4 tsp smoked paprika
1 tsp ground cumin
3 tsp ground coriander
2 tsp dried mixed herbs
70g tomato paste
400g cowpeas, parboiled for
30 minutes
1L (4 cups) vegetable stock
1L (4 cups) water
2 x 400g tins peeled and
diced tomatoes
3 tsp hickory liquid smoke (find at
woolworths.co.za)
120g maple syrup
1 large French baguette,
sliced diagonally
olive oil, to brush
HOW TO DO IT
1 Light a charcoal fire and allow to
burn to coals. Place a grid as high as
possible over the coals.
2 In a large cast-iron pot/potjie pot
placed on the grid, sauté the red
onion, garlic, yellow peppers and
carrots until soft, about 5 minutes.
Add the smoked paprika, ground
cumin, ground coriander, dried mixed
herbs and tomato paste, and fry until
the tomato paste has caramelised
slightly, about 5 minutes.
3 Add the parboiled cowpeas,
vegetable stock, water, tinned
tomatoes, liquid smoke and maple
syrup. Mix until well combined.
Simmer, covered, until the cowpeas
are cooked and soft, and the liquid in
the pot has reduced slightly, about
1 hour. Be sure to stir the pot regularly
to prevent the cowpeas from sticking
to the bottom of the pot.
4 While the pot is simmering, brush
the baguette slices with olive oil, then
toast the slices over the hot coals until
slightly charred in places.
5 Serve the “baked beans” hot off the
braai with the toasted baguette
slices alongside.WILD RICE AND LENTIL
RISOTTO WITH
BRAAIED AUBERGINE
Serves 4 EASY 1 hrWHAT YOU NEED
RISOTTO
olive oil, to sauté and brush
1 onion, peeled and roughly chopped
400g leeks, 200g of which is roughly
chopped and 200g is kept whole
2 garlic cloves, peeled and
finely chopped
leaves of a handful fresh
thyme sprigs
1 tsp dried mixed herbs
300g wild rice
750ml (3 cups) vegetable stock
1 x 400ml tin coconut milk
handful fresh rosemary, chopped
1 x 400g tin brown lentils, drained
and rinsed
2 large aubergines, cut into 1 – 2cm-
thick slices and seasoned with salt
edamame beans, to serveHOW TO DO IT
1 Light a charcoal fire and allow to
burn to coals.
2 While the coals are being prepared,
heat a glug of olive oil in a large
saucepan. Add the onion, 200g
chopped leeks, garlic, thyme leaves
and dried mixed herbs, and sauté over
medium heat until the onions are soft
and translucent, about 5 minutes.
3 Add the wild rice and fry until heated
through, about 2 minutes. Pour in thevegetable stock and simmer,
uncovered, until the rice is al dente,
20 – 30 minutes. Add the coconut milk
and continue to simmer until the rice
has absorbed all the liquid, 10 – 15
minutes. Remove from heat and stir
in the chopped rosemary and brown
lentils. Keep warm until ready to serve.
4 Brush the aubergine steaks and
200g whole leeks with olive oil, then
grill over the hot coals until charred in
places, about 5 minutes per side.
5 To serve, divide the risotto
among 4 serving bowls. Enjoy with
the edamame beans, chargrilled
aubergines and leeks hot off the braai.SWEET POTATO, HALOUMI
AND CHARRED RED
PEPPER STACK
Serves 4 – 6 EASY 1 hrWHAT YOU NEED
4 sweet potatoes, cut in ½ and
seasoned with salt
1 tsp dried mixed herbs
olive oil, to drizzle + extra, to serve
2 red peppers, seeded and cut into
wide strips
1 x 320g block haloumi, cut in
half horizontallyhandful fresh mint, chopped
2 – 3 red chillies, seeded
and choppedHOW TO DO IT
1 Light a charcoal fire and allow to
burn to coals.
2 Place the sweet-potato halves
and dried mixed herbs in a large
rectangular foil dish. Drizzle with the
olive oil and toss until the vegetables
are coated well. Fold the sides of theFOODANDHOME.CO.ZA SEPTEMBER 2019 101CONSCIOUS COOKING