Braai tips from a Braai Master Pictures: Pexels
Braai season is officially here and there's nothing South Africans love more than a good old braaied chop and wors.
With National Braai Day around the corner, we asked Ultimate Braai Master 2014 winner and Chef De Cuisine at the Westin Cape Town, Stephen Mandes for tips on how to prepare the perfect braai. 

"I simply love a braai, a few things tastes better than the flavours from the fire, and it’s a proudly South African occasion that just brings everyone together," says Mandes.

Prep the meat 

Spice the meat or chicken more or less two hours before you get the fire going, it allows the flavours to soak into the meat and enhances the taste all around .

Spice vs marinade

Keep it traditional – some salt, pepper, garlic, paprika and fresh herbs are all it takes, and the taste will be something to remember.

Quality meat really needs no marinade or spice, salt and pepper will do the trick and the taste is out of this world.

Prepare your meat two hours before you're ready to braai. Pexels
The braai area

Open fire braais trump gas braais hands down, it adds to the meat’s depth and flavour and enhances the taste. 

So get the fire going, make sure the whisky’s on ice and throw in a cold beer or two to build the gees.
Open braais adds to the meat’s depth and flavour.
Yummies on the side

You have to choose a proudly South African accompaniment to go with your meat – mielie pap (not too dry, nice and soft); carrot and apricot salad; curry noodle and potato salad are all goodies. 

The famous garlic bread and a few cheese, onion and tomato roosterkoek are winners with the guests too.