THE WAY WE Braai

1 FIRE STARTER

Whether you’re cooking on a Weber, Big Green Egg, a half-drum, in a potjie, on a grid, right in the coals, or on a heated pan or slab, a good braai starts with a great wood fire.

THROWING FLAMES

Everyone’s an expert when it comes to the fire, here are the team’s top tips

“If you’re using wood, make sure it’s well-seasoned and dry ” – Lynda Ingham-Brown

“Namibian hardwood, mopane or sekelbos only for the coals. Sekelbos is great as it’s very similar to acacia hardwoods from Namibia but it’s an invasive species.” – Jacqui Burgess

“We like the South American braai technique, , for lots of people. We only use wood and had a stand made for the lamb ribs and beef. Or we cook air-dried steaks, slathered in duck fat