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

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.