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Mabele A Ting, Basil Crusted Lamb Chops, Morogo And Stir-Fry, Avocado Humus, Grilled Asparagus

Heritage Day celebrates the wonderful warmth and kindness that is an integral part of our South African spirit. And what better way to enjoy the day than with friends and family, sitting, laughing (and most importantly) eating around the braai.

“To commemorate this year’s Heritage Day, we asked the quintessential South African chef, Lesego Semenya to create a Mediterranean inspired recipe while reflecting the different mouth-watering flavours of our South African cuisine,” says Marketing Director of Mediterranean Delicacies, the South African leisure food company, known for their heavenly dips and mezze delights. Semenya’s interpretation is based on Southern Africa’s original staple, sorghum, a fermented porridge made from coarsely ground sorghum, steeped in history and memories.

“The majority of South Africans actually consume vegetables more than meat. I know that’s hard to believe when you see how much we love to braai! In the rural areas of our country people live off the land, only consuming meat on special occasions or on specific days,” says Lesego, known for his frequent media appearances and whose dishes are enjoyed by South Africans as well as well-known personalities and guests at the inimitable Richard Branson’s private game reserve in Sabi Sands.

“The dish uses wild spinach (or morogo as it’s referred to in my language), which is a daily staple. I’ve twisted it slightly and added it to a stir-fry alongside Mediterranean Delicacies awesome grilled asparagus spears,” says the culinary master.

Mabele A Ting, Basil Crusted Lamb Chops, Morogo And Stir-Fry, Avocado Humus, Grilled Asparagus

Ingredients

8 spears Mediterranean Delicacies Grilled Asparagus

2 spoons Mediterranean Delicacies Avocado Humus

190 g tub Mediterranean Delicacies Basil Pesto

Sea salt

For the Bogobe ba Mabele a Ting:

120 g maize meal

1 cup Mabele-a-ting (coarse ground sorghum)

1.5 cups lukewarm water

3 cups water

Salt

For the stir-fry:

1/2 red pepper, sliced

Handful red cabbage, thinly sliced

1 carrot, thinly sliced

2 spoons balsamic vinegar

2 spoons olive oil

Large handful Morogo (wild spinach)

For the lamb:

800 g Karoo lamb chops

Method

For the bogobe ba mabele a ting: Mix the sorghum and the warm water together and place in a plastic container. Seal the container with plastic or a lid and place it in a warm area to ferment for about 3 days. (Note, it does get pretty pungent!) Bring a pot to the boil with the 3 cups of water. Add your salt to the water, about 2 pinches. Mix the remaining maize meal with the fermented sorghum with a fork and stir well to remove any lumps (I prefer doing it this way as this makes less lumps in the final product). Gradually add the mixture to the water while stirring constantly. Keep stirring for a few minutes until it begins to thicken slightly. Cover and allow it to simmer on a low heat for about 20 minutes. Every now and then returning to stir the pot with a large wooden spoon. Note: The longer you cook the porridge, the thicker it will become. For a more stiff porridge, use less water.

For the stir-fry: Get a wok super hot without any oil. Once it’s really hot pour your olive oil in there (work fast, a stir-fry should be crunchy). Add your vegetables and lightly toss them around for about 2 minutes. Remove. Add balsamic vinegar and serve.

For the lamb: In a bowl toss your lamb chops in the basil pesto and lightly season with sea salt. Grill the lamb chops in the oven at the highest temperature your oven gets to for about 15 minutes or crispy on the outside. Serve on top of the awesome avocado humus. Enjoy!

“There isn’t much sauce to this recipe, the reason being I tried Mediterranean Delicacies avocado humus and it’s full of rich creaminess that it more than makes up for the lack of a sauce,” he explains. The lamb chops are also fatty and juicy enough to bring it all together, but if you really want to add a tomato-based sauce then Semenya recommends the Mediterranean Delicacies sundried tomato pesto. “This dish is to be consumed the traditional way! By hand! Leave those knives and forks alone,” he concludes.

Source And Image: Mediterranean Delicacies

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