Bacon griller and naartjie tagine

by Sipho Sikhakhane

Prep time: 15 minutes Cooking time: 20 minutes Serves: 4

  • 6 Traditional Bacon Grillers
  • 1 sweet potato, cubed
  • 2 cups (500ml) naartjie juice
  • 1 tablespoon (15ml) olive oil
  • 1 onion, cut into thin wedges
  • 6 baby marrows, sliced into 2cm slices
  • ½ teaspoon ground cumin easy
  • 1/3 cup soft dried apricots
  • 1 teaspoon fresh ginger, finely grated
  • 1 garlic clove, crushed
  • Handful coriander, chopped
  • sour cream, to serve
  • 1 red chilli, thinly sliced
  • 2 naartjies, peeled and cut into rings
  1. Heat the sweet potato and naartjie juice on high in a large saucepan for about 8 minutes until tender. Keep aside.
  2. Heat the oil in a large saucepan over medium high and sauté the onion for 5 minutes until soft. Add the baby marrows, cumin, apricots, ginger and garlic and cook for 1 minute.
  3. Add the Bacon Grillers and cook for 1 minute. Return the sweet potato with the naartjie juice and heat through.
  4. Mix through the coriander. Serve with dollops of sour cream, chilli and naartjie rings.