Butcher's Block: Mzoli's Meat Has South Africa's Best Braai

By Benfeld, Claire Lo | The Fader, June-July 2010 | Go to article overview

Butcher's Block: Mzoli's Meat Has South Africa's Best Braai


Benfeld, Claire Lo, The Fader


* A visit to Cape Town, South Africa, this summer for the World Cup should include at least one side trip for some local barbecue. Known as a braai in Afrikaans, this version of global meat grilling is a relic from the Dutch Cape settlers who used cooking outside over big fires as a convenient method of eating on the go. Braai guests are present for all food preparation, encircling the roast blaze created by wood piled on top of stones. Like most backyard ordeals, one person is in charge, shifting and turning meat with a pair of tongs (traditionally, no other utensils are allowed at the fire pit), but the custom has also become slightly more commercial over the years. At Mzoli's Meat, in the Guguletu township southeast of Cape Town, a DIY set-up keeps the party vibes intact, though the establishment has been churning out professional plates since 2003. Like all braaie, Mzoli's sausages, called boerewors and made from minced beef and spices preserved with salt and vinegar, are the main dish. …

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