Tomato & Jalapeno Salsa

We are just loving the warm days and smell of braai (BBQ) in the air, aah, summer days ;) 

Serve this salsa with your meat this weekend to add some zing and freshness.

Tomato & Jalapeno Salsa

Serves 6 – 8 as a side

You will need

4 cups exotic tomatoes, chopped

3 – 4 jalapenos, chopped

1 small chilli, chopped (optional)

1 red onion, chopped

2 tsp garlic, chopped

½ Tbls sugar

Squeeze of lime juice

Salt & pepper to taste

4 Tbls chopped coriander

How to make it

Mix the tomatoes, jalapenos, chilli (if using), onion, garlic and sugar together.

Season to taste with lime juice, salt and pepper.

Just before serving, stir in chopped coriander.

Serve at room temperature.

Braai Day Mealie Bread

Celebrate Heritage Day by serving this tasty (and easy to make!)

mealie bread as a side to your favourite braai meats.

Mealie Bread

Makes one large bread

Ingredients

4 cups self-raising flour

4 sachets Canderel Yellow

1 Tbls salt

2 large eggs, beaten

¾ cup (200ml) full cream milk

2 Tbls vegetable oil

1 tin creamed corn

100g (1 cup) mature cheddar, grated

1 Tbls butter, melted

Maldon salt crystals

Method

Pre-heat the oven to 180°C.

Sift the flour, Canderel and salt together. Mix well.

Add the eggs, milk, oil, creamed corn and cheddar and gently stir to combine.

Liberally grease a large bread pan (preferably non stick).

Pour the bread mix (it should be quite wet and sticky) into the pan.

Level the mixture, paint with melted butter and sprinkle with salt crystals.

Bake for one hour (or until a test stick comes out clean).

Allow to cool in the pan before removing.

Serve with butter and any condiments of your choice – the perfect side to a braai.

TIP: Add more cheese, drained corn kernels and some bacon bits for an even more indulgent version.

Chakalaka - Heritage Day recipe

Serve this traditional South African accompaniment on Heritage Day 

(Wednesday 24 September) to add some zing to your braai meats. 

Chakalaka

Serves 8 - 10 as a side

Ingredients

1 - 2 Tbls vegetable oil

1 onion, finely chopped

3 garlic cloves, grated

½ Tbls ginger, grated

2 red or orange chillies, finely sliced (remove seeds for a milder version)

2 tsp curry powder

1 tsp turmeric

1 tsp paprika

3 roma tomatoes, skins removed and finely chopped

1 cup warm water

3 cups carrots, grated

3 cups cabbage, finely shredded

1 tsp white or red wine vinegar

1 sachet Canderel Yellow

Salt & pepper

Method

Heat the oil in a heavy based pot.

Add the onions and cook over a low heat for 10 minutes until tender and translucent.

Turn up the heat and add the garlic and ginger. (Add more oil if needed.) Fry for 2 minutes.

Add the curry powder, turmeric and paprika, fry for another 2 minutes.

Add the chopped tomatoes and ½ cup warm water. Cook over a low heat for 7 minutes.

Add the carrot and cabbage, stirring well. (Add more water if needed.)

Cook over a low heat for about 10 minutes until the all the ingredients are soft.

Season with vinegar, Canderel, salt and pepper.

Serve warm.