Braai (barbecue) is a popular culinary tradition in South Africa, and seasoning the meat is an essential part of the process. Here are some traditional ways to season your braai meat in South Africa:
Salt and Pepper: The simplest and most traditional way to season braai meat in South Africa is with salt and black pepper. This allows the natural flavor of the meat to shine through.
Worcestershire Sauce: A few splashes of Worcestershire sauce is a popular seasoning for braai meat, especially for beef and lamb.
Paprika: Paprika is a favorite spice in South African cuisine and adds a smoky flavor to the meat.
Barbecue Spice Mix: A blend of spices specifically made for barbecuing is a popular way to season braai meat. The mix typically contains salt, black pepper, paprika, garlic, and onion powder.
Chutney: Many South Africans like to brush chutney on their meat while it cooks on the braai. This adds a sweet and tangy flavor to the meat.
Lemon and Herb: A lemon and herb marinade is another popular way to season chicken and fish for the braai. The marinade typically includes lemon juice, garlic, herbs like thyme and oregano, and olive oil.
Aromat is a popular South African seasoning blend that includes salt, pepper, onion powder, and other herbs and spices. It adds a savory flavor to the meat and is especially popular for seasoning chicken and pork. Some people also like to sprinkle Aromat on their chips (fries) or popcorn. However, keep in mind that the flavor of Aromat can be quite strong, so you may want to use it sparingly or adjust the amount to your taste.
These are just a few of the traditional ways to season braai meat in South Africa. The key is to experiment with different combinations of spices and flavors until you find the perfect seasoning for your taste. heading please
