The Origins of the Braai
“Braaievleis”, the South African take on barbecue, comes from the Afrikaans words “braai” meaning “to grill” and “vleis”, meaning “meat”. Braaievleis literally means “grilled meat”. Over time, the word was shortened to simply “Braai”. Much like in the culture of Mookata, Thai barbecue, the Braai is not just a way of cooking or a cooking device, but also the shared meal itself, enjoyed with family or friends.
Braai: A Sacred Tradition in South Africa
In your own backyard, on the beach, in parks—barbecue is everywhere in South Africa! Above all, it’s a social ritual, a moment to share and connect. In this rainbow nation, where diverse cultures are the country’s greatest wealth, the Braai brings people together. Braai is so popular in South Africa that it even has its own national day. Originally called “Heritage Day”, September 24th is now also known as “Braai Day”. When you’re invited to a barbecue in South Africa, tradition dictates that each guest brings drinks as well as meat.
Whether it’s summer or winter, with a roaring fire or a portable grill, South Africans “Braai” all year round—as long as you master the art of the coals.
Preparing the Braai
Braai cooking is done exclusively with wood—no charcoal, no firelighters, nothing else. In South Africa, lighting the barbecue is a ritual reserved for men. Women, meanwhile, are in charge of preparing the side dishes.
Just like in the culture of the Argentinian Asado, at every Braai, one man is chosen to oversee the fire and the cooking from start to finish. Braai cooking is slow; you need to master the embers to achieve perfect meat every time.
What Do You Grill on a Braai?
The Braai has nothing to envy from the American BBQ—not at all. South African cuisine is a true reflection of this multicultural country. Influenced by flavors from around the world, it’s rich, flavorful, and full of surprises. Yet, it has a real passion for meat dishes. Chicken, lamb, pork—everything can be cooked on the Braai. Beef, especially thick and tender cuts like tournedos and rump steak, are often the stars of the show.
But the signature dish to grill on the Braai is boerewors, a blend of the Afrikaans words “boer” (farmer) and “wors” (sausage in Dutch). Boerewors is a farmhouse sausage, similar to chipolata. Made from beef and/or pork, lamb, and spices, it’s slowly grilled over the coals and can be enjoyed with bread, hot-dog style. Before grilling your boerewors, if you’re unsure, check out our guide: should you prick sausages before barbecuing?
No Braai Without Sauce?
If Braai is a national sport, there are as many recipes for marinades, sauces, and preparations as there are “Braai masters”. Some simply season the meat with salt and pepper before grilling, while others marinate it. Among the must-try South African marinades, “Monkeygland” sauce is especially popular. Despite its name, there’s no monkey in this recipe—just garlic, ginger, soy sauce, ketchup, mustard, and onion. This chutney is either used to marinate the meat the night before the Braai or served as a sauce at the table.
How to Host a Braai x Kokko?
Hosting a Braai x Kokko couldn’t be easier! Take out your Kamado Little, L, or XL, set it up in the center of your garden—the heart of conviviality—and light up some dry, seasoned wood. For an extra smoky touch, choose your wood on the Kokko website: Wood chunks for hot smoking. Once your fire is ready, place your marinated meats on the kamado grill and let the magic happen: the aroma of wood, the controlled heat, and the subtle smoke will elevate every bite. A moment of togetherness, authentic cooking, and unforgettable flavor.
Meats cooked on the Braai are usually served with vegetables, grilled or not (you can use the stainless steel basket and the stainless steel vegetable spatula available on kokko.net). Discover our ideas for summer barbecue sides.
