Samkelo Hlatswayo – ICA 3rd-year student, specialising in Professional Wine Studies & Event Coördination
Kanonkop Kadette Pinotage Rosé 2022
TIP: When the skin of the snoek becomes crispy and starts to bubble while cooking, the snoek is ready to be turned over on the braai.
WINE PAIRING: Kanonkop Kadette Pinotage Rosé 2022
Spekboom is a much-loved plant in South African gardens. Introducing spekboom to your daily menu has various health and culinary benefits. The slightly gooey texture of processed spekboom leaves lends itself to a flavourful, zesty and sticky chutney. Cooked with cumin, mustard seeds and chilli flakes, the chutney elevates the humble spekboom to a complimentary addition to braaied foods, burgers and samoosas.
Nothing seemed more perfect to pair with this multipurpose local plant than South African snoek, cooked whole over the coals, with zero wastage. I substituted traditional apricot jam with this spekboom alternative which resulted in a perfectly braaied snoek with crispy skin and a moreish chutney with flavour bursts of chewy spekboom leaves.
Spekboom plants can survive with minimal water and release a surprising amount of oxygen compared to other plants, making them a sustainable attribute to any garden. Spekboom is excellent for the environment and will add local flair to your dishes.