Ainsley Harriott embarks on a search for the world's best barbecue ideas.
The Cape Province in South Africa has a distinctive barbecue style known as braai. Ainsley samples the area's cuisine, which has strong Malaysian flavours, influenced by Malaysian cooks who were brought into the region by earlier Dutch settlers. Fruit is also abundant in the Cape and so features heavily on the menu. Visiting a barbecue site in the Cape of Good Hope Nature Reserve, Ainsley tries his hand at some sosaties, which are made with vegetables and ostrich meat marinated in apricot jam, cumin, coriander and red wine, threaded on to skewers and gently roasted on a braai. The dish gets the native South African seal of approval when the Reserve's baboons pay a visit.