The “bykos” for the braai is always a brainteaser when it comes to Sunday afternoon’s braai. Many men say they don’t mind having only Inyama (meat in Zulu) on their plate, but when push comes to shove they do enjoy the additional tastes on the plate. Here are some ideas for easy “bykos” for the braai:
- Roast some veggies over the fire – mealies and green pepper work very well. You could also cover potatoes and sweet potatoes with foil and put them between the coals for a perfect “bykos” for the braai.
- Forgot to buy garlic bread for the braai? Why not try this quicky: Mix butter with a selection of fresh herbs from the garden. Parsley, rosemary and thyme usually work well. Spread the herb butter onto bread slices and put them on top of each other. Cover with foil and put it between some of the cooler coals to let the butter melt. A delicious and quick “bykos” for the braai.
- Need to add some colour to your plate? Try Chef Magda Scholtz’s Sweet Potato Salad with a Pawpaw Pip Sauce. See the recipe below:
Pawpaw Pip Sauce:
From Pasella Kook: Chef Magda Scholtz
Serves 4-6 people
Preheat the oven to: 200°C
3 Sweet potatoes, washed
3 garlic cloves, crushed
¼ cup olive oil
5 tsp lemon juice
½ tsp paprika
Salt and pepper to taste
500 g baby spinach
6 – 8 fresh strawberries
1 small pawpaw’s pips (optional – you can substitute it for pepper)
1/3 cup fine olive oil
2 tbsp white vinegar
1 – 2 tsp castor sugar
½ tsp English mustard
½ tsp salt
Preheat the oven to 200°C. Cut unpeeled sweet potatoes in 1cm slices and mix it with the garlic, olive oil, lemon juice, paprika, salt and pepper. Place the slices on a baking sheet and bake for 30 minutes or until golden brown.
Dry the pawpaw pips with a paper towel and process it in a food processor until it looks like raw black pepper. Add the rest of the sauce’s ingredients and mix well.
Place the washed spinach and strawberries in a bowl, pour the salad dressing over it and mix well. Add the lukewarm sweet potato slices on top and you’ve got a colourful“bykos” for the braai.