Braai is the South African term for a barbecue or grill and for the social custom of community grilling in much of Southern Africa. The term originated with the Afrikaners, but has since been adopted by South Africans of many ethnic backgrounds. The Afrikaans word braaivleis means "grilled meat." Braai is the term both for the grilled food and for the act of grilling. A portable charcoal or wood braai is called a braai stand.
Similar to a potluck, braais are casual and relaxed social events where families and friends converge on a picnic spot or someone's home with their own meat, salad, or side dish in hand. A braai typically includes boerewors, sosaties, kebabs, marinated chicken, pork and lamb chops, steaks, sausages of different flavors and thickness, and possibly even racks of spareribs.
Fish and rock lobster, commonly called crayfish, are also popular in coastal areas, particularly on the west and southwest coasts, and prawns are also braaied.
Bring-and-Braai is a braai that guests bring food (usually including meat) and drinks to (in other braais, the host usually organizes the meat and guests contribute side dishes and drinks).
The other main part of the meal in some regions of the country is pap. Pap is made from finely ground corn/maize and may be eaten with a tomato and onion sauce, a monkey gland sauce, or a more spicy chakalaka at a braai.
Sometimes this activity is also known as a dop en tjop (dop being Afrikaans slang for an alcoholic drink, literally meaning "cap" or "bottle top", and tjop being the informal Afrikaans term for lamb chop) when significant amounts of alcohol are involved.
A braai is a social occasion that has specific traditions and social norms. The meal is subsequently eaten outside by the braai stand, since these gatherings are normally hosted during the long summer months.
In Zulu communities, the term shisa nyama (also chisa nyama or chesa nyama) is used to describe braai, especially over an open fire.