The Gallery
Real fires. Real food. No studio.
Every photograph here was taken at one of our own braais — backyard grills, charcoal drums in the yard, and the table everyone crowds around afterwards.
Motion
Watch the fire
Short clips from our own braais — sound on, smoke and all.
Steaks searing over the coals
A line of thick-cut steaks rubbed with Steak & Chops, crusting up on the grate until the fat crackles.
Whole chicken on the braai
Spatchcocked chicken taking on colour in the smoke, surrounded by chunks of spiced beef.
Plating up the braai
Ribeye, wings and herbed potatoes going onto the plate straight off the fire.
Dinner is served
The finished plate — steak, chops, a glazed wing, roast potatoes and greens.
Mild, Hot and X-Hot shakers
The African Spice Mix line-up in its signature Africa-logo shakers.
The pouch range
Spice Mix, Steak & Chops and Smokey Herb Braai Salt in resealable pouches.
Fisherman's Spice
Our seafood blend, packed and ready for the grill.
The three-pack line-up
Medium, Hot and Extra Hot African Spice Mix — the trio that started Spice World.
Chicken, dressed and resting
Thighs and drums rubbed down and left to soak up the blend before they hit the fire.
Signature BBQ chicken
Lacquered, charred at the edges and pulling clean off the bone.
Whole bird over coals
Slow-turned until the skin crackles — the centrepiece of a Sunday braai.
Chops and a spice pack
Everything you need for a weeknight grill: meat, fire, one blend.
Rested and sliced
Braai steak cut against the grain, pink through the middle, crusted outside.
Steaks and boerewors
The classic South African pairing sharing a hot grate.
Boerewors coil
Coiled sausage turning deep mahogany over an even bed of coals.
A full grill
No gaps, no waiting — feeding the whole family in one round.
Patties on the grate
Hand-pressed burgers seasoned with the Medium mix.
Night braai
Coils glowing after dark, when the best stories get told.
Roast platter with potatoes
Masala-roasted chicken with crisp potatoes straight from the tray.
Kettle wings and sausage
Lid down, smoke in — wings that stay juicy under a crisp skin.
Seasoned T-bones
Steak & Chops blend worked into the meat an hour before the fire.
Braai platter with onions
Charred onions piled beside the meat — the sweetness balances the heat.
T-bones on the grill
Big cuts, hard sear, short rest.
Coils and chops together
A proper mixed grill, the way it's done back home.
Grill in the park
Spice World travels — a pack in the bag turns any picnic into a braai.
Coal-fire wings
Spicy Chicken Wing blend, blistered over open coals.
Charcoal ribs and chops
Low and slow over charcoal until the bones wiggle loose.
Whole fish in foil
Scored, stuffed with onion and Fisherman's Spice, steamed in its own juices.
Peppered tilapia
Grilled tilapia finished with peppers and onions — Zesty Seafood Rub does the work.
Cuts on the board
Ribeye, shoulder and shank — choosing well is half the braai.
Lamb chops, ready to season
Trimmed and laid out before a dusting of Smokey Herb Braai Salt.
Flames under the burgers
Fat hitting the coals — the moment a burger earns its crust.
Patties and skewers
A gas grill loaded with burgers, breasts and chicken skewers.
Suya, up close
Nigerian suya spice clinging to every piece of chicken.
Hands on the fire
Family around a homemade charcoal grill — where the recipes come from.
The table
Grilled meat, rice, greens and pap — the reason we cook.
Wooden platter
Boerewors, chicken and steak carried inside on a hand-carved board.