# ‘BRAAI’ WEEKEND Nr 3


We’re back again with our next ‘braai’ weekend edition … amazing how time flies when you’re having fun 😊.

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 braai on Friday evening – to celebrate the start of the weekend and another one on Sunday (still, to celebrate the weekend 😁).

Time for another braai

Friday evening kicked off with a big fire! And then it was time to prepare our Espetada. While Espetada is actually a traditional Portuguese cuisine (cooking food on skewers), we’ve put a South African twist to it … using prime sirloin steak, heaps of fresh garlic and bay leaves.

The ingredients for our South African Espetada
Merlot – the perfect wine to enjoy with our Espetada
The Espetada on the hot coals

To add as a side dish, we’ve fried onion in a pan, then add young baby marrows and a can of diced tomatoes.

The side dish

It was a great way starting our weekend and after putting ‘boerewors’ (traditional South African sausage) on the fire, we were ready to enjoy a fine meal!

A great Friday evening braai meal

While we are now entering the season of autumn, most of our days are still sunny and warm. This meant we could be heading straight for our outside braai.

As a side meal, we’ve once again turned to the trusted mushroom. We’ve filled the mushrooms with cheddar-, mozzarella- and cream cheese, baby spinach, chopped garlic and an egg. After baking in the oven for about 15 minutes, these were ready to be plated.

Large Portobello mushrooms filled with amazing stuff – ready for the oven

Our appetizer was in the form of ‘Angel Kisses’ – bacon strips filled with cherries. You are guaranteed to lick your fingers after eating these 😉.

Ready to be enjoyed

Pork is currently selling at really affordable prizes here in South Africa. We’ve bought a few pork chops and after adding some braai spices, these were sizzling away on the coals.

Pork chops getting a golden colour on the fire

Our wine for today, has a bit of history to it … we love dogs and had two golden cocker spaniels some years ago (they have passed on in the meantime, but we have wonderful memories of them). Our female spaniel was called Juliet … and when we saw the wine with the same name as our beloved dog, we just had to buy a bottle!

And so, we’ve ended another weekend braai with great food and good wine.

Our last weekend braai meal

Next weekend, we are camping (again) … this time on a wine farm and we hope to show the beauty of this place to you, as well as some new braai recipes. Until then … 🔥

Categories: South African Break Aways

21 comments

  1. Delicious barbecued food once again. I like the way you illustrate each stage of the cooking process. I’d never thought of combining cherries and bacon but it sounds delicious. You mentioned baby marrows, I was wondering if these are what we call courgettes! You won’t believe that we woke to snow this morning, almost unbelievable in mid-April so no bbq here just yet.

    Liked by 1 person

    • As far as I know, baby marrows are family of the courgettes … they say if you pick the marrow small, it’s classified as a courgette (ok, that’s a fun food fact for you there 😊).
      Oh no, more snow 👀👀 … I think your summer is still locked down here in South Africa … hoping for sunshine soon!
      Thanks for reading and commenting, Marion – take care 🌸.

      Liked by 1 person

  2. So interesting to learn the word for Barbecue in Afrikaan! And yes, espetadas are a big thing here in Portugal and I do love them. I don’t eat red meat, but we do them with tender chicken breast, slices of red and green pepper and onion… it’s delicious! Braai is also a big thing here in Portugal but the word is “churrasco” 🙂 especially in summer, and it ends up being quite healthy as well since we only season the meat with salt, garlic and bay leaves, very similar to what you did. The mushrooms also look amazing…

    Liked by 1 person

  3. You pair dine like Kings! Half your luck! And Bon Appetit

    Liked by 1 person

  4. Angel Kisses….be still my heart! Sweet and salty bacon, what a great combination!!!!

    Liked by 1 person

  5. All the food looks so yummy!

    Liked by 1 person

  6. Oh my word it looks AMAZING. I’m sitting here drooling. Oh that bacon, and those steaks, and those burgers. Oh how I wish I’d been there! 🙂

    Liked by 1 person

  7. Sjoo looks delicious, I think your braais are very very inspiring 😋😋😋

    Liked by 1 person

  8. Another great post and, echoing Marion’s comment above, I love the way you illustrate the recipe with images of the ingredients, cooking process, wine etc., you are so organised. When I cook it is barely controlled chaos and the camera is the last thing on my mind until it is on the plate.

    I had never considered pork with cherries as a combination (duck certainly) but my brain is spinning now trying to work out some sort of recipe involving those elements. I’ve got my weekly shopping tomorrow (well later today as it is the middle of the night here) and I shall definitely be buying the “necessaries”.

    I love the look of those pork chops as I eat pork a lot, in fact I may even prefer it to red but I suppose I should not say that in front of an Afrikaaner!

    Liked by 1 person

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