South African Braai Spice
The Quirky Foodster Team
About 1 cup
Servings
Ingredients
- coarse salt
- black pepper
- coriander seed
- paprika
- garlic powder
- onion powder
- and often a portion of commercial or homemade 'chutney' spice notes (allspice-adjacent warmth)
Method
- Combine coarsely ground/crushed spices — braai spice is traditionally coarser in texture than many other rub-style blends, meant to form a substantial crust on grilled meat.
- Coriander seed is often lightly toasted before crushing; other components are used as-is.
Origin: South Africa — the seasoning tradition associated with braai, South African barbecue.
Use: A dry rub applied generously to meat before grilling over an open flame.
Classic Dishes: Braai (South African barbecue broadly, including boerewors sausage and various grilled meats).
Storage: Keeps 6 months to a year sealed and dark.
Variations: Countless commercial and household versions exist; the coarse, substantial texture is more consistently defining than any single specific spice ratio.
Substitutions: A simplified coarse salt, pepper, coriander, and paprika mix.
- coarse salt
- black pepper
- coriander seed
- paprika
- garlic powder
- onion powder
- and often a portion of commercial or homemade 'chutney' spice notes (allspice-adjacent warmth)
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