6 surprising foods you probably didn't know you could braai
Anyone who likes to cook outside on the braai will tell you that one of the best things about it is that char-grilled taste you end up with. There’s nothing quite like it, but, meats are not the only option when it comes to deciding exactly what you are going to braai.
From watermelon to peaches, these six surprising foods will inspire you to fire up the braai and rethink what you thought was impossible.
These unconventional yet delicious options are the perfect accompaniment to your braai staples and can keep your braai in use long after the hot season ends.
Watermelon
Kicking off our list of foods you can braai is none other than the quintessential fruit of summer - watermelon.
Watermelon is one of the most hydrating fruits, plus it’s rich in nutrients like the antioxidant lycopene.
You’ve probably heard of (and love) everything from watermelon popsicles to salads and ceviche, but have you tried this seasonal summer favourite with a bit of char?
A few minutes on the grill gives watermelon a sweet caramelised flavour, making it the perfect treat for any summer day.
Cut it into wedges and add your flavouring of choice. Try grilling it with a squeeze of lime, your favourite herbs like basil and cilantro, or a sprinkle of cayenne with honey for a sweet and zesty spice.
Avocado
This creamy fruit may seem too delicate for the heat of a braai, but it won't fall apart on you.
Use braaied avocado halves to elevate classic summer foods like egg salad, chicken salad or bruschetta.
To braai, cut the avocado in half and remove the pit. Gently brush each half with oil and grill for 2 to 3 minutes per side.
If you want to use the braaied avocado in another dish like guacamole, let the avocado cool slightly before scooping out the flesh.
The char and smoke flavour is subtle, but it's enough to make you wonder why you never thought to braai this beloved food before.
Sweet potato wedges
Yes, you can wrap whole sweet potatoes in foil and set them on the braai, but to speed up their cooking time, braai them by the wedge.
Toss thick slices in oil so they don't stick to the grates, and then braai for 10 to 15 minutes or until tender.
If they develop a bit of char, that's fine, because the flavour pairs perfectly with the potato's natural sweetness.
Serve with tomato sauce or drizzle with melted butter and brown sugar for a sweet treat.
Lettuce
Trust me on this one, braai(ing) your greens adds a particularly lovely, charred smokiness.
Cut a head of romaine lettuce in half, brush with oil, season generously with salt, then place flat-side down on the braai, cooking for about two to three minutes each side until it wilts.
Grate over lots of parmesan, add a squeeze of lemon juice and you’ll never want a cold salad again.
Tomatoes
While fresh tomatoes are great, these nightshades are also a great vehicle for smoke and char. Because they have a high sugar content, they can take on a lot of colour on their skin from the braai.
Tomatoes can also assume a lot of flavour from the braai itself, making them good candidates for that rich, smokey braai taste.
A few minutes on the braai stand is plenty if you're looking to maintain texture.
Peaches
Another braai-worthy fruit to add to your list? Peaches.
Every juicy bite is a flavour bomb in your mouth! All you have to do is slice them in half, remove the pit, and braai them open-faced until you get a nice char.
The best part? They make a delicious addition to both sweet and savoury dishes.