National Braai Day in South Africa
With extreme diversity in culinary styles, what remains very constant — and nearly sacred — to South Africans, is braai, the South African version of a barbecue. Braai is, essentially, cooking meat over an open flame fueled by natural lump charcoal. And to South Africans, the cultural significance is so impactful that braaing is honored with its own day. On National Braai Day, South Africans spend the day with friends … cooking out.
EGGheads, of course, do it every day! We don’t wait around for one day a year to braai — we do it all year round! But, in order to keep the peace of the land, we do recommend you join the masses in celebrating Braai Day / Heritage Day on 24 September.
We’d love to see what you’re grilling on Braai Day. Please post your pictures at facebook.com/BigGreenEggSouthAfrica
With thanks to Chef Neil Jewell, Bread and Wine (authorised Big Green Egg dealer).
2¼ lbs (1 kg) fresh tuna loin, diced
Splash of red wine vinegar
1½ tsp (7.5 ml) whole peppercorns, freshly ground
¼ tsp (1 g) whole nutmeg, freshly ground
1 whole clove, freshly ground
2 Tbsp (30 ml) coriander, freshly ground
2 medium onions, finely chopped and cooked
1 leek, finely chopped and cooked
2 sticks of celery, finely chopped and cooked
Combine all the ingredients together and season to taste.
Pipe into sausage casings and tie, making sausages of about 4 in (10cm) long.
Set the EGG for direct cooking and grill the tuna boerewors until done.
Visit Big Green Egg South Africa Recipes page online for a “how to guide” on accompanying pap, corn puree and chili jelly.
Makes 14 sausages