What you actually need
10 things that turn up at a fire — what they are, what they are for, and what to think about when buying. The recipe lists underneath come from the recipes themselves and grow with them.
The minimum
A grid, tongs, wood. Everything else is an extension, not a requirement — and most recipes in this collection get by on those three.
The grid is the flat grate over the coals — built into a masonry braai, otherwise on a stand.
Two grids on a hinge with a handle, clamping whatever you are cooking between them.
A cast-iron pot on three legs with a rounded belly and a heavy lid, standing directly in the coals.
The sizes
| Number | Holds | Serves |
|---|---|---|
| Nr. 1 | ca. 2 l | 2–4 |
| Nr. 2 | ca. 5 l | 4–6 |
| Nr. 3 | ca. 7,8 l | 8–12 |
| Nr. 4 | ca. 4 l | 6–8 |
| Nr. 6 | ca. 6 l | etwa 10 |
Metal or wooden sticks threaded alternately with meat and fruit.
A heavy pan set straight onto the grid or into the coals.
Aluminium foil, folded double, as a wrapper for food set straight into the coals.
The oven in the kitchen — part of the method for some dishes, not a substitute for the fire.
A long pair of braai tongs — the one tool you genuinely cannot do without.
A portable frame with a fire bowl and a grid, for wherever there is no built braai.
A box with hooks, a small fan and usually a light bulb, in which meat dries at room temperature.
Sources