Explore Authentic South African Fusion Foods in Toronto

Are you a food enthusiast looking to explore new and exciting flavors? Look no further than Toronto's very own ToBraai, a business dedicated to bringing authentic South African fusion foods to the Canadian market.

To really begin to understand what we are trying to do with ToBraai, you need to start with the basics, and no matter what, BRAAI is the cornerstone of Souoth African Culture. Many cultures traditionally cook their foods over an open flame, and this is what is amazing about the Braai, it brings friends, family and people together.

Now to get you into the culture, because all are welcome, you need to know a few words and terms to get you truly submerged in Braai culture!

Boerewors Sausage

Braai: Simply means "barbecue" in Afrikaans, but it’s so much more than that. It’s about gathering, socializing, and enjoying great food.

Braaimaster: The person in charge of the grill. This role is serious business and comes with great responsibility!

Braaibroodjies: Grilled sandwiches typically stuffed with cheese, tomato, and onion, then toasted on the braai. A must-try!

Roosterkoek: Raw balls of dough, cooked in or over the braai to create bread rolls that are eaten with your braai meats or as a snack with butter, jam and cheese (or "rooster" in Afrikaans). An important staple at any braai.

Vetkoek: This translates to "fat cake" in Afrikaans. It's a deep-fried dough, similar to a donut but without the sweetness. Can be stuffed with a savory snack such as boerewors or seasoned ground beef or a sweet treat like Classic Apricot jam

Boerewors: A traditional South African sausage made from spiced minced meat, often beef or a mix of beef and pork. Which is officially regulated by the government of South Africa, ensuring the taste and grade are always the finest!

Dop: A colloquial word for a drink, often enjoyed alongside the braai.

Sosaties: Skewers of marinated meat, sometimes mixed with vegetables, cooked over the flames.

Potjie: A cast-iron pot used to prepare stews over the fire—often a part of the extended braai experience.

Charcoal/wood: Unlike gas grills, a true braai uses wood for that smoky, authentic flavor.

Pap: A staple side dish made from maize meal, similar to polenta, often served with a tomato-based sauce (smoor) or gravy.

Smoor: A flavorful side dish or sauce, often accompanying braai meats. It's made by slowly cooking onions, tomatoes, and spices together until they create a rich, stew-like mixture.

Now, with your terms to start you off, lets get into a little history!

The South African braai is so much more than just a method of cooking, it's a cultural tradition that unites people across diverse backgrounds. Its roots trace back to indigenous communities like the Khoikhoi and San, who cooked over open flames long before European settlers arrived. The Dutch settlers introduced the term "braaivleis" (grilled meat), which evolved into the modern braai.

Over time, braai has became a symbol of community, resistance, and unity, especially during the apartheid era when it served as a space for cultural preservation. Today, it remains a cherished tradition, celebrated annually on Heritage Day, also known as National Braai Day.

As for boerewors, its production is governed by strict regulations to maintain its quality and authenticity. You can find the official legislation here, but the just of it states that

Boerewors must contain at least 90% meat, of that percentage it must always contain beef, and additionally contain lamb or mutton, pork, and/or goat. This must be mixed and be contained in an edible casing. Of the additional products allowed, for the product to be called Boerewors, no more than 30% fat can be included and no mechanically recovered meat can be included: this includes colourants, bone or meat materials recovered by meat processes (no fillers). Oh, and let's not forget about 10% spices, the fat is usually included in this 10% but can also be included in the 90% meat percentage.

Now there is a difference between what we call Wors, or simply sausage and what we know as Boerewors. Wors or Braaiwors tend to contain, other meats, wild meat or game, and needs to be clearly defined and labelled as such, meaning it cannot be called Boerewors. The biggest determinant on how you pick your Boerewors or Braaiwors, comes down to reading the label, because these regulations do not have to ve adhered to here in Canada, most importantly, Boerewors is made from good meats, with no fillers, while Braaiwors, can contain additives and edible offal.

So, remember to check your labels when you buy Boerewors, or sausage labelled Boerewors here in Canada, it will make a huge difference in taste and will determine whether or not your saudage is dry or deliscious when in comes off the Braai or BBQ.

Let me know if you'd like to explore more about South African cuisine or culture!