Widely available, photogenic, lasts quite well in your fridge, tasty, best done on the braai. Ticks all the boxes. Feeds 4.
- 4 mielies
- 3 tots olive oil
- 3 garlic cloves (crushed and chopped)
- 1 lemon (juice)
- 2 tots fresh coriander (chopped)
- 2 tots parsley (chopped)
- 1 tsp paprika
- 1 tsp cumin powder
- 1 tsp ground coriander
- 1 tsp salt
- Make the sauce by combining all the ingredients in a food processor, or pestle and mortar.
- If the mielies still have husk on them, remove it.
- Now pack the mielies side by side on a braai grid and braai over hot coals for about 10 minutes, turning them during this time and exposing all sides to the heat of the coals.
- When they are starting to look nicely browned, remove the mielies from the fire and generously lather each one with chermoula sauce.
- Now it’s back to the fire to toast the mielies and sauce for a few minutes. You want the sauce to heat up and caramelise here and there.
- Once you feel it’s ready, you’re right – it’s ready. Remove from the fire and serve immediately. If there is still sauce left over and you feel like it, drizzle that over the mielies.
Sometimes, when the food chain from farmer to you is quite short, you’ll get hold of mielies that are still completely in the husk. In this case, consider braaing them directly on the coals exactly as they come, turning them now and then. They will steam, cook and braai perfectly just like that. As soon as a kernel starts to show through the husk – that is, when the leaves start to burn away in some part – that mielie is ready to be eaten. Remove from the fire, remove all the husk and enjoy as is or dressed with the sauce.
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