Heritage Month: ‘Dis mos mielies!’

During Heritage Month Brookdale Estate in Paarl celebrates all things South African. Executive Chef Gary Coetzee says: ‘I constantly find myself reminiscing about the mielie peddler that used to ride on a bicycle or push a cart around our neighbourhood whistling and screaming ‘Mielies, Mielies’! Many South Africans will remember that unique call, which meant that there would be delicious, steaming, hot-buttered mielies on the table for dinner that night.

Gary says: ‘I am proud to pay homage to the humble mielie that is not only a staple food in South Africa, but can be enjoyed in so many different ways. Here’s an easy, no-fuss recipe with mielies to enjoy on National Braai Day.’

Recipe: Brookdale burnt corn and avocado salad

Served with Brookdale Mason Road Chenin Blanc 2020 (recently scored 91 by Tim Atkin)

Ingredients

• 4 mielies
• 1/2 small punnet of cherry tomatoes
• 1-2 avocados
• 2 tbs chopped fresh coriander
• 2 tbs extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Method

Place the mielies directly on the coals to char. Cut the corn off the cob. Cut the cherry tomatoes in half and add. Chop the coriander and add. Add the avocado, olive oil and lemon juice(if you prefer you can add a vinegar of your choice).Season with salt and pepper and serve with your favourite braaied meat.