Top 10 Braai Favorites in South Africa (Recipes Included!)

Why South Africans Don’t Just BQQ – They Braai

Let’s clear it up right away: A braai (yes, spelled intentionally wrong here for keyword friendliness) isn’t the same thing as a barbecue.

A braai is a cultural event. A ritual. A sport. A lifestyle. A braai-master might proudly tell you it’s the second national religion, right after rugby.

You don’t simply “invite someone for a braai” – you’re inviting them into a communal space where smoke, stories, and bragging rights mingle in the air thicker than the aroma of lamb chops.

If you grew up around South African flames, you know the rules:

• The person tending the fire is the monarch.
• Everyone else has opinions, but they’re politely ignored.
• And there’s always that cousin who claims he invented braai chicken marinade.

This listicle is your friendly, chef-guided tour through the top 10 braai favorites, complete with recipes, cooking tips, and mini-anecdotes that bring these classics to life.

Grab your tongs. Sharpen your appetite. Let’s talk meat.

1. Boerewors

The undefeated champion of any braai.

Boerewors is more than sausage – it’s the anchor dish.

The first thing on the grill and often the first thing gone. Its name literally translates to “farmer’s sausage,” which explains why it has the kind of hearty, no-nonsense flavor that cuts through even the loudest family debates.

Why It’s a Favorite

• Bold spice blend (coriander, clove, nutmeg).
• Juicy coil shape that fits perfectly on a braai grid.
• Affordable, crowd-pleasing, and deeply traditional.

Boerewors Recipe (Simple + Foolproof)

Ingredients:

• 1 coil boerewors
• Salt & pepper
• Oil (optional)

Steps:

1. Place the wors on medium heat – not blasting lava.
2. Don’t cut it open. Ever. We respect the coil.
3. Cook 15–20 minutes, turning occasionally.
4. Serve when firm and beautifully bronzed.

Chef’s Note: If the boerewors bursts, you officially lose 15% of your bragging rights.

2. Sosaties

South Africa’s answer to “Why do kebabs taste better on a stick?”

These Cape Malay skewers bring sweetness, tang, and spice together like a well-rehearsed choir. Traditionally made with lamb, modern sosaties feature everything from chicken to vegetarian versions.

Why It’s a Favorite

• The sweet apricot marinade is unforgettable.
• Easy to batch for big gatherings.
• Skewers = instant braai street cred.

Sosaties Recipe

Ingredients:

• Lamb or chicken cubes
• Dried apricots
• Peppers & onions
• Cape Malay–style marinade (apricot jam, curry powder, garlic, vinegar, oil)

Steps:

1. Marinate meat overnight – non-negotiable.
2. Thread onto skewers with vegetables.
3. Grill over medium heat 10–12 min.
4. Brush with leftover marinade for glossy perfection.

Serving Tip: Serve with yellow rice. The color pops, the flavor sings.

3. Braai Chicken

Because every family has a “secret” marinade – usually involving a bottle of something sweet.

Braai chicken is a universal pleaser. Whether you like it sticky, spicy, smoky, or soaked in chutney, it’s all fair game.

Why It’s a Favorite

• Cheap.
• Versatile.
• Impossible to mess up – unless you’re distracted by rugby highlights.

Braai Chicken Recipe

Ingredients:

• Chicken pieces
• Marinade (peri-peri, chutney, BBQ, or your auntie’s famous concoction)

Steps:

1. Marinate at least 3 hours.
2. Cook over indirect heat for 35–40 min.
3. Finish over direct heat for char and caramelization.

Key Point: Don’t drown chicken in sauce early – it burns. Add it in the final stretch for a glossy finish.

4. Lamb Chops

The aroma that makes neighbors “coincidentally” walk past your fence.

Lamb chops are the perfume of the braai world. Rosemary, garlic, black pepper – simple, powerful, timeless.

Why It’s a Favorite

• Quick to cook.
• Packed with flavor.
• A status symbol dish for serious braai enthusiasts.

Lamb Chops Recipe

Ingredients:

• Lamb chops
• Olive oil
• Rosemary
• Garlic
• Lemon juice
• Salt & pepper

Steps:

1. Marinate 30 minutes.
2. Grill on high heat 3–4 min each side.
3. Rest 5 minutes before serving.

Pro Tip: Thick chops = juicy chops. Thin chops = sadness.

5. Braai Broodjies

The grilled cheese sandwich that decided to level up.

Braai broodjies are grilled sandwiches stuffed with tomato, onion, cheese, and chutney. It sounds simple, but don’t underestimate them – they have been known to disappear faster than meat.

Why It’s a Favorite

• Crispy outside, gooey inside.
• Perfect for kids or veggie guests.
• Travels well from fire to mouth.

Broodjies Recipe

Ingredients:

• Bread
• Cheese
• Tomato
• Onion
• Chutney

Steps:

1. Layer fillings generously.
2. Clamp in a braai grid.
3. Toast on medium heat until golden.

Chef’s Wisdom: Chutney is the glue that holds South African childhood memories together.

6. Steak (Rump, Sirloin, or Ribeye)

This is where the braai-master proves their worth.

Steak brings out the competitive spirit. Overdone steak? Tough luck. Perfectly seared ribeye? Instant hero status.

Why It’s a Favorite

• It’s the “main event” protein.
• Perfect canvas for rubs and sauces.
• Braai flames + steak fat = fireworks.

Steak Recipe

Ingredients:

• Steak of choice
• Salt & pepper
• Oil
• Garlic butter (for serving)

Steps:

1. Season simply.
2. Sear on high heat 2–3 min each side.
3. Cook to preferred doneness (use a thermometer – no shame).
4. Rest 5 minutes.

Key Point: Resting meat is not optional. It’s science. Juicy science.

7. Snoek with Spricot Jam

Proof that South Africans can braai seafood like champions.

Cape snoek is iconic – a firm, flavorful fish that loves an apricot-and-butter baste.

Why It’s a Favorite

• Sweet + smoky combination is addictive.
• Smells incredible on the grill.
• A whole-fish moment always impresses guests.

Snoek Recipe

Ingredients:

• Whole snoek
• Salt & pepper
• Apricot jam
• Butter
• Lemon

Steps:

1. Lightly season the fish.
2. Mix apricot jam + melted butter.
3. Brush generously.
4. Cook skin-side down until flaky.

Pro Tip: Don’t flip the fish. Snoek teaches patience.

8. Pork Ribs

Sticky, messy, glorious. Napkins advised.

Ribs are the slow-burn hero of any braai. They require time and love, but the payoff is worth every second.

Why It’s a Favorite

• Fall-off-the-bone tenderness.
• Finger-licking glaze.
• Works with any spice profile.

Ribs Recipe

Ingredients:

• Pork ribs
• Dry rub (paprika, garlic, salt, pepper)
• Braai sauce

Steps:

1. Pre-cook by boiling or slow-baking.
2. Rub generously.
3. Grill on medium heat 20–25 min.
4. Glaze repeatedly for shine.

Anecdote: If you serve ribs at a braai, someone will ask for your marinade recipe. You’re allowed to lie.

9. Roosterkoek

Bread meets fire. A happy marriage.

These dough balls grilled over coals are rustic, fluffy, and practically designed for butter.

Why It’s a Favorite

• Perfect vessel for sauces and meats.
• Cheap, filling, and nostalgic.
• Delicious when slightly smoky.

Roosterkoek Recipe

Ingredients:

• Flour
• Yeast
• Water
• Salt
• Sugar

Steps:

1. Mix dough, let rise.
2. Shape into rolls.
3. Grill over low heat until cooked through.

Serving Tip: Eat immediately. Butter must melt on contact.

10. Chakalaka

Not grilled – but essential.

Chakalaka is the spicy vegetable relish that upgrades everything it touches.

Why It’s a Favorite

• Colorful and aromatic.
• Balances the richness of braai meats.
• Easy to make in big batches.

Chakalaka Recipe

Ingredients:

• Carrots
• Peppers
• Onions
• Beans
• Curry powder
• Garlic

Steps:

1. Sauté vegetables.
2. Add spices.
3. Add beans.
4. Simmer 10 minutes.

Chef’s Note: Chakalaka doesn’t whisper – it shouts. And that’s why we love it.

Bonus: Braai Tips from Your Friendly Fire-Whisperer

Here are quick tips to elevate your next braai from “good” to “legendary”:

Use real wood or quality charcoal. Gas grills cook, but they don’t braai.

Create heat zones. A “hot side” and a “cool side” let you rescue meat before it panics.

Don’t poke meat constantly. This isn’t a medical exam.

The hand test works:

Hold your hand above the grill.

• 2 seconds = high heat
• 4 seconds = medium
• 6 seconds = low

Rest your meat.

Yes, again. Meat needs a moment of silence.

The Heartbeat of the Braai

A South African braai isn’t just about the food – it’s about the moment. The banter. The waiting. The smoke in your clothes. The uncle telling the same story for the 14th time.

And of course, the sizzling lineup of boerewors, ribs, snoek, broodjies, lamb chops, and all the rest.

These Top 10 braai favorites represent more than classic dishes – they’re pieces of a shared identity, served hot and passed around with pride.

So the next time you fire up the coals, try one (or ten) of these recipes. Experiment. improvise.

Burn something slightly and call it “caramelized” – we’ve all done it.

And remember:

A braai isn’t about perfection. It’s about people, stories, and that unmistakable smell of smoke that lingers long after the fire fades.

Featured image credit: @braaiamsterdam