KEY POINTS:
Kiwis might think that they are the kings of the barbecue, but South Africans are the kings of the braai (the South African word for barbecue).
Philip Langenhoven, chairman of the Afrikaans club in Auckland, and friend Andre Joubert both say the braai is a big part of their lives.
"I grew up having a braai every Sunday," says Mr Joubert.
The difference is in the details. "In South Africa, people would tend not to use gas. They would prefer to use charcoal or hardwood," explains Mr Joubert.
The charcoal gives the meat a smoky flavour, and the cook avoids flames, which merely burn the food.
To cook the meat just right, the embers must be very hot.
Mr Joubert says: "There are plenty of good-natured discussions about methods of building the fires, the way to light it and so on. Then the expert braai-er decides when it is hot enough, and puts the meat on."
"It is a social gathering, much like New Zealand and Australia," Mr Langenhoven adds.
"A braai is a reason to get together for longer periods of time, to tell jokes, to tell stories. It's enjoying the whole ritual - building the fire, setting it alight, everyone's comments."
As in many barbecue cultures, the braai is the domain of the men, who tend to be the ones standing around the fire, and occasionally dousing the flames with some beer.
But Mr Langenhoven and Mr Joubert acknowledge it is their wives that do much of the preparation, including making the traditional braai accompaniment, a maize meal dish called mieliepap.
Red meat is the focus of the braai - steaks, lamb, and the special boerewors sausage (a long sausage, usually made of beef and pork, which is cooked in a coil).
Serious about barbecues all year round, many South African homes have barbecue areas built into their walls, and some even have a special indoor/outdoor room with a chimney for braai when the weather is not so fine. And while braai customs may differ, Mr Langenhoven and Mr Joubert stress it is the social aspect of the barbecue that is common to all South Africans.
Mieliepap
(traditional side-dish with braai meat)
* 4 cups water
* 1 teaspoon salt
* 2 cups traditional braaipap
* 1 cup water
Sauce
* 1 onion
* 1 teaspoon butter
* 2 tins chopped tomatoes
Bring 4 cups of water to the boil, with one tsp of salt, in a large saucepan.
Add two cups of traditional braaipap (available in South African specialty foodstores). Stir thoroughly with a fork and cover with lid. Reduce the heat and simmer for 40 minutes, stirring occasionally. Add another half cup of cold water, and continue to simmer over a low heat for 30 minutes.
Sauce
Chop onion and fry lightly in butter in a saucepan until soft. Add two cans of chopped tomatoes, salt and chutney to taste, and heat through.
Serve mieliepap with tomato and onion sauce on top.
