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Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. The meat may be whole, ground (for hamburgers), or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these. Africa South Africa In South Africa, a braai (plural braais) is a barbecue or grill and is a social custom 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 (English: ; Afrikaans pronunciation: [ˈbrɑːiflɛis]) means grilled meat. The word vleis is Afrikaans for meat, cognate with English flesh. Braai is regarded by some as another word for barbecue, in that it serves as a verb when describing how food is cooked and a noun when describing the cooking equipment, such as a grill. The traditions around a braai can be considerably different from a barbecue, even if the method of food preparation is very similar. Due to the traditional activities that occur around a braai, many South Africans would argue that having a braai is much better than having a barbecue. While wood was formerly the most widely used braai fuel, in modern times the use of charcoal, briquettes and gas (gas braai) has increased due to their convenience, as with barbecues elsewhere in the world. There has, however, been a renewed interest in the use of wood after the South African government started its invasive plant species removal programme. Many households now own both a gas and wood or charcoal braai. A portable charcoal or wood braai is called a braai stand. Similar to a potluck party, braais are casual and relaxed social events where families and friends converge on a picnic spot or someone's home (normally the garden or veranda) 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 organises 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. What often makes a braai different from barbecue in that it is the "go-to" social event for many South Africans, from Christmas Day, to graduation parties, to birthdays and every day get togethers, used as a means to celebrate. Other cultures may reserve a barbecue as a special event in its own right. Such events may be catered, and when catered are often spit braais (spit rotisseries). General Motors South Africa used the term braai in the 1970s in its localized jingle "Braaivleis, rugby, sunny skies, and Chevrolet" to advertise their cars in South Africa—equivalent to the slogan "baseball, hot dogs, apple pie, and Chevrolet" in the US and, to a lesser extent, "football, meat pies, kangaroos & Holden Cars" used in Australia. Shisa nyama Shisa nyama also spelled chisa nyama or chesa nyama, is a term used in many townships to describe a barbecue or braai where friends or families come together to grill meat in an open fire (usually near a butchery). The site is usually provided by the butcher owner and only people who buy meat from the butcher are allowed to use the facility. Shisa nyama is a Zulu phrase and, literally, means to "burn meat". National Braai Day Braai Day is a celebration of South Africa's rich cultural heritage and its unique national pastime, the braai. It aims to unite all South Africans by encouraging them to partake in a fun and tangible activity shared by all demographic groups, religious denominations, and body types. It is celebrated annually by South Africans across the world on 24 September (South Africa's Heritage Day). The event was initiated by the Mzansi Braai Institute in South Africa in 2005 and, since 2008, has been promoted under the Braai4Heritage banner, a non-profit initiative. On 5 September 2007, Emeritus Archbishop Desmond Tutu was appointed patron of National Braai Day (now called Braai4Heritage). The initiative received the endorsement of South Africa's National Heritage Council (NHC) in 2008. Zimbabwe Similar to South Africa, the term braai is also used by Zimbabweans to refer to a barbecue. Other terms you may hear are kugocha in the predominantly Shona North or chesa nyama in the South. Usually a variety of different meats are prepared including beef, pork and chicken, and there are always several salads to accompany including potato salad, beetroot, chakalaka and coleslaw. The popular sadza is also served during a braai as well as rice. East Asia China, Hong Kong, and Macau Chuanr are small pieces of meat on skewers roasted over charcoal or, sometimes, electric heat. Chuanr originated in Xinjiang and in recent years has spread throughout the rest of the country as a popular street food, most notably in northern China. Chuanr was traditionally made from lamb (yáng ròu chuàn, 羊肉串), which is still the most common, but now, chicken, pork, beef, and various types of seafood can also be used. In busy tourist areas, chuanr can also be made with various insects, bugs, birds, and other exotic animals. Barbecue can also be found in night markets and in some restaurants, often sold on skewers. Some restaurants allow customers to barbecue at their own table; many of these are all-you-can-eat chain restaurants. In the Cantonese-speaking regions, pork barbecue is made with a marinade of honey and soy sauce, and cooked in long, narrow strips. This form of barbecue is known as char siu, and is commonly eaten and is a common street food. In addition, outdoor barbecues (usually known simply as BBQ) are popular among local residents on short trips to regional parks in the countryside. These are invariably charcoal-fired, with marinated pieces of meat, usually beef, pork, sausage or chicken wings, cooked using lon.... Discover the Juliana Haygert popular books. Find the top 100 most popular Juliana Haygert books.