Process (BIP) income and our only plan for luxury retirement. I feel we need to launch an international braai tour sponsored by British American Tobacco (BAT) who is not averse to smoke.

Most companies require a business plan but if we could provide a demo of our upcoming world tour, funding from BAT will be a pushover. I feel this tour should have maximum appeal to your average braai person rather than portraying braaing as an elite sport. I propose the following low key approach.

• Scene 1: Panoramic backdrop of small Cape fishing village showing mountain and sea. African drum-rolls that crescendo in pace. Dreb and Shayfish enter stage shrouded in cloaks. Fireworks erupt and the hidden braai erupts into flame. Dreb and Shayfish drop their cloaks and launch into Zulu/Nguni dancing wearing traditional African zebra skins (black and white on the same skin show our commitment to non-racialism). We may need doubles here, as my Achilles heel is not as strong as it was. 

• Break: We need this so that the fire is ready for braaing 

• Scene 2: Freshly Ground provide us with a World Braai Cup song as we re-enter the stage. Backdrop shows Dreb catching a yellowtail fish with bare hands at an undisclosed location somewhere in Cape Town. (I think we may want to leave the gutting part out of the visuals). Women actors ululate while carrying dead yellowtail fish to Dreb and Shayfish. Dreb and Shayfish set the braai grid above the coals in much the same way as Ernie Els looks when he’s about to putt a golf ball – it’s all about crouching. Lighting changes – glistening sweat rolls off Dreb and Shayfish who peel the zebra skin off their shoulders to form an elaborate loin cloth. Camera pans in and records the hushed conversation prior to flipping the fish. From Shayfish’s left, a menacing snake rears up. Single handedly, Shayfish wrestles the boerewors sausage and expertly rolls it up before placing on the braai. A praise singer enters as the meal is cooked. More praise singers arrive and carry Dreb and Shayfish off stage with the food. 

• Scene 3: Dreb and Shayfish enter wearing Levis and lumberjack shirts (this will appeal to many British and Americans who tend to barbecue). At the table adoring family and friends await the braai. Dreb and Shayfish dress the salad and potatoes (in order to show that real men can actually cook vegetables) and place these on the table. To the sound of Peter Stuyvesant and Camel theme tunes (we must remember our sponsors) family and friends are pictured eating braaied fish and boerewors across the world e.g. the Alps, Grand Canyon, Nababeep etc. We can use Cape Town for most of these scenes, as all film-makers do. As the music dies, an announcement is made – Braaing – A man’s way to love his family. 

• Scene 4: Dunhill and Lexington theme tunes play softly. A woman enters in dungarees and starts splitting wood with a double edged axe. She adds the split wood to the coals and breathes life into the fire. She then braais prawns (most countries braai this). Family and friends surround her and she serves the prawns in delicate tissue holders. As the music dies, an announcement is made – Braaing – A women’s way to love her family. 

• Finale: African drum rolls. Lightning and thunder reverberate across the panoramic drop. Each lightening flash shows Dreb and Shayfish in hectic braai mode e.g. muscles taut as five meats are turned etc. Sunshine breaks through – Dreb and Shayfish laugh triumphantly against the backdrop of a spit braai. The shadows lengthen – Dreb and Shayfish being hugged by gorgeous people, braai in the background. A small child, impeccably dressed, brings out a white handkerchief and wipes Dreb’s brow.  Freshly Ground re-enters and sing songs that evoke tears. In the sunset, the message appears – Welcome to Africa – the home of humanity – the home of fire – Braai, brothers and sisters, Braai. Join BIP – change your life and braai for humanity. 

As you can see, this approach has not been tightly formulated and I would welcome your input on BIP’s returns on investment as an international movement.

Yours in BIP

Shayfish
Quasi-South Region

World Cup braaing

Dear Dewman

I would like to show deep reverence for your principled stand against observing any of the FIFA World Cup games, which is to be applauded. Unfortunately, I cannot make the same claim and acknowledge that my passion for this World Cup could be equated to that of a seasoned harlot. This has allowed me to gain some insight into ways that people braai in the middle of the World Cup.

Over 98% of all commercial food sold at the World Cup uses gas burners that cannot be equated to a braai. It does not even come close. Upon inspection of some of these facilities at the Cape Town Fan Walk, the ‘braai grids’ above the gas burner were caked in fat and carbon. Clearly no-one had informed them of the BIP rule to burn off your braai grids before braaing. Gas burners also disobey the cardinal braai rule of lighting a fire and then waiting for the coals to be ready, which allows humanity to engage in frivolous discourse on the meaning of life.

Boerewors was minimally existent and German sausages formed an important part of most menus. I only discovered why this was so towards the end of the World Cup. Boerewors takes on average 80% longer to cook than German sausages do and rapid production lines are all important when 60 000 people are waiting for fast food.

Given this moral absence of braaing at the World Cup, I would like to offer the experiences of a real braai that I performed at during the World Cup. This braai was held for 9 adults and 4 children. As I did not know many of them very well, I bought the food the day before in an attempt to be as organised as possible. This included three boxes of frozen prawns, salads, ingredients for a veggie potjie and basmati rice. In the absence of any BIP advisors, my wife was consulted and I was sent out shopping again on the day of the braai to purchase two dead chickens and boerewors.

I fired up my braai and the Weber at 10h00. The day was extraordinarily windy and for some reason this affected my chickens. I have never witnessed a chicken simultaneously burned and raw at the same time. As a BIP professional this did not phase me – I merely made sure that all sides of the chicken were burnt and proudly informed my audience that Cajun chicken is the new black in braai ‘fashionista’ circles.

The prawns killed me. What point is there in defrosting a sea cockroach (many hours), then dousing it in marinade for four hours and finally braaing them, only to watch them shrivel up and constitute one bite? I need to make a critical admission here. My prawns originally hailed from India and try as I might I struggled to find the intestines of all these prawns. Don’t get me wrong, I love India and all Indian food, but I don’t trust their water. I therefore avoided cooking the prawns until they were translucent and made very sure that they were over-cooked just in case I spread typhoid across the Cape Town community.

As you are well aware, basmati rice was one of the first genetically modified products and it cannot be braaied. My veg potjie was the usual – vegetables topped with coconut cream and cashew nuts so as to disguise the taste of vegetables. I did not have the mental strength to cook the boerewors.

This meal was served at 14h30, ostensibly to accommodate a late-comer, but in reality I could not produce this braai any faster. Despite the platitudes received on this braai I was left with a profound feeling of discomfort and made a mental note to reflect on this braai in the spirit of a true BIP professional. My observations are as follows: 

• 15 hours of preparation and cooking time to prepare a meal is similar to English people having the time to watch five days of test cricket. 
• This entire braai could have been produced in any country and had no South African character. Cooking the boerewors would have helped. 
• Solo braaing for large numbers of people is over-rated, especially if the majority of them don’t drink alcohol and therefore politely sit inside instead of wildly cheering your progress at the fireplace. 
• Once the food is eaten, there just isn’t very much to talk about especially if you don’t really know the people you’ve invited. (We were saved however by World Cup game 56 which started at 16h00) 

In reflecting on these earth-shattering observations, I made the important realization that BIP professionals need to be on top of their game. As the BIP movement celebrates the World Cup, so too do we need to accommodate change. While braaing is a quintessential South African art form, it’s fine for BIP to adopt other foods and customs alien to South Africa. However, what the World Cup has taught me is that it’s also fine to braai German sausage for 2 minutes and serve with this with bread rolls and lettuce, especially if you don’t know the people very well. 

Yours as ever in BIP 

Shayfish

Quasi-South Region

Braai the beloved country

Having freshly arrived back from a holiday in the Eastern Cape, which involved a significant number of braais, I feel compelled to inform BIP of the fact that radically different braai cultures exist within our beloved country. Whilst this is not necessarily a bad thing, I do feel that we need to include a guide to braaing food in an edible way within our BIP manual.

As the following BIP case studies involve people that we actually know, I have changed their names to protect their braaing prowess.

Psycho-social braaing

Dear Dreb Jr,

I would like to formally thank you for yet another fabulous BIP missive , which I unfortunately only received yesterday. I myself have been reflecting on the meaning of braais recently and have come to the conclusion that they are psycho-social cultural events. To explain how I arrived at this conclusion, I offer the following applied research case study.

During the last weekend, I spent Friday and Sunday amusing Australians. On Saturday, I spent time with my sister to take a break from amusing Australians. Part of my amusement strategy was to braai for the Australians - I did inform them about BIP, but announced that BIP membership was not open to Australians or anyone else who uses the word "barbecue" to describe braaing.

BIP Portal Requisition

Dear Notkak Notshucksfishbreatheither

BiP needs a portal for admitting and explaining problems with braaing. I feel this should be an essential part of BIP. I also think it should be done around the fire, but hey, when there is no fire what does one do - tik dit uit. So here goes my admission of guilt on a family braai held here last night (no guests, just us).

1. I announced a braai was in order in the morning but forgot to take the borewors out the freezer 
2. on defrosting the boerwors at the last moment I managed to par cook it in the microwave so most of the fat came out of the wors and was in the punnet 
3. a) I made a fire with my local spidergum kak wood, and when scraping coals out still found traces of the pizza cardboard that was used to start the fire;  b) i poured the defrosted fat in the punnet onto the fresh bed of coals thinking it might help to add flavour 
4. a) upon braaing the borewors did not sizzle; b) the smoke from the side fire irritated everyone 
5. the boerewors carried on par cooking 
6. I declared that it must be ready by now and put the fire out and proceeded up to the table, dripping borewors fat all over everything 
7. at the table while cutting/breaking boerewors for dishing onto plates I realised it was not properly cooked - a bit underdone inside and soft on outside 
8. I continued to serve and eat the borewors in an underdone state 
9. my BiPWaG said she thought it was nice 
10. my daughter would not eat it 
11. i ate my carefully selected parts 
12. there is still some almost braaied borewors left in the fridge 

i welcome your comments and suggestions

Braaimeesterinpottytraining (with a whet appetite),

HQ3f