A braai frequently incorporates a wide range of kinds of meat arranged over an open wood fire. Cleaves, steaks, loins, poultry, boerewors (hotdogs) and sosaties (sticks) are staples, while along the drift fish assumes a noticeable job, from bubbled crawfish (prickly lobsters) to entire flame broiled or smoked fish, especially snoek, a sleek, cool water angle found around the Cape of Good Hope.

What's more, bear in mind the wine. South Africa's wide assortment of wines blends and matches consummately with the different dishes.