Ingredients
4 mielies
3 tots olive oil
3 garlic cloves (crushed and chopped)
1 lemon (juice)
2 tots fresh coriander (chopped)
2 tots parsley (chopped)
1 tsp paprika
1 tsp cumin powder
1 tsp ground coriander
1 tsp salt
Method
1. Make the sauce by combining all the ingredients in a food processor, or pestle and mortar.
2. If the mielies still have husk on them, remove it.
3. Now pack the mielies side by side on a braai grid and braai over hot coals for about 10 minutes, turning them during this time and exposing all sides to the heat of the coals.
4. When they are starting to look nicely browned, remove the mielies from the fire and generously lather each one with chermoula sauce.
5. Now it’s back to the fire to toast the mielies and sauce for a few minutes. You want the sauce to heat up and caramelise here and there. Once you feel it’s ready, you’re right – it’s ready.
6. Remove from the fire and serve immediately. If there is still sauce left over and you feel like it, drizzle that over the mielies
Source: www.braai.com
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