Braai Platter with Mash & Chakalaka
What’s better than a good old-fashioned braai? One with a side of rich, velvety mash and a spicy kick of chakalaka!
Recipe by Tiffany Kate-Lyn Matthews
Ingredients:
- For the mash:
- 4 large potatoes, peeled and cubed
- 4 cloves garlic, minced
- ½ cup cream
- ¼ cup (60g) butter
- 2 Tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- Salt and black pepper, to taste
- ¼ cup 60g grated Parmesan
- To serve:
- Braai meats of your choice
- Corn on the cob
- Tinned chakalaka
How To Make Braai Platter with Mash & Chakalaka
- Place the cubed potatoes in a pot of salted water and bring to a boil.
- Cook for about 15–20 minutes or until fork- tender.
- In a small saucepan, melt the butter over medium heat.
- Add the minced garlic and sauté for 1–2 minutes until fragrant (but not browned).
- Pour in the heavy cream and let it warm through.
- Drain the potatoes and return them to the pot.
- Mash them using a potato masher or ricer for a smooth texture.
- Pour the warm garlic butter and cream mixture into the potatoes.
- Stir well to combine.
- Fold in the chopped parsley, chives, and Parmesan (if using).
- Season with salt and black pepper to taste.