Zonzibini Tunsi took SA's fiery nature to the world and she still reigns. Let's celebrate our crown jewel. Try this gourmet umngqushu recipe that makes guests see stars.
Add chopped spring onions, parley or fresh herbs as garnish.
1
Heat oven to 180° degrees.
2
In a ziplock bag, mix garlic, soy sauce, treacle sugar, Worcestershire sauce and 4 tbsp. olive oil. Add ribs to ziplock bag and shake well. Place bag in fridge overnight or for at least 3 hours.
3
Remove ribs from bag and place in a roasting pan. Place in oven for at least 30 minutes.
4
Switch oven to grill. Grill for 10 minutes on either side, basting each time with marinade from tray.
5
For the samp: Heat 15ml oil in frying pan, add onions, mushrooms, celery and cook for 5 minutes. Add samp and beans and seasoning.
You’ve fiddled with fire lighters. You’ve brandished your braai tongs. Now show off this sweet and smokey bushveld blend of garlic, herbs, spices and PERi-PERi (African Bird’s Eye Chilli). Because even South African braai masters need a saucy side-kick.
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