Welcome to our 2nd edition of our ‘braai’ weekends … in case you’ve missed the first post, you can read about it here.
Just a reminder: “What is a braai”?
The word ‘braai’ is an Afrikaans word, meaning barbecue. This means you grill or roast (mostly) meat over the open coals – something South Africans love to do (especially over weekends).
We had a few opportunities this weekend to have our favourite braai sessions. It was Easter Weekend and a great time for us and a couple of friends to go on a camping trip … yes, again 😊.
We will first show you our beautiful camp destination, before we get to the delicious food we’ve prepared over the fire during the weekend.
Once again, we’ve opted for a wild camping experience on the West Coast of South Africa. Our choice fell on Tietiesbaai, situated in the Cape Columbine Nature Reserve and just 37km (23 miles) from our home.
We had to remember to pack a very important part of our camping trip – matches to start the fire. We have these two match boxes that always go to every camping trip …
Our view was once again spectacular … right on the edge of the ocean! We’ve spent many hours during the weekend, sitting next to the fire, to enjoy the beauty of nature.
Now, let’s get to the food! It was the last weekend we could catch crayfish – the crayfish season are now closed until December (yes, it’s a LONG time).
The men braced the cold Atlantic Ocean and caught a couple of crayfish to enjoy next to our fire.
For snacks in between, we’ve had tasty boerewors. This is a type of sausage which originated in South Africa and is an important part of a braai. The name derived from the Afrikaans/Dutch words boer (“farmer”) and wors (“sausage”).
On the menu was hamburgers as well. Some people at the campsite preferred their patties on hamburger rolls and other’s like to have the patties on giant mushrooms.
To enjoy tasty mushrooms, we’ve rubbed some olive oil on the outside of the mushrooms, add a few dollops of garlic & lemon butter to the inside and top it off with chilly cheddar cheese. After these melted on the fire, we add the patties on top of the mushrooms with a side salad consisting of green leaves, cucumber, tomatoes, avocado and feta cheese.
On our last night, we’ve decided to prepare a lamb potjie on the fire. This is a great South African dish, cooked on the fire in a cast iron potjie (descended from the Dutch oven brought from the Netherlands to South Africa in the 17th century).
We have few pictures to show the different stages of this potjie:
Here’s a tip to enjoy a great potjie: Don’t be tempted to stir the ingredients too much while it’s cooking.
While preparing our potjie, we’ve enjoyed the last sunset of our camping weekend.
We hope you’ve enjoyed our traditional South African food experience while camping.