Justin Bonello’s seafood braais Posted on 5 September 2010 Tags:Africa First things first. When it comes to buying seafood, apply this basic principle: if it smells of the sea, it’s good, but if it smells of fish, don’t go there. Never remove a fish’s skin when you cook it. Unlike meat, fish skin is where you find all the flavour and fat. Fish and seafood are great to cook on a braai. Here are some of my best recipes – grilled kuta rubbed with cashew paste and bruschetta, hobo fish wrapped in newspaper and strandloper crayfish. For more recipes and outdoor cooking ideas, read Justin Bonello’s Cooked in Africa: A cooking journey through Southern Africa. Buy the book now Related Posts 3 Wine estates to visit in KwaZulu Natal 31 May 2023 The Cape may be the wine capital of South Africa, but you can still enjoy... read more 11 alcohol-free drinks for the sober curious 26 May 2023 Ocsober and Dry January are all good and well, but how about a permanent shift... read more Treat yourself to a one-of-a-kind fine dining experience in Franschhoek 20 March 2023 If you love a unique fine dining experience, you'll want to treat yourself to the... read more PREV ARTICLE NEXT ARTICLE
3 Wine estates to visit in KwaZulu Natal 31 May 2023 The Cape may be the wine capital of South Africa, but you can still enjoy... read more
11 alcohol-free drinks for the sober curious 26 May 2023 Ocsober and Dry January are all good and well, but how about a permanent shift... read more
Treat yourself to a one-of-a-kind fine dining experience in Franschhoek 20 March 2023 If you love a unique fine dining experience, you'll want to treat yourself to the... read more