This braai marinade can be made in advance and will keep in the fridge for up to two weeks. It is so good and can be used on any protein as well as vegetables.
The recipe in Blackouts & Boerewors is called Beer Country’s Quarter Cup Braai Marinade as you use a quarter cup of each ingredient. I have changed this as there was no ways I was using 60mls of sriracha sauce. My palate does not like anything too hot or spicy.
South Africa has an entire day dedicated to braaiing
A braai (BBQ) is a social custom in South Africa and many an argument surrounds how best to braai. Wood is still considered ideal for cooking, but we use gas. This is mainly because it is quicker to heat, and easier to clean. A built-in braai is common in many households, and you will often find houses with two. One indoors for the winter months, and the other outdoors, where the men will gather to drink and braai. A social braai will include braai broodjies (sandwiches), salads, and lots of different meat. Pap (maize meal) may be served on the side with chakalaka (a spicy tomato relish). A common invitation will be to come over for a braai en slaai (salad) or tjop (chop) en dop (drink). Our national braai day is celebrated on the 24th of September which is officially known as Heritage Day.
Why marinade your meat?
A typical marinade will often include an acid of some sort, as well as flavourings. In Indian food, meats are marinated with yoghurt. Not only does a marinade add flavour to what you are cooking, it can be used as a tenderiser. This is extremely helpful when using tougher cuts of meat such as mutton. You can do a quick marinade or leave meat set aside in the fridge for a day or two. The choice is yours, based on how much time you have.
Today’s inspirational recipe from Lavender and Lime ♥ Braai Marinade ♥ #LavenderAndLime Click To Tweet
Click on the links for conversions and notes.
- 30 mls hoisin sauce
- 30 mls tomato sauce
- 30 mls Worcestershire sauce
- 30 mls chutney
- 30 mls lager (or any beer of your choice)
- 15 mls sriracha sauce
- 1 lime, zest and juice
- Place the hoisin sauce, tomato sauce, Worcestershire sauce, chutney, lager and sriracha into a small saucepan
- Heat over a medium temperature, whisking to combine while you do so
- As soon as it is hot, remove from the heat and add the lemon zest and juice
- Whisk to combine and use as needed
- Store in a sterilized glass jar in the fridge for up to two weeks
View the previous posts on January 9:
- 2022: The Black Dress
- 2019: Breeze Inn
- 2017: Roasted Red Pepper Sauce
- 2014: Barbecue Grilled Camembert
- 2013: Moving From WordPress.com To WordPress.org
- 2012: Cooking With Alvin Quah