DELICIOUS RECIPES FROM CHEF MBOMBI’S COOKBOOK, AN AFRICAN BITE

Fresh and flavourful dishes your family will love!

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Light salads, refreshing ginger beer and tasty fish are only a handful of our favourite spring recipes from Chef Mbombi's new cookbook, An African Bite.

BRAAIED SNOEK
SERVES 4

INGREDIENTS

• 1 whole snoek (± 1kg)
• 2-3 Tbsp olive oil
• 1 Tbsp black pepper
• 1 Tbsp biltong spice or braai spice
• 1/2 tsp salt
• 1 lemon, thinly sliced
• 4 ripe peaches or nectarines
• 1-2 Tbsp olive oil
• Ground black pepper to taste

HERB MAYO

• 2 cups (500ml) mayonnaise
• 2-3 Tbsp lemon juice
• Fresh parsley, finely chopped
• Fresh basil, finely chopped
• 1 Tbsp black pepper
• 2 tsp truffle oil (optional)

METHOD

1. Using a sharp knife, make three or four diagonal cuts in the skin of the snoek.
2. Combine the olive oil, pepper, biltong or braai spice, and salt in a small bowl and rub all over the fish.
3. Place the lemon slices inside the snoek. Leave to chill in the fridge for 1-2 hours.
4. When ready to cook, prepare the braai with medium-hot coals. Place the snoek on an oiled braai grid and cook for 10-15 minutes per side.
5. Halve the peaches and remove the stones. Brush lightly with olive oil and season with black pepper. When you turn the snoek, place the peaches on the grid, skin-side down. After about 5 minutes, turn them to give the flesh some grill marks. (Prepare the peaches at the last minute, to prevent them from discolouring.)

TO MAKE THE HERB MAYO
Spoon some mayonnaise into a mixing bowl with the lemon juice, herbs, and black pepper. Stir to combine. Scoop into a serving bowl and place in the fridge until ready to serve. Just before serving, drizzle the truffle oil over. (See Cook's Note.)

COOK'S NOTE:
Instead of truffle oil, use 1-2 teaspoons of garlic- or chilli-flavoured oil for the mayonnaise.

GINGER BEER
MAKES 5 LITRES

INGREDIENTS

• 5 litres water
• 250g fresh ginger, peeled and chopped
• 4 lemons or limes, peeled and juiced (retain the peel and pips)
• 2 cinnamon sticks
• 3 whole cloves
• 5 slices fresh pineapple
• 300g sugar
• 1 sachet (10g) instant dry yeast

METHOD

1. In a large pot, combine the water with the fresh ginger, lemon or lime, peels and pips, cinnamon sticks, cloves, and pineapple. Bring to a boil, then lower the heat and simmer for 30 minutes.
2. Set aside to cool.
3. Add the sugar and instant yeast. Stir well and cover loosely with a lid or clean cloth. Set aside in a warm place for one day, to ferment.
4. Strain and decant into clean containers. Check for sweetness; if necessary, add small quantities of sugar syrup (see below) and stir well. Place in the fridge to chill before serving.

COOK'S NOTE
To make a simple sugar syrup, dissolve 1 cup (250ml) white sugar in 1 cup warm water over a low heat, stirring all the time. Allow to cool, then add to the ginger beer in small quantities, tasting as you go.

CORNED TONGUE AND CHICKPEA SALAD
SERVES 4

INGREDIENTS

• 2 cans (400g each) chickpeas
• 600g corned tongue, sliced
• 200g cherry tomatoes, halved
• 1/2 English cucumber, cubed
• 1 red onion, thinly sliced
• 1 cup fresh parsley, chopped
• Salt and black pepper to taste
• 2 feta rounds, cubed
• 4 Tbsp extra-virgin olive oil
• 1-2 Tbsp lemon juice

METHOD

1. Drain the chickpeas, rinse under running water, and drain again.
2. Combine the chickpeas, tongue, tomatoes, cucumber, onion, and most of the parsley in a serving bowl. Season to taste and toss gently to mix.
3. Add the feta, drizzle with olive oil and lemon juice, and scatter the reserved parsley over. Serve immediately or cover and place in the fridge until required.

COOK'S NOTE
Instead of tongue, you can use pastrami, spiced beef, frankfurters or bockwurst.