The New York Times shared an article a coupe of months ago, “South Africa, One Nation United by the Grill“, a great piece by Julia Moskin, New York Times food reporter. Well known South African chefs share their thoughts and cooking tips of this popular dish.
It is no surprise why a good Braai is the one thing that unites South African foodies and our students, once they try it, they become braai lovers.

Cape Studies has a diversified mix of cultures thanks to our students’ countries of origin. For us, Braai nights are special occasions for many reasons, being these the top three:
1. We share a part of South African culture and customs.
2. Students share time and connect with classmates. Moments like this become opportunities to practice English outside the classroom.
3. Food is a universal language and brings people together.

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