Nokx Majozi, author of The South African Cookbook, presents two beloved braai dishes: chakalaka and mango chicken wings. These recipes are designed to bring vibrant, big flavours to summer barbecues and family gatherings.
Chakalaka: A Versatile South African Classic
Chakalaka is a spicy vegetable relish that Majozi describes as the ultimate South African classic. It combines peppers, onions, tomatoes, and spices, making it a vibrant addition to any meal. It can be served with grilled meat, eggs, avocado toast, or enjoyed on its own. The recipe includes cabbage, carrots, and baked beans for a hearty texture.
To prepare, sauté an onion in vegetable oil for six to eight minutes until soft. Add grated ginger and minced garlic, cooking for two to three minutes, then stir in curry powder for another minute. Add sliced cabbage, diced yellow and red peppers, grated carrots, and chopped tomatoes, cooking for six to eight minutes. Stir in a tin of baked beans with their juice, cover, and simmer for 10 minutes. Season with salt and pepper, and garnish with parsley if desired. The dish serves eight and takes 25 minutes to prep and 30 minutes to cook.
Mango Chicken Wings: Sweet and Spicy
The mango chicken wings feature a sweet and spicy glaze made from ripe mango, garlic, paprika, lime, apple cider vinegar, honey, and chilli flakes. The marinade is blended, cooked for 10 minutes, then cooled before coating the wings. The wings marinate for at least two hours, ideally overnight.
Cook the wings on a braai (barbecue) over indirect heat for 30 minutes, turning occasionally, then baste with reserved marinade and cook for another five minutes. Alternatively, use an indoor grill. Serve with a fresh mango salsa made from cubed mango, red onion, tomato, coriander, red chilli, and lemon juice. The recipe serves six and requires 15 minutes prep, plus marinating time.
Tips for Success
For the chakalaka, adjust the curry powder to control heat. Leftovers keep in the fridge for up to five days. For the wings, ensure they are cooked through by checking that juices run clear when cut to the bone. The salsa can be substituted with fresh mango slices.
These recipes are edited extracts from The South African Cookbook: Authentic Flavour-Packed Recipes from Cape Town to Durban by Nokx Majozi, published by Bloomsbury (£26).
