Avo up your Braai Day with these sides!

Looking to give your Heritage Day braai an avo-inspired twist? Here are some delicious ideas to try…

From bunny chow and bobotie to chakalaka, potjiekos and shisa nyama, food plays an important role in celebrating our diverse heritage. But when Heritage Day rolls around, the braai takes centre stage. It’s a uniquely South African tradition that brings people together around the coals, with a table filled with much-loved favourites, and adding an avo is the perfect way to bring freshness, colour and flavour to the occasion.

1. Baked Potatoes with Whipped Bacon Avo Sauce

Serves 6 as a side

Ingredients:

• 6 large potatoes
• Avocado or olive oil, for cooking
• Salt and pepper
• 200 g streaky bacon, chopped
• 3 avocados, sliced
• Juice of 1 large lemon
• 2 garlic cloves, crushed
• 30 ml (2 tbsp) chives, chopped

Method:

1. Microwave the potatoes for about 15 minutes, turning halfway, or until a sharp knife pierces them easily. Cool slightly.
2. Rub each potato with oil. Season with salt and pepper. Wrap individually in tinfoil. Braai over medium coals (or bake at 200° C) for about 45 minutes, turning often, until the skins are crunchy and flesh is soft.
3. Heat a splash of oil in a frying pan over medium and fry the bacon for about 7 minutes, turning, until crisp. Drain, reserving the bacon fat.
4. Blitz ¾ of the avocados, lemon juice, garlic and bacon fat until smooth. Fold in half of the bacon. Season with salt and pepper.
5. Serve the whipped avocado sauce on the baked potatoes. Top with remaining avocado slices and sprinkle with remaining bacon and chives. Serve immediately.

2. Avo and Corn Pasta Rice

Serves 6 as a side

Ingredients:

• 2 corn cobs, husks removed
• Salt, for boiling corn and seasoning pasta water
• 1 Cup (250 ml) orzo (pasta rice)
• 2 garlic cloves, crushed
• 2 spring onions, sliced
• Zest and juice of 2 lemons
• ¼ Cup (60 ml) avocado or olive oil
• 2 avocados, sliced and/or chopped
• Handful dill
• Salt and pepper, to taste
• 2 Cups (500 ml) frozen peas, cooked
• Handful rocket

Method:

1. Cook the corn in salted boiling water for 5 minutes. Drain. Cook over hot coals (or on a griddle pan) for about 10 minutes, turning occasionally, until charred. Allow to cool. Slice off the kernels from the cob and set aside.
2. Cook the orzo in salted boiling water for about 15 minutes until tender. Drain.
3. Blitz together the garlic, half of the sliced spring onion, lemon juice (reserve the zest), oil, ½ an avocado and dill until smooth. Season the dressing with salt and pepper.
4. Combine the orzo, corn, remaining spring onion, peas and dressing. Top with remaining avocado, lemon zest and rocket.

3. Avo Chakalaka

Serves 6

Ingredients:

• Avocado or olive oil, for cooking
• 1 onion, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 2 carrots, grated
• 2 garlic cloves, crushed
• 3 cm piece fresh ginger, grated
• 15 ml (1 tbsp) mild curry powder
• 410 g tin chopped tomatoes
• Salt and pepper
• 2 avocados, cubed
• Handful mixed herbs, chopped

Method:

1. Heat a splash of oil in a large frying pan over medium and saute the onion and peppers for about 10 minutes or until fragrant.
2. Add the carrots, garlic, ginger and curry powder and fry for 1 minute. Stir in the tomatoes and cook for about 10 minutes or until thickened. Season with salt and pepper.
3. Remove from heat and stir in the avocados and herbs.

Tips:

• Use mixed herbs like parsley thyme and oregano.
• Serve with pap and boerewors.

 4. Sweet and Spicy Avo and Guava Salad

Serves 6 – 8 as a side

Ingredients:

For the dressing:

• 1 garlic clove, crushed
• 125 ml (½ cup) lemon juice
• 45 ml (3 tbsp) honey
• 5 ml (1 tsp) ground cumin
• 1 red chilli, finely chopped
• Salt and pepper

For the salad:

• 500 ml (2 cups) butter lettuce, shredded
• 2 handfuls mint
• 2 guavas, cut into thin wedges
• 2 handfuls strawberries, halved
• 2 avocados, quartered and sliced
• ½ red onion, finely chopped
• 125 ml (½ cup) feta, cubed
• 45 ml (3 tbsp) flaked almonds, toasted

Method:

1. For the dressing, combine all the ingredients. Season with salt and pepper.
2. For the salad, scatter the lettuce and mint onto a platter. Top with the guavas, strawberries, avocados and onion. Sprinkle over the feta and almonds. Serve with the dressing.

Variation: Replace guavas with nectarines.

For more info and inspiration, visit follow them on @iloveavocadoSA and Instagram @iloveavossa.All images and recipes by the South African Avocado Growers’ Association.