Ease of Preparation: Easy
Yield: Serves 4-6
Ingredients:
Braai Spice:
- 2 tablespoons (30 ml) paprika
- 2 tablespoons (30 ml) garlic powder
- 1 tablespoon (15 ml) ground coriander
- 1 tablespoon (15 ml) ground cumin
- 1 teaspoon (5 ml) ground cloves
- 1 teaspoon (5 ml) ground nutmeg
- Salt and pepper
Braai Sauce:
- 1 medium onion, finely chopped
- 1 tablespoon (15 ml) vegetable oil
- 1 tablespoon (15 ml) Braai Spice
- 1 small can (14 ½ ounce/411 g) chopped tomatoes
- ¼ cup (60 ml) malt vinegar
- ¼ cup (60 ml) peach chutney (such as Mrs. Ball’s Original Chutney)
Grilled Rapini:
- 2 bunches rapini, trimmed
- Oil, for grilling
- Braai Spice
- Braai Sauce
Method:
For the Braai Spice:
In a bowl, combine the paprika, garlic powder, coriander, cumin, cloves, and nutmeg. Add a generous amount of salt and pepper. Mix well and reserve.
For the Braai Sauce:
In a saucepan, fry the onions in the oil and Braai spices until translucent, 1-2 minutes.
Add the vinegar, tomato (with juices), and chutney, bring to a boil, then reduce heat and simmer for 30 minutes.
Blend until smooth.
For the Grilled Rapini:
Preheat a grill to medium high heat.
Toss the rapini with oil and Braai Spices. Grill until tender and well charred, 3-4 minutes.
Before removing from the grill, brush with the Braai Sauce and allow to caramelize slightly.
Spread some of the sauce onto a plate and top with the grilled rapini.
If desired, chop the rapini and serve as a ‘Braaibroodje’ in a grilled cheese sandwich with onions and chutney.