I’m a full-blooded south African. But, I have to admit, I have never lit my own braai… I know, I’m hanging my head in shame too.
The act of having a braai, though, is without a doubt one of my favourite spring, summer, afternoon, evening, late-night, anytime activities. So the fact that I haven’t yet claimed a fire as my own is not because I don’t enjoy a braai (I mean, I challenge you to find anyone who doesn’t like a good old braai). It has more to do with the fact that I’m in the kitchen whipping up the all-important sides.
It’s a crucial role and one I take very seriously. I like a mayo-laden potato salad as much as the next person, but half the fun is thinking of deliciously creative partners for the perfectly cooked vleis: the chips to the fish, the salt to the vinegar.
Our National Braai Day features all of this and more this year. Well, Jan Braai and his ready-for-the-grill recipes, to be exact. If you don’t know the story of how Jan came to be SA’s official ambassador for tongs and the open flame, keep your eyes on this spot on the 24th of September (he is not just a braai fanatic with a chop obsession).
But, if you’ll excuse me, I need to practise building my own fire. And hopefully not burn down my house.