Ahead of the major showdown between rugby rivals the Springboks and the All Blacks, which will take place at the DHL Stadium in Cape Town on Saturday, many South Africans plan to gather friends around a barbecue. Since watching the match is often associated with barbecues, suitable snacks are needed for the festive table in addition to meat.
For those preparing a menu for game day, three simple side dish recipes are presented that are easy to prepare without getting distracted from the rugby events. These dishes include hearty sandwiches, a traditional bacon side dish, and a fresh salad.
Chakalaka and Cheddar Sandwiches
To make these sandwiches, you will need one can of spicy chakalaka, one loaf of rustic bread, butter, 2 cups of grated cheddar cheese, as well as salt and black pepper.
To start, remove the crusts from the bread and cut it lengthwise into four equal pieces. Two slices of bread are spread with butter and then placed butter-side down on a cutting board. Cheddar cheese is evenly sprinkled on both slices, and then a generous layer of chakalaka is placed in the center of each slice. The top two slices are also spread with butter and placed over the sandwiches. Then they are placed on a barbecue grill and slowly grilled over warm coals until golden brown. The finished sandwiches are served hot.
Bacon and Tomato Paparty Casserole
This recipe is a variation of the traditional paparty side dish with sauce. Ingredients include 750 ml of prepared and seasoned soft corn paparty porridge, one can of barbecue sauce, 125 g of sliced and fried bacon strips, and 500 ml of grated cheddar cheese.
First, half of the paparty corn porridge is placed in a greased baking dish. It is covered with half of the barbecue sauce, half of the bacon, and half of the cheese. Then the second layer of paparty is added, and the process is repeated. The casserole is baked in a preheated oven at 180°C for 20 minutes or until the top is golden and the pattern is heated through. After that, it is taken out of the oven and served hot.
Beetroot and Red Cabbage Salad with Feta
This beetroot, red cabbage, and feta salad is quick and easy to make. You will need sliced beetroot, 30 ml of lemon juice, 5 ml of Dijon mustard, 90 ml of olive oil, cabbage, sliced apple, feta cheese, one crushed clove of garlic, 5 ml of sugar, as well as salt and freshly ground pepper.
First, all the dressing ingredients are whisked until smooth. The dressing is seasoned with salt and freshly ground black pepper to taste and set aside. In a large bowl, mix the cabbage and apple slices. Then pour enough dressing over the salad to lightly coat the cabbage and apple. Add the beetroot slices and gently toss. Crumble the feta cheese over the salad.