RECIPE: BUTTERNUT ON THE BRAAI WITH CHAKALAKA, YOGHURT AND CORIANDER
- 13 September 2016
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RECIPE: BUTTERNUT ON THE BRAAI WITH CHAKALAKA, YOGHURT AND CORIANDER
RECIPE: BUTTERNUT ON THE BRAAI WITH CHAKALAKA, YOGHURT AND CORIANDER
Serves 4
- 1 butternut, medium
- 1 tbsp braai spice (see recipe)
- 2 tbsp butter and olive oil
- 1½ cup chakalaka (see recipe)
- ½ cup double-cream yoghurt
- Salt and pepper
- Coriander to garnish
Halve the butternut lengthwise.
Remove the seeds and keep the peel on.
Score the flesh of the butternut with a sharp knife or pierce it with a fork.
Season the butternut with braai spice.
Drizzle with olive oil and place a tablespoon of butter on each half.
Wrap the butternut halves, separately, in foil and place next to the braai (low coals). Alternatively, bake for 30 – 40 minutes at 200 ºC.
Remove butternut form the braai/oven and remove foil.
Place the warm chakalaka inside the butternut cavities.
Garnish with yoghurt and coriander.
Season with salt and pepper and serve.
Serves 4
- 1 butternut, medium
- 1 tbsp braai spice (see recipe)
- 2 tbsp butter and olive oil
- 1½ cup chakalaka (see recipe)
- ½ cup double-cream yoghurt
- Salt and pepper
- Coriander to garnish
Halve the butternut lengthwise.
Remove the seeds and keep the peel on.
Score the flesh of the butternut with a sharp knife or pierce it with a fork.
Season the butternut with braai spice.
Drizzle with olive oil and place a tablespoon of butter on each half.
Wrap the butternut halves, separately, in foil and place next to the braai (low coals). Alternatively, bake for 30 – 40 minutes at 200 ºC.
Remove butternut form the braai/oven and remove foil.
Place the warm chakalaka inside the butternut cavities.
Garnish with yoghurt and coriander.
Season with salt and pepper and serve.