RECIPES | These two easy dishes use avocado in inventive ways

BOEREWORS WITH TOMATO SHEBO & AVOCADO

The spicy shebo can be made up to a day ahead and kept in the fridge until ready to use. Heat through before serving.

Serves: 4  

Prep: 10 minutes  

Ingredients:

800g thin boerewors

4 wooden skewers, soaked in cold water

For the spicy shebo:

30 ml (2 tbsp) oil

1 onion, chopped

2 cloves garlic, grated

1 chilli, diced

1 x 410g canned chopped tomatoes

30ml (2 tbsp) sweet chilli sauce

30ml (2 tbsp) fruit chutney

Salt and pepper, to taste

To serve:

2 ripe avocados, peeled, stoned and diced, to serve

1 chilli, sliced, to serve (optional)

Method:

1. Divide the boerewors into four and roll each piece into a coil. Secure with a skewer. Wrap the skewers in aluminum foil to prevent  burning. Cook the boerewors over coals or under the grill until cooked to your liking, or about 10 minutes per side.
2. To make the shebo, heat the oil in a frying pan and add the onion, garlic and chilli. Sauté over medium heat until the onions are soft, about 4 - 5 minutes. Add the rest of the ingredients and cook gently until slightly thickened, for about 10 more minutes. Stir  occasionally to prevent sauce catching on the bottom. Season before serving.
3. To serve, spread the sauce on a platter and arrange the boerewors on top. Scatter    the avocado and extra chilli. Serve immediately.

MOROGO WITH AVOCADO

Morogo, spinach, kale or pumpkin leaves can be used interchangeably.

Serves: 4  

Prep: 10 minutes

Cooking time: 10 minutes

Ingredients: 

30ml (2 tbsp) cooking oil

500g spinach leaves, centre rib removed, rinsed

50g kale, centre rib removed, rinsed

1 clove garlic, crushed

1 chilli, sliced (optional)

Stiff maize meal (pap), to serve

Red-skin peanuts to garnish (optional)

Ripe avocados, peeled, stoned and sliced

Method:

1. In a large frying pan (preferably with a lid) heat the oil and place the spinach, kale, garlic and chilli into the pan. Cover and cook over medium heat until the greens are wilted and soft, about 5 - 8 minutes.
2. While the greens are cooking, roughly chop the peanuts for garnish.
3. Serve immediately with stiff pap, sliced avocado and the chopped peanuts.

Recipe: The South African Avocado Growers Association

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