AT A GLANCE
"Corn, or mielies, is an essential part of African eating," says Welgemoed. "It's a staple across the continent and is used in different forms as an accompaniment for the majority of meals."
|01||Light a hardwood or charcoal barbecue and burn it down to embers (about 1 hour for wood, 30-40 minutes for charcoal).|
|02||Meanwhile, process bay leaves in a high speed blender or with a mortar and pestle until finely chopped or crushed. Reserve a large pinch to serve and stir remaining into butter.|
|03||For prawn salt, heat oil in a small frying pan over high heat. Add prawn heads and fry until crisp (2½-3 minutes; be careful, oil will spit). Add lemon rind and garlic, remove from heat and drain on paper towels (reserve prawn oil for use in salad dressings and to season dishes; it will keep refrigerated for 1 week.) Process prawn heads in a food processor or blender on high speed with 3 tsp sea salt to a fine powder, transfer to a bowl and refrigerate until required. This recipe makes more prawn salt than you need here, but will keep refrigerated in an airtight container for a week.|
|04||Barbecue corn, turning occasionally, until scorched and tender (8-10 minutes). Set aside until just cool enough to handle, then cut off kernels with a serrated knife and place in a bowl. Add a few tablespoons bay butter and the ground chilli, stir to combine, then serve topped with extra bay butter, season with prawn salt to taste and scatter with remaining chopped bay.|
Note Ask your fishmonger for prawn heads; otherwise buy whole uncooked prawns for the heads, and cook them on the barbecue to eat as a snack while you cook the corn, or chop them and add them to the salad.
OCHOTA BARRELS “WEIRD BERRIES IN THE WOODS” GEWÜRTZTRAMINER. , suggested by TARAS OCHOTA