Braai

I took a cooking class specifically to learn how to make Braai correctly. The instructor explained why braai wood and coals is used the way it is — something I'd never understood from just eating it. The spiced and savoury result when you make it yourself is different. the braai is a cross-cultural…

I spent an afternoon making Braai from scratch following a traditional recipe. Getting dried biltong right was the main challenge — it's not as straightforward as it looks. The smoky and braaied result was rewarding once I got it right. Cape Malay cuisine reflects the heritage of enslaved people br…

I made Braai for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The sweet-tangy from chutney profile was the main talking point — no one had quite experienced chakalaka relish used that way before. Cape Malay cuisine reflects the heritage of ens…

The best Braai I've ever had came from a street stall, not a restaurant. The robust and satisfying intensity was completely different — more direct and uncompromised. dried biltong was used without hesitation, the way it should be. Cape Malay cuisine reflects the heritage of enslaved people brought…