safari braai spice

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5 Secret Spice Combinations for the Perfect Braai

Keep Your Tastebuds Entertained With Braai Spices

Who doesn’t love a braai? And with load shedding an ongoing challenge in South Africa, this method of cooking is not only delicious but practical! No one can resist the smell of meat on the coals, and often, a braai is just what the doctor ordered after a stressful day at work. Something about the flames and aromas relaxes the mind and wets the appetite. Not to mention that it’s also a great way to bring friends and family together.

Many believe that a braai is all and only about the meat, but the right braai spice mix is just as important to help you achieve an array of interesting and enjoyable flavours. Braai spices go a long way in enhancing the taste of food, and luckily, you’ve come to the experts, Robertsons, to help you on your spice journey. In this article we’ll share five secret spice combinations that will liven up your next meal.

The Best Braai Spices For Every Type Of Meat

Whether you’re braaiing lamb chops or chicken sosaties, the right seasoning can make or break a braai. If braaiing is something you do frequently you can easily become bored using the same spice combination or start to panic if you find your favourite seasoning out of stock, or worse, discontinued.

So, fear no more, here are the best spices for braai meat you can find. Enjoy our choice of top combinations:

• Fragrant rosemary, paprika & chicken spice
• Braai master’s red meat rub
• Buttered seafood braai mix
• Sweet & savoury spice blend
• Fabulous fiery braai spice

Fragrant Rosemary, Paprika & Chicken Spice

Few herbs are as aromatic as Rosemary . Add one teaspoon of Paprika to the mix and you have a savoury smokiness that conjures up images of tango dancing and Sangria.

This braai mix works a charm with chicken, but poultry also needs saltiness so add in Robertsons Chicken Spice to really seal the deal on this braai spice mix. Whether you are braaiing spatchcock chicken or kebabs, this delicious combo is sure to be a winner. This mix can also be used on lamb chops - just replace the chicken spice with freshly ground salt and pepper. Yum!

Braai Master’s Red Meat Rub

This spice blend is perfect for red meat such as fillet steaks, beef sirloin and boerewors.

• Combine 3 tbsp of Robertsons Masterblends Spicy Shisanyama with 1 tsp of Coriander
• Mix this with olive oil and freshly chopped parsley to create a spicy rub
• Massage the rub into your red meat and let it marinate. This will allow the flavours to penetrate the meat and give you maximum flavour when you start grilling

This secret spice mix is so delicious it will earn you the title of king (or queen) of the braai amongst your awestruck companions.

Buttered Seafood Braai Mix

We are fortunate in South Africa to have some of the best seafood in the world on our shores. From geelbek fillets and our national fish, galjoen, to crayfish, mussels, and prawns, we have seafood in abundance. For the best spice mix for a seafood braai try this:

• Mix 1 tsp of Thyme with 1 tsp of Sage in a mug
• Add 3 tbsp of butter
• Melt the butter in the microwave with the herbs
• Add ½ tsp of Garlic Flakes and 1 tsp of Robertsons Lemon Pepper seasoning
• Use a basting brush to cover the seafood with this flavourful paste before placing it on the grill

Top Tip: Remember to serve fish with fresh lemon wedges and a sprig of parsley for extra freshness.

Sweet & Savoury Spice Blend

Another fantastic braai spice mix that tastes heavenly on burger patties and boerewors is a savoury spice blend of the following:

• 2 tsp of Robertsons Barbecue Spice
• 2 tsp of Robertsons Italian Herbs
• A good drizzle of olive oil
• A squeeze of tomato sauce

This sweet and savoury mixture coats the meat and caramelises over the coals. It is no wonder that this is a firm favourite amongst the younger members of the family.

Fabulous Fiery Braai Spice

If it’s pork chops you’re braaiing, this spice mix is for you.

• Mix ½ tsp of Ginger with ½ tsp of Robertsons Mixed Spice and ½ tsp of Crushed Garlic
• Add olive oil and stir
• Mix in the herbs: 1 tsp of Oregano and 1 tsp of Sage
• Rub the braai blend into the pork chops and sprinkle them with salt and White Pepper for a mild sting and a distinct flavour

There you have it! Five secret spice combinations for you to try out at your next braai.

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Table of Contents

Africa is known for its diverse range of spices and herbs, and South Africa is no exception. South Africa includes countries like Zimbabwe , Namibia, Mozambique, and, of course, South Africa itself. What makes South African spices stand out is their unique aroma and flavor. These spices add distinctive tastes and aroma to South African dishes, making them an integral part of the nation’s cuisine and lifestyle.

In this article, we’ll take a closer look at various South African spices that anyone, regardless of their origin, can use in their cooking. Let’s explore the essence of these spices that define the flavors of South Africa, each having its distinct characteristics and significance.

South African spices are a mix of herbs, seeds, and seasonings. From indigenous ingredients to influences from India and Europe, they have been utilized for generations to elevate the taste and aroma of dishes across the nation. South African spices are not mere condiments, but they also reflect the culture of the people, just like in other African countries. 

5 Common Indigenous South African Spices 

Peri peri spice comes from the Swahili word “pili pili,” which means “pepper pepper.” While it is used throughout Africa, it is most associated with Southern African cuisine, particularly Mozambique and South Africa. The spice is believed to have been introduced to Africa by Portuguese explorers who brought chili peppers from the Americas in the 15th and 16th centuries.

Peri peri could also be spelled as “piri piri” or “pili pili,” It is known for its intense heat and bold flavor. It is often used in various dishes, marinades, and sauces. The African bird’s eye chili pepper (Capsicum frutescens) is a major ingredient in peri peri spice. These small, fiery peppers are known for their intense heat, ranging from 50,000 to 175,000 Scoville Heat Units (SHU) or even higher, making them one of the spiciest chili peppers in the world.

The specific blend of peri peri may vary from one recipe to another, giving spice mix its unique flavor. Still, the common ingredients used are dried and ground bird’s eye chili peppers and other ingredients like garlic, salt, lemon juice, vinegar, and various herbs and spices such as paprika, oregano, and thyme. 

It is most commonly associated with marinating chicken, especially in dishes like “peri peri chicken” or “piri piri chicken,” where the spice blend is combined with olive oil and used as a marinade. However, it can also be used with other meats, seafood, vegetables, and even as a condiment or dipping sauce. Peri peri is also a healthy choice because of the presence of capsaicin, which is advantageous to the body.

Some suggestions for Amazon links to” Whole Foods Market, Sauce Worcestershire Organic “.

Bay leaves have  been used in South African cooking for centuries and are integral to the country’s culinary heritage. They are used in a variety of traditional South African dishes, imparting their unique aroma and flavor.

Bay leaves are typically dark green, oval-shaped leaves with a glossy appearance. They are tough and not meant to be eaten; instead, they are used to infuse dishes with their subtle flavor and aroma. Bay leaves are known for their slightly sweet and herbal scent with a hint of bitterness.

Bay leaves are commonly used in South African cuisine to season and flavor a variety of dishes. They are frequently added to soups and stews, including popular South African dishes like bobotie (a spiced meat casserole) and bredie (a hearty meat and vegetable stew). Bay leaves are also used in marinades, rice dishes, and sauces, where they are typically simmered along with other ingredients to release their flavor.

Bay leaves are versatile and can be used in both meat and vegetarian dishes. Bay leaves are used for their culinary appeal and potential health benefits. They contain compounds like essential oils and antioxidants that may have anti-inflammatory and digestive properties. However, they are typically used in small quantities, so their health benefits are more supplementary.

Bay leaves are widely available in South African markets and grocery stores. They can be purchased as whole dried leaves or in ground form. Fresh bay leaves are also used when available. If properly stored, bay leaves can last several months to a year.

Some suggestion for Amazon links to “Bay leaf”.

Durban Curry Powder

Durban curry powder is a distinctive South African spice blend from Durban, a city in KwaZulu-Natal. This flavorful spice mixture is known for its unique combination of aromatic and savory spices, which are used to prepare the highly popular South African dish known as Durban curry or Durban chicken curry. It is particularly associated with the Indian community in Durban, which has a history back to the 19th century when Indian laborers were brought to South Africa to work on sugar cane plantations.

The exact composition of Durban curry powder can vary from one recipe to another, but it typically includes a blend of spices and herbs. Common ingredients include coriander, cumin, fennel seeds, cardamom, cinnamon, cloves, black peppercorns, fenugreek seeds, and dried red chili peppers. Durban curry powder is prepared by dry-roasting the spices and grinding them into a fine powder. 

Beyond its use in traditional curry dishes, Durban curry powder can also be used as a seasoning for grilled meats, roasted vegetables, and even in marinades or spice rubs. Its versatility makes it a valuable addition to any spice collection.

Some suggestion for Amazon links to” Simply Organic Curry Powder”.

Braai salt is commonly known as “braai spice” or “braai seasoning,” a South African spice blend closely associated with the traditional South African method of cooking known as “braai.” Braai is similar to barbecue, and it involves grilling meat over an open flame or hot coals. Braai salt is an essential seasoning for grilled meats.

Common ingredients used in making braai salt may include salt, pepper, garlic powder, paprika, coriander, and dried herbs. Braai salt is often prepared by blending and grinding the selected spices and seasonings to create a fine powder. The proportions of each ingredient can vary according to personal preferences and regional variations.

Braai salt is mainly used to season meat before grilling. It is often rubbed onto the meat’s surface, allowing the spices and seasonings to infuse the meat with their flavors. Common meats seasoned with braai salt include beef, lamb, pork, chicken, and sausages. Some people use it as a seasoning for roasted vegetables and potatoes or even as an addition to marinades and sauces.

Braai salt is widely available in South Africa, and it can be found in various forms, including pre-packaged spice blends or homemade mixtures. It is also used beyond South Africa. Some variations may include additional ingredients like dried herbs, chili flakes, or smoked paprika to create unique flavor profiles.

Cape Malay Curry Powder

Cape Malay curry powder is a unique South African spice blend that originates from the Cape Malay community in South Africa, particularly in the Western Cape region. It includes a blend of spices that reflects the multicultural influences of the Cape Malay community. Corn, cumin, cinnamon, cardamom, cloves, fennel seeds, dried red chili peppers, and turmeric are common ingredients. 

Cape Malay curry powder is prepared by dry-roasting the spices and grinding them into a fine powder. The use of spices like cinnamon, cardamom, and cloves imparts a warm and fragrant quality to the blend, while turmeric gives it a bright yellow color and a subtle earthiness.

It is often used in dishes like Cape Malay chicken curry, bobotie (a spiced minced meat dish topped with an egg-based custard), and biryani (a fragrant rice dish). It is also used in soups, stews, and various vegetable dishes.

Other South African Spices

Widely used spices and seasonings such as paprika, coriander, cumin, turmeric, ginger, and garlic are also used in South African dishes, adding their distinct flavors and aromas. In South African cooking, paprika adds smoky depth to grilled meats, while coriander and cumin are used for stew and soup. Turmeric is are always complemented with ginger and garlic. These seasonings are important in South African cuisine.

What is the Most Expensive Spice in South Africa?

Saffron is the most expensive spice in South Africa, primarily due to its labor-intensive harvesting process and scarcity. Although it is not grown in South Africa, it is one of the most used imported spices in the region. Hand-picked from the Crocus sativus flower’s red stigmas, saffron’s high cost is attributed to the need for a large number of flowers to produce even a small amount. Despite its expense, saffron is used sparingly in South African dishes, adding a floral aroma and subtle flavor to rice dishes, curries, and stews.

Adding South African spices into your diet can promote health and wellness. Their anti-inflammatory, antioxidant, and antimicrobial properties support the immune system and reduce the risk of chronic diseases. South African spices make nutritious meals more appealing and encourage a balanced diet. They also aid digestion.

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Braai Spice Mix

• Level: Easy
• Total: 15 min (includes cooling time)
• Active: 5 min
• Yield: 1/2 cup

Ingredients

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2 tablespoons ground coriander

2 tablespoons smoked paprika

2 teaspoons freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground allspice

1/2 teaspoon ground cayenne

1/2 teaspoon ground nutmeg

1 tablespoon dark brown sugar

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• Combine the coriander, paprika, black pepper, garlic powder, onion powder, allspice, cayenne and nutmeg in a small skillet. Toast over medium-low heat, stirring occasionally, until lightly toasted and aromatic, 2 to 3 minutes. Let cool in the pan. Stir in the brown sugar. The spice mix will keep for several weeks in an airtight container in your pantry.

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Home » Africa » South African Recipes » Boerewors (South African Sausage) and a Taste of South African Safari

Boerewors (South African Sausage) and a Taste of South African Safari

By: Author Sarah - Curious Cuisiniere

Posted on Last updated: July 16, 2020

Robust and flavorful South African Boerewors is the sausage you need for your next grilling party!

South Africa has boerewors!

What is Boerewors?

Boerewors (pronounces BOO-ruh-VORS ) is a South African fresh sausage that is perfect for the grill. The name means “farmer’s sausage” and comes from a combination of the Afrikaans words boer (‘farmer’) and wors (‘sausage’).

Can you can see the Dutch influence in the South African language an culture in the name?

We’ll give you a hint: worst (similat to the German wurst ) is the Dutch word for sausage .

What makes Boerewors different?

Like most sausages, there are specifics about the way boerewors should be made.

It must be made up of at least 90% meat, with the remaining 10% being spices, seasonings, and preservatives like vinegar and salt. The sausages must contain beef, but can also include some pork or lamb. And, no more than 30% of the meat content may be made up of fat.

Boerewors seasoning characteristically includes coriander , black pepper, nutmeg, and allspice, along with a dark vinegar (malt vinegar). The vinegar and salt act to preserve the sausages as well as adding flavor.

This combination of spices and vinegar creates a unique flavor that is very characteristic of South African cuisine.

What makes boerewors stand out, in addition to its unique flavor, is the way the meat is ground.

Boerewors is a course-ground sausage, giving it a more chunky and coarse texture, rather than the fine and smooth texture that you may be used to from, say, a German wurst .

Boerewors: a classic barbecue food

Traditionally, boerewors are shaped into a continuous spiral, around a foot in diameter.

It is a classic food for the South African tradition of braai, or barbecue. Boerewors are the perfect braai (pronounced br ī , like ‘ hi’ ) food because they are grilled in their large spiral.

When served, braai-goers can slice off a section of the sausage as they load their plate with other tasty braai fare like sosatsies (slightly sweet and smoky meat kebabs) and braaibroodjies (the South African version of a kicked up grilled cheese sandwich with tomato and onion cooked on the grill).

Traditionally boerewors are served with a porrage/polenta-like dish called pap that is made from mielie-meal, a coarse-ground maize (corn) flour.

But, it is also common to see Boerewors placed into a bun and eaten, hot dog style, served with a tomato and onion relish.

A taste of South Africa

We were lucky to get to try boerewors twice while we were recently in South Africa, once on our wine tour, and the second time on our last day of safari at Motswari Private Game Reserve .

The unique flavor and smell of the sausage grilling reminds us of coming home to a sumptuous breakfast after our morning safari game drive.

As if the draw of the animals and the friendliness of the lodge staff and fellow safari-goers wasn’t enough to make for an incredible safari experience at Motswari, we were treated to so many delicious meals as well. We enjoyed dishes like Springbok Carpacio and Lamb with Sheba Sauce (a classic South African tomato and onion sauce)!

The food was expertly prepared and offered us a great selection of local flavors and local venison. Food might not be the first thing you would think of when going on safari, but at Motswari, the food definitely was the icing on an already incredible cake.

Going on safari at Motswari Private Game Reserve

We really didn’t know what to expect when it came to safari, since this was our first. But, after Motswari, any other safari will have quite a lot to live up to.

The accommodations were private, thatched-roof huts that were beautifully and artistically decorated.

Motswari is on the Timbavate Private Game Reserve, and the lodge did not have any fences to keep the animals out, so it was common to see small to medium sized animals wandering through the lodge grounds, particularly at night when we had to always walk with a staff-member.

Motswari Private Game Reserve is family owned, and it really did feel like we were joining a family for the time we were there. We loved getting to know our guide, Chad (who is also an incredible photographer ), and tracker, Difference, on each of the drives.

We were blown away by the beauty and magnificence of all the animals: from elephants to giraffes, lions and leopards, birds and reptiles. Our time at Motswari really was an incredible experience.

Making homemade sausage

If you’ve never made homemade sausage before, it might seem daunting, but it really is nothing to be scared of. You will, however, need a few special tools and ingredients.

First , you will need a tool to stuff your sausages. There are many ways that you can go about this, either a stand-alone sausage stuffer  (amazon link) or if you have a Kitchen Aid or other stand mixer, you should be able to find an inexpensive  sausage stuffing attachment (amazon link) for the mixer’s meat grinder.

(Don’t you just love our old-school Oster mixer?)

The second things you will need are sausage casings. You should be able to find packages of salted hog casings (amazon link) at any good grocery store. Ask your butcher where they are kept.

The only other thing  that could be helpful would be to have a meat grinder. (If you’re using your Kitchen Aid or stand mixer for stuffing the sausage casings, then you already have this covered!) This way, you can grind your own meat for the sausage.

If you don’t have a meat grinder, don’t worry, you’ll just have to make a few adjustments to the recipe instructions below. Simply purchase ground meat or ask your butcher to grind the cuts for you. At home, mix the spices into the ground meat, and let it marinate for 1 hour before stuffing the sausages.

If you’ve never made homemade sausage before don’t worry! The process may seem complicated, but it’s easy to get the hang of and quite rewarding to have completely homemade sausage ready for the grill!

Boerewors (South African Sausage)

For best flavor, the sausages should rest at least overnight in the refrigerator before being cooked.

Yield: 3 lbs of sausage (2 - 1.5lb sausages)

Ingredients

• 2 lb beef roast, (top round roast or brisket), trimmed of sinew
• 1 lb fatty pork shoulder/butt, or pork neck or belly
• 1 Tbsp ground coriander seeds
• 1 Tbsp salt
• ½ tsp ground allspice
• ½ tsp ground black pepper
• ¼ tsp ground nutmeg
• 1/8 tsp ground cloves
• ¼ c malt vinegar
• hog casing for fresh sausage

Instructions

Preparing the meat.

• Cube the beef and pork into pieces that will fit easily into your meat grinder. Sprinkle the spices over meat and mix to coat. Cover the seasoned meat and refrigerate for at least 1 hour.
• After the meat has rested, follow the instructions that came with your meat grinder to grind the seasoned meat using the coarse grinding blade.*
• Add the vinegar to the ground meat and mix well.

Stuffing the Sausage

• Thoroughly rinse (inside and out) one salted hog casing. Prepare the casing for stuffing as directed on the casing package.
• If using a Kitchen Aid, or similar, mixer, attach the thick sausage stuffer attachment to the meat grinder attachment.
• Place the entire casing onto the sausage stuffer attachment, leaving 4 inches hanging off the end. Tie a knot in this end of the casing to keep your sausage mixture from oozing out. Begin to stuff your casing as directed for your machine, moving slowly and being careful not to over-stuff the casing. (Don’t worry too much about unevenly stuffed sausage, we will take care of that later.)
• As you stuff the casing, coil the sausage onto a large plate. Stop stuffing when you only have 5-6 inches of casing left. Remove the casing from the sausage stuffer attachment.
• Before you knot the end, check the sausage for uneven areas. If you find any, gently even out the sausage mixture in the casing with your hands.
• Once the sausage is even to your liking, knot the end of the casing.
• If you still have additional sausage mixture (for us, this recipe made two 1.5 lb sausages), rinse and prepare another casing and stuff it as before.
• Once all your sausage mixture has been stuffed, refrigerate your sausages overnight (at least 12 hours) so that the flavors can come together before cooking.

Cooking the Sausage

• The traditional way to cook boerewors is on the grill. Heat your grill to a medium-high heat (400F). (You should be able to hold your hand a few inches from the cooking grate for 4-5 seconds.) If desired, soak a large wooden skewer or two in water. Place the skewers through the sides of the sausage coil to make it easier to turn the sausage when it’s on the grill. If you like a little grilling adventure, cook the sausage coil loose.
• Place the boerewors onto the grill and cook for 4-5 minutes on the first side, until the color has changed and the sausage has nice grill marks. Flip the boerewors and cook for 3-4 minutes on the second side, until the sausage is firm.
• Remove the sausage from the grill and place on a large platter to serve.

*If you don’t have a meat grinder, ask your butcher if he or she can grind your beef and pork for you. (Be sure to ask for a coarse grind.) Mix your butcher-ground meat with the spices, cover, and refrigerate for 1 hour. Then, continue with the recipe as directed.

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As an Amazon Associate and member of other affiliate programs, We earn from qualifying purchases.

DISCLOSURE:We were not compensated in any way for our review of Motswari Private Game Reserve. We truly enjoyed our time at Motswari, and simply wanted to share our great experiences with you, our readers. This post does include Amazon affiliate links. These links are provided to help you find some of the more specialty ingredients we mention in the recipe. If you make a purchase on Amazon after following our affiliate links, we do receive a small commission from Amazon, at no extra cost to you. Thank you for supporting Curious Cuisiniere!

If you liked this recipe, here are some similar dishes you may enjoy!

Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

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Friday 27th of January 2023

I am designing a pizza for a new friend who spent some time in South Africa. Trying this recipe for the first time! About to fill the casings now! Wondering what other components you would put with that on a pizza? I was thinking to make the sausage the star i would use an olive oil sauce bc the tomato might compete w some of those flavors?

Sarah - Curious Cuisiniere

Tuesday 31st of January 2023

Hi Debbie. I would agree with your thoughts on the sauce. I'd go with some grilled onions, a mild cheese, and maybe even a few thin slices of tomato as a topping. What a fun idea!

Michelle Stead

Tuesday 28th of December 2021

Can I use gee instead of pork fat

Sarah Ozimek

Thursday 30th of December 2021

Yes, that should work just fine.

Rene Boudreaux

Sunday 10th of October 2021

Instead of sausage could meatballs be made with this mixture?

Friday 19th of August 2022

@Sarah Ozimek, yup. Im a South African in UK and dont have the means to produce boerewors. I take mince 20% fat, add allspice, coriander salt and pepper. Roll into balls and cook. 100% South African boerewors taste and can be used in a variety of dishes. Simple.

Tuesday 12th of October 2021

Yes indeed! That would be tasty!

Debra Dilks

Monday 19th of July 2021

The mixer is awesome! I have the exact same mixer with all the gadgets and attachments. It even has a blender pitcher and food processor attachments. It belonged to my mother. When my father passed last year, I inherited it. Definitely a keeper!! They just don't make them like that anymore. Durability and versatility is insane. Can't wait to try the recipe.

Friday 23rd of July 2021

It is definitely a reliable work-horse! Hope you enjoy the sausages!

Sunday 30th of May 2021

Hi I'm from South Africa and I'm just wondering if you tasted biltong or droëwors because if you didn't you really missed out.

Monday 7th of June 2021

Hi Neil. We did get a chance to try them. They are wonderful!

Braai South African Spice Blend

Braai South African Spice Blend.

Several years ago for Christmas, Shelby gave me a Flavors of the World subscription box. It was great fun each month to unpack and explore the contents.

Each box was designated to a different region of the world. There were often teas, chocolates, and assorted snacks as well as regional ingredients with recipe cards.

After enjoying my four-month subscription, the one item that left the biggest impression and was still lingering on my mind was this Braai Seasoning .

Braai is the South African equivalent to BBQ. And from what I understand Braai to South Africans is both a cuisine and a pastime. So much so they renamed their nation’s Heritage Day to Braai Day (September 24th)!

This smoky paprika blend is so full of flavor and is phenomenal rubbed on chicken and pork. However I enjoy it most often sprinkled on an avocado or liberally spooned into my Smoky Sweet Potato Hummus.

I tried for months to locate this brand online and scoured the shelves at Whole Foods, World Market and the like, to no avail. Yet I hung on to the empty jar for a couple years with the hopes that I might locate it.

It wasn’t until this summer, when we got on a Paella kick, that we found ourselves with an abundant supply of smoked paprika.

It hit me one day.

The smoky base flavor of that beloved Braai South African Spice Blend was just that.

Seems quite obvious now that I should have tried to recreate the blend at home long before now. Nonetheless, I have come up with what I believe to be the perfect balance of smoky, salty, herby goodness.

At present, the blend finds its way into marinades, dry rubs, dips, and dressings. Hope you’ll mix up a batch and give it a try! Enjoy!

Don’t forget to follow us @LemonyThyme on  Instagram  and  Facebook ! And check out our latest  TikTok  videos and  Pinterest  boards too!

All my best, xo Libby

Braai Seasoning

Ingredients   .

• 2 Tablespoons Smoked Paprika
• 2 Tablespoons Dried Basil
• 2 Tablespoons Dried Minced Garlic
• 1 Tablespoon Sea Salt

Instructions  

• Combine all spices into a jar. Store in spice cabinet.

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Thank you so very much! I, too, got hooked on this blend in a “Try the World” box and, as did you, kept the bottle, tried to replicate it from the ingredient list, and even contacted the company (who thought I was nuts). I found a similar product in France that tided me over for another year of carefully rationed use (US Customs thought I was nuts). I shall download your recipe. Heck, I may have it bronzed and set up on a kitchen altar (the dog already knows I’m nuts). Many thanks!

Yes!! So glad you found us and hope it brings back delicious memories for you. I went a couple years as well and was so happy to have the blend back in my pantry and sprinkled on nearly everything!!

Try it on avocado! Game-changer!!

I got that exact same spice blend in that exact same box, and have also kept the bottle! Can’t wait to try this recipe out. That stuff is my FAVORITE to sprinkle on popcorn!

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Braai 101 , Recipes , Sauce & Spice Recipes

The ultimate guide: braai spices & herbs.

Spices and herbs, other than the meat itself, are the fundamental building blocks of any good brazil. This is actually applicable to any cooking situation. Become the flavor of the month with this basic introduction to herbs and spices.

Herb and spice combinations are easy to understand and even easier to apply to foods, impress your   friends and family and the next braai and perhaps surprise them with a unique Braai spices and herbs combination.

First and foremost it is important to understand that spices are made from the bark, roots and seeds of plants, where as herbs come from the leaves and stems. This results in differing textures and spices have a sharper taste than herbs, especially before cooking.

The way spices and herbs work with different kinds of foods depends on the taste category the spice or herbs fit into. Knowing tastes & experimenting with tastes is a fundamental process in becoming a better braai master.

Even though there are some great ready-made spices out there, making your own would take you to the next level. Before we get started it is absolutely important to smell the individual herbs and spices before tasting. Your nose makes up a huge amount of your ability to taste, so give it a wiff before chunking it down — this is why your mom always use to close your nose when taking medicine you’d rather not have.

Once you understand these taste categories you can easily deconstruct anything you eat

Our 5 tastes

Umami You would you know this as savoury. This is the basic taste of any meat, fish, dairy and vegetable products. Salty Examples include sea salt, kosher salt and table salt. Sour This is primarily your lemons and vinegars. Sweet Sweet tastes are your typical sugars, fruit, vegetables and anything containing glucose. Bitter Think coffee or tonic water.

TIP: By eating each element of the dish on its own you can acquire the combinations used based on taste and experiment with these on your own. Once you start to pick up on interesting combinations you can practise at home by smelling, tasting and then combining various herbs and spices from various taste categories!

Herb varieties

Having said that here are a few words on some of the most common and most useful herbs & spices and a few basic combination examples to get to know and to experiment with for a start.

Salt & Pepper

This combination needs no introduction, there are a few types of salts and peppers but for the purpose of braai’ing try a few different types out and see which ones you enjoy most. This will form the base upon which other herbs you decided to use. Maldon sea salt is known for working really well with proteins.

This is a great herb of the mint family that goes really well with chicken, beef, lamb, fish and even pork and can be used on braai brootjies, especially when combined with oregano and garlic.

Combinations : salt, paprika,rosemary, sage, tarragon.

Basil has an initial peppery flavour but over time it evolves into a sweet flavour. Basil is a great herb to put on braai brootjies, it makes a great impact when used with a chutney of your choice.

Combinations: tomatoes, dill, onion, oregano, parsley and pepper.

Another member of the mint family and well known for its italian style ‘tea like’ aroma and its piney flavour, this is a household ingredient that goes well with most proteins including lamb, pork and chicken.  Also mixes well with ingredients such as honey or other sweet tastes.

Combinations: curry powder, garlic and mint.

Chilli’s

Chilli is a hot sensation. As this is such a subjective taste and due to its versatility, you can basically give it a go with protein dish or any of the common carb dishes at a braai. Just make sure your guests, or anyone eating with you, is alright with a bit of ring sting.

Combinations : dill, dry mustard, marjoram, paprika and pepper.

Mint is notorious for going well with lamb, it was a sweet menthe style favour and can be mixed with most other herbs and spices. Mint is also an awesome ingredient in cocktails, especially the mojito.

Combinations: thyme, basil, lavender.

A herb which has close relations with onion and garlic, this herb has a very distinct and strong flavour. This ingredient generally goes will with fish and poultry if cut finely.

Good combination: chervil, Parsley, Tarragon.

This herb is robust and very versatile. Very similar in taste to Marjoram but is slightly more pungent. This can go well with fish, pork, game meat and vegetables(with most umami foods).

Combinations: nutmeg, onion, pepper and sag

A very popular spice from the middle east and is known for working well with curry and mexican style dishes. It has a very early flavour and can be used to enrich the flavour of meats and vegetables. It goes really well with avocado and dips as well.

Combinations: garlic, black pepper, cloves, oregano, cilantro and coriander.

This spice belongs to the ginger family and is known for indian origins generating and sweet-spicy flavour that can, surprisingly go really well with desserts!

Combinations: cinnamon, cloves, coriander, ginger, nutmeg.

Beef Rosemary

Pork or lamb Rosemary

Fish Fennel

Always use your nose and taste your spice combinations first

Use a quarter teaspoon of spices or dried herbs per kilogram of meat, this is only a guideline

Begin with 3 or less herbs and spices at a time so you can familiarise yourself flavor combinations for various foods.

Try something different be sure to share with your  community if you have something epic. (Sharing is caring)

“One secret of distinguishing oneself as a good cook is knowing how to use herbs and spices properly. When used well, herbs and spices can dazzle the taste buds, enhancing all the flavors in the food.” Annie Berthold-Bond

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Braai-Spiced T-Bone Steaks

By Julia Moskin

Grilling meat is practically the South African national sport, crossing lines of wealth, geography and even race. Braai means grill in Afrikaans, and some say it’s the only word recognized in all of the country’s 11 official languages. There’s no reason this braai sout, a fragrant dry rub, can’t be used on steaks other than a T-bone. But the T-bone has had special status there since Archbishop Desmond Tutu, as part of a campaign to bring all South Africans together around the braai, pointed out that the shape of that steak mimics the shape of Africa itself. Serve with whole potatoes roasted in the coals, and drink beer or one of South Africa’s excellent wines.

Featured in: South Africa, One Nation United by the Grill

Learn: How to Make Steak

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Ingredients

• 4 tablespoons coarse salt
• 2 tablespoons white or brown sugar (optional)
• 2 tablespoons coriander seeds
• 1 tablespoon black peppercorns
• 1 tablespoon paprika or 2 teaspoons paprika plus 1 teaspoon cayenne
• 1 tablespoon garlic flakes or powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 4 to 6 T-bone steaks, about 1½ inches thick

Nutritional analysis per serving (6 servings)

906 calories; 61 grams fat; 26 grams saturated fat; 3 grams trans fat; 28 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 78 grams protein; 917 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Make the braai spice: In a grinder or mortar and pestle, grind all the seasonings and herbs until fine.

Rub steaks with the braai spice and set aside in refrigerator for 1 to 4 hours. Bring to room temperature before grilling.

Heat a grill until screaming hot. Place steaks on the grill and cook, turning every 2 minutes or so, until crusty outside and medium-rare inside, 120 to 125 degrees. Let rest 10 minutes and slice across the grain for serving.

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These steaks are phenomenal. For a "surf & turf" variant, after you have the steaks in the fridge, use giant prawns, (or colossal shrimp) split them in half with the shells on, rub the cut side with braai spice, cover & refrigerate 30-60 minutes. When your steaks are 1/2 done, lay the prawns on the gril shell side down for 3 minutes, (brush the cut side lightly w/ butter) then flip them and cook 2 more minutes.

Most rubs do not need the salt ground with the rest of the spices. Try applying the dry rub, then hand salting each steak as you like it. I do this for any rub recipe I find that includes salt in the recipe. Wet rubs, though, can benefit from the added salt earlier, allowing it to integrate. Hope that helps

Well when I made the mix I thought this is a lot of salt,I made it anyway and its insanely salty and I like salty food.Threw the mix in the bin

I used 4 tablespoons of sea salt and, as others have noted, it was way too much. Reduced it to two Tablespoons (by doubling all other ingredients) and it was amazing. Have applied it on cheap, thick pork country rib cuts and pricey rib eye steaks. Everyone has loved it. I usually brine pork but with this rub just apply it 8 hours or more in advance and grill it. With premium steaks, 3 hours is enough. I have used many other rubs but this is the best

Go to rub for steaks at my house, the best I've ever tried. There is no way to like this enough. I keep the tablespoon of paprika and add 1/2 teaspoon of cayenne (a full teaspoon would be better but, got kids. . .).

Did you use coarse salt...it is not too much if you use kosher or coarse ground salt. Table salt would be too much.

Slightly modified this recipe by reducing salt in half and adding these spices (found in: http://braai.com/recipes/tailor-made-braai-salt/ ) : 1 Tbsp Cumin 1 Tbsp Cloves 1 Tbsp Nutmeg 1 Tbsp Allspice This dry-rub made some fantastic steaks. Will be making more of this Braai Sout.

Good rub. Allowed the dry rub to marinate the steaks for a few hours. Turned out to have good flavor that didn't require steak sauce or any enhancer. Definitely a keeper.

I used the cayenne, which I thought gave the rub some oomph, and next time I may use hot paprika as well. The sweetness of the sugar didn't really come through in my batch, but maybe there was some subtle influence. I think you can add or subtract any spices or herbs you want, if you have a good mix and put enough of the rub on the meat. I agree with others that the salt can be reduced. This is a great steak -- makes you happy to accommodate our carnivorous tendencies.

7 stars. We love salt, and if you give it time, it doesn't taste overly salty.

Left out the salt and the sugar in the rub. Salted the meat generously before applying the rub. Given all the comments I think that’s the best way to go. Aside from that, great spice combination. I used it on a hanger steak. Wow!

Having made this yesterday, I won't be going back to plain salted steaks! I made 3 ribeye steaks and cut recipe in half except used 2 teaspoons kosher salt. Ground everything fine. Marinated 4 hours in the fridge. Awesome taste!

Fantastic! This is a go-to steak recipe at our house. We've made it dozens of times. The sugar not only adds to the complexity of flavor but helps to produce mouth-watering grill marks. I make the recipe as written with one exception: To better control the salt level, I leave salt out of the seasoning mix. Instead, I salt the steaks to my liking before rubbing with the spice blend.

Very easy and ridiculously good. Definitely cut down the salt, at others have suggested. Otherwise the spice blend is perfectly proportioned as written.

Follow the recipe for 5 T bone steaks. I added 1 1/2 tablespoon of coarse sea salt and 1 tablespoon of sugar.

I reduced the salt by half per comments and it was still too much. I would use 1 tablespoon! Hard to decide if the overall flavor was great or not with so much salt.

I spent about five months in Windhoek, Namibia and have many wonderful memories of Braai barbecues. This recipe is spot on for the flavor--but nothing beats a meal a Joe's Beerhouse.

I really like this rub. I know previous commenters found it too salty, but I used rock salt and ground it in an electric grinder with the other ingredients. Clearly, a bit of saltiness is the intent of the rub. In my version, I found it "just right" for my taste. The one thing I noticed is that the recipe is pretty loose about the amount of rub on each steak. I was only making one and I quartered the recipe. I ended up not using all the rub. There's a big difference between 4 and 6 steaks

so after I cooked the stake it was still very very good umm but I think I let it sit in the fridge to long I let it sit their from about 1:00 to 7:00 and I didn't taste the rub hopefully yall can learn from my mestakes dont let it sit in the fridge to long!

what about natural sea salt is that gonna be to much?

I spent two months in South Africa eating braai all the time. While the coriander seeds were ubiquitous, I found this sout too sugary and my t-bone steaks were not even remotely like anything I remembered. I strongly suggest leaving the sugar out altogether.

Found this way too salty

Too much salt

I'm a salt-lover, but 4 tablespoons instantly struck me as too much, so I reduced it to 1—and seeing the comments now am glad I did. More South African recipes, please!

Recipe Tags

• Steaks And Chops
• Main Course
• Father’s Day
• Fourth Of July
• Memorial Day

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The ultimate guide to South African Braai

Recently updated on August 14th, 2023 at 01:26 pm

Almost everyone loves a good barbecue, but South Africans take the classic BBQ to a whole new level with the braai. More than just a barbecue, the braai is practically a national sport. South Africans absolutely adore a braai and for them, the weekend usually means one thing: the aroma of grilling meats wafting from backyards across the country, while friends and family gather together for a good time. Ready to get your braai on? Here is everything you need to know about the iconic South African braai.

What is a South African braai?

A braai is South Africa ’s answer to the barbecue – but it’s so much more than that. It’s a special South African feast that can last for hours, and there are plenty of rules and etiquette around a classic braai. 

The most important part of a braai is the fire. A traditional braai is cooked on local wood, while modern-day braai’s use charcoal instead, and both give the meat a distinct flavour. Using gas to cook doesn’t count as a real braai.

Once there are enough hot coals, a grill is placed over the top and the meat is barbecued to perfection on the grill. Even once the food has been cooked, the fire is fed throughout the braai, as the social centrepiece of the event.

Using wood to create the fire is practically considered an artform in South Africa and even the type of wood used can make a difference to the braai. For example, kameeldoring (camel thorn) burns slowly and gives good heat and coals, while wingerd (vine wood) burns very fast and doesn’t give lasting coals, but is great for giving aroma and flavour.

The host of the braai is usually in charge of choosing the wood and tending the fire. Guests will often gather around the fire with a drink, chatting and mingling, while the host or the ‘Braaimaster’ cooks the meat. There’s a common saying: “Jy krap nie aan ‘n ander man se vuur nie” which means “You don’t mess around with another man’s fire!” 

Why is braai so important to South Africa?

The braai is an essential part of South African culture, and brings family and friends together in celebration for everything from birthdays to graduations to engagements and national holidays. It’s a moment to come together to share good food and feel the love around the fire. 

The word ‘braai’ is Afrikaans, originating from the Dutch word ‘braden’ which means ‘to roast’. The beauty of the braai is that it’s not specific to any one cultural group in South Africa, and it transcends the country’s turbulent past to bring the nation together.

RELATED CONTENT: Our 6 Most Memorable Experiences to have in Africa

What kind of food do you braai?

View this post on Instagram A post shared by The Pretty Chef (@theeprettychef) on Jun 7, 2020 at 8:42am PDT

Any meat you can imagine! Lamb, beef, chicken, pork, springbok, warthog, ostrich, eland, kudu, seafood, steaks and boerewors… Almost nothing is off-limits at the braai! Each piece of meat is marinated and grilled perfectly, and it’s served with side dishes like salads and desserts.

Besides the meat is the humble braai hero, braaibroodjie , or ‘braai bread’. This crowd favourite is a sandwich made from two slices of buttered white bread, filled with tomato, cheese, onion and chutney, and placed on the grill. It’s kind of like a toasted sandwich, but so much better because everything tastes better when cooked on the fire! And to wash it all down? It’s got to be the best local wines and beers, or even brandy and coke, known as karate water. 

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When do you have a braai?

South Africans will have a braai to celebrate almost any occasion or achievement – or to simply get the gang together! Many families will host a small braai once a week and do a big braai for the extra special occasions.

One of the best days to braai is South African Heritage Day on 24 September, fondly known as Braai Day. You can even hold a mini-braai for breakfast or hold a braai indoors if there happens to be inclement weather. Nothing can stop the braai!

View this post on Instagram A post shared by The Pretty Chef (@theeprettychef) on Sep 17, 2020 at 9:16am PDT

Braai etiquette – how to braai like a local

South African braai may be all about having fun – but it’s also serious business. Everyone has their own braai tricks and techniques, and many South Africans are quite adamant about the best way to put on a good braai. Here are some of the hard and fast rules of any South African braai.

Rules of the braai

• The host is normally the ‘Braaimaster’, or the one who builds the fire and grills the meat, while the other guests gather around the fire to socialise and observe the Braaimaster in action. The Braaimaster will have their own special ways of doing things, including a preference of wood, meat and cooking methods. Backseat braaing is a big no-no, so don’t pipe up and suggest different ways the braaier could do things.
• The type of braai can differ. For a casual braai, or a ‘chop ‘n dop’ braai, you should bring your own meat (chop) and drinks (dop), while the host will provide the side dishes and the fire. If it’s a ‘bring and braai’, the host will only provide the fire, so you bring the rest. Always check before you go.

• If you’re bringing your own meat, ask where to put it when you arrive. Ask if you can help with anything then settle in for an amazing night of braai.
• Most South Africans hold braais on the weekend. They usually start in the afternoon around 3 pm, often carrying on until the early hours of the morning. Be sure not to arrive hungry as you probably won’t end up eating until quite late. Many hosts will hand out something like Biltong to snack on in the meantime. All good braais take time and you should never rush a Braaimaster while he works.
• A braai is always an informal event and the meat is usually eaten in the backyard by the fire.
• If the rugby is on, make sure you cheer for the Springboks!

How to experience your own South African braai

Want to experience a real braai? Join us on a trip to South Africa! We’ll take you to the beautiful coastal town of Hermanus in the Cape Winelands where you’ll meet local business owner Stefan for a special Be My Guest experience.

You’ll indulge in a traditional braai featuring local delicacies such as boerewors, pap and melktert (a South African dessert) and wash it all down with homemade wine, while Stefan shares stories of life in the whale watching capital of South Africa. 

EXPERIENCE THIS ON: Essence of South Africa

We’ll also take you into the northern wilderness of KwaZulu Natal to Hluhluwe-Imfolozi National Park. You’ll spend a special evening here enjoying a delicious South African braai, surrounded by the enchanting sounds of nature.

Have you ever been to a South African braai? Let us know in the comments below!

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Texan steak – Crown National Texan Steak spices with a slightly sweet and slightly aromatic flavour; perfect for steaks and meat on the grill.

Spice-O Mat – Crown National Spice-O-Mat spices is an aromatic spice blend that can be added to all your culinary favourites.

Braai Spice – Crown National Braai spices, adds a lot of flavour to your braai meat, spicy with a peppery bite, perfect for any braai or bbq occasion. Great Chicken – Crown National So Good Chicken Spice is a popular spice used for cooking, frying and BBQ chicken.  Lovely BBQ notes and a dash of cayanne pepper. BBQ with Garlic – This Crown National BBQ spices has an added strong garlic flavour which is perfect for the garlic lover. Six Gun Grill – Crown National Six Gun Grill spices is a well balanced blend, containing celery, onion, paprika, cumin and cayenne pepper. Ideal for grilled beef, chicken, lamb as well as mince and stews. Safari – Crown National Biltong spices, with its beefy and coriander notes, is great for braais, potjies and stews. It produces the perfect mild old-fashioned biltong blend.

www.spicevibe.co.uk

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Safari Braaipap

There is nothing more South African than a braai, and nothing completes it like a traditional, hearty dish of SAFARI Braaipap. SAFARI Braaipap is a delicious, nutritious, and hearty meal for the whole family. Enjoy it with tomato and onion relish and wors for a tasty meal!

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Ploshchad Ostrovskogo (Ostrovsky Square)

Although the elaborate plan of Italian architect Carlo Rossi to create a large urban area between Anichkov Palace and the Imperial Public Library (now the Russian National Library) was never fully realized, Ploshchad Ostrovskogo nevertheless turned out to be one of the more interesting built environments in St. Petersburg. Ploshchad Ostrovskogo is the centre of a grand compositional ensemble connecting Nevsky Prospekt and the Fontanka River Embankment that includes the Catherine Gardens , the Alexandrinsky Theatre , Ulitsa Zodchego Rossi and Ploshchad Lomonosova .

In the middle of the 18th century the vast Anichkov Palace, with its garden, fountains, and ponds, covered all the territory from the Fontanka River to Sadovaya Ulitsa. In 1818, the estate was re-planned resulting in a space between the newly-constructed Public Library and the Anichkov Palace Garden that was ideally suited to a small square. Carlo Rossi was commissioned to design the project, and it took him ten years to formulate his master plan for the space.

According to Rossi's plans, the Alexandrinsky Theatre became the focal point of the square. Construction of the theater in high neoclassical style was completed in 1832. The ornate facade of the theater was decorated with six Corinthian columns, numerous theatrical masks and figures of the muses, and a sculpture of Apollo riding a chariot on top of the building. In front of the theater the Alexandrinsky Garden was laid out. In 1873, artist Mikhail Mikeshin unveiled his magnificent monument of Catherine the Great, surrounded by prominent public figures of her reign, including Alexander Suvorov, Gavrila Derzhavin, Dashkova, Peter Rumyantsev, Ivan Betsky, Alexei Orlov, and Grigory Potemkin.

The developments surrounding the square were constructed in the same high classical style. These comprised a new wing of the Public Library facing Ploshchad Ostrovskogo, and two identical three-story buildings with their main facades facing the square. The two buildings stand on opposite sides of what was originally called Teatralnaya Ulitsa (Theatre Street) and now honors its creator as Ulitsa Zodchego Rossi (Architect Rossi Street).One building originally housed the Ministry of the Interior, and the other before the Revolution was occupied by the Directorate of the Imperial Theatres. It now houses the Theatre Museum and the famous Vaganova Ballet School. Ulitsa Zodchego Rossi is famous for its perfect proportions based on the "golden ratio": its length is 220 meters, and width and height are both 22 meters. This is the only street in the city where only two buildings are located.

At the end of the 19th and beginning of the 20th centuries several other buildings appeared on the square, including the Basin Apartment Building, a fine example of Russian Revival architecture to the east of the theatre, and the neoclassical offices of the Society of the Moscow-Vindavo-Rybinsk Railway on the opposite side of the square. The latest addition to the square's architecture, next to the railway offices, was completed in 2008 and is an interesting attempt by contemporary architects to create a building in historical style that blends in with its surroundings. Originally intended as a luxury hotel, it will now house the offices of a Gazprom subsidiary.

Originally, the square was named after the Alexandrinskiy Theater located here. In 1923, it was renamed Ploshchad Ostrovskogo (Ostrovsky Square) in honor of the great 19th-century Russian playwright Alexander Ostrovsky. Today, you can find portrait and caricature artists around in and around the Catherine, as well as photographers and costumed characters in the guise of Catherine the Great and other historical figures.

Accommodation near the Ostrovsky Square

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13 Things To Do In Saint Petersburg | Russia’s Most Beautiful City

By Author Christian L.

Posted on Published: January 17, 2021  - Last updated: September 11, 2021

Categories Europe , Destinations , Russia

Once known as Leningrad and before that Petrograd, Saint Petersburg, Russia, is the country’s second-largest city. Set next to the Neva River, close to the Baltic Sea, this city is home to over 5 million people.

It’s the world’s northernmost city, founded by Peter the Great and named after Saint Peter the apostle. Once home to the Tsars of Russia, it is today known as the country’s cultural capital.

With iconic sights such as Hermitage Museum, Nevsky Prospect, Peterhof Palace, and so much more, it has a fascinating heritage ripe for exploration. Without further ado, let’s dive into the 13 best things to do in St. Petersburg. 

Top Things to do in St. Petersburg, Russia

St. Petersburg, Europe, has grown into one of the top tourist destinations on the continent. Although it might get very cold in winter, there are still plenty of things to do – and the summers are absolutely perfect! Saint Petersburg is one of the prettiest cities in all of Europe .

Keep reading for some of my favorite choices. 

1. Visit The World Famous Hermitage Museum

One of the city’s most popular attractions (with over 3 million items in its esteemed collection), State Hermitage Museum showcases everything from fine art to ancient artifacts. 

Even if you don’t plan on entering inside, the exterior is an architectural gem in itself. The columns are all in white with green/gold facades that can be viewed from the river or Palace Square.

If you’re visiting St. Petersburg, Russia, your trip would not be complete without stopping past this world-famous landmark. It’s also a great activity to do no matter what time of year you are visiting – and a perfect way to escape those cold Russian winter days. 

There are six buildings in the museum complex in total. Five of which – Winter Palace, Small Hermitage, Old Hermitage, New Hermitage, and Hermitage Theatre – can be accessed by the public.

Within, you’ll be treated to Egyptian collections, artifacts dating from ancient Mesopotamia, and classical Greek jewelry, pottery, and sculptures. This is any historical culture lover’s dream. 

Keep exploring, and you will find collections of prehistoric relics from the Palaeolithic era to the Iron Ages, European fine arts, Impressionist works, Catherine the Great’s personal collections, and so much more.

In fact, you’ll need an entire day or possibly longer to explore this incredible museum complex. If you only have limited time in St. Petersburg, be sure to add this museum to your itinerary! There are also guided tours available if you want a more educational experience. 

Did you know? The Hermitage Museum is the world’s second-largest art museum.

2. Take in a Performance at Mariinsky Theatre

The Neoclassical Mariinsky Theatre is home to Russia’s revered opera and ballet companies.

The theatre – named after the wife of Tsar Alexandra II, Empress Maria Alexandrovna – has been here since 1860 when it was known as the Kirov Theatre.

This magnificent building, since it opened, has hosted stage performances and premieres from Tchaikovsky and Mussorgsky and famous ballets such as Sleeping Beauty, Swan Lake and The Nutcracker. 

Today, in addition to hosting live performances, the theatre has its own record label, which focuses on releasing music by Russian composers Stravinsky, Tchaikovsky, and Rachmaninov.

If you enjoy the arts and are going to be in St. Petersburg for several days, book tickets to see a world-class performance – you won’t be disappointed.

3. See Jewelled Eggs at the Faberge Museum

The House of Faberge was founded in St. Petersburg in 1842 by Gustav Faberge. Originally a jeweler, he became famous for designing jewel-encrusted eggs for the Tsars of Russia and is arguably the most famous goldsmith of the modern era. 

Today, you can view these iconic collection pieces in the Faberge Museum. It showcases 4,000 items in total, including Faberge Easter eggs, jewelry, silverware, home decor, and fantasy-themed objects.

The incredible jeweled eggs are famous all over the world, and there are several museums dedicated to them. But if you want to learn about Gustav Faberge, his family, and how it all began, this is the museum to visit. You can purchase a ticket in person or online. 

4. Spend an Hour Canal Cruising

St. Petersburg is built on 42 islands, and once upon a time (before bridges were constructed), cruising was the only way to navigate the city.

On a Golden Ring boat tour, you’ll see some of St. Petersburg’s iconic sights along the Kryukov Canal, including St. Nicholas Cathedral, Saint Isaac’s Cathedral, and the Mariinsky theatre.

You’ll dip beneath the famous colored bridges on Neva River whilst enjoying views of Peter and Paul Fortress, Vasilyevsky Island, and the Summer Garden. This is truly one of the most breathtaking ways to take in all the beauty that St. Petersburg has to offer. 

This tour also only takes around an hour, so you’ll have plenty of time to revisit your favorite spots throughout the day!

5. Discover Church of the Savior on Spilled Blood

One of St. Petersburg’s architectural masterpieces is the Church of Our Savior on Spilled Blood.

This former Russian Orthodox Church was completed in 1907 and is built in Baroque, Neoclassical, and Russian Revival design. It is one of the city’s main attractions, with ornate domes, intricate frescoes, and 7,500 square meters of mosaics inside. 

If you don’t wish to enter, you can gain incredible views from Griboedov Canal. But if you do venture inside, you’ll be rewarded with interior frescoes and mosaic works depicting biblical scenes and figures created by celebrated Russian artists of the time.

The Church of the Saviour of Blood is built on the spot where Emperor Alexander 2 was assassinated in 1881 – hence the name. So, not only will you be able to appreciate the fine architectural designs, but also explore an important part of Russian history. 

6. Take a Rooftop Walk-in St. Petersburg

If you have viewed the city from canals and rivers, try it from the rooftops! You can take a guided rooftop walk in the city, seeing streets and skylines from an elevated perspective.

One particular tour to highlight is the Official Rooftops Excursion of St. Petersburg. Just a few minutes from Nevsky Prospect, these sites offer vistas of Fontanka River and Trinity Cathedral – and that’s just the first roof.

The second roof boasts views of St. Petersburg’s old center, St. Isaac’s Cathedral, Kazan Cathedral, and the Church on Spilled Blood.

This is a truly incredible way to see the city in all its glory, plus the tour provides you with binoculars so you can see everything in great detail.

7. Admire Nevsky Prospect’s Magnificent Architecture

The main street of St. Petersburg is Nevsky Prospect. Begin at the intersection at Stroganov Palace before venturing to Kazan Cathedral. While you walk, take in the monuments dedicated to Catherine the Great and browse goods at The Passage – Nevsky Avenue’s premier department store.

This store was quite the trailblazer. It opened its doors in the late 1840s and was one of the first buildings in Russia to use gas for lighting. Then, in 1900, an electric station was installed on an underground floor.

Once you’ve finished shopping and enjoyed a fresh cup of coffee, continue to the Russian National Library – the oldest public library in Russia – and Alexandrinsky Theatre (which was built for the Imperial troupe of Petersburg).

8. Visit the Island of Peter and Paul Fortress

Set on an island connected by bridges, Peter and Paul Fortress is instantly recognizable from its needle spire, which dominates the skyline. The fortress was originally built to defend the maritime city from Swedish invaders.

However, Peter the Great defeated the opposition before it was even completed! It has since served as a military center and prison for political dissenters and, latterly, as a museum.

Inside the vast complex, you can see Peter and Paul Cathedral, visit the resting place of the Romanovs, and watch military processions or the firing of the noon-day gun.

It’s a great day trip for anyone interested in Russian, maritime or military history. There are also plenty of group walking tours available. 

9. Sample Russian Vodka in a Ryumochnye

A visit to Russia wouldn’t be complete without sampling the local drink – vodka, and the best place to do this is in a Ryumochnye. This is a specific style of 19th-century Russian drinking house that not only offers some of Russia’s best vodka but also a short history lesson.

You could call it a bar, but it’s more than that – most mainstream Ryumochnye have a definite Soviet vibe and are places for working men to kick back and enjoy vodka with their buddies.

Beverages come in bottles or shot form, and some places offer self-service and snacks.

If that sounds too hardcore for your taste, there are updated versions of Ryumochnye in the city, like Mayak in St. Petersburg, where you can gain a similar experience. 

10. Enjoy local Saint Petersburg Craft Beer

Although most people think of vodka when visiting Russia, you can also enjoy some of the best craft beer in Saint Petersburg . Russia’s second-largest city has an exciting, rapidly growing craft beer scene, in part due to its history and geography.

Historically, the Russian empire was influenced by Northern Europe, and the Dutch & English beer-drinking culture eventually made its way here. Today, Saint Petersburg is home to a growing number of modern microbreweries, cool taprooms, and stylish bars.

Saint Petersburg is also home to Stepan Razin Brewery, the oldest brewery in Russia (now, of course, owned by Heiniken). It opened in 1795, but today the building is known as the Saint Petersburg Beer Museum, showcasing the history of beer in Russia and the Soviet Union.

Russia’s largest and most popular brewery, Baltika, is also located in Saint Petersburg, and it’s possible to take a tour of their huge brewery.

11. See the Majestic Catherine Palace

A stately palace of blue and gold, Catherine’s Palace is located 26 kilometers south of St. Petersburg. Named after the wife of Peter the Great, this place was originally a two-story modest building commissioned in 1717.

The exterior, which stretches for one kilometer in circumference, is surrounded by woodlands, lawns, gilded balconies, and reliefs. However, the interiors are even more impressive.

With great halls, a white dining room, an amber room, and more. It’s the perfect place to step back into history and discover what life was like as a Russian aristocracy.

12. Explore Peterhof Palace

If you’re going to visit Catherine Palace, you should tour Peterhof too. It’s a 40-minute drive away, but you can even take a hydrofoil speed boat from right behind the Hermitage in Saint Petersburg center.

Sitting close to the Baltic Sea, Peterhof Palace was constructed by Peter the Great to be Russia’s version of Versailles. The opulent residence surrounded by sculptures, fountains, and tiered staircases leading to the grand entrance evokes mystery and the history of a bygone era.

Inside it is lavishly decorated with dazzling chandeliers, one-of-a-kind artworks and beautiful ceiling frescoes.

On a guided tour, you can learn more about the palace’s history. Discover the Throne Room, Portrait Hall and Peter the Great’s Oak Study. You’ll see dining rooms set for dinner, grand ballrooms where dancing and gatherings would take place, and décor which defies time.

The palace offers great insight into his life and legacy, and if you are interested in history, art and interior design, you’ll love it.

Want to know more about Peterhof?

13. Spend a Day by the Finnish Border at Vyborg

Just over an hour from central Saint Petersburg by train is the city of Vyborg. It sits on the Gulf of Finland and was first settled back in the 12th century. The city has been occupied by Finnish and German forces and suffered extensive damage during the Second World War. However, it has since been rebuilt. 

It’s a charming center to wander around, with narrow cobbled streets, a medieval castle, and Finnish art nouveau structures sprinkled throughout. An easy day trip from St. Petersburg, it can also serve as a stop-off point if you’re crossing into Finland to continue your adventure.

Want to know more about Saint Petersburg?

Where is St. Petersburg | Is St. Petersburg in Europe?

If you want to know “Where is Saint Petersburg?”, you’ve come to the right place. Beautiful St. Petersburg is located in northern Russia. Russia is a massive country, so it is no surprise that many people want to know “Is Saint Petersburg in Europe?”. The answer is yes. 

How to Get to Saint Petersburg

The maritime city is well linked to Europe by air, sea, rail and road. Depending on where you’re traveling from and the rest of your itinerary, you can use one of the following ways to arrive at St. Petersburg.

You can fly into Saint Petersburg through Pulkovo International Airport. There are around 1,100 international flights a week and 1,200 domestic flights operating in and out of the local airport.

Although many flights from European cities to Saint Petersburg are direct, you may have to change flights if flying from further afield.

It’s also possible to travel to St. Petersburg by train. The most popular (and most frequent) routes operate from Moscow, Helsinki, and Tallinn. However, there are options to travel from other areas in central Europe, central Asia, and eastern Europe by rail.

There is a central bus station in Saint Petersburg, with services to and from Moscow, Pskov, Novgorod, Vilnius, Riga , Tallinn and Helsinki. Some of these journeys can be long and arduous.

Therefore, thorough research and choosing the right bus company is important.

Baltic Sea Cruises also operate to St. Petersburg as part of a larger itinerary, and St. Peter Line Ferry sails from Helsinki in Finland and Tallinn in Estonia.

Exploring Saint Petersburg, Russia

Saint Petersburg is the 5th most populous city in Europe and also a leading tourist destination. Although people sometimes forget about Russia, this city is breathtakingly beautiful and provides plenty of cultural and historical attractions.

Now that you know where to go, I hope you have an amazing time in Russia’s most beautiful city.

Friday 19th of January 2018

Thank you! So great review about our St. Petersburg!

What to do in St. Petersburg in 1 day - Probe around the Globe

Thursday 11th of May 2017

[…] more about the beauty of St. Petersburg from the Unusual […]

Friday 17th of June 2016

Which hostel did you stay at? I am potentially thinking of going to Russia for World Cup 2018 after my World Cup trip to Brazil two years ago. Saint Petersburg is one of the host cities, and so I am very interested in learning more about this city and recommendations from fellow travellers who have been.

Christian L.

I stayed at Soul Kitchen Junior, and I will go so far and say its by far the best hostel I have ever stayed at!! Anywhere in the world, no other hostels even get close to it:)

• St. Petersburg

New St. Petersburg mayor, City Council members sworn in on historic day

• Colleen Wright Times staff
• Margo Snipe Former Times Reporter

ST. PETERSBURG — Ken Welch, a St. Petersburg native who grew up in one of its redlined neighborhoods and attended one of its segregated elementary schools, was sworn in Thursday as its first Black mayor.

While COVID-19 precautions and the mayor’s own positive test derailed some of the pageantry, community leaders cheered during the virtual ceremony shown at the city’s Woodson African American Museum of Florida and students in at least 22 Pinellas County schools tuned in to witness what was once unimaginable.

They saw Welch, who was experiencing mild cold-like symptoms from the coronavirus, sworn in at his Lakewood Estates home by Sixth Judicial Circuit Judge Michael J. Andrews. They watched him put his left hand on a Bible carried by his 19-year-old daughter, Kenya. They listened as he recited the oath of office.

While the swearing-in was prerecorded, the mayor was able to give a live address that was streamed online and shown on city television shortly after noon.

“Yes, this election is historic,” he said. “But our goal is not to simply make history — rather we must work together to make a difference, to make an impact for this generation, and for generations to come. Our collective vision will define what progress looks like for our entire city.”

Welch, 57, pledged to embrace the people’s desire for a community where every person is valued. He vowed to get to work on affordable housing, improve city operations and follow through on broken promises made to the diaspora of the city’s Gas Plant neighborhood, once a home to the Welches and a center of the Black community.

“When we listen to each other, and work to truly understand our viewpoints, we grow stronger collectively,” Welch said.

Welch enters City Hall with the most diverse City Council on record — four members of color, including its first Hispanic member and a Black member elected from north of Central Avenue. Three newly elected and two re-elected members were sworn in Thursday morning on the steps of City Hall.

City Council member Deborah Figgs-Sanders made it from City Hall to the Woodson Museum just in time to see the National Anthem played by 20-year-old local saxophonist Jordan Bolds.

“What today meant was the hope for an opportunity of new beginnings,” Figgs-Sanders said. “I was proud. There was no way I was going to miss that.”

A wonderful world

Terri Lipsey Scott was at the edge of her seat.

At the end of Welch’s swearing-in, she was the first to give a standing ovation in the small crowd invited to the museum.

“It was that waiting to exhale moment,” Lipsey Scott said. “It became real at that moment.”

Lipsey Scott, the museum’s executive director, couldn’t bear to let the fanfare for the city’s first Black mayor fall to the wayside. She hosted the exclusive watch party — with balloons, appetizers, Prosecco and large-print photos of Welch — and gathered his most ardent supporters. The African American museum, after all, is where Welch celebrated his victory.

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Among those in attendance were several county leaders: City Council members Richie Floyd, Lisa Wheeler-Bowman and Figgs-Sanders; Pinellas County Commissioner Rene Flowers, Pinellas School Board members Caprice Edmond and Laura Hine, state Rep. Michele Rayner, D-St. Petersburg, and St. Petersburg NAACP president Esther Eugene.

After the ceremony was over, Lipsey Scott lined up Bolds, the saxophonist; 18-year-old Jaiden Jones, who sang What a Wonderful World; and 20-year-old violist Carlos Walker.

“What a wonderful world it is,” she said.

Flowers stood up next and summarized what she described as “the long hard road to get here:” Decades of institutional racism in St. Petersburg. Sanitation workers striking 55 years ago to be treated equally as city employees. African Americans earning the right to vote in 1965.

And exactly one year ago today, she said, “individuals tried to take over the capital of the United States of America to take away that right to vote.”

“I am sharing all of that with you because I want you to truly embrace and understand the moment of the day,” Flowers said. Recalling a text she wrote to Welch on Saturday, she said, “January 6 last year was a day of heartache and pain but the one who we serve has allowed us to reclaim that pain.”

A fantastic day

Earlier downtown, outgoing council chairperson Ed Montanari opened the swearing-in of new and re-elected City Council members by saying hello to one guest who couldn’t make it: Welch. He also welcomed the city’s new deputy mayor, Stephanie Owens.

Sixth Judicial Circuit Court Judge Pam Campbell led council members through their oaths of office.

New District 8 City Council member Richie Floyd stepped forward to cheers and applause. He was accompanied by his wife, Miranda, and his parents, Jerome and Tobie Floyd.

They carried a blue box holding a Bible that had been in the family since 1873. Floyd said it was likely one of the first possessions bought upon being freed from slavery.

“I am more than proud of him,” said Jerome Floyd, who traveled from Fort Walton Beach. “He will do great things.”

The family of Copley Gerdes, who was elected to serve District 1, is no stranger to politics. His uncle Rob Gerdes works in City Hall, and his father, Charlie Gerdes, is a former City Council member. The whole family got up on stage for a group photo.

“I’m very blessed to have a big village,” Gerdes said.

Despite having a broken fibula, District 4 member Lisset Hanewicz, the first Hispanic person elected to the City Council, made it to the stage with her husband and 7-year-old daughter. She took her oath on the Spanish Bible owned by her mother, who died in September.

Gina Driscoll and Brandi Gabbard were reelected and confirmed as the council’s 2022 chair and vice chair, respectively.

Time to get to work

Welch handily won the Nov. 2 election with 60 percent of the vote. He had bipartisan endorsements and ran on a platform of progress and inclusivity. The five-time Pinellas County commissioner and son of the first Black man on the City Council had been waiting for this moment for a long time.

In his address, he announced that he is creating a “high-level position” called the assistant administrator for strategic initiatives to focus on the preservation and development of affordable and workforce housing. Filling that role is the city’s current neighborhood affairs administrator Rob Gerdes, uncle of the new council member.

Gerdes will join high-ranking officials like Owens, now the city’s deputy mayor and chief of policy; Tom Greene, the interim city administrator who worked in Rick Kriseman’s administration; director of communications Janelle Irwin Taylor; and senior adviser Doyle Walsh.

Welch said he would implement a diversity, equity and inclusion program. He thanked the business and arts communities and said he would listen to the recommendations of the city’s 3,200 employees for improving operations, efficiency and customer satisfaction.

Welch thanked Kriseman, his predecessor, for his leadership, especially during the pandemic, as well as new City Council chairperson Driscoll. He said has called a joint meeting between the County Commission, the City Council and his office to discuss the Tampa Bay Rays among other topics.

”As my father would say — it’s time to get to work.”

For highlights of today’s planned noon ceremony, or to watch a live stream, click here.

St. Petersburg Reporter

Former Times Reporter

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