South African Tourism

Authority

Official guidance

Territories

ZA

Primacy

primary

Commercial interest

none

Retrieved

2026-08-18

State

Read and citable

Original document

Retrieved alongside the braai article for the composition of boerewors, which BBQHQ had been naming without ever sourcing what it is: 'a coiled sausage usually made of beef and pork and spiced with coriander, nutmeg or cloves'. Also documents potjiekos — 'a stew of layered meat and vegetables in a rich gravy, simmered in a cast-iron pot for hours over the coals' — which is live-fire cooking that is not grilling at all and which BBQHQ models nothing for. And it supplies the sentence that keeps the braai record from being about one community: 'cooking over an open fire is something that unites all cultural groups in this country', from the national tourism body, on a question South African History Online records as contested.

Culture, Terminology, Culinary practice

• Explicitly not commercial: A national tourism board promotes its own destination.

• “Boerewors (a coiled sausage usually made of beef and pork and spiced with coriander, nutmeg or cloves)”

  South African Tourism describes boerewors as a coiled sausage usually made of beef and pork and spiced with coriander, nutmeg or cloves.

  The publisher hedges the meat with 'usually', which BBQHQ keeps.

  BBQHQ models one generic 'sausage' food. Boerewors is a specific spiced coiled sausage and the association carries the local name so a reader is not told that a supermarket banger is the same thing.

• “cooking over an open fire is something that unites all cultural groups in this country”

  South African Tourism states that cooking over an open fire is something that unites all cultural groups in South Africa.

  Held deliberately against the contested-heritage record, which it does not settle. South African History Online records that whose heritage 24 September celebrates remains contested, and a national tourism body saying the practice unites everybody is a claim by an interested party rather than a resolution of that dispute. BBQHQ carries both and represents braai's history as disputed regardless.

• “potjiekos, 'pot food'. It's a stew of layered meat and vegetables in a rich gravy, simmered in a cast-iron pot for hours over the coals”

  South African Tourism describes potjiekos — 'pot food' — as a stew of layered meat and vegetables in a rich gravy, simmered in a cast-iron pot for hours over the coals.

  What it covers:

  Live-fire cooking that is not grilling, and BBQHQ models nothing for it — no method, no cooker family, no food. Recorded because the alternative is a catalogue that quietly implies South African fire cooking is all grilling, and because it is the honest boundary of what this catalogue covers.