Toolmonger continues their great series of posts on BBQ with this contribution from a South African reader describing “braai,” along with plenty of pictures showing their technique. The basics don’t differ at all from American BBQ essentials—cooking meat on a fire doesn’t get very complex—but braai cooks do tend to add a “potjie,” a metal pot filled with slow-cooking vegetables.
Be sure to catch the third page with several recipes, including one for “boerewors,” a sausage that (I believe) is traditionally made with wild boar.
How-To: BBQ South African-Style [Toolmonger]
having been friends with a south african, and subsequently exposed to his family and culture …i can confirm that a brai is certainly a good time with a shitload of food.