A communal open-flame barbecue of beef steaks, lamb chops, and boerewors sausage, slow-grilled over indigenous hardwood coals for deep smoky flavour.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: wooden cutting board
Garnishes: lemon wedges, fresh rosemary
Accompaniments: pap, braai broodjies, green salad
Instructions
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1
Light hardwood or charcoal fire and let it burn down to white-hot coals.
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2
Season steaks and lamb chops generously with salt, pepper, and garlic.
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3
Place boerewors coil on the grill first as it takes longest, about 15-20 minutes, turning once.
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4
Grill steaks 4-5 minutes per side for medium-rare.
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5
Grill lamb chops 3-4 minutes per side.
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6
Rest all meat for 5 minutes before serving.
Did You Know?
In Namibia, the braai is not just cooking — it is a social institution where friendships are forged and stories are shared over the fire.
Chef's Notes
Equipment Tips
- braai grill or open fire pit
- tongs
- hardwood or charcoal
Garnishing
lemon wedges, fresh rosemary
Accompaniments
pap, braai broodjies, green salad
The Story Behind Braai
Braai culture is deeply embedded in Namibian social life, influenced by both indigenous fire-cooking traditions and Afrikaner settler culture. Namibians consider their braai superior to any other country's version, and the practice is central to national identity.
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