Green. It’s the colour of our Springboks’ and Olympic athletes’ kit. The colour of Valley of a Thousand Hills when you drive to Durbs and of the grasslands of Kruger after the spring rains. It’s the colour that runs through the heart of our flag. This Heritage Day we’re celebrating another South African ‘green favourite’ – our locally grown avos.
No matter how you enjoy Heritage Day, and no matter what cultural deliciousness you’re serving, you must add an avo (or five!) for a splash of Mzansi green. Heritage Day has also become synonymous with braaiing, thanks to the important role that cooking over coals plays in so many local cultures. From Weber braais and skottel braais in backyards to poolside braais and shisha nyama in our vibrant townships, the braai is part of what it means to be South African.
There’s no end to how you can chop, dice, mash, smash or dress up avocados, the sky’s the limit thanks to their creamy texture and nutty, buttery flavour. Put them on the side just as they are or in any number of salads; blitz them into dressings and sauces for the meat; or turn them into fabulous desserts.
You can whip up avo milkshakes – they are oh-so velvety – or make avo ice cream. But do make double – the kids and your guests are going to come back for seconds! In case you need one more reason to put avos on your family’s Heritage Day plates, look at all the nutritional benefits they offer. Avos are high in heart-healthy fats, vitamin K, and biotin, free from cholesterol and sodium, and can form part of a successful energy-controlled diet for weight management.
Locally grown avos are considered a value-for-money ingredient, as a little goes a long way. Given the high cost of groceries, that’s music to our ears! Avos also elevates bland family dishes into something special, adding smiles to dinnertime.
This Heritage Month we’re pushing the braai boundaries and making an Avo Braai Snack Board complete with rib and avo dip, jalapeno and avo poppers, and ‘Braaibroodjie’ with Caramelised Onion, Mozzarella, Feta, and Avo. Come 24 September 2024, gather friends and family, light the fire, and kuier like only South Africans can. Just remember to add an avo, because our blood is green.
Avo Braai Snack Board
Preparation time: 45 minutes
Cooking time: 40 minutes
Ingredients:
FOR THE RIB AND AVO DIP
- 1 deboned lamb rib (ask your butcher)
- Juice of 2 lemons
- Salt and pepper
- 250 ml (1 cup) sour cream
- ½ avocado, scooped out
- Handful mixed herbs (like coriander and basil)
- Zest and juice of 2 limes
Method:
For the dip, blitz together all the remaining ingredients until smooth. Season with salt and pepper. Serve with the rib.
For the rib, sprinkle the rib with half of the lemon juice and season well with salt and pepper.
Place into a closed hinged grid and braai over medium-hot coals, turning often for about 30 minutes or until crisp on the outside, but still juicy on the inside. Squeeze the remaining lemon juice over. Slice into cubes.
For further information and avo recipes, visit www.avocado.co.za, like us on Facebook @iloveavocadoSA, and follow us on Instagram @iloveavossa
