A South African braai is never just about the food. It's about the fire, the time it takes, and the conversation that happens while you wait. In the bush, all of this is better.
At Shona, you have a private boma with a built-in braai, a firepit, and firewood provided for your first fire. The boma is one of those spaces that becomes the centre of a weekend without anyone deciding it will be. You start the fire. Someone pours a drink. The sun goes down. The bush gets loud. Time passes differently here.
Here's how to make the most of it.
Wood is Everything
The quality of your braai starts with the wood. Hardwoods like kameeldoring (camel thorn) and sekelbos produce long, steady coals that hold heat well and give meat a subtle smokiness that lighter wood simply cannot match. Softwoods burn fast and hot — fine for getting a fire going but not for cooking over.
- A starter supply of firewood is left for you at Shona
- For longer stays, buy extra wood from the Engen garage on the N11 or from vendors near Thabazimbi
- Kameeldoring is the gold standard — ask for it specifically
- Never use treated or painted wood — the chemicals affect the taste and are toxic
Start the Fire Early
The single biggest mistake people make with a wood braai is starting too late. You are cooking over coals, not flames — and building a proper coal bed takes time. Plan for at least 45 minutes from lighting to cooking, and closer to an hour in cold or windy conditions.
- Build a loose pyramid of wood with firelighters or dry tinder at the base
- Let the fire burn freely for 30–40 minutes before adding more wood
- Wait until the flames die down and the coals glow orange-white before cooking
- Keep a small reserve of wood to one side to add coals as needed
"The fire is not just for cooking. It's for watching. Light it early and let it do both jobs."
The boma firepit at Shona — where most evenings eventually end up.
The Grazing Platter
While the fire builds, you need something to eat. The bush braai tradition of a pre-braai grazing platter is one of the finer things in life. Set it up on the boma table and let people graze while the coals develop.
- Biltong and droëwors — non-negotiable
- A good cheese or two — a creamy brie and a firm cheddar cover most preferences
- Crackers, grapes, dried apricots
- Olives and something pickled
- A charcuterie option — salami, coppa, whatever you like
Keep it simple. The point is to have something to pick at while you talk, watch the fire, and wait for the coals.
What to Braai
The boma at Shona has a full built-in braai with a grid and adjustable height. You can cook anything from chops to whole fish. A few things work particularly well in a bush setting:
- Lamb chops — quick over high heat, impossible to beat with a glass of red wine
- Boerewors — the classic, and for good reason. Cook slowly over medium coals, turn once
- Chicken pieces — marinate overnight before you leave home. Cook over indirect heat with the lid if you have one
- Braaibroodjies — buttered bread with cheese, tomato, and onion, pressed on the grid. Essential
- Whole fish — wrap in foil with butter, lemon, and garlic. 15 minutes on good coals
Managing the Heat
Once your coals are ready, managing heat is about position — both of the grid and the food on it. The Shona braai has an adjustable grid height, which gives you real control:
- Lower grid for searing — chops, steaks, wors
- Higher grid for slower cooking — chicken, ribs, larger cuts
- Push coals to one side for a two-zone setup: direct heat on one side, indirect on the other
- A water spray bottle helps control flare-ups from fat drips
After the Braai
Once the food is done, the fire is not. This is when the boma becomes a firepit. Pull up a chair, pour something, and let the evening continue. The bush at night is worth staying up for — the sounds change after dark, and on a clear night the stars over Shona Langa are remarkable.
House Rules — Fire Safety
Please never leave fires unattended. The braai and boma are the only designated fire areas on the property. Do not make open fires in any other location on the estate.
Firewood is provided. Do not collect wood from the bush — fallen branches are habitat for insects and small animals.
A good bush braai is less about technique and more about patience. Start early, use good wood, cook slowly, and don't rush any part of it. The bush will do the rest.