Mixed grill of boerewors,mutton chops, rump steak and marinated chicken tended by (left to right) Jaco,ZS6JCO, Johan,ZS4SS,an unidentified braaimeister and Johan's XYL Marie





Braai is South African barbeque and this is how the FB Vrystaat ops of Sasolburg Radioklub did it up big on their November 2006 HF Field Day.

How different is braai from BBQ as the rest of us know it?

In a perfect world you could reach through this screen, snatch a lekker Castle, scarf a few skilpadjies and defer judgment until you sample some boerewors, tuck into a little pap & sous and wet your whistle with a Windhoek for a change of pace.

To tide us over until realization of that perfect world, FEEDLINE presents appetizing commentary by Andries ZS6VL and sizzling sketches by Malcolm ZS4SM as a casual introduction to things braai.


"Boerewors" is a big part of it, and people will always tell you of some small town butchery where the "best boerewors in the country" is to be found. This is also really just a traditional thick sausage, but the real thing does not have an artificial casing, and must definitely not have any soya added. Should be all beef, with maybe a little bit of pork. Spices used to make boerewords are typically coriander, black pepper and salt. One of the big retail chains runs an annual national boerewors contest...should give you an idea of how serious the average Afrikaner (and South African, for that matter) is about boerewors.

The guys are big on side dishes like "pap & sous", which would be porridge made from maize meal/coarsely milled corn flour, with the obligatory sauce (mostly fresh tomato and onion, but often with a bit of an African flavour, eg. a chilli or two and some green pepper.) Foil-wrapped potatoes placed between the coals are often a must.

Then we have "skilpadjies", so named because they look like the shells of small tortoises - these are liver portions wrapped in net-like fat.

The other meat dishes are pretty universal. Steak - whether rump, T-bone or fillet remains popular. Marinated chicken - same story.

Gas vs. charcoal: this seems to be a universal argument, whether in the US, Oz or SA! I still stick to charcoal, but I'm very tempted to "go gas", as the convenience of click-and-braai is great. Sometimes the wait is just too long with charcoal, but then it does provide the opportunity to enjoy a few more beers.

Beer: Local is "lekker", goes a popular saying ("lekker" being "great","nice", "cool") Castle Lager must be the top local brand in terms of sales. Many guys like Amstel (locally brewed) and then the Namibian lagers are very popular (brewed the German way), for example Windhoek Lager. Lately with South African Breweries fast starting to dominate the global beer market, we also get brands like Miller being brewed locally.Red wine is another favourite, but not nearly as popular at a braai /ham gathering as beer.




©2007 Malcolm Kriel ZS4SM






Utmost thanks to ZS4SM and ZS6VL for generous contributions of time and talent, without which this FEEDLINE World Premier would have defaulted to Dash! The Dog-Faced Ham's notorious recipe for Tuna Wiggle.

Send us YOUR potluck snapshots, your Field Day recipes, your local flavor of haute 'n cozy ham club cuisine. Break out the fingerpaints, typewriters, digital video cams, whatever it takes to showcase our hobby's dietary diversity in a social context.

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