The perfect braai
Braai is the South African term for barbecue. Like all barbecues around the world, there isn’t a standard recipe. Just a bunch of people grilling meats and enjoying the outdoors. The difference in South Africa is that boerewors is more likely to make an appearance. Boerewors literally means farmer’s sausage in Afrikaans and Dutch. It consists of beef and mild spices and is almost always a long, thin coil. It does not have a distinctive taste.
Also like all barbecues, braai is a hit or miss affair. It can be exquisitely smokey or raw in the middle, overdone and dried out. I’ve had my fair share of bad braais in South Africa. Imagine my surprise when I came across this little eatery in Toronto that does a better braai than the ones I’ve tried in Johannesburg and Cape Town.
Plan B is the only South African restaurant in Toronto and its menu is summarized by its signboard: burgers and braai. Everything is made in house. There is no pork—it is halal. On the occasions I visited, I saw South African customers driving from far outside Toronto to get their fix. A testament to Plan B’s quality and also the scarcity of South African food in the region.