Heritage Braai Platter with mango, ginger and chilli chutney, peach BBQ sauce and avocado and pistachio guacamole. Celebrate Heritage Day with this awesome, proudly South African cuisine.

A special thanks to Chef Mynhardt Joubert for this amazing braai snack platter.

Serves: 4

Prep time: 30 minutes

Cooking time: 30 minutes

Easy to make

INGREDIENTS

Braai platter

  1. 2 packets spiced skilpadjies (6 each)
  2. 500g Grabouw boerewors, rolled up in small rounds and skewered
  3. 1kg buffalo wings, marinated in your favourite sauce

Mango, ginger and chilli chutney

  1. 15ml Jalapeno flavoured olive oil
  2. 2 medium onions, finely chopped
  3. 2 garlic cloves, minced
  4. 100g Montagu dried mango, chopped
  5. 30ml finely chopped Montagu ginger slices
  6. 1/2 teaspoon smoked chilli flakes
  7. 5ml yellow mustard seeds
  8. 5ml scorched and crushed coriander seeds
  9. 1/2 cup white wine vinegar
  10. 1/2 cup brown sugar
  11. 1/2 cup water
  12. Salt and pepper to taste

Peach BBQ sauce

  1. 15ml Olive oil
  2. 2 medium onions, chopped
  3. 4 garlic cloves, chopped
  4. 1 cup good quality tomato sauce
  5. 100g Montagu dried peaches, chopped and soaked in water for 10 minutes
  6. 1/2 cup Muscovado sugar
  7. 1/4 cup Pomegranate balsamic vinegar
  8. 30ml BBQ spice
  9. 1/4 cup Worcestershire sauce
  10. Salt and pepper to taste

Avocado and pistachio guacamole

  1. 2 medium avocados, cut into cubes
  2. 1 small red onion, finely chopped
  3. 1 garlic clove, minced
  4. Zest and juice of 1 lime
  5. 50g Montagu pistachios, lightly toasted and chopped
  6. Salt and pepper to taste
 METHOD

Braai platter

  1. As soon as your coals are ready you can start to braai your buffalo wings as they take the longest to cook.
  2. Once the buffalo wings are halfway cooked, place the skilpadjies and boerewors on the grid and braai until well charred and cooked.
  3. Once all the meat is cooked, skewer the skilpadjies and the buffalo wings and serve with the boerewors skewers.

Mango, ginger and chilli chutney

  1. Drizzle the olive oil in a medium saucepan and add the onion and garlic.
  2. Fry until cooked and slightly browned.
  3. Add the rest of the ingredients and bring to the boil.
  4. Lower the heat and simmer the chutney until it starts to thicken and become sticky.
  5. Once done, pour into a bowl and cool down to room temperature.
  6. Serve with the braai platter.

Peach BBQ sauce

  1. Place the olive oil in a medium saucepan and add the onion and garlic.
  2. Fry until cooked and slightly browned.
  3. Add the rest of the ingredients and cook until sticky.
  4. Blend the sauce with a stick blender until smooth.
  5. Cool down to room temperature and serve with the braai platter.

Avocado and pistachio guacamole

  1. Mash the avocados with a fork and add the lime zest and juice.
  2. Add the rest of the ingredients and season to taste.
  3. Place in the fridge and serve with your braai platter