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Wayne Blake, Cluster General Manager at ANEW Hotels & Resorts suggests adding indigenous herbs such as dried honeybush, snowbush and sage, to everyday meals for added depth of flavour and enjoyment.
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Snowbush maize fries
Cape Snowbush, also known as “kapokbos” or wild rosemary, adds a gentle woody, herby twist to any meal. For a South African spin on fries, infuse the water for your maize meal with Snowbush leaves.
Once the pap has cooked, pour it into a flat dish to cool and set. When firm, slice into chip shapes, lightly brush with oil, and air-fry at 200°C for about 6-8 minutes until golden and crispy. Finish with a sprinkle of fynbos salt for extra flavour.
Honeybush infused milk tart
When making your favourite milk tart recipe, steep the milk with dried honeybush leaves and use it as the base for a creamy, custardy milk tart. This gentle infusion creates a Fragrant Twist to the nostalgic and undeniably South African dessert
Butternut & sage soup
Add depth to butternut soup by infusing the stock with a few sage leaves. The result is an aromatic, earthy soup with notes reminiscent of the veld – comforting and flavourful. Serve with warm, oven-fresh potbrood for the perfect pairing.
Buchu-marinated chicken
Buchu is a great antidote for inflammation and instead of using the usual dried herbs use this wonder herb for a fresh, minty lift. Mix Buchu with lemon juice, olive oil and garlic and marinade chicken overnight before roasting in the oven or on the braai.
Fynbos salt grilled or roasted veg
Add some local flavour to Seasonal Vegetables by sprinkling generously with your choice of fynbos-infused salt and roast or grill until golden and caramelised. It’s the South African flavoured roast you didn’t know you needed.
Issued on GQ South Africa by Luthando Vikilahle | https://www.gq.co.za/culture/food-drink/5-indigenous-herbs-to-add-to-your-family-dishes-77c7df25-d519-4892-9c85-f28a08f722ca
