MAE’S POPPING CORN

-4 mielies

-juice of 2 lemons

-cumin, to dust

-dried oregano, to dust (quite a lot!)

-1 teaspoon Worcestershire sauce for each mealie

-olive oil

-salt and pepper to taste

METHOD:

• Dress each mealie with the lemon juice, cumin, oregano, Worcestershire sauce, olive oil, salt and pepper.
• Allow the mealies to rest in the fridge for at least 2 hours, then remove 1 hour prior to braaiing. Braai the mealies until kernels are soft to your liking.

J’s CHAKALAKA

INGREDIENTS:

-1/4 cup sunflower oil

-1/2 large onion, diced

-1 green pepper, de-seeded and diced

-20ml hot curry powder

-2 large carrots, peeled and grated

-3 large tomatoes, grated

-1 small red chilli, finely chopped

-1/2 can baked beans in tomato sauce

-salt and pepper to taste

-1 cup hot vegetable atchar

METHOD:

• Warm the sunflower oil in a pot over a medium heat, then add the onion and green pepper and fry until soft.
• Add the curry powder and fry for 1 minute until fragrant.
• Add the carrots, tomatoes, chilli and beans. Mix well.
• Allow to cook on a medium heat for about 15 minutes, stirring about every 5 minutes so that the chakalaka does not stick to the bottom of the pot.
• Season with salt and pepper and leave to cook for another 5 minutes.
• Decant into a large bowl and allow to cool
• Once cooled, add the vegetables atchar, stir well and serve.

THE FONSECA SALAD

INGREDIENTS:

-6 Large tomatoes, cut into chunks

-1 cucumber, cut into chunks

-1 red onion, sliced into half moons

-2 avocadoes, cut into chunks

-200g kalamata olives

-1/4 cup olive oil

-1/4 cup red wine vinegar

-generous amount salt and ground pepper to taste.

METHOD:

• Place the tomatoes, cucumber, onion, avocado and olives into a bowl.
• Whisk together the olive oil and red wine vinegar to make a dressing.
• Pour the dressing over the salad and season with salt and pepper.
• Toss the salad well to coat evenly.
• Serve chilled.