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Light the flames, it’s Braai Day!

Light the flames, it’s Braai Day!
National Braai Day, perfectly placed on the public holiday of National Heritage Day on 24 September, is the time to get out there and celebrate everything South African around a fire. Especially when there is a mouth-watering steak cooking on the coals, a great bottle of wine and your very best friends.

In keeping with the spirit of National Braai Day, 140 steakhouses around the country competed to see who could serve up the best steak for 2015. So where do you tuck into the tastiest steak in South Africa? In the Wolftrap Steakhouse Competition for the country’s best steakhouse, Little Havana in Umhlanga Rocks, Kwazulu-Natal was the champ. And two-time winner The Local Grill in Parktown North, Gauteng was hot on its heels. Little Havana in Umhlanga Rocks, Kwazulu-NatalThe local Grill in Parktown North, Gauteng

The other regional winners were:

  • Eastern Cape:           The Cricketer, East London
  • Mpumalanga:           Pioneers Butcher and Grill, Hazyview
  • Western Cape:         Theo’s Grill, Mouille Point.

Bertus-Basson-Sugar-and-Spice-Rub-RecipeNow you know where to go when you aren’t cooking your own on the fire. But we’ll all be doing that ourselves on National Braai Day this year, and so why not try braai master Bertus Basson’s Sugar and Spice Rub on your steak:

  • 100g coarse salt
  • 50g sugar
  • 10g black peppercorns
  • 5g cayenne pepper
  • 5g paprika
  • 8 juniper berries
  • 3 bay leaves

METHOD: Mix all the ingredients together in a blender to form a fine rub, or crush with a mortar and pestle. Use as a dry rub or dry marinade on rare cuts of meat on an open fire at high temperature. The sugar in the rub will caramelise and the spices will toast. A perfect fit for our National Braai Day.

As Bertus so fittingly puts it, “I believe that South African cuisine is about nostalgia, about memories.”

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