"Braai" (pronounced br-eye) is the Afrikaans word for barbeque. The word may refer to the action of barbecuing (e.g. "I will braai the meat so long"), a function where there will be a barbeque (e.g. "Are you going to John's braai tomorrow?") or a device / place used for barbecuing (e.g. "Hell, you must see Jack's new built-in braai").

Most of the different cultural groups in South Africa love braais (barbeques), although the style and customs surrounding it may differ somewhat. South Africans braai just about anything including chicken, fish, beef (most common) and even vegetables. Often braais are very simple and consist of meat packed in a rooster (mesh holder) braaied (barbequed) over an open wood/ charcoal fire on the ground with a few bricks elevating the rooster above the fire. Braais are mostly informal in style. The main feature with most braais is that it is enjoyed outside in the open, making full use of sunny South Africa's amazing climate.

Sometimes you may be lucky enough to be invited to a spit-braai where a whole carcass (sheep / beef) is grilled over a slow burning fire. The carcass is bound around a steel pipe/ rod which slowly turns it over a slow burning fire as it is grilled to a juicy meat dish. At a not-so-fancy do you help yourself to a plate (or bring your own) and fall in line to cut some meat from the outer layer. If you are really lucky you'll be invited to an os-braai (an ox spit-braai).

Almost any complementary dish is accepted with braaivleis (barbequed meat). One of the more popular dishes to go with braaivleis is "pap en sous". "Pap" is a firmish maize porridge, which is quite acceptable to eat with your fingers. "Sous" is Afrikaans for sauce, with a tomato based salsa-like sauce (not ketchup...) or gravy being very popular. While all the terms above are Afrikaans they are used, and recognised, by most South Africans from all the various language groups.