We all love a good cuppa of Rooibos every now and again, but ever fancy it in your food? Why not try something different?
Smoky, sweet, and quietly sophisticated, these rooibos and pork skewers bring a distinctly South African twist to the table. The pork is marinated in a fragrant rooibos infusion, allowing the tea’s natural earthiness to deepen the flavour while keeping the meat beautifully tender. Once grilled, the skewers take on a caramelised edge that pairs perfectly with the gentle spice and subtle sweetness of the marinade.
Served alongside a jewel-toned red grape pilaf, this dish is all about contrast and balance. The pilaf is light yet aromatic, with bursts of juicy grapes that lend a fresh, almost floral sweetness to every bite. Together, it’s a dish that feels both comforting and a little unexpected-ideal for relaxed entertaining or a weekend meal that lingers long after the last bite.
For the rooibos oil Place oil in a pan over high heat. Once hot, add the tea bags and infuse for 5 minutes, stirring and pressing gently on the bag to release the flavour. Remove from the heat and decant the oil and tea bags into a jar. Seal and set aside for 1 hour to infuse further. For the rice Place rice in a bowl, cover with hot water, enough to cover the rice. Stand for 5 minutes, rinse, then drain. Heat 2 teaspoons of the oil in a pot over medium heat. Add cinnamon stick, cardamom, clove and seeds. Cook, stirring, for 1 minute or until fragrant. Add onion and cook, covered, stirring occasionally, for 5 minutes or until golden brown. Add rice and stir to coat. Add the water and bring to the boil. Cover, reduce heat to low and simmer for 10 minutes or until all the water has been absorbed and rice is tender. Remove from heat. Stand, covered, for 5 minutes; fluff rice with a fork. Stir in peas and grapes. For the pork skewers Place mince and paste in a bowl, mix well. Divide mince mixture into 12 portions. Shape each portion onto a flat-sided bamboo skewer. Refrigerate for 30 minutes. Place rooibos oil back into a pan, remove the tea bags and squeeze to drain. Heat over high heat. Cook skewers in batches for 5 minutes or until browned all over and cooked through. Serve skewers with rice pilaf, yoghurt and fresh mint and coriander.Rooibos and pork skewers with red grape pilaf
Ingredients
Instructions
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ALSO SEE: Pork pear parsnip sage stew
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
