Traditional South African Braaibroodjie

Every braaibroodjie is a toastie, but every toastie cannot be a braaibroodjie. Fact.

Imagine this: It is summer. It is hot. The sun is shining a bright yellow against a cerulean sky. You hear the splish-splash of cool poolwater and the harmonious ringing of laughter. You smell a soft smoke in the background. That distinct smell of Africa rises up your nostrils, just, you don’t realise it. Not until you’ve left Africa and realise there is nowhere else in the world that has that very distinct smell of smoke and earth and home.

The kameeldoring crackles gently in the background as the flames lick into the air. Everyone sits around the fire with a drink in hand and exchanging the stories of the day. Lots of laughter.

The announcement that the coals are ready means that the silver staalbak (steel bowl with lid) makes its appearance with the promise of a meaty feast. The sizzle of the boerewors (farmers sausage – a South African speciality), skaaptjops (lamb chops), and steak fills the air with a savoury meatiness that dreams are made of. Of course there is a bit of chicken for the non-meat eaters, too! When the coals are getting too cold for cooking meat, but still hot enough that you can hold your hand for up to ten counts over the top of the grill, then you know that it is time for the star of the show: braaibroodjies! We pronounce it as br-eye br-oy-keys. They are essentially a tomato, cheese and onion sandwich toasted over the fire. They are delightful on their own or with a spot of Mrs Ball’s peach chutney for extra good luck. YUM!

How to build a braaibroodjie

The very traditional braaibroodjie starts with two slices of white bread. Smear some butter on what would be the inside of the braaibroodjie.

Place slices of tomato on the bottom slice, making sure you season it well with salt and pepper.

Next come the cheese – proper cheese such as cheddar or gouda – and place this on top of the seasoned tomatoes.

Slice some onion in thin round slices and place a few of those on top of the cheese before you close the sandwich with the second slice of bread: butter side down.

How to toast a braaibroodjie

Take the assembled sandwich and place in a broodjierooster (broy-key-roh-stir), before putting it on very low coals. This is the kind of coals that you can’t use anymore for braaiing meat, but still warm enough to give your broodjies (broy-keys) a golden glow with a nicely scorched chargrilled markings. Check your broodjies frequently and keep turning them until the cheese is melty and the outside is nicely toasted.

Variations on the traditional braaibroodjie

I suppose you can of course put your tastebuds to the test and veer off the original! In fairness, I do have a few twists on the old classic:

• Fresh buffalo mozzarella with sundried tomatoes and red onions (still the original ingredients, just fancier!),
• Mozzarella, cheddar and red leicester with Branston pickle (a classic British relish),
• Brie, fresh figs and honey,
• Goat’s cheese and red onion chutney,
• Beef tomato, ham, red onion, gruyere cheese.

To be honest, you can fill your boots when it comes to flavouring your braaibroodjie as long as it is toasted on the braai and you are happy when you are eating it, then I am happy too!

Do you differ from the norm? Or do is your go-to also the very traditional braaibroodjie? Let me know in the comments below.

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