National Braai Day is, without doubt, the most fun and stress-free way to spend a public holiday. There is no pressure to run an ultra marathon, there are no expectations for Christmas presents, and the timing is such that National Braai Day, while being the perfect opportunity to unite around the fire, also heralds the start of summer.
For over 10 years National Braai Day has lead the way in getting South Africans together, pulling the country closer with the pastime that is available to all – braaing. Lighting a fire is in our blood, prodding coals is innate, and standing in circles around the flame comes as instinctively as kicking World Cup winning drop goals. Since the dawn of time, South Africans have gathered in groups to cook on an open flame, and now National Braai Day has come to represent our national unity around the fire.
National Braai Tour
Just before National Braai Day, Jan Braai and a 200-strong travelling carnival will also be touring the country as part of the National Braai Tour.
“Think of it as a political rally ahead of an election, only we are not canvassing for votes, we’re calling on millions of South Africans to unite around fires and celebrate our heritage,” says Braai.
Now in its fifth year, the National Braai Tour acts as a smokey, flame-grilled messenger for National Braai Day, with participants of the Tour spreading braai cheer throughout the country and ramping up public excitement for our country’s fast-approaching biggest day of braai.
The 2017 edition of the Braai Tour starts in Cape Town on 10 September and will stop in at iconic venues like Cape Agulhas, Calitzdorp, Plettenberg Bay and Storms River before culminating in Port Elizabeth.
“National Braai Day and the National Braai Tour are reminders that we as inhabitants of such a wonderfully diverse country have something in common,” says Braai.
“Our country has a rich and diverse heritage and this needs to be celebrated. But it is essential to share one thing, and that one thing just happens to be the nation’s love for cooking food over the coals of a fire.”
PHOTO CREDIT: Craig Kolesky