Here we go

O.K. What prompted me to start this blog is the average South Africans obsession with one of our national pastime known as the "Braai". (Barbeque for non South Africans).

To me this has usually signifies tasteless overcooked meat. The cooking is usually done by the men in the family/group/tribe accompanied by copious amounts of alcohol ending up in less than a gourmet experience.

I have a friend, Dion, from my windsurfing and cycling days who used to invite us around for a braai at the drop of a hat. He had just built a Braai Lapa with its own bar on to his house and was justifiably proud of it. The problem was that we used to arrive at about 7.00pm expecting a roaring fire and smells of garlic bread. When one arrived, nothing was happening except an invitation for a dop. Now I am usually ravenously hungry by this time of day and would suggest we get the fire started. "Lots of time for that" was Dions reply. About 8.00pm he would start the fire and by 9.00pm it had burned down to a lovely bed of coals. "A bit too early" Dion would say and add a lot more wood to the fire. About 10.30pm the fire would be "reg" again and the meat would go on. After cremating it for about an hour he would then announce that it looked ready and this dried tough and taseless mess would go into the "Braai Bak" to keep warm while we had another drink. (There will be a whole separate chapter on the "Braai Bak").

After a while I got wise and would arrive at 7.00. Light the fire myself,  cook my meal as soon as it was ready and then eat it. Dion could then add more wood to the fire and do his thing.