Sunny skies lead to sizzling braais

This includes eating outdoors and being South African – that means making a braai as three chefs from African Pride and Protea hotels by Marriott share. Pre-braai Sometimes braais can take forever, so it’s great to share different nibbles while the meat is on the braai.

African Pride executive chef Tamsyn Wells suggests making flavourful braaibroodjies or jaffles, filled with interesting combinations of tastes, such as:

• Mince mixed with onions and tomato and chilli salsa;
• Smoked aubergine, chevin and roast peppers with rocket;
• Fig and emmenthal cheese;
• Pear, camembert and cranberry jelly;
• Pulled BBQ chicken, red onion pickle and pineapple;
• Gouda cheese, roasted onions and balsamic mushrooms.

Preparing your meat Be cautious when it comes to defrosting your meat for the braai, warns African Pride executive chef Auret Morolo.

“It’s best to put the frozen meat into the fridge the night before the braai to let it thaw at a safe temperature. With the heat we sometimes have during the day, leaving meat out of the fridge could be dangerous,” he says.

Wells favours beef skewers as the meat to braai.

Use herbs on your meat: strong flavours from rosemary, bay leaves and thyme will enhance the taste of the meat. Get the fire right Arrange your coals so you have two levels: one that is higher and provides really hot temperatures – perfect for an initial grilling of the meat that will seal and lock in the juices; another, lower level of coals for milder heat, which you can use to allow the meat to cook at a slower pace, so ensuring the meat is cooked evenly throughout.

After the braai, you can still use the heat from the fire, and waffles cooked on low heat on the braai make for a great dessert.

Protea Hotel by Marriott uMhlanga executive chef Louis Esterhuyse enjoys his mielie pap braai waffles served with cinnamon and honey or with maple syrup and chopped nuts and a scoop of sweetcorn ice cream.

He explains how to make these uniquely South African waffles:

“Prepare traditional stiff mielie pap and, while it is still warm, scoop out enough to fill a cup.

“Place cling wrap on your working surface, and then take the pap out of the cup and put it onto the cling wrap. Flatten it gently and shape into a round shape, about an inch thick.

“Wet the handle of a wooden spoon, and press this into the pap mould to give you four evenly spaced lines. Turn the pap circle 90 degrees and do the same with the wet handle, so that you end up with a criss-cross Belgian waffle pattern.

“Keep the pap rounds at hand until you have cooked your meat and the heat of the fire is lower. Grill the pap on the braai until it becomes slightly crispy. Sprinkle with the topping – and enjoy!”