Woolies Game Day Braai™

Only one way to get ready for the big game – a Woolies Game Day Braai™ of course!

Recipes by Abigail Donnelly and Clement Pedro

Ingredients:

Clan the prawns well.
In a cast iron frying pan, melt the butter with the garlic, turmeric and curry leaves, over the fire with medium coals, you might need to cook the prawns in batches until they turn pink.
Give them a few tosses so they cook on all sides.
Stir through the coconut milk.

Cut just the top of the garlic bulb off before placing on some foil.
Drizzle some olive oil over the garlic before securing inside the foil.
Place the whole bulb in the coals over a medium heat and roast until the inside becomes soft.
While the garlic is roasting, drizzle some oil over the peppers and place on the break grid to char, turning over often to prevent them burning.
Once well charred, place the peppers inside a zip seal bag or in a dish with a tight fitting lid to let them steam.
After 10 minutes, rub off the charred skin and discard the seeds before adding the flesh to a chopping board.
Season lightly with salt and freshly ground black pepper, add the oregano, mint and parsley and begin running your knife through the ingredients while chopping into a coarse salsa.
Transfer the ingredients to a mixing bowl before adding the sherry vinegar and extra olive oil.
Stir to combine and taste if extra seasoning is needed.
Serve this spicy salsa with anything savoury that comes off the braai for a spicy and smoky twist.