One of the many mysteries about South African history is that no one is certain when the first "braai" was held or who was there.
Braaing become a common method of cooking meat around the beginning of the 1800s, with certain customs and traditions developing over time and becoming common practice for braai masters everywhere.
A braai is more than the meat or vegetables on the fire and who's braai broodtjie is best ... it's the gathering of friends, family and loved ones to share time together and catch up on recent events.
The braai also carries traditions through generations while giving each new family member the opportunity to master and add their own skill and artistry.
There will never be two braais that are alike, and every braai master has their personal preference of how their braai is run.
Simple or sophisticated, summer or winter, the braai is a staple of South African weekends, allowing each new braai master to take up the coals and add their flavour to the tradition of the braai cult that we all love and know.
