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The Ultimate Guide to Braai Sauces

Elevating Your South African BBQ Game

Chef Nomsa
January 15, 2024
8 min read
South African braai with various sauces and grilled meats

Introduction to Braai Culture

The braai is more than just a cooking method—it's a South African institution that brings families and communities together. At the heart of every great braai are the sauces that transform simple grilled meats into flavourful masterpieces that celebrate our unique culinary heritage.

Whether you're a seasoned braai master or just starting your journey into South African BBQ culture, understanding the art of braai sauces will elevate your cooking and create memorable experiences for your guests. From traditional recipes passed down through generations to modern innovations, this comprehensive guide covers everything you need to know.

Types of Braai Sauces and Their Uses

1. Basting Sauces

These are applied during cooking to keep meat moist and add layers of flavour. The key is applying them at the right time—too early and the sugars will burn, too late and they won't penetrate.

Pro Tip: Apply basting sauces during the last 10-15 minutes of cooking to avoid burning.

2. Marinades

These penetrate deep into the meat, tenderizing tough cuts and infusing them with complex flavours. The acid in marinades (from vinegar, citrus, or wine) breaks down proteins for tender results.

Timing: Marinate chicken for 2-4 hours, beef for 4-24 hours, tougher cuts up to 48 hours.

3. Table Sauces

Served alongside the cooked meat, these allow guests to customize their heat level and add finishing touches. They should complement, not overpower, the meat's natural flavours.

Variety: Offer 2-3 options: mild for families, medium for most adults, hot for heat lovers.

Traditional South African Braai Sauce Recipes

Classic Boerewors Basting Sauce

Ingredients:

  • • 1 cup tomato sauce
  • • 3 tbsp Worcestershire sauce
  • • 2 tbsp brown sugar
  • • 1 tbsp mild chilli powder
  • • 2 cloves garlic, minced
  • • 1 tsp onion powder
  • • Salt and pepper to taste

Method:

  1. Mix all ingredients in a bowl
  2. Let stand for 30 minutes to develop flavours
  3. Brush onto boerewors in final 5 minutes
  4. Turn frequently to avoid burning

Authentic Monkey Gland Sauce

Ingredients:

  • • 1 cup tomato sauce
  • • ¼ cup fruit chutney
  • • 2 tbsp Worcestershire sauce
  • • 2 tbsp brown vinegar
  • • 1 tbsp brown sugar
  • • 1 onion, finely chopped
  • • 2 tsp curry powder
  • • Pinch of cayenne pepper

Method:

  1. Sauté onion until soft
  2. Add curry powder, cook 1 minute
  3. Add remaining ingredients
  4. Simmer 15-20 minutes until thick
  5. Perfect for steaks and burgers

Regional Variations Across South Africa

Western Cape Style

Influenced by Cape Malay cuisine, Western Cape braai sauces often feature sweet and tangy flavours with hints of curry spices and apricot jam.

Signature: Apricot and curry glazes for lamb

KwaZulu-Natal Influence

Higher heat tolerance due to curry culture means more robust spicing and generous use of chillies in marinades and sauces.

Signature: Spicy curry-based marinades

Gauteng Modern

Urban influences bring international flavours while maintaining South African roots. Balanced heat levels suit diverse populations.

Signature: Fusion sauces with global influences

Northern Provinces

Traditional approaches with indigenous ingredients like marula and various wild herbs. Often feature bird's eye chillies for authentic heat.

Signature: Indigenous ingredients and traditional techniques

Pairing Sauces with Traditional Sides

1

Pap and Sous

The neutral flavours of pap pair beautifully with medium-heat sauces. The creamy texture also helps cool the palate when enjoying spicier options.

2

Morogo and Traditional Vegetables

Earthy flavours complement both mild and hot sauces. A drizzle of chilli oil can transform simple steamed vegetables into exciting sides.

3

Potato Salad and Coleslaw

Cool, creamy salads balance hot sauces perfectly. Consider adding a mild chilli mayo to coleslaw for a subtle kick that enhances rather than overwhelms.

Pro Tips for Braai Sauce Success

Marinating Techniques

  • • Score thick cuts to help marinades penetrate
  • • Use glass or ceramic containers, never metal
  • • Reserve some marinade before adding raw meat for basting
  • • Pat meat dry before grilling for better searing

Basting Best Practices

  • • Keep sauces warm but not hot during braai
  • • Use clean brushes to avoid contamination
  • • Apply in thin, even layers
  • • Don't sauce both sides simultaneously

Conclusion

Mastering braai sauces is about understanding balance—between sweet and savory, mild and hot, traditional and innovative. The best braai masters know that the sauce should enhance, not mask, the natural flavours of quality meat cooked over proper coals.

Start with these traditional recipes, then experiment to find your signature style. Remember, the perfect braai sauce is the one that brings your family and friends back to the table, creating memories that last a lifetime. Happy braai!

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