Boma oysters

Boma oysters

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  • 4
  • Easy
  • wheat and gluten free
  • 10 minutes
  • 5 minutes
  • Woolworths DMZ Chenin Blanc

“We serve oysters with a fermented chilli dressing that takes three months to make. Chilli crunch is a good substitute.” - Vusi Ndlovu


  • 4 T Woolworths chilli crunch
  • 3 T canola oil
  • 2 T lemon juice
  • salt, to taste
  • 12 large oysters

Cooking Instructions

1. Prepare a braai. To make the sauce, combine the chilli crunch, oil and lemon juice. Season to taste.

2. Once the braai is ready, place the oysters on the fire until they open. You can skip this step if you’re not keen on cooked oysters.

3. To serve, shuck the oysters and dress.

Find more shellfish recipes here. 

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Ellah Maepa

Vusi Ndlovu Recipe by: Vusi Ndlovu
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Chef and TASTE contributor Vusi Ndlovu is the co-owner of EDGE, a restaurant focusing on indigenous ingredients, reimagined with a fine dining twist and the tradition of cooking over an open fire.

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