Ingredients

Method

• 2 T smoked Spanish paprika, toasted
• 1 T coriander seeds, toasted and ground
• 1 T garlic flakes, toasted
• 50 g brown sugar
• ½ cup tomato purée
• 1 T apple cider vinegar
• 2 t Worcester sauce
• 1 t Woolworths Lazy Kettle liquid smoke
• 10 g fresh thyme

Method

Ingredients

Use a mortar and pestle to grind the spices and sugar, then transfer to a cast-iron pan.

Add the remaining ingredients and simmer for 5 minutes. Use as a marinade for chicken, ribs or pork rashers.

Alternatively, keep warm and bubbling on the fire and use to baste meat while you braai.

Cook's note: The liquid smoke is my secret weapon in this marinade. Feel free to add other spices – cloves and star anise also work really well – but remember not to salt your marinade, as this could dehydrate the meat. No one loves a dried-out chop!