The social no-nos of a braai and why that chop might not be the best idea

It’s National Braai Day, almost everyone is organising a bring and braai, and getting ready to sizzle a few chops.

The men are outside talking about the Rugby World Cup while the women do all of the actual work in the kitchen.

It’s tradition to say the least, but with that tradition comes a need for some etiquette as well as healthier, heart-smart choices.

Based on a recent survey conducted by Pharma Dynamics, here are some of the social no-nos, that we are guilty of at a classic “bring and braai.”

• 87% are unsure of exactly what food to bring along. Should it be meat only or meat and drinks or meat and salad? According to Jan Braai, guests need to bring their own meat and drinks, and it’s always good manners to arrive with a light snack, flowers or chocolate to thank the host.

• 52% believe it’s fine to share the meat among the guests, but everyone should ideally eat their own meat.

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• 45% said waiting 2 to 4 hours for the meal to be served is acceptable, but Jan Braai begs to differ. “The only time it’s acceptable to serve food more than two hours after arrival is if the communal watching of a game of sport of national importance is part of the braai, and that is the cause for the delay in getting meat onto the grid, but the general rule of thumb is between 1 to 2 hours.”

• 69% felt it customary to light the fire together, which is ideal, provided that guests arrive on time!

• There is also confusion as to who should braai the meat. Three out of ten said it should be a team effort, but proper braai etiquette would be for the host to braai the meat and to accept assistance only if offered.

• Most respondents polled agreed on potato salad, green salad, garlic bread and roosterkoek as must-have sides, but these should ideally be coordinated by the host.

• 85% said that a separate grid should be provided for vegetarian, Halaal and Kosher guests, which is spot on!

• 40% didn’t think it was important for the host to let guests know who have all been invited, but Jan Braai’s advice is to do so ahead of time.

To help ‘braai-masters’ from all walks of life, Pharma Dynamics has teamed up with the Heart and Stroke Foundation (HFS) and well-known food consultant and cookbook author, Haleen Meyer to compile a healthy braai edition as part of its popular, free, Cooking from the Heart cookbook series.

The edition which will be made available to the public this September, which also coincides with Heart Awareness Month, has even received the thumbs-up from braai-master, Jan Braai and, contains 30 recipes which caters to both meat-eaters and vegetarians.

The recipes include healthy, homemade marinades, seasonings, snacks, sides and salads, as well as vegetarian dishes and even desserts.

“Many of the meals we share are around a fire with friends and family, but it is often accompanied by food that’s not healthy for our hearts.

“Our aim is to make people a bit more conscious of the nutritional faux pas they make when indulging in this national tradition,” said Wilmi Hudsonberg, spokesperson for Pharma Dynamics.

For a healthier braai, try these top tips from the Cooking from the Heart braai edition:

Choose proteins wisely by opting for lean meats, such as fish and skinless chicken breast instead of too much red meat.

If you do opt for red meat, rather buy loin or tender cuts and remove any visible fat before cooking.

Marinate or rub meat with salt-free spices and lemon, which add amazing flavour and will reduce the need for salt, which heightens your risk of hypertension.

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Use chili, cumin, garlic, cinnamon, black pepper, paprika, thyme or rosemary for a lip-licking taste.

It is advised to limit your meat intake to 150g and, to fill your plate with grilled veggies, some salad and side dishes – the more colour you add, the better.

“Add red, green or yellow peppers, butternut, baby marrows, eggplant, mushrooms and onions to the skewer and brush with healthy oil before grilling.

“When preparing salads or side dishes, don’t drown them in salty sauces or heavy store-bought dressings.

“Rather make your own healthier condiments,” she said.

Pamela Naidoo, CEO of the HSF encourages the public to make use of the free resource.

“The Cooking from the Heart initiative aligns with our focus on preventing diseases such as CVD (heart diseases and strokes), diabetes and obesity. SA’s increasing prevalence of non-communicable diseases can be reduced by implementing healthy eating habits, which are easy to maintain when using the Cooking from the Heart resource as a guide.

Healthy eating along with other good lifestyles choices further prevents CVD onset,” she says.

For more information, head to www.cookingfromtheheart.co.za.

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