Heritage Day is here again and every proudly South African is united in their master plan to fire up the braai and enjoy the day with family and friends.
Local is lekker but if you’re getting bored of the same old boerie and need some inspiration for the braai grid or salad bowl, look no further.
We’ve compiled our four favourite coconut water recipes to add a tropical taste to your Heritage Day and make it a happy and healthy one, without the hard work.
CHICKEN KEBAB MARINADE
Chicken kebabs on the braai are delicious, but a juicy marinade makes them even more delectable and helps prevent them from drying out.
3/4 cup 100% pure coconut water
3 tablespoons olive oil
1/4 cup fresh lime juice
1 teaspoon chilli powder
1 teaspoon cayenne pepper
1-2 garlic gloves (peeled)
1 teaspoon salt.
Blend the above ingredients together and pour over your kebabs. Let the chicken marinate in the mixture for about 12 hours in the fridge before you pop them on the grid.
COCONUT WATER VINAIGRETTE
Buying pre-made salad dressings is the easiest option, but making your own is so satisfying and often much healthier. This vinaigrette is low energy and high in taste, something the whole family will love.
1/4 cup 100% pure coconut water
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon of salt
1/2 teaspoon black pepper
Simply combine the above ingredients and dress your greens to taste – think kale, fruits and nuts or seeds.
COCONUT BBQ RIBS
Who doesn’t love ribs on the braai? Marinade yours in this Hawaiian style sauce for finger licking goodness that will keep you coming back for more.
1/2 cup 100% pure coconut water
1/2 cup coconut milk
1/2 cup chopped fresh cilantro
1/4 cup soy sauce
2 tablespoons chopped peeled fresh ginger
2 stalks lemongrass chopped
3 tablespoons chopped garlic
1 teaspoon salt
1/2 cup golden brown sugar
1/3 cup chopped shallots
Blend ingredients together until almost smooth, then pour over 1-2kgs steamed ribs and allow to marinate in the sauce overnight. Grill your ribs on the braai until golden brown, turning occasionally – this should take approximately 8 minutes on a medium to high heat. Transfer the marinade to a saucepan and heat until boiling. Remove from heat and serve with your BBQ ribs.
We know you’ll be cracking open some beers as you stand around the braai, but who doesn’t like a refreshing tropical cocktail?
Ingredients: (serves 4)
3 cups cranberry juice
2 cups 100% coconut water
1.5 cups pineapple juice
2 cups coconut rum
Combine these ingredients in a pitcher. Serve over ice and garnish with pineapple, cocktail umbrellas or tropical flowers. Whoever said real men don’t drink pink drinks hasn’t tasted the Pink-a-colada – the taste of sweet, sweet summer.
Stock up on CocoZone coconut water at a Pink ‘n Pay or Spar near you.