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Smoke wisping from an open fire, the aroma of food cooking in fresh air, the starlight of an African night creates a convivial atmosphere - it is hardly surprising that braaing has survived for thousands of years.  Braaing is the art of cooking food on an open fire. Since cave-dwelling times the practice has been experimented with and refined by cultures throughout the world and today South Africans are as familiar with the Japanese hibachi, the American Weber, the Argentinean asado and the Middle Eastern kebab, as they are with their own potjiekos (food made in an iron cooking pot over a fire). Veld braai This is the most simple form of open-fire cooking - the ‘veld’ or bush braai - is a fire surrounded by a low wall of stones. The stones support the grid and protect the fire from wind, which may cause it to burn too hot or to burn out before cooking is complete. The height of the grid above the coals may be adjusted by adding or removing stones. A variation on the veld braai is the oil-drum braai. An oil-drum is cut in half lengthwise and protects the fire from wind. Bricks are placed inside the drum to form an adjustable rest for the grid. Whether a braai is a dazzling success or a dismal failure depends very much on the central element, the fire, and the braaier’s ability to control it. Neil Heron is a master of the South African Braai, and his dinners, prepared on open fires, are simply mouth-watering experiences.
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