Here comes the braai



September 21, 2016
Here comes the braai

BRAAI MASTER: Owner Mzoli Ngcawuzele keeps it simple. CREDIT: Jack Lestrade

Vleis and salad recipes to spice up Heritage Day.

It’s Heritage Day, aka Braai Day, this Saturday and there is something about a dop en ‘n chop that just brings people together.

The crackling of the firewood, the sound of laughter and lekker conversation and the smell of braaivleis and beer.

Add some salad, garlic bread and perhaps even a potjie and you have happiness all around.

Every braai has that one person who takes it upon him or herself to make sure the vleis en wors are braaied to perfection.

This process usually involves their own tips and tricks passed down from an oupa, an uncle or something they saw on TV.

For as long as I can remember, Mzoli’s in Gugs has been Cape Town’s prime braai spot.

For the past two decades, young and old, black and white, local and international visitors have all been to and loved Mzoli’s.

I became an instant fan after my first visit a few years ago.

I mean, who doesn’t like breaking chunks of juicy meat and eating it with your hands while all genres of music is klopping through the subwoofers of several cars parked nearby?

Not exactly the classiest meal, but what the heck, is mos ‘n braai!

For those who have been living under a rock, Mzolis is an open air “shack restaurant” on the corner of NY 115 and Lehlohonolo Street, in Gugulethu. You order your vleis at the butchery and can either watch how it’s braaied or find a spot and have a jol while you wait.

It’s open all week, but it’s most popular days are Friday to Sunday.

Owner Mzoli Ngcawuzele, 63, and his wife started their business at home where they were selling offal from their garage.

“Everyday is a special day here at Mzoli’s, everyday is Braai Day. Braai brings people together,” he says.

Mzoli says the secret to his success and lekker meat is “keeping it simple”.

“We are very hands on but we also keep it simple,” he shares.

“We add our own blend of sauces and spices and that’s what gives it the great taste.”

He says his business has been able to address “racial tension from the past”.

“I created an environment by bringing all kinds of people together through a piece of chop,” he smiles.

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