Regional variations of barbecue

With braai ( Afrikaans for fry) is defined as the variation of grilling, which is maintained in Namibia and South Africa.

Usually, besides the actual roasting process also grilling is referred to as a social event as a braai. It enjoys a high priority. Therefore be found in many public areas Braaiplätze.

A Braaistand is typically fired with wood of the camel thorn tree. The locals prefer this type of lighting, partly because it lasts longer can be spent in good company as a charcoal furnace and so more time. The use of charcoal is frowned upon.

A Boer Braaispezialität is Boerewors, a coiled into a snail sausage with cilantro. The usual in Germany frying sausages is unusual, usually the grill with beef, lamb and poultry is occupied. In addition, kudu, springbok and ostrich are consistent grilling. On the coast and fish is often cooked.

The locals react to the term barbecue for a braai in general with rejection, since this is the American way of preparation.

• Namibian cuisine
• South African cuisine