Black bean chakalaka (By Ofentse Clive Ndou)
Ingredients:
- 5 T oil
- ½ red onion, thinly sliced
- 2 garlic cloves, crushed
- 1 T fresh ginger, grated
- 1 T fresh turmeric, grated
- 2 fresh chillies, sliced
- 1 T medium curry powder
- 1 T Cajun spice
- ¼ T paprika
- ½ red pepper, diced
- ½ yellow pepper, diced
- 2 carrots, sliced into ribbons
- sea salt and freshly ground black pepper, to taste
- 1 x 400 g can black beans
- 200 g hot mango atchar
- 10 g fresh coriander, chopped
Method
- 1. Heat the oil in a pan and fry the onion until soft. Add the garlic, ginger, turmeric, chilli, curry powder, Cajun spice and paprika and stir to combine.
- 2. Add the peppers and cook for 3 minutes, then add the carrots and fry over a low heat until the carrots are cooked.
- 3. Season and cook for 10 minutes, or until thick.
- 4. Remove from the heat and stir in the black beans. Allow to cool for 5 minutes, then add the atchar and coriander.
Whole braaied fish (By Vusi Ndlovu)
Ingredients:
- For the dressing:
- 4 cups parsley, chopped
- 2 T garlic, crushed
- 1 lemon, zested and juiced
- 2 T fish sauce
- 2 t Woolworths chilli crunch
- For the fish:
- 1 whole yellowtail (ask your fishmonger to butterfly and pin bone it)
Method:
- 1. Start with the dressing. Blend all the ingredients. Adjust the acidity to your liking. Set aside.
- 2. Place the butterflied fish on a hinged braai grid. You will need medium to hot coals.
- 3. Once the braai is ready, place the fish on it, skin-side down, and cook until the skin is crispy. Cook only on this side. The fish should cook through.
- 4. Open the grid, place a board on the flesh side and flip the board over. If all goes to plan, the fish should not stick. Drizzle over the dressing.
Onion-smoked brick chicken (By Clement Pedro)
Ingredients:
- 1 Woolworths whole chicken with a butter brine-based blend
- sea salt and freshly ground black pepper, to taste
- 4 onions, sliced into thick rings
- 150 g butter
- 1 head garlic, halved horizontally
Method:
- 1. Butterfly the chicken, cutting through the backbone. Season and place on a tray, skin-side facing up. Chill overnight or for at least 3 hours. Remove the chicken from the fridge and prepare a fire.
- 2. Once the coals are medium-low, place some of the onion in the coals and lay the chicken, skin side down, on a braai grid placed over the coals. Place a foil-covered brick onto the chicken. After 10–15 minutes, remove the brick, then turn the chicken every 10 minutes, adding more onions to the coals each time.
- 3. Just before the chicken is cooked, place the butter and garlic in a small cast-iron saucepan. Once the butter has melted, brush it onto the chicken, allowing the excess to drip onto the coals, creating more smoky flavour.
- 4. After 35–40 minutes the chicken should be cooked through and tender. Allow to rest for 20 minutes, covered in foil, then portion and serve.
Cook’s note: The Tuscan method – pollo al mattone – or chicken under a brick, results in a juicy bird with crispy skin. Wrapping a brick in foil and placing it on top of the chicken ensures that as much of it as possible is exposed to the heat. You could also use a heavy pan weighed down with a few beer cans.