Ingredients
Method
- ½ kg pork spareribs
- ½ kg free-range chicken wings
- 2 T vinegar
- 1 t salt For the sauce:
- ½ cup chicken stock
- ¼ cup soya sauce
- 3 T maple syrup
- 1 T brown sugar
- 3 t garlic, minced
- 1 t ginger, minced For the plaited corn:
- 6 cobs sweetcorn, leaves on
- 2 T butter
- ½ t salt
- 1 T parsley, chopped
- 1 T chives, chopped For the chakalaka:
- 2 T canola oil
- 1 onion, finely chopped
- 2 green chillies, seeded and chopped
- 2 t garlic, crushed
- 2 t ginger, finely grated
- 2 T mild curry powder
- ½ green pepper, finely chopped
- ½ red pepper, finely chopped
- ½ yellow pepper, finely chopped
- 4 carrots, peeled and grated
- 2 tomatoes, chopped
- 1 t sugar
- 1 x 410 g can baked beans
- sea salt and freshly ground black pepper, to taste
Method
Ingredients
- Cut the ribs into individual ribs and cut the chicken wings in half at the joint. Half-fill a large saucepan with water. Add the vinegar and salt and bring to a boil. Add the ribs and simmer for 20 minutes, then drain to dry. Do the same with the wings in a separate pan, with the same amount of salt and vinegar.
- To make the sauce, combine all the ingredients in a large saucepan. Add the ribs and wings and cook over a low heat until sauce is absorbed into the meat, about 20 minutes. Stir occasionally.
- To make the braided corn, boil the sweetcorn until tender, then peel back the leaves dividing them into three sections, then plait together. Use another piece of leaf to secure the end of the plait. Place the sweetcorn on the braai, or cook over a gas flame to give it a charred appearance. In a small bowl, combine the butter with the salt, parsley and chives. Slather over the hot sweetcorn just before serving.
- To make the chakalaka, heat the oil in a pan and fry the onion until soft and translucent. Add the chillies, garlic and ginger, then add the curry powder and stir to combine. Add the peppers and cook for 2 minutes. Add the carrots and stir to make sure they are well combined with the other ingredients and coated in the curry powder. Cook over a low heat until the carrots are tender.
- Add the tomatoes and sugar and cook until the mixture is well combined and slightly thickened, 5–10 minutes. Remove from the heat, add the baked beans and stir to combine. Season with salt and pepper.
- Serve the ribs, wings and corn on a large platter with the chakalaka.
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