# ‘BRAAI’ Weekend Nr 8

It is possible that we are getting closer to the end of our ‘Braai’ series. And this is not because we are running out of ideas of what to put on the fire, but because we are getting into our winter season.

Yes, I can hear you saying, “and how is that having an effect on your braai days”? Well, purely because we only have an outside braai and with rainy days approaching, we won’t be able to light a fire ever so often.

I mean, we had rainy weather this weekend and we could only manage two braai sessions. That was like a mini disaster to us.

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).

So, let’s get on with this weekend’s braai and show you something you have not yet seen before.

I’ve decided to ‘invite’ another country to our braai and made a hot German potato salad. It was a cold evening, and this hot salad was a perfect side dish with our meat.

And then we’ve put something on the braai grid we have not shown you before – pork sparerib (marinated in a barbeque sauce).

Friends phoned us earlier this week and told us they have a leg of lamb and were wondering if we could come over and visit (while showing them how to prepare this on the fire). “Yes, of course” we said. Another opportunity to put a leg of lamb on the rotisserie while enjoying great company.

In the meantime, I’ve pitted a couple of calamata olives and chopped them together with sundried tomatoes and feta cheese – which we will use as a filling for the leg of lamb.

Our friends started the fire in the meantime, and the coals were ready for the leg of lamb on the rotisserie. Now, we only needed to be patient for more or less three hours.

But we had something up our sleeves in order not to get too hungry while waiting for the leg of lamb. How does this sound: Filled chili paste olives, cranberry goat’s cheese, biscuits, ‘biltong’ and ‘droëwors’.

Biltong: It’s a form of dried, cured meat that originated in Southern Africa. It is related to beef jerky in that they are both spiced, dried meats, however the typical ingredients, taste and production processes may differ.

Droëwors: Droëwors is an Afrikaans word which directly translate to ‘Dry Sausage’. It’s a dried version of the popular South African sausage, boerewors.

While snacking on these delicacies, we’ve played a round of 30-Seconds (the ever-popular board game) and had a few glasses of South African wine.

There are few things in our world that tops an evening around a fire with good friends. It was with gratitude that we’ve enjoyed a good plate of food with our friends.

And that’s it for this weekend. We hope to see you again next weekend.