Nokx Majozi, author of The South African Cookbook, presents two beloved braai recipes: chakalaka and mango chicken wings. These dishes are staples at family summer barbecues, offering vibrant flavors and versatility.
Chakalaka: A Versatile South African Classic
Chakalaka is a spicy vegetable relish that Majozi describes as “the ultimate South African classic.” It combines peppers, onions, tomatoes, and spices, and can be served with grilled meat, eggs, avocado toast, or on its own. The recipe takes 25 minutes to prepare and 30 minutes to cook, serving eight.
Ingredients include 3 tablespoons vegetable oil, 1 finely chopped onion, 8cm grated fresh ginger, 2 minced garlic cloves, 2 tablespoons curry powder (adjustable), half a spring cabbage finely sliced, 1 diced yellow pepper, 1 diced red pepper, 4 grated large carrots, 5 finely chopped tomatoes, a 400g tin of baked beans, salt, pepper, and optional chopped parsley. To prepare, sauté the onion in oil until soft, add ginger and garlic, then curry powder. Stir in cabbage, peppers, carrots, and tomatoes, cooking for 6-8 minutes. Add baked beans with juice, cover, and cook for 10 minutes. Season and serve on toast, baked potatoes, or as a side. Leftovers keep in the fridge for up to five days.
Chicken Wings with Mango: Sweet and Spicy
Majozi’s mango chicken wings feature a ripe mango glaze that balances sweetness with spiciness. The recipe requires 15 minutes of prep, at least 2 hours of marinating, and 1 hour of cooking, serving six.
For the marinade, blend 1 ripe mango, 2 garlic cloves, 2 teaspoons paprika, zest and juice of 2 limes, 5 tablespoons apple cider vinegar, 4 tablespoons honey, 4 tablespoons olive oil, 2 tablespoons chili flakes, salt, and pepper. Cook the blended mixture in a saucepan for 10 minutes, then add honey, oil, chili flakes, and lime zest. Reserve some marinade for basting. Pat dry 500g chicken wings, coat with marinade, and refrigerate for at least 2 hours or overnight.
Grill the wings over medium heat for 30 minutes, turning occasionally, then baste with reserved marinade and cook for 5 more minutes until juices run clear. For the mango salsa, combine 1 cubed ripe mango, 1 finely chopped red onion, 1 deseeded and chopped tomato, chopped coriander, 1 finely chopped red chili, and juice of half a lemon. Season with salt and pepper. Serve wings drizzled with remaining marinade and salsa on the side.
These recipes are excerpted from The South African Cookbook: Authentic Flavour-Packed Recipes from Cape Town to Durban by Nokx Majozi, published by Bloomsbury (£26).
