# Braai Seasoning

South African recipe from Chef Jason McKinney, about 5 minutes, makes about ⅓ cup.

In South Africa a barbecue is a braai, and it is a fire, not a gas grill. This is the mix that goes on nearly everything that meets one.

- Total time: about 5 minutes
- Hands-on: about 5 minutes
- Makes: about ⅓ cup
- Level: Easy
- Cuisine: South African

## Ingredients

- 2 tablespoons smoked paprika, for a rich smoky base
- 1 tablespoon coarse salt
- 1 tablespoon brown sugar, so it caramelizes over the coals
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground coriander, the classic braai aroma
- ½ teaspoon black pepper, freshly cracked
- ½ teaspoon chili flakes, optional

## Method

1. Measure all the dry ingredients into a clean small bowl.
2. Stir thoroughly until the spices and sugar are evenly distributed, with no clumps.
   Chef's note: The sugar is what clumps. Break it up with your fingers if it fights you.
3. Transfer to a clean, dry airtight jar.
4. Rub it generously over steak, chicken, chops or boerewors before they go on the fire.
   Chef's note: Coriander is the one that makes it read South African. Leave it out and you just have barbecue rub.

## Tools

- A small bowl
- An airtight jar, clean and dry

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/braai-salt
By Chef Jason McKinney. Free to cook; please link the page when you share it.