Ingredients

Method

For the smoked amasi cheese:
• 2 litres amasi
• salt, to taste
• impepho or sage, for smoking
• 400 g Grabouw boerewors
• 4 Woolworths pork espetadas
• 5 baby red onions, peeled and halved
• Woolworths hot mango atchar, for serving
• 10 Woolworths baby Abby potatoes, boiled
For the ushatini, mix:
• 1 onion, finely chopped
• 1 large tomato, diced
• ¼ cucumber, diced
• 1 jalapeño, finely chopped
• 5 g parsley, roughly chopped
• 2 T white wine vinegar
• 1 T brown sugar
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To make the amasi cheese, secure a damp tea towel over a large bowl. Stir the salt into the amasi. Pour the amasi through the tea towel and allow the whey to drain through the tea towel until you’re left with the curds.

2. Place the impepho or sage into the bottom of a smoker or steamer, light and cover. Place the amasi cheese on the second layer and cover with the lid. Smoke for 10 minutes. Reignite the impepho if necessary. Leave the cheese in the smoker while you braai.

3. Heat a braai or grill – brush with olive oil if using a grill. Grill the wors, pork espetadas and baby onions until cooked through and slightly charred. Keep warm.

4. Place the potatoes into the coals and allow to char until the skin is crispy, turning a few times until evenly cooked. Keep warm.

5. To assemble, place all the elements onto a serving platter and serve warm.

Find more braai recipes here. 

Photographs: Toby Murphy 
Production: Khanya Mzongwana
Food Assistant: Josh Van Zyl