Braai
Grilling meat is practically the South African national sport, crossing lines of wealth, geography and even race. Braai means grill in Afrikaans, and some say it’s the only word recognized in all of the country’s 11 official languages. When friends or family get together in Lesotho, a braai is a traditional feast. A braai can be used to prepare almost anything, including meat, wors (a South African sausage), fish, garlic rolls, and more.
It is typically served with papa and chakalaka (a spicy South African vegetable relish) and beer in Lesotho. Meat is spiced or marinated before being grilled over a wood or coal fire, while fish is spiced before being wrapped in aluminum foil and roasted over a fire. Street sellers also sell meat roasted over a wood fire. It comes with papa and moroho. It is the most popular lunch option for all workers and anyone looking for a delicious meal that isn't fast food.
Ingredients
- 4 tablespoons coarse salt, 2 tablespoons white or brown sugar (optional), 2 tablespoons coriander seeds, 1 tablespoon black peppercorns, 1 tablespoon paprika or 2 teaspoons paprika plus 1 teaspoon cayenne, 1 tablespoon garlic flakes or powder, 1 tablespoon onion powder, 1 tablespoon dried thyme, 4 to 6T-bone steaks, about 1½ inches thick
Instructions
- Make the braai spice: In a grinder or mortar and pestle, grind all the seasonings and herbs until fine.
- Rub steaks with the braai spice and set aside in refrigerator for 1 to 4 hours. Bring to room temperature before grilling.
- Heat a grill until screaming hot.
- Place steaks on the grill and cook, turning every 2 minutes or so, until crusty outside and medium-rare inside, 120 to 125 degrees.
- Let rest 10 minutes and slice across the grain for serving.
