Good company, Windhoek draught and the fire. It is a typical Friday evening; the sun is
setting and the smell of the fire brings a sort of calmness. Spring has arrived and there is not a cloud in the sky! It is as if everyone knows what time it is. It is time to end the day with some lamb chops, sausages and a “braaibroodjie.” In Namibia they don’t say "bon appétit,” but rather: “Ons gaan nou braai.”
When we think of Namibia, the desert and beautiful landscapes come to mind. But beside the impressive landscapes the Namibians are extremely proud of their top-quality meat. Namibia is world-renowned for its exceptional quality and free-range meat. And the best way to test the quality is by having a braai!
The word “braai” originates from Afrikaans and means barbecue or grill – although any
Namibian and South African might say it is not really the same. To us it is more than a
way of cooking; it is a tradition that is deeply embedded in the nation’s culture. It is a
sign of unity and celebration that is a remembrance of our diverse cultural heritage that
began in South Africa.
To braai is part of our history. It all started when Dutch settlers arrived at the Cape of
Good Hope and it is believed that the word “braden” from Dutch evolved over time and
became what we know as “braai.” You might wonder why this makes Namibia unique if
braai was born in South Africa. But the truth is Namibia (previously known as Southwest
Africa) was under South African control from 1915 till 1990. Namibia was treated as a
fifth province in South Africa. Before 1915, Namibia was a German Colony from 1884 till
1915. Today, Namibia is a mix of German architecture with Afrikaans traditions – and we
love to braai and farm cattle!
Photo credits: Janke Murray
To braai is a way of expression. When we are sad – we braai; when we are happy – we
braai; when the Springboks play- we braai! Whether the Springboks lose or win – we
braai! The unmistakable aroma of meat on the cracking fire is the perfect time for
people to come together and enjoy the moment. We love a braai just as much as the
next South African. The 24th of September may not be an official public holiday in
Namibia, but we also celebrate National Braai Day with South Africans on this day while
listening to the National Braai Day anthem!
To ensure that we properly celebrate Braai Day we need the best quality of meat of
course. This is achieved by making sure the farming sectors are following strict rules.
Namibia has two types of farming, namely commercial and subsistence farming. The
livestock sector is productive and export oriented. Cattle farming is the biggest category
under livestock and most of the meat is exported to EU, Norway, South Africa and
China. What separates Namibian meat from other countries, is due to its free-range and
organic nature. Besides beef, lamb and exotic game meat like oryx, kudu, and springbok
are also of high quality.
Namibia might not take the lead in culinary arts as our food is not necessarily plated
with tweezers and drizzles of mysterious sauces, but we do know how to braai. Just look
at the braaibroodjie – it is essentially a perfect grilled sandwich overflowing with melted
cheese, which is what happens when Italian enthusiasm for cheese meets Dutch
practicality at a braai. And we are fond of a good bratwurst or currywurst – we just add
the curry to the boerewors. But it all goes down with a nice cold beer. You might not call
this “culinary artistry” … but we certainly eat like artists.
Author: Janke Murray