Africola: Slow Food Fast Words Cult Chef by Duncan Welgemoed

  • Peri peri chicken better than Nandhoes (page 20)

    from Africola: Slow Food Fast Words Cult Chef Africola by Duncan Welgemoed

    • Categories: Grills & BBQ; Main course; Mozambican; Portuguese
    • Ingredients: whole chicken; lemons; red bird's eye chillies; green bird's eye chillies; garlic; fresh bay leaves; smoked paprika; sea salt flakes; apple cider vinegar; thyme; applewood chips; soft white buns
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Notes about this book

  • MattKG on March 24, 2025

    Bunny chow was tasty. Made the Tolouse sausage with pork instead of the suggested Aussie game meat. Holy hell, was it every amazing! I would not hesitate to say it was the best sausage I have ever eaten. The only thing that stopped me from eating more was the tightness in my chest after already consuming a mountain of rhe little tubes of deliciousness. I'm really keen to try some of his desserts. Everything looks absolutely wonderful!

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  • ISBN 10 1760523860
  • ISBN 13 9781760523862
  • Linked ISBNs
  • Published Nov 02 2020
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries Australia
  • Publisher Murdoch

Publishers Text

Duncan's approach to food is fearless, take-no-prisoners, bold and exciting, inspired by his South African heritage. If his multi-awarded, South Australian-based restaurant Africola was a type of music, it would be a full-on mash-up of Kwaito meets Euro pop meets black metal. His food is cooked on fire, in embers or ashes, in ovens, or cast iron pots - from whole smoked pig South African/Australian style, to homemade biltong, hot smoked mackerel and horseradish, whole roasted cauliflower with tahini sauce, and the world's greatest roast potato recipe for complete idiots. Duncan's words aren't pretty, and he's refreshingly honest about the highs and lows of his industry and the people within it, delivering home truths for cooks and chefs alike. These recipes include an amazing array of meats, as well as seafood and a slew of intensely flavourful, veg-forward dishes. There is also a culinary encyclopaedia of ferments, condiments and pickles - adding richness and complexity to any dish - along with a solid pastry section and a bunch of ridiculous cocktails.

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