A visit to Africa is not complete without sampling the local cuisines. We, at Acacia Africa, take pride in what we cook en-route, providing our clients a healthy mix of delicious dishes. For today’s recipe our crew have sent a traditional South African chicken braai (or known as a BBQ) with a vegetarian option. Fit for a king and a truck full of people!
Chicken Braai (BBQ), Cheese Toasted Sandwiches and 3 Salads
Serves 24
48 – Pieces of chicken
5 kg potatoes (dived into 4-5cm cubes)
3 bags of pasta
1 medium jar Mayonnaise
Italian herbs, Garlic
1 onion
3 cans of Italian mixed herb tomatoes
1 can of corn
2 bag of tomatoes
4 cucumbers
3 carrots
Chicken spice
Italian dressing
48 slices of bread
24 slices of cheese
Butter
Sprinkle the chicken pieces with chicken spice and rub oil over skin. Place in Braai (BBQ) grid and cook on low coals until cooked (anywhere between ½ hour -45min depending on size of Chicken pieces). Whilst this is cooking prepare the toasted sandwiches buttering the outside of the bread and adding cheese in the middle then lay these in a separate Braai cooking grid. Cook 5 minutes before serving meal.
SALAD 1 – In a large pot adds boiling water and salt. Add pasta and cook until eldente (approx 15min) Drain and wash in hot water. Allow to cool. Add 3 cans of Italian tomatoes, garlic, Italian herbs, and 1 cucumber diced, and 1 can of corn (drained) and a dash of Italian dressing. Mix together and add salt and pepper for taste
SALAD 2 – In a large pot add boiling water add cubed potatoes. Once cooked drain and rinse in cold water. Allow to stand until potatoes are cool. Add mayonnaise, I finely cut onion, Italian herbs and Salt and pepper to taste.
SALAD 3 – 2 bags of tomatoes, 3 cucumbers and 3 carrots. Dice into cubes and serve with a vinaigrette dressing
Vegetarian option – 1 potato, 1 carrot, 1/4 butternut & 150g of grated cheese. Grate all into a bowl. Add 1 egg and some bread crumbs to combine mixture. Make patties and cook in a medium temperature fry pan until mixture is cooked inside. Can be served with a can of Italian tomatoes, herbs and garlic as a relish (serves 1-2 people)
Written by: Michelle Lewis – Acacia Sales/Marketing