Braai is a South African term for barbecue, and it can be both a noun and a verb – you can braai a sausage or a steak, but you can also throw a braai with friends. There is no real braai without the fire, and it isn't considered a braai if the meat is cooked on a gas grill.
The selection of meat typically includes steaks, boerewors sausages, kebabs, sosaties, and marinated pork, chicken, or lamb chops, while fish and crayfish are more popular in the coastal regions. Once done, the meat is traditionally accompanied by pap or krummelpap, salads, and vegetables, if desired. The person in charge of the grilling is known as the braaier, and he usually sits around the fire with other men, while women are in charge for the preparation of various side dishes.
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