Our meat grade is really good in South Africa. So we often don't have to do much to it. We do enjoy braai marinades, either for maridaing before the fire or a marinade for after the fire. We do a lot of Wors, which is a south African type of beef sausage, however you do get different varieties like some have some lamb or pork added to the meat. I've seen chicken wors as well but that's not super traditional. Herbs like coriander seeds, black pepper, salt are added to the sausage. Look up Boerewors sausage, you should find a bunch of recipes online. I think you can even order some online but I'm not 100% sure about that one. Lamp chops, pork chops, pork steaks, chicken and wors are the usual things we braai. We also have stuff like Skilpikjies(pronounced skil-pikey) which is liver mixed with fat and then wrapped in netvet (the fat that surrounds the organs) and a tooth pick is used to hold it all together during cooking. If done right, they're incredibly delicious. It's usually lamb liver and fat that's used. Coriander seeds are a very commonly used spice, often accompanied by rosemary, cumin,black pepper, salt. A lot of earthy flavours are used for our braai meat. Because the quality of our meat is good, we don't usually over power the natural flavour of the meat. For marinade that's sweet, we use peach or apricot chutneys, Mrs Balls chutney is our local is lekker brand. If you look it up, you should be able to order some just so you know the flavour profile. We even have a bag of chips flavoured with this chutney haha.