You may prepare the food in any way that you are comfortable with and will deliver best results to your guests. If you want to cook in a kitchen, that is fine. At its essence, this platform was developed to get people united around fires and feasts but it has now evolved to a place where it facilitates any social gathering where food is served.
What happens if I don’t cook the food on a fire?
It’s fine, simply explain what and how you’re cooking in the ‘menu’ part of the event.
How does payment work?
Before a guest can request a braai they have to complete their credit card details. Once a host accepts the request for a guest (and their additional friends or family members) the total money is taken of that credit card. This money stays with BRAAIDAY until the braai happens and automatically gets paid into the hosts’ account after the braai.
What happens if the host wants to cancel the braai?
We cannot force a host to complete a braai that they for whatever reason cannot provide anymore. Guests will be fully refunded and the host will automatically be rated negative for this braai.
What happens if the guest wants to cancel attending the braai?
Guests will forfeit the full amount should they cancel a braai that is already confirmed. This is very simply to protect a host that needs to start preparing meals ahead of time. They might buy meat or fish, marinate meat, cook meals that will now go off and the like. As such, and to protect the host and integrity of the system, guests may cancel their attendance out of courtesy to a host but will not receive any refund. Guests intending to not attend are still advised to notify the host for the upside of getting a positive rating as one might imagine hosts rating guests negatively when they sit around all night waiting for you and you never appear.
Can I include complimentary drinks as part of the package?
What happens if the host does not provide what was promised?
Rate the host negatively.
What happens if I don’t like the guest?
Rate the guest negatively.
What happens if a guest doesn’t turn up?
Rate the guest negatively, you as host will still get your money.
When does the host get the money?
As soon as the braai is done, the transfer is made. Our estimate is that it will be in your bank account in two or three working days.
What happens if there is an emergency?
Phone the police, ambulance or fire brigade where relevant.
What if I feel unsafe?
Phone family, friends or the police.
Can restaurants use this app for fixed menu meals?
How do I pay the host for the beverages I consumed?
Ask the host how much you owe them and pay in cash.
How do I communicate with the host/guest ahead of the braai?
As soon as a braai is matched you will receive each other’s cell phone numbers (so it’s important to enter your correct number in your profile!)
The Braaiday App unites and connects people around braai fires 365 days a year.
Not content with encouraging the nation to unite around the fire during National Braai Day on Heritage Day, Jan Braai is now encouraging you to unite around fires every day with his recently launched Braaiday app. The Braaiday app is a tool for people to create braais and have guests attend; or for people to attend braais that have been created by a host; it’s an opportunity for enthusiastic braaiers to push beyond wors rolls and experiment with exciting and new braai recipes.
“Think of the Braaiday as the Uber, AirBnB and Tinder of braaing,” says Jan Braai, the man behind the National Braai Day initiative and numerous other braai-themed events. “With a few quick flicks of the switch, users can create braais at any time of day, anywhere in the world, and charge guests to attend. Alternatively, users can also search for braais anywhere in the world, and simply request to attend.”
The app is also a way for entrepreneurs, restaurants, cafes, wine farms, pop-up restaurants, food trucks, or anyone who longs to create fine food for people, to experiment with braai menus or to encourage guests to visit their establishments for braai meals. For example, a wine farm in Constantia may want to offer a braai meal every Saturday – by using the app, the wine farm can promote their own “braaiday” without cluttering their traditional marketing channels or interfering with their core offering.
“The Braaiday app allows users a chance to experiment with recipes, test your catering or cooking ambitions, make some extra money, and provide the opportunity for traditional hospitality industry establishments to create “special menu” items or one-off braai occasions,” adds Braai.
The process is as simple as lighting a braai. A host creates a braai, a guest requests to attend it, a host accepts the request. The Braaiday platform reserves money from the guests credit card; the braai is now confirmed and host and guest are sent each other’s cellphone numbers via a push notification in the app. The host gives a great braai at the specified location and on the specified date. The guest is there to enjoy it, after which the host and guest rate each other.
The Braaiday app is for everyone who loves to braai or who loves to eat braai food. Naturally, when visitors from foreign countries come to visit South Africa, the app will then act as a way for them to experience a traditional braai. “Ultimately, as with the founding principle of National Braai Day, the aim is to get 55 million South Africans braaing together during National Braai Day on Heritage Day. The app is a way for us to further spread this message and to remind South Africans that you can braai anywhere, any time,” says Braai.
WHAT YOU NEED (feeds 4 as light main meal, 6 as side dish)
500 g linguini or spaghetti
2 tots olive oil
10 anchovy fillets
4 garlic cloves (finely chopped)
½ cup pecan nuts (in Italy they used walnuts, but pecan nuts are widely available in SA and close enough in taste)
3 tots cream
2 tots chopped parsley
salt and pepper
WHAT TO DO
1. Pound the nuts using a pestle and mortar. Alternatively use a rolling pin or wine
bottle to crush them finely on a chopping board.
2. Use a cast-iron pot to cook the pasta according to the instructions on the packet.
This involves boiling water in a pot, adding salt to that water, and cooking the pasta
for roughly 8 minutes in the boiling water (but check the packaging as cooking times
differ). If you are at the sea, use fresh seawater that already contains salt for this step. But
not seawater with sand.
3. When the pasta is 90% done (just before al dente), remove from the pot, drain and
set aside. Important: Save some of the water that you boiled the pasta in somewhere, as
you will need this later.
4. Add olive oil to the now empty pot and fry the anchovies, garlic and nuts. Stir
continuously and use a wooden spoon to press and mash the anchovies until they
disintegrate and melt into the oil. This could happen as quickly as in 1 minute so keep a
constant eye on the pot and don’t try to multitask otherwise it will burn.
5. Add the pasta to the anchovy-and-nut mixture in the pot and stir through. Add the
cream and about half a cup of the water that you boiled the pasta in, just enough to
create a bit of sauce and to keep the pasta from burning. Let that liquid boil and use a
spoon or fork to toss the pasta around a bit. If your pot runs dry, add more water. The
amount of water you need to add will depend on the heat and the size and shape of
your pot and might differ from one time to the next.
6. As soon as the pasta is heated through again and the sauce thickened to your liking,
stir in the parsley. The dish is now ready. Steps 5 and 6 combined should take minutes
you can count on one hand.
7. Once it is served up, top the pasta with shavings of pecorino or Parmesan cheese.
As the anchovies already added salt to the dish, let each guest add their own salt and
pepper to taste.
AND . . .
? When you get hold of a whole fresh fish, braai that as explained on pages 98 and 100 and serve this
pasta on the side.
? You can also prepare this meal in a normal pot on a stove but it won’t be as much fun.
I discovered this dish during a trip down the Amalfi coast in Italy at a restaurant situated on a rocky beach in a
small fishing village. In worse than broken Italian I asked for whatever the chef considers his speciality dish. In
front of my eyes a fresh fish was carried from a boat into the restaurant and that same fish was on my table a little
while later, with this pasta on the side. As with all my favourite Italian dishes,
One of my favourite cocktails is a Pina colada. The base of this cocktail is then inspired and used in this recipe. Serve it with your own home made Pina colada cocktail at your next braai.
WHAT YOU NEED:
For the burgers:
4 burger rolls
2 tomatoes sliced
1 fresh pineapple, peeled and sliced into rings
4 chicken breasts
Salt and pepper
1 packet streaky bacon For the sauce:
1 tot olive oil
1 garlic clove, crushed
5cm of fresh ginger, grated
1 tin coconut milk
1 cup fresh pineapple juice
1 shot dark rum
WHAT TO DO:
Use cling film and a heavy object like a wine bottle to flatten your chicken breasts. Cover the chicken breast with the cling film and start hitting the meat gently, making sure they are even and the same thickness all over.
Season the chicken with salt and pepper, or your favourite braai spice and braai over medium coals for about 12 minutes until cooked.
On the side, braai your bacon in your grid until crispy. Also place the fresh pineapple rings on the grid for a few minutes until lightly charred.
While your chicken is on the braai, start making your sauce, heat the oil in your pan. Fry the garlic and ginger for 1 minute. Add the coconut milk, juice and rum. Let this simmer and reduce until your chicken is ready.
Build your burger by starting with lettuce, then tomato, then bacon, pineapple, chicken and lastly generously pour over your Pina colada sauce.
Garlic bread used to be a very popular side dish at every braai. We think here at the Braai head quarters it is time to bring the garlic bread back, and make it better than ever before.
WHAT YOU NEED:
1 big sized bread of your choice, like a ciabatta or french loaf
For the butter:
250g (half of a big block) soft butter
2 anchovy fillets
1/2 cup pitted olives, roughly chopped
1 chilli, chopped
1 tot capers
4 garlic cloves, roughly chopped
1 tot olive oil
1 tot fresh parsley, roughly chopped
1 tot fresh chives, roughly chopped
2 tots dijon mustard
1/2 teaspoon paprika
Few sprigs fresh thyme
Juice from 1 lemon
Salt and pepper
WHAT TO DO:
Use your food blender and combine all the ingredients together for your butter. So that will be everything except for the bread. If you do not have a blender or stick blender, use your sharpest knife, chop everything super fine and mix into the butter with the lemon juice and olive oil with a wooden spoon until it is a smooth mixture and everything is combined.This can be smooth mixture or you can leave a few bits of chunky olives and garlic in between.
Wrap the bread in a double layer of foil.
Now place this bread on top of your grid and toast the foil wrapped bread slow and easy over medium coals making sure to turn it often so that all the sides are evenly toasted and all the butter melted inside into the bread.
You want it crispy on the outside and soft and full of flavour in the inside. Serve straight from the fire.
It is well known that the braaibroodjie is the best addition to any braai. Then we also have the burger, which is the best complete meal to serve at a braai with friends. In this recipe I discovered this great gadget, a square meat press. And so the burger braaibroodjie was born.
WHAT YOU NEED:
1kg good quality beef mince
Salt and pepper
12 slices of white toaster bread
Soft butter (to spread on the bread)
2 Tomatoes, sliced
300g cheddar cheese, grated
1 red onion, sliced thinly
WHAT TO DO:
Use your recently washed hands and divide the beef mince evenly into 6 heaps. Now use your square shaped burger press and shape the patties. Season generously on both sides with salt and pepper.
Use a hinged grid and braai the patties over hot coals for 8 -10 minutes until nice and crispy on the outside and medium on the inside.Let the patties rest for a few mintues while you prep the rest of the ingredients.
Spread the butter on the outsides of your bread. Now spread a layer of chutney, then your beef patty, topped with tomatoes, onions and cheese. Close the burger with the other slice of bread and remember, butter on the outside.
PLace the Burger Braaibroodjies carefully into your hinged grid and braai over very medium coals. You want the cheese to melt and the bread to toast. Turn the grid often to get the desired effect.
Remve the braaibroodjies from the grid, slice in half and serve immediately
During the collection of recipes for the book Shisanyama, I received a number of versions of baked and braaied potatoes with cheese. This is my version, drawing inspiration from various solutions to the same problem, which is how to do some nice potatoes and cheese on the braai. To my mind, it’s always easier to get potatoes soft with a bit of boiling in a potjie, as opposed to trying to bake them soft from scratch. By using your cast-iron potjie, you limit dishes and impart maximum flavour.
WHAT YOU NEED (feeds 6)
1 kg bag of baby potatoes 2 tots olive oil 2 tots butter 1 onion (chopped) 1 bell pepper (green, yellow or red, seeded and sliced into strips) 8 garlic cloves (crushed) 1 tsp salt1 tsp pepper 300 g Cheddar cheese (grated) ½ tot paprika
WHAT TO DO
Wash the potatoes, add them to your potjie and boil in water until soft.
Now drain the water from the potjie but keep the soft-boiled potatoes in the potjie. Add the olive oil, butter, chopped onion, bell pepper strips, garlic, salt and pepper to the potjie and now stir-fry everything for a few minutes until some things become caramelised and golden brown.
Now use your wooden spoon or braai tongs and press on some of the potatoes so they burst at the seams, allowing some extra flavours to develop and penetrate the potatoes. Stir-fry for another minute or three.
If things at the bottom of the potjie get sticky and want to burn, add a bit of water, olive oil, beer, wine or stock and scrape lose anything sticky.
You now add the grated cheese and sprinkle paprika on top of that. Close the lid of the potjie and take the potjie off the fire. Add a generous helping of coals onto the lid of the potjie – as much as you can fit onto the lid – and wait a few minutes for the cheese to start melting. Once the cheese has melted, your potatoes are good to go!
This is one of those “excuse me?” recipes. People will think you have made a mistake when you tell them you are serving chocolate risotto for dessert. But don’t be dissuaded by their disbelief, because serving this will make you stand out as a culinary genius – this recipe is a real showstopper. It’s simple, easy to make, and most importantly, absolutely decadently delicious.
WHAT YOU NEED: (Feeds 6)
2 tots butter
1 cup risotto rice
2 tots cocoa powder
1/2 cup brown sugar
1/2 cup desiccated coconut
500 ml fresh cream
1 tin coconut milk
250 ml milk
1 chocolate slab of your choice
1/2 cup desiccated coconut
Any type of cookies, biscuits of wafer chocolates like Nutty Crust, or chocolate fingers like Kit-Kat or wafer biscuits.
WHAT TO DO:
Place all the ingredients for the risotto into your pot – you are basically making a soup with all the ingredients – and then add the risotto. Stir and mix everything together. The cocoa will drift a bit on top, but as soon as you add heat, everything will mix together.
Place the potjie on the fire and start cooking the risotto over very mild and medium heat. You do not have to stir all the time, but with ingredients like milk and cream, you need to stir more often than not.
Let this slowly cook and simmer, stirring more often than not, for 30-40 minutes. If you think you need a bit more liquid, add a bit of water. The risotto will become thick and creamy once cooked and ready.
While the risotto is still cooking, roast your coconut in a pan for a few minutes until golden brown. Now, grate the chocolate over the risotto, the same way you would do with parmesan cheese if this was a savoury recipe.
Dish up the risotto into your dedicated bowls or cups and sprinkle the roasted coconut over and serve with a cookie or biscuit of your choice.