As we celebrate Heritage Month, the home-grown South African avocado deserves a place at the heart of the celebrations, especially on Heritage Day, or Braai Day, when friends and family come together around the fire to enjoy good food and each other’s company.
From bunny chow and bobotie to chakalaka, potjiekos and shisa nyama, food plays an important role in celebrating our diverse heritage. But when Heritage Day rolls around, the braai takes centre stage. It’s a uniquely South African tradition that brings people together around the coals, with a table filled with much-loved favourites, and adding an avo is the perfect way to bring freshness, colour and flavour to the occasion.
And you don’t need an elaborate spread to enjoy avo this Heritage Day. It can be served simply alongside what’s already on the menu, making it an easy and delicious addition to the braai table. For South Africans looking to celebrate on a budget, it’s such a versatile and value-for-money ingredient that can help turn a few simple dishes into something special.
Creamy, buttery and wonderfully versatile, both green-skinned and dark-skinned avocados can be served in a variety of ways. Sliced alongside boerewors or chicken, smashed into a chunky guacamole, diced into chakalaka or added to a fresh salad, avo complements the rich, smoky flavours of the braai without adding extra fuss.
For those looking to give their Heritage Day braai an avo-inspired twist, there are plenty of delicious ideas to try. Avo Chakalaka adds a new dimension to a much-loved South African favourite, while Braaied Corn and Avo Pasta Rice combines smoky flavours with fresh avo. Baked Potatoes with Whipped Bacon Avo Sauce makes a moreish side, while Sweet and Spicy Avo and Guava Salad brings vibrant colour and flavour to the table.
So, this Heritage Month, celebrate South Africa’s rich and diverse food heritage with the people you love and the flavours you know and enjoy. And when the coals are glowing and the table is being set for Heritage Day, make sure there’s room for a little Mzansi green. After all, when it comes to the braai, local is lekker – especially with an avo on the side.
Avo and corn pasta rice
Ingredients
- 2 corn cobs, husks removed
- Salt and pepper
- 250 ml (1 cup) orzo (pasta rice)
- 2 garlic cloves, crushed
- 2 spring onions, sliced
- Zest and juice of 2 lemons
- 60 ml (¼ cup) avocado or olive oil
- 2 avocados, sliced and/or chopped
- Handful dill
- 500 ml (2 cups) frozen peas, cooked
- Handful rocket
Instructions
Cook the corn in salted boiling water for 5 minutes. Drain. Cook over hot coals (or on a griddle pan) for about 10 minutes, turning occasionally, until charred. Cool. Slice off the kernels.
Cook the orzo in salted boiling water for about 15 minutes until tender. Drain.
Blitz together the garlic, half of the onions, lemon juice (reserve the zest), oil, ½ an avocado and dill until smooth. Season with salt and pepper.
Combine the orzo, corn, remaining onions, peas and dressing. Top with remaining avocado, lemon zest and rocket.
ALSO SEE: Cool kids eat avos!
