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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.

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