The braai

Chef Caro goes back to the cave.

by: Caro de Waal: Food24 | 28 Sep 2009

I can pick up the smell of a braai like a starving truffle pig.

It sharpens my senses like a cracked whip and I always feel a little jealous that someone else is standing around the warm smoky grill, chatting and clutching a cool something.

I think it's a lingering hangover from our caveman days. Today is not much different really; in my home we light a fire, throw on some meat and watch it cook whilst grunting happily around the flames. We then sit down together and devour our cleverly roasted meat (usually with our hands) and happily grunt some more.

I'm not suggesting that everyone is as roff as me, but I find it is such a comforting way to spend a warm, sunny Saturday. I love the feeling of my bare feet on the grass and the cool tiles in the kitchen when I run in to get the chopping board, because the meat is ready and the husband hollers, 'It can't be on for another second!'

I love the taste of the homemade roosterbrood, the cheesy garlic butter bursts with hot flavour and I munch it with intense hunger as we're always running a bit behind... and then I quietly grab another one for luck.

I think we've come a long way since the cave in the salad department and I must say I do love a huge, bountiful filled-with-everything-salad. I've got a little secret: caramelise some nuts and sprinkle a sweet crunchy blanket over the top, it's a serious crowd pleaser.

The meat is where my inner cave woman comes to the fore. Whether it's a succulent beer can chicken or a fat sirloin seared, sliced and served with coriander pesto, I love it all.

A beautiful butterflied lamb sends a meaty little shiver down my spine, all smoky and crisped up with rosemary and speared with garlic and bacon. It's seriously good. Slice it up pinkly and serve with a gorgeous cous cous salad with roasted vegetables and harissa dressing.

And for a fish feast try these calamari and prawn hot sticky skewers, oh so spicy and sweet. Or sommer gooi a whole fish onto the grid in foil, then slash it open on the table and drop huge rounds of garlic butter onto it to melt slowly. It's so easy and your guest's eyes will pop right out of their hungry heads.

And what about some gorgeous little gourmet boerie rolls for the kids? Or try some of these hand held pork spare ribs with honey sauce, you're sure to get them running back for more.

Good times people. Send us your braai secret and you could WIN a R250 Kalahari voucher.

- None


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