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
- Heat the sweet potato and naartjie juice on high in a large saucepan for about 8 minutes until tender. Keep aside.
- 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.
- Add the Bacon Grillers and cook for 1 minute. Return the sweet potato with the naartjie juice and heat through.
- Mix through the coriander. Serve with dollops of sour cream, chilli and naartjie rings.
