Grilled Wild Mushroom with Polenta Style Sadza (pap) and Beef Crackling
At this time of the year in Zimbabwe you will notice a myriad of locals selling a beautiful variety of wild mushrooms including the highly praised chanterelle mushrooms.I came across such a bounty and since I was experiencing a power outage I decided to cook everything on my braai stand.Mushrooms are high protein veggies that I absolutely adore for their versatility. You can safely include them in most Zimbabwean main dishes. Make the most of mushrooms this season and cook your family a hearty mushroom dish. Who says you can’t have Sadza with fungi?
NB: Be sure to only pick mushrooms in the company of someone with experience in picking mushrooms or better still buy from a reputable shop. Use them within 2 days of purchasing them. Don’t wash the mushrooms as they absorb water so if you must, lightly rinse or simply brush off any particles.
INGREDIENTS
1 ½ cup Mealie-meal
2 ½ cup Vegetable stock
3 cups of a variety of edible wild mushrooms locally available (tsvuketsvuke/ nhedzi/ chihombiro)
100g Butter
2 Tomatoes, deseeded and diced
25g Parmesan cheese, grated
2 Garlic cloves, minced
½ cup Fresh herbs (thyme, parsley, oregano)
Beef crackling (i.e. beef fat rendered of fat leaving crunchy crackling)
2 Spring onion stalks, chopped
100 ml Olive oil
¼ cup White wine or vinegar
METHOD
To MakeSadza (pap):
To Make Mushrooms:
Serve the Dish:
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