Recipes / Special Occasions /

Side Dishes For Your Heritage Day Braai

MAE-POPPING-CORNMAE’S POPPING CORN

INGREDIENTS:

-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.

JS-CHAKALAKAJ’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-SALADTHE 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.