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A first braai for beginners

Boerewors rolls, braaibroodjies and a make-ahead bean salad, with s'mores to finish. Cheap, forgiving and all on medium and low coals.

For 6 people · 4 dishes

Main

Meat

Boerewors rolls with tomato smoor

A coil of boerewors cooked slowly over medium coals, served in rolls with a soft tomato and onion relish.

Medium coals 45 min

Bread

Bread

Braaibroodjies

Grilled sandwiches of cheese, tomato, onion and chutney, toasted slowly over the last of the coals.

Low coals 25 min

Side

Sides

Three-bean salad

Kidney beans, butter beans and baked beans with onion and pepper in a sweet and sour curry dressing. No fire needed.

No fire needed 18 min

Dessert

Dessert

Braai s'mores with Tennis biscuits

Marshmallows toasted on skewers over the last of the coals, sandwiched between coconut Tennis biscuits with melted chocolate.

Low coals 15 min

Nothing on this menu needs hot coals, so there is less to burn. Boerewors (a coiled, spiced beef sausage) cooks in one piece and is turned only once or twice. Braaibroodjies (toasted cheese, tomato and onion sandwiches) teach you how low coals behave. The salad needs no fire, and all four recipes already serve 6 or more. New to all this? Read your first braai, step by step first.

The day before

  • Make the three-bean salad. It is best the day after you make it, and it needs at least 1 hour in the fridge.
  • Make the tomato smoor on the stove. It keeps for 4 days, and it means one less pan at the fire.

On the day

  • 1 hour 15 minutes before you eat: Light a chimney starter full of briquettes. They are ready in 20 to 25 minutes, when they are grey all over. See how to light a braai fire.
  • While they burn down: Butter the bread and assemble the braaibroodjies. Pack them into a hinged grid.
  • 50 minutes before: Pour the coals out into a two-zone fire, with most of them on one side. Put the grid on for 5 minutes, then brush it clean.
  • 40 minutes before: Lay the boerewors coil on over medium coals. Cook it for 8 to 10 minutes a side and turn it only once or twice. Warm the smoor at the edge.
  • 20 minutes before: Take the wors off when it reads 71°C (160°F) and let it rest for 5 minutes. Put the braaibroodjies over the cooler side for about 10 minutes, turning every minute or two. Toast the rolls for a minute.
  • After the meal: Toast the marshmallows over the last of the coals.

Make it easier

  • Do not prick the wors. The fat inside keeps it juicy, and a pricked sausage flares the coals.
  • Stay with the braaibroodjies. They burn quickly.
  • If flames come up, move the food to the cool side and wait. Do not pour water on the coals.