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article imageBraai 365: S African to BBQ in London for 1 year in aid of Rhinos

By Anne Sewell     Jun 4, 2013 in Food
London - Anyone living in the Wimbledon area just got very lucky. A South African has started "Braai 365" - he will be barbequing up a storm every day for the next year in aid of the rhinos.
"Braai" is a shortened form of "Braaivleis", the Afrikaans word for barbeque, and there is rarely anything better than a good South African cookout.
Mat Hartley is originally from Maritzburg in South Africa and has been living in the UK for almost ten years.
He is a senior sales representative for a blue chip company and makes a good living, but always sees himself returning to the "best country in the world" one day, but he still has more to do before that, including offering to braai for a year.
The South African asked him if his British hosts would frown on a 365 day barbeque, and where did he get the idea?
Hartley said, "I have had a debate with mates for quite a while whether or not it is possible or sane to braai every single day and registered the domain about a year ago. I decided to go ahead with it after a long chat around a braai with a mate in Durban."
The braai will be offering a mixture of food, making it suitable for breakfast, lunch, a snack or dinner.
White Rhino
White Rhino
And while he will make absolute heaven for every "Saffa" (South African) living in the area, he is not doing it for the food alone and will be giving funds to a charity for the rhinos, of which huge numbers are currently being decimated for their horns.
He said, "I have chosen a rhino charity as it’s high on the agenda right now. There is a general charity on Justgiving, but I am trying my best to adopt a rhino in KwaZulu-Natal, where the money will go to the equipment that makes our rhinos safe!"
"I have ideas on how to raise the funds, but at the moment I am just getting through this first month! I am in the process of setting up a store and also feel braai clubs can add their weight in the cause."
When asked where he seeks the concept of a braai club heading, he said "I just want the braai tradition of good friends and good food to spread a bit. Hopefully braai clubs get set up around the world and we use the smoke to aid a good cause."
Cadac have apparently sponsored all the barbeque equipment and Hartley plans a menu the week before and then sticks to it.
For cooking the food, he prefers to use wood, but living in London he needs to use charcoal.
While he cooks a variety of food, his favorite as a South African is steak, but as he says, "a good fish braai never hurt anyone!"
He also cooks that famous South African sausage "boerewors" and uses spices and sauce liberally to good effect and apparently the recipes will also be online to inspire others.
As The South African said, the wise and immortal words of Barry Hilton jump to mind: "Ons gaan nou braai!" (We will now barbeque).
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