A post of a very pleasant basic information especially to the eyes and even, to taste, almost that to smell, @princessmewmew, that illustrates us of the gastronomic culture of South Africa. They look very juicy and delicious these meats to the fire, in that type of sybarite feast that must be a **braai**, striking name. 
In Venezuela there is also something similar that we call "parrillada", which derives from certain practices of the Venezuelan plains (a region with the largest number of cattle), but which became customary in any house, at parties, weekends, etc. and other types of animal meat are added (in these times little is done due to the difficult economic situation experienced by the majority of the population); surely its characteristics were influenced by a certain influence of the Argentine "parrilla" (grill). 
With that collective character, group (family, friends), in Venezuela, especially in its eastern part, the "sancocho" of fish is accustomed. A soup made from one (or several species of fish), which contains several tubers (potato, sweet potato, yucca, for example), pumpkin (auyama), with onion stew, garlic and chili; when you eat it you add lemon juice and some spicy sauce and it is usually accompanied by "arepa" (corn bread) or "casabe" (cake made from yucca flour). Thank you for your post, and @adsactly for your promotion. Greetings.