There's nothing quite like a braai under the African sky. The crackle of the fire, the smell of wood smoke mingling with marinated meat, and the vast canvas of stars overhead — it's an experience that connects us to the land and to each other.

Choosing Your Wood

The secret to a great braai starts with the wood. At Mantonies Lodge, we use locally sourced hardwoods that burn slowly and evenly:

Mopane — The gold standard. Burns hot and long with minimal smoke.

Leadwood — Incredibly dense, produces excellent coals.

Acacia — Good all-rounder, adds a subtle sweetness to the meat.

The Fire

Start your fire at least 45 minutes before you plan to cook. You want a bed of glowing coals, not flames. A common mistake is cooking over fire rather than coals — patience is key.

The Meat

A proper braai spread at Mantonies includes:

Boerewors — The classic. Coiled, not cut.

Lamb chops — Seasoned simply with salt, pepper, and rosemary.

Chicken pieces — Marinated overnight in peri-peri or lemon-herb.

Steak — Thick-cut, room temperature, lightly oiled.

The Sides

Don't forget the accompaniments: pap with chakalaka, braaibroodjies (grilled cheese sandwiches with tomato and onion), green salad, and potato bake.

Experience an authentic bush braai at Mantonies Lodge. Our braai packs include premium cuts, sides, and all the wood you need. Order a braai pack with your booking.

Planning the Perfect Bush Braai

Choosing Your Wood

The Fire

The Meat

The Sides