Table of Us Braai Edition: Fearlessly Inclusive, Deliciously Healthy Fire-Cooked Recipes
Where Smoke Rises, So Does Community
A braai isn’t a meal—it’s a manifesto. An open-flame declaration that yes, we can cook for all and still keep it delicious. It’s choreography, a subtle dance that sets a tempo so that food and feelings arrive just when they’re meant to. Here, dietary politics, culinary fearmongering, and the tyranny of macros melt away like butter over hot coals.
This is Table of Us: The Braai Edition—a fire-lit, laughter-laced celebration of togetherness, a joyful rebellion against culinary cliques and dietary segregation. We bring together meat-lovers, tofu torchbearers, gluten-free guardians, pescatarian pirates, flexitarian fence-sitters, and the fire-curious. No one gets judged; everyone gets fed. Fear, that cling-wrapped relic of wellness culture? It doesn’t even get an invite.
Around the fire, we’re not fighting over ideologies or ingredients; we’re swapping stories, flipping skewers, debating whether pineapple belongs on anything besides dessert, and rediscovering something ancient with a profoundly modern twist: the ability to connect deeply through shared meals.
Across Africa and beyond, fire has always been more than a cooking method. It’s a signal of welcome, of warmth, of life being lived fully. And while today’s coals might glow on designer patios or suburban driveways rather than village hearths, the message remains timeless.
Pull up a chair. You’re welcome here. Fear Makes Terrible Food
Fear is clever. It disguises itself as concern. “What if she’s allergic to something?” “What if he’s keto and your marinade has honey?” “What if nobody touches the tofu skewers and it gets awkward?”
Fear loves control. It wants labels on every tray and backup plans for every palate. It wants you to over-apologise, under-season, and second-guess your own hospitality. Its idea of “safe” is a stack of individually wrapped snack bars and a vat of hummus no one asked for.
But here’s the truth: fear doesn’t know how to build coals.
It doesn’t know that too-hot flames scorch the sausage but tenderise the mood. Those burnt bits are badges of honour. That saying, “Oops, forgot to flip that,” is not shame—it’s style.
Fire, by contrast, forgives. It says: “That aubergine? Little crispy? Call it artisanal.”
The braai isn’t about pleasing everyone. It’s about making space for everyone. There’s a difference. You don’t have to offer five kinds of protein to accommodate all preferences. What you need is intentionality. Generosity. Curiosity.
“I once brought a vegan jackfruit burger to a braai in Pretoria,” says Lesedi, a 34-year-old urban farmer. “A boerie-loving uncle bit into it by mistake. He didn’t flinch. Just said, ‘Bit softer than usual,’ and kept eating. That’s the energy we need.”
So here’s the offer: throw out the pressure to be perfect. Embrace the chaos. If someone’s unsure about your lentil kebab, hand them a chunk and say, “Let the fire convince you.”
Besides, the best meals aren’t always the most technically perfect. They’re the ones wrapped in laughter. Dipped in unexpected conversation. Served with stories.
The Gospel According to Fire
In a world of barcode diets, macro-counting influencers, and sterile superfoods, fire is deliciously analogue. The braai—a cornerstone of South African culture—doesn’t just cook your food; it burns away pretension.
It’s a ritual. A rite. A rhythm.
Dr. Nomsa van Wyk, a dietitian with a flame-crusted apron who moonlights as a fire-cooking enthusiast, puts it eloquently: “Cooking over fire is slow food by design. It encourages conversation, mindfulness, and even laughter. It’s naturally portion-controlled, and it brings out the best in ingredients with very little fuss.”
You don’t cook over fire to impress. You cook to gather, to pause, to let the lamb take its time while someone tells the long version of a good story. Fire doesn’t demand perfection; it rewards presence. It’s less about control and more about flow. Less about counting calories and more about counting chairs around the fire.
There’s no app telling you when your chicken is done, no smart thermometer broadcasting internal temps to your smartwatch—just instinct, smell, and the dance of a tongue of flame. And unlike fear-based food culture—the “don’t eat after 7 PM,” “carbs are evil,” “that apple has too much sugar” brigade—the braai is forgiving and freeing. It encourages abundance without excess, choice without guilt.
Fire is democratic. It doesn’t care about your credentials or dietary convictions. Everyone is welcome, even Paleo Paul and Soy-Free Susan. Even Cousin Khaya, who still isn’t sure if mushrooms are a vegetable or a conspiracy. Even your friend’s new partner, who brought a side salad made entirely of pickled radish and good intentions.
Around fire, everyone becomes both guest and cook, student and teacher. You’ll see it in how kids receive the first skewers—their giggles chased by plumes of smoke. How old uncles suddenly soften when asked to taste a marinated mushroom. How someone’s stern father-in-law quietly asks for the lentil kofta recipe.
Here’s the other thing: you don’t have to be a Michelin magician. You don’t need a Himalayan salt block or a meat thermometer blessed by Gordon Ramsay. Just a willingness to keep the fire going—literally and metaphorically. Maybe a good set of tongs, maybe a cold drink, maybe an open heart.
The braai doesn’t ask you to prove anything. It simply asks you to show up, flame-ready and fear-free. Fire breaks us open. Food puts us back together.
Flame Fundamentals (That Are Also Life Lessons)
Choose Your Wood Wisely
Hardwoods like Rooikrans, Sekelbos, or Kameeldoring aren’t just fuel, they’re co-conspirators. They burn hot, slow, and steady, reliable like your gran’s advice. The kind of wood that doesn’t overreact when things get spicy. They’re the patient, dependable types— like the friend who always brings extra ice and never needs reminding.
Avoid softwoods—pine, fir, that weird pallet you found behind the garage. They smoke up your vibe and flavour everything with eau de furniture store. Plus, they burn like teenage drama and taste like regret. Your guests deserve flavour, not fumes.
“You can taste the tree in the meat,” says Thabiso, a firewood supplier in Gauteng. “And you can always tell who rushed their wood.”
Two Heat Zones, One Great Vibe
Your braai grid isn’t a monologue, it’s a dialogue, a spectrum. You need the sizzle zone (hot, loud, fast) and the slow dance zone (gentle, low, patient).
High heat is for steaks, koftas, and halloumi with trust issues. The cooler zone is for aubergine, potatoes, or anything that needs time, like your cousin’s complicated relationship status.
Having both zones means you won’t overcook the show-offs or neglect the wallflowers. A braai with one temperature is like a song with one note. Technically fine, but spiritually? Flat. Consider it fire feng shui—balance, flow, and just enough chaos to keep things interesting.
Build Time, Not Tension
Here’s a trick that seasoned fire-keepers know: your best coals aren’t your first coals.
Light your main fire at least 45 minutes before you plan to cook. This gives the flames time to settle into glorious, glowing coals. Start a smaller backup fire, a humble ember factory to keep you stocked through the night. Feed it every 20–30 minutes, like a tiny volcano dedicated to hospitality.
This isn’t just about technique; it’s about tempo. The fire slows you down on purpose. It grants you time to sip something cold, listen longer, and refill someone’s plate without checking your phone.
Instinct Over Instrument
Thermometers are cute, but the best braai-masters use eyes, ears, and elbow grease.
Forget temperature gauges unless it’s your emotional thermometer. This is jazz, not opera. You smell doneness, hear a hiss that says, “Not yet,” and watch the skin crisp, the mushrooms shrink, the tongs leave their mark.
If something burns? Call it “wood-fired chic.” If it’s underdone? “European style.” If someone gets precious, give them a slice and a smile.
“I once told a guest the lamb was medium-rare on purpose,” says Anele, a Cape Town chef. “She said, ‘Oh, how French.’ It wasn’t. But she loved it.”
In short: trust the fire, trust yourself, and trust your guests. A successful braai isn’t a performance—it’s a jam session. Mistakes become flavour, timing is more rhythm than science, and the best moments happen when you’re laughing with tongs in hand, a plate in the other, and absolutely no idea what time it is.
A Fire-Kissed Menu for Eight People
So what does it look like to cook for eight guests, all with different diets, beliefs, and vibes? You make a menu that is flexible, vibrant, and unapologetically itself. One that feeds the body, starves the fear, and throws open the door to connection.
This menu doesn’t just tick nutritional boxes, it dances between flavour and feeling. It honours the Mediterranean philosophy of real food made with love: whole grains, vibrant vegetables, quality protein, and generous splashes of olive oil. But it also weaves in the casual grace of the flexitarian mindset, where choices are fluid, not fixed, and your plate doesn’t define your politics.
Expect meals where chickpeas cuddle up to chorizo, and grilled peaches flirt with coconut yoghurt. A place where the gluten-free guest can still mop up muhammara, and the meat-lover discovers mushrooms are, in fact, delicious when kissed by flame. No side-eye. No smugness. Just warmth, from both the fire and the people around it.
And with the right braai flow, staggered timing, strategic heat zones, and a smidge of patience, you’ll not only keep the food piping hot, but the conversation too. Expect bellies warm, hearts open, and leftovers fought over.
This is not just a meal. This is the menu for the world as we wish it could be: nourishing, colourful, accommodating, and joyfully messy. Let’s cook like we mean it.
Course 1: Starter
Appetisers with an Agenda
Prep time: 20 min / Braai time: 10–15 min
Start light. Low flame. This is when the coals are still finding their courage, huddled like introverts at a networking event, not quite ready to blaze but full of potential. Don’t rush them — they’re warming up, just like your guests. Use this soft, golden hour to sip something bubbly, finish slicing lemons you forgot to prep, and awkwardly bond with your aunt’s new girlfriend over the correct pronunciation of “chimichurri.”
This first course is all about setting the tone — not just for the palate, but for the mood. The food should arrive like conversation starters: vibrant, low-effort, irresistibly pickable. Think tapas that flirt. Everything here should be easy to assemble, quick to cook, and forgiving if forgotten for an extra minute while you’re laughing at someone’s story about a failed Tinder braai date involving a fire extinguisher and a soy sausage.
Menu:
Grilled Vegetable Skewers:
These are the flirts of the platter. Bell peppers, zucchini, and mushrooms marinated in a zesty mix of olive oil, garlic, thyme, and lemon. They’re colourful, healthy, and just charred enough to earn street cred. Toss them on the grill first. They cook fast and don’t mind hanging out in a foil tray on the cooler side of the braai until the rest of the gang arrives.
Charred Corn Ribs:
The rebels. Slice corn cobs into quarters lengthwise and toss with smoked paprika, lime juice, and a kiss of olive oil. These curl like bacon and crackle like they’re in a band. They can go on right after the skewers and share space, flame, and a love of drama. Keep them warm wrapped in foil — they’ll hold their crunch and attitude.
Mini Halloumi Slabs:
The golden child with a squeaky personality. Halloumi is the cheese that grills like a steak and demands applause. Slice thickly, brush lightly with olive oil, and grill just long enough to get those sexy scorch marks. Keep it away from high heat (lest it go rubbery) and don’t leave it alone — halloumi has trust issues. Serve fresh or stack in foil with a dash of lemon to keep warm.
Fire-Roasted Red Pepper Dip (Muhammara):
The philosopher. Deep, rich, and contemplative — this dip gets its smoky soul from roasted red peppers, the crunch from walnuts, and intrigue from pomegranate molasses. Roast the peppers over flame until blackened, then blend and serve at room temp. It doesn’t need heat to shine.
Pair with
Seeded Crackers:
The reliable friend who shows up early and never complains.
Braai-toasted Flatbread:
Toss it on after the veg, 30 seconds per side — just enough to puff, warm, and absorb flavour like a culinary sponge with wanderlust.
Braai Tip: Skewers, corn, and halloumi can share the grill like cousins at a reunion — just keep them moving. Once done, foil-wrap and shift to the cooler zone. Flatbread goes on last, and only briefly. Like good advice, it’s best served warm but not overdone.
Influencer Moment: Fitness chef @BraaiByron calls this style of starter “conversational food,” noting: “When your hands are busy dipping and building bites, your defences drop. It’s therapy with texture.”
Course 2: Mains
Flame for All
Prep time: 30 min / Braai time: 25–35 min
Now the coals are confident. The fire’s in its prime. It’s no longer smouldering with uncertainty — it’s strutting with purpose. This is where your ingredients meet their destiny, where tongues are set wagging and hands instinctively reach for second helpings. This is where the meal earns its gravitas. The starters were just the overture, the light flirtation. Now it’s time for the mains — the smoky soliloquy of flavour. Here’s where you layer heartiness and hospitality in equal measure. Each item hits the grill like a different character in your cast: bold, tender, mysterious, and just a little dramatic. You’re cooking low and brave now, with steady hands and a cheeky glint in your eye. The meat sizzles, the veg sears, and you finally understand what your uncle meant when he said, “The braai tells you when it’s ready.” This is a dialogue between flame and instinct. The fire crackles in agreement. Braaing mains is also an act of logistical art. Your grid is a chessboard, and every minute counts. You must think like a general but host like a poet — gracefully swapping trays, rotating cuts, checking for that golden crust while smiling warmly at the guest who brought a kombucha cocktail and a ukulele. So, take a breath, sip your drink, and trust the fire. This is your moment.
Menu:
Butterflied Chicken with Chimichurri:
The peacemaker of the party. Flattened for fast cooking, this bird gets drenched in garlic, parsley, lemon, and olive oil — then grilled skin-side down until crackly and golden. The chimichurri? Like Argentina met the Karoo and high-fived. Throw it on early — it needs a good 30–35 minutes total over medium coals, flipped once. Keep warm on the cooler side, foil-tented and flattered by compliments.
Braai Aubergine Steaks:
A smoky diva with harissa in her handbag. These thick slices are brushed with harissa and honey, then grilled until their flesh turns silky and their edges char just right. Go on second, after the chicken has cleared some grid space. They don’t like to be rushed — about 8–10 minutes per side.
Lamb Koftas with Mint & Lemon:
Like meatballs in a tuxedo. Hand-shaped and skewered, these cook fast and flirt hard. Toss them on after the chicken but before the veg — they only need 6–8 minutes total. Wrap in lettuce like a scandal and serve hot or slightly cooled; they’re charming either way.
Grilled Cauliflower “Steaks”:
The philosophical option. Trimmed from the heart of the cauliflower, brushed with olive oil, and grilled to a nutty bronze. The tahini-pomegranate finish? A masterstroke in balancing grit with glamour. These need about 10 minutes per side and do best when cuddled next to the aubergine.
Wild Mushroom Skillet:
A romantic subplot. Sautéed on a side burner with garlic, thyme, and a splash of wine (or a sip for the cook). Toss these on when everything else is midway — they take 10–12 minutes and hold well, warming hearts and palates until showtime.
Braai Baby Potatoes:
The loyal sidekick. Pre-boiled to par-cooked, then sealed in foil with lemon zest, olive oil and rosemary. Bury them in the coals at the start of the mains — they’ll emerge 30–40 minutes later as golden, steamy parcels of joy. Keep warm in their foil until serving; they don’t complain, they just deliver.
Braai Tip: Chicken and lamb go on first — they need more time. Add potatoes alongside (foil-wrapped). Vegetables can join the grill halfway through. The mushroom skillet rides shotgun on the side burner.
Vox Pop: “I brought my vegan date to a braai, and she ended up swapping cauliflower tips with a hardcore hunter. They disagreed on everything except how good the potatoes were.” — Mpho, 29, Johannesburg This, friends, is what a diplomatic dinner looks like.
Course 3: Dessert
Sweet Smoke, No Fuss
Prep time: 10 min / Braai time: 10–15 min
By now, the fire is mellow, glowing with that lazy confidence of a well-fed dog. It’s lounging in its own smoky haze, flickering just enough to remind you it’s still got one last trick — dessert. This is the dessert fire: slow, sticky, and maybe slightly wine-scented, having absorbed every emotion, aroma, and overheard confession of the evening. It’s the moment where the night begins to exhale. The coals no longer shout — they murmur. You’ve earned this softness, this smoky velvet hour, where your only task is to place fruit over embers and allow nature to sugar itself. The kids have stopped running. The uncles have started humming. And someone has finally put down their phone for good. The dessert course doesn’t ask for perfection; it asks for pleasure. There are no fancy layers, no precision piping — just warmth, flavour, and maybe a hint of nostalgia from a braaied apricot that reminds someone of their grandmother’s backyard.
Menu:
Grilled Stone Fruit:
These are your sultry sirens of the dessert world. Peaches, nectarines, and plums — the holy trinity of summer sweetness — are brushed with maple syrup and a touch of cinnamon, then grilled cut-side down until their sugars caramelise and their scent flirts shamelessly with everyone around. They go on the grill while guests finish their mains, using the gentler heat of a mellowed fire. Serve warm. Keep covered in foil on the edge of the braai grid if needed — they’ll wait like elegant latecomers to a garden party.
Sticky Braaied Pineapple Rings:
Exotic and playful, these pineapple rings are the life of the braai dessert party. Marinated generously with a lush glaze of dark rum, brown sugar, and a splash of zesty lime juice, they’re braaied until they achieve a golden, caramelised crust that oozes tropical allure. Grill them gently over the remaining coals—just enough heat to crystallise their sweetness without overpowering their tender core. Stack them elegantly and watch them disappear swiftly.
Grilled Banana Boats:
Each banana is slit down the center and lovingly filled with indulgent dark chocolate chunks and a scattering of crunchy chopped nuts. Wrapped snugly in foil, these packages nestle quietly among the coals, cooking until the banana is creamy-soft and the chocolate becomes molten bliss. Each bite is a comfortingly gooey and luxurious end to a perfect evening.
Rooibos-Poached Pears (Fire-Finished):
Pears pre-poached gently in rooibos tea infused with warming spices like cinnamon, star anise, and orange zest, these pears emerge tender and deeply flavoured. Before serving, they’re given a quick, delicate grilling over low embers, just long enough to add a whisper of smoke. Serve these beauties whole or sliced, with their subtle smoky-sweet character shining through.
Braai Tip: These desserts are delicate yet swift — 2 to 4 minutes per side is usually perfect. Grill them while the fire is winding down; the leftover heat is ideal. If you’re low on space, use a grill basket or stagger the pieces. Keep warm by tenting gently with foil if needed, but don’t overdo it — nobody appreciates overly dramatic, mushy fruit. Serve all elements together so guests can layer, dip, or devour as their hearts dictate. This is dessert without dogma — exactly as it should be.
Beyond the Fire: What Braai Really Feeds
In a world of algorithm-fed outrage and post-thread polarisation, the braai does something quietly radical: it slows us down. It replaces Wi-Fi with firewood. It swaps scrolling for sizzling. And most importantly, it reminds us how good it feels to gather without agenda. We live in a time when dinner tables can become battlegrounds and food choices, political litmus tests. But around the braai, nuance returns. So does grace. Dr. Eleni Markos, psychologist and lifelong braai devotee, captures it plainly: “Fear makes us build fences—around our food, our beliefs, our bodies. But fire? Fire invites. Fire levels. Fire says: let’s meet in the middle, even if that middle is charred on one side.” The braai does not require credentials. It doesn’t enforce purity. It simply asks: Are you hungry? Are you open? Are you willing to share heat, hands, and a plate that might not be perfect—but is yours, together, right now? This isn’t utopia. It’s something better: an honest table. One where burned bread gets laughed off. Where tofu and T-bone learn each other’s names. Where someone’s kid tastes grilled fig and exclaims, “I didn’t know dessert could grow on trees!” And that’s the heart of it all. Around a fire, we reconnect with what’s fundamentally true: food cooked together nourishes more than the body—it feeds connections, communities, and our common humanity. Warmth travels both ways, and even the most unlikely guests can become co-conspirators if offered a seat at the table. In an era where opinions are weaponised and everyone seems one tweet away from a meltdown, the braai stands quietly defiant, not about dietary dogma, but about presence. It’s about leaning in, over the coals and through the noise, saying, “You matter. Also, have another grilled peach.”
Braai isn’t just food on fire; it’s rebellion against isolation. It’s stories shared through passing tongs, it’s eye contact lit by flickering flame instead of flickering screens. It’s where carnivores and coconut-oil zealots find common ground, not just common food.
As Dr. Markos further notes, “Fear makes us protect borders—of our plate, our beliefs, our hearts. But shared meals loosen those borders just enough to let someone else in.”
Fear whispers, “Don’t invite them—they won’t eat anything.” Fire counters warmly, “Let’s see what we can create together.” Whether you’re keto, kosher, carnivore, or coconut-oil committed, at the braai, you’re not just allowed—you’re welcomed. If someone doesn’t eat meat, pass the grilled aubergine. If someone brings beet salad and strong opinions, fantastic—we all need the fibre.
So next time you ignite the coals, don’t merely cook—create. Let someone char the halloumi; let another forget the salt. Smile if someone burns the bread and reassure them it’s “rustic.” Hand them the tongs next time. Allow your cousin’s peculiar partner to passionately advocate fermented oat milk—and watch amused as they request seconds of the grilled aubergine.
Let the smoke rise and fear dissolve in laughter. When the coals finally dim and your cheeks ache from smiling, as someone quietly scrapes the last of the coconut yoghurt from a cup they swore they didn’t want, you’ll realise:
You didn’t just make dinner. You made room.
You built a Table of Us.
Perhaps the greatest gift braai offers is this gentle, fiery nudge: it’s not about perfection but presence, not about division but dialogue. It reminds us that, beyond the flame-grilled meals and laughter-filled moments, we’ve also fed something deeper: community, compassion, and the comforting chaos of simply being human together.
So, the next time you braai, ask yourself this: Who else could be sitting here? What conversations could happen if you invited just one more unexpected guest?
In the end, the braai doesn’t just fill plates—it fills hearts. And surely, that’s something worth smiling about.
