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Prawns on a Braai

Braai Ideas: Wood, Smoke, and Flavor With Chef Ashley

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When fire meets flavor, magic happens. Chef Ashley Dokter-Mosotho knows that, and every dish at his braai tells a story. In this guide, he shares how to turn a simple braai (barbecue) into an experience that feels proudly South African, from the firewood to the last bite of skaapstertjie.

Pro Wood Braai

Why Wood and Fire Matter for a Braai

If you ask Ashley, there’s no debate. “Wood gives life to a braai,” he says. Charcoal might be quick, but it lacks the character that comes from slow-burning wood. The deep, earthy aroma of rooikrans or kameeldoring carries through every piece of meat and vegetable, leaving behind a flavor that tells a story.

The trick is patience. Build your fire in layers. Let the first blaze burn down until the coals glow red, then spread them out to create zones. One side for searing, one for steady cooking, and a cooler edge for resting meat. A good fire tells you when it’s ready, if you watch closely enough.

Braai Meat That Deserves the Spotlight

“Everyone braais chops and wors [sausage],” Ashley laughs, “but try venison or kudu for something different.” These lean cuts are quick to dry out if rushed, so he keeps it simple. Use salt, pepper, coriander, and a touch of Cape sage. A quick sear gives color, then let it rest on the cooler side. The result is smoky, tender, and full of quiet confidence.

Then there are skaapstertjies (lamb tails), a Karoo classic close to Ashley’s heart. “People don’t believe me until they taste it,” he says. They’re slow-cooked over gentle heat until the fat turns golden and crackly. Once you try them, you’ll understand the hype.

Marinades, Rubs, and Timing

Ashley’s philosophy: don’t overthink it. Start with garlic, olive oil, lemon zest, coriander, and, if you can, a sprinkle of indigenous herbs from your garden. For lamb, he likes to brush on a thin apricot glaze right before the finish, just enough to caramelize, not burn. “The smoke should lift the flavor, not hide it.”

Braai Salads and Sides That Steal the Show

No braai table is complete without braai salads and braai pap, nê? They’re the balance: cool and comforting against the heat of the grill. Ashley’s favorites include a barley-and-apricot salad with herbs, roasted mielies (corn) brushed with butter and lime, and a classic tomato-and-onion sambal for brightness.

Then there’s the showstopper wildcard item: charred kale with fynbos dressing. It started as an experiment and became a Cape Point favorite that you can bring to your grill, too. The edges turn crisp on the grill, and the dressing (made with olive oil, lemon, and Cape fynbos herbs) gives it an earthy, fresh zap of flavor.

Braai Ideas Root in Place

Don’t Skip the Braaibroodjies and Unexpected Twists

There’s something sacred about braaibroodjies. These simple toasted sandwiches are filled with cheese, tomato, onion, and chutney, then grilled slowly at the edge of the grid until golden. They’re nostalgic, humble, and always the first to vanish from the platter.

Ashley isn’t afraid to play, though. “We once baked a cake on the braai, during the Braai Master competition,” he grins. “And it worked!” Proof that, with patience and maybe a few prayers, you can put just about anything on a braai.

How Do You Host a Good Braai?

Ashley believes a great braai starts long before the match is struck. Get the prep done early, making sure your sides, salads, and marinades are all ready to go. Light the fire ahead of time so the coals settle just as the guests start to gather. Keep snacks nearby, pour a drink, and let the day find a lekker (nice) rhythm.

Good lighting, long tongs, and a sturdy resting tray are all you need for tools. But the real key, he says, is to let the braai breathe. “Don’t rush it. A braai isn’t about perfection; it’s about time spent together.” When people linger around the grid, you’ve done it right.

Braai Salads Side Dishes

Braai Ideas That Root You in Place

For Ashley, every braai tells a story: a memory from the Karoo, a laugh shared under the stars, the smell of wood smoke that clings to your clothes. He calls it “the magic trick” that first made him fall in love with cooking. “Fire is the great equalizer,” he says. “It doesn’t matter who you are; everyone gathers around it.”

So next time you light up the coals, remember what you’re really creating. Connections, warmth, and a taste of home. For more local food stories and chef highlights, visit Restaurants in Cape Town.

Cape Town. Source: Unsplash

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