Girls on Fire

Award-winning country chef Camilla Comins learned much of her craft producing gourmet meals on a bed of coals as a young cook in Botswana. She cooked three square meals a day for foreign safari guests, offering everything from frittatas to Chelsea buns without so much as a stove to cook on, let alone an oven.

In these pages you will find her tips on how to light and maintain a braai fire in the most common types of braai. She also looks beyond the chop and the wors to more delicate, well-crafted, and healthy options from the fire.