“We would go octopus fishing when I was a kid,” says chef Ash Heeger, who grew up in Transkei, a rural area in eastern South Africa. When making octopus for a crowd, she tosses grilled pieces with greens, loads of fennel fronds, and pickled lemons whose rinds are tend enough to eat and add citrusy punch.
Grilled Lamb Sirloin with Salsa Verde
“I’ll always throw a few halved, stuffed butternuts straight on the coals at a braai,” says chef Ash Heeger of Ash restaurant. She uses buchu, a garlicky evergreen shrub indigenous to South Africa, to season them. You can get close with a combination of thyme and garlic. Buying similarly sized squash, and distributing the coals evenly beneath them, will ensure consistent results. Get the recipe for Grilled Butternut Squash »
This Cape Town specialty generally consists of spiced meat mixed with chutney and tamarind paste and milk-soaked bread, poured into a dish, topped with a custard of egg and milk, and baked until it’s golden on top. Get the recipe for Bobotie (South African Meat Pie) »