So here's a little grill I brought back from SA for about 8 quid, it kind of fits in my fire pit, there's a few anxious wobble moments but it'll do. Plus it's a good car boot addition. The legs fold flat and it weighs enough to be up for a short tramp in.
We're really lucky in Bristol to have a South African shop in St. Nick's market where we can get all the things we occasionally miss, mostly food & booze !!
Here we have smashed up spuds with Boerwors, chakalaka and salad. Essentially a classic Braai (BBQ) although we'd usually have Pap (maize porridge) instead of spuds. And more meat. Pork chops, fish & lamb all at the same time !!
Boerwors (translated is farmer sausage) is a distinct tasting South African sausage served in a swirl similar to a cumberland. Howerver it is somewhat drier. It's made from Pork, Beef, vinegar, s'n'p and mixed spice.
Chakalaka although I'm sure recipes vary is as follows (well my way anyhow):
Plenty of olive oil (more than you think, to act as a transporting medium for the flavours).
1 Lrg onion.
3 cloves garlic.
Enough chillis (whatever variety) to make it super hot.
Curry powder (I use Madras, very African right !!).
2 grated carrots.
Equal amount of shredded cabbage.
2 Peppers (1 green, 1 red).
Tin of Toms.
S'n'P.
Fry together using the usual routine. Some people throw in a can of baked beans but I prefer to stick to the fresh ingredients, although I may try it with pinto beans some time.
It's a standard side for most things, even served cold on bread is great. My crusader mug has tackled this second only to tea !!
Spuds are par-boiled on the Braai, then drained off, butter added (too much !!) Rosemary and mixed pepper. Keep slinging 'em about, with the lid on the billy it's like an oven, so you get some crispy bits
We actually serve this with a salad also, although seemingly a bit off kilter it makes for a 4 x texture to the meal and provides that crisp fresh crunch to the deal. (Leaves, cucumber, feta, dressing, plus extras if around).
The chakalaka is the extra stretch that I think we in the UK ignore, a freshly cooked sauce is paramount now in my book.
Cook all of the above for ages whilst drinking wine and singing !!
Accompany with Fishing tales, red wine, firewood for after, 70's rock and prog for a great evening.
Born up a tree !!
