The South African braai is far more than just grilling meat – it’s a cherished social tradition that brings families and friends together around an open fire. This authentic braai recipe combines the classic trio of boerewors (farmer’s sausage), lamb chops, and chicken pieces, served alongside traditional sides like pap, morogo, and roasted mealies (corn). What sets a braai apart from regular barbecuing is the use of wood or charcoal for that distinctive smoky flavor, plus the unhurried pace that allows for meaningful conversation and connection. This complete braai menu serves 8-10 people and creates an unforgettable feast that captures the heart of South African hospitality.
Prep Time: 45 minutes
Cook Time: 2-3 hours
Serves: 8-10 people
What You’ll Need for the Braai
For the Meat:
- 2 kg boerewors (traditional South African sausage)
- 2 kg lamb chops or mutton chops
- 1.5 kg chicken pieces (thighs and drumsticks work best)
- 2 tablespoons coarse salt
- 1 tablespoon black pepper
- 2 tablespoons braai spice (or make your own with paprika, coriander, garlic powder)
For the Pap (Cornmeal Porridge):
- 2 cups white cornmeal
- 4 cups water
- 2 teaspoons salt
- 2 tablespoons butter
For the Morogo (Wild Spinach):
- 500g morogo leaves (or substitute with spinach or collard greens)
- 1 large onion, chopped
- 2 tomatoes, diced
- 2 tablespoons cooking oil
- Salt and pepper to taste
Additional Sides:
- 8-10 mealies (corn on the cob)
- 2 loaves of fresh bread
- Butter for serving
- Traditional boerewors relish or chutney
Getting Your Fire Ready
Start by building your braai fire at least 45 minutes before cooking. Use hardwood like oak or fruit woods, or good quality charcoal. Avoid using lighter fluid as it affects the taste. Create a two-zone fire with hot coals on one side and medium heat on the other. The coals are ready when they’re glowing red with a light coating of ash. You should be able to hold your hand about 6 inches above the coals for only 3-4 seconds over the hot zone.
Preparing the Meat
Remove all meat from the refrigerator 30 minutes before cooking to bring to room temperature. Season the lamb chops generously with coarse salt, black pepper, and braai spice on both sides. Pat the chicken pieces dry and season similarly. The boerewors needs no seasoning as it’s already spiced. Prick the boerewors lightly with a fork in a few places to prevent bursting, but don’t overdo it or you’ll lose the juices.
Making the Pap
Bring 4 cups of water and 2 teaspoons of salt to a boil in a heavy-bottomed pot. Slowly add the cornmeal while stirring constantly to prevent lumps. Reduce heat to low and cook for 45 minutes, stirring every 10 minutes. The pap is ready when it pulls away from the sides of the pot and has a smooth, porridge-like consistency. Stir in butter just before serving.
Cooking the Braai Feast
Begin with the lamb chops over the hot coals, as they take the longest. Cook for 6-7 minutes per side for medium doneness, moving them to the cooler side if they’re browning too quickly. Next, add the chicken pieces skin-side down over medium heat. Cook for 10-12 minutes per side, ensuring the internal temperature reaches 75°C (165°F).
Start the boerewors over medium heat, turning every 5 minutes to ensure even cooking. This should take about 20-25 minutes total. Never rush the boerewors or pierce it excessively. Place the mealies around the edges of the braai, turning every 5 minutes until the kernels are tender and lightly charred.
Preparing the Morogo
While the meat cooks, heat oil in a large pan over medium heat. Add chopped onions and cook until translucent. Add diced tomatoes and cook for 5 minutes until soft. Add the morogo leaves and cook until wilted, about 8-10 minutes. Season with salt and pepper. If using spinach instead of traditional morogo, reduce cooking time to prevent overcooking.
Serving Your South African Braai
Arrange the cooked meats on large platters, keeping them warm near the coals. Serve the pap hot in bowls with butter on the side. Place the morogo in a serving dish and arrange the roasted mealies on a platter with butter and salt. Slice the fresh bread and provide traditional relishes or chutneys alongside.
The True Spirit of Braai
Remember that a proper South African braai is about more than the food – it’s about taking time to connect with others. Don’t rush the cooking process. Let the fire do its work slowly while you enjoy good company, share stories, and create memories. The best braais happen when everyone gathers around the fire, contributing to the conversation and helping with the cooking. This is where the magic of South African braai culture truly shines.
Tips for Braai Success
Keep a spray bottle with water nearby for flare-ups, but use sparingly to avoid cooling the coals. Test meat doneness with a thermometer rather than cutting into it repeatedly. Let the cooked meat rest for 5 minutes before serving to retain juices. Have extra wood or charcoal ready to maintain consistent heat throughout the cooking process. Most importantly, embrace the relaxed pace – a braai should never be rushed.
