A braai is synonymous with the South African lifestyle. The Afrikaans term means to grill over an open fire, but it’s really the ceremony, the time spent socialising around the braai, that’s the important part. A classic braai is cooked over a coal or wood fire, but these recipes work just as well on a gas barbecue; there’s just a little less theatre and smoke involved! South Africa has a rich and diverse culinary make up, so the food cooked on the braai or eaten around the braai will always be packed with flavour – and a lot of the time, spice!
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GREEN CHILLI & CORIANDER SEED MOJITO
MAKES 6
“Coriander seed and chilli add punchy flavour to a classic mojito – a perfect cocktail to enjoy around a hot braai.”
2 tsp coriander seeds, toasted and crushed
2 long green chillies, sliced, plus extra to garnish
4 large limes, halved and juiced, then cut into wedges, plus extra wedges to garnish
2 handful mint leaves, plus extra to garnish
½ cup (110g) caster sugar
1½ cups (375ml) white rum
Ice cubes and chilled sparkling water or soda water, to serve
In a large jug, add coriander seed, chilli, lime juice, mint leaves and sugar and use a muddler or the end of a rolling pin to crush. Add juiced lime wedges and continue to crush. Add rum and stir well. Chill for an hour to infuse. Strain mixture into a large jug. Chill until ready to serve.
To serve, fill 6
