by flying_chase » 02 Oct 2010, 19:04
Hi Tom
The word braai (plural braaie) is Afrikaans for "barbecue" or "roast". The word vleis is Afrikaans for "meat". So you would be invited over for a braai or braaivleis.
You could also be invited over for a "bring and braai", which is a casual occasion where family and friends are invited to someone's home and bring their own meat, salad, or side dish. Meats are the star of the South African braai. One of our family recipe books suggest that you should cater for a pound of meat per person. Meats typically include boerewors, sosaties, kebabs, marinated chicken, pork and lamb chops, steaks,etc. Fish and Lobster commonly called "crayfish" or kreef in Afrikaans, are also popular.
The other main part of the meal is pap, actually a thickened porridge, or the krummelpap ("crumb porridge"), traditionally eaten with the meat. Made from finely ground corn/maize, it may be eaten with a tomato and onion sauce, monkeygland sauce or the more spicy chakalaka at a braai.
Or you could be invited for a "dop en tjop" (dop being Afrikaans slang for an alcoholic drink, and "tjop" slang for a lambchop).
The slow cooking side in South Africa is actually potjiekos. This is a stew prepared over a fire in a traditional round, cast iron three legged pot, which is called the potjie. This is a very social occasion as the potjie will cook for 3 - 6 hours.
Hi DrSweetsmoke,
I'll give that a try, some of the other items I needed I actually got through freecycle. Which is helping to keep down the costs, but I was having no luck on the grill.
Cheers
Charles