Page 43 - Through the eyes of an African chef

Baked baby beet, baby carrot, corn and baby onion
I love organic vegetables, and this is a way to cook them over coals. I learnt to do this in 2010 while visiting food friends in the Northern Cape. This makes an ideal side vegetable dish when serving izoso (barbeque).
INSTRUCTIONS
Wash and dry the vegetables.
In a pot (indoors or out), steam the vegetables, except the onion, for about 5 minutes until they are al dente.
Prepare pockets of foil and place one of each vegetable, including the onion, inside them. Season, place a tiny knob of butter on the vegetables, and twist the top of the foil pockets closed.
When all your foil pockets are ready, place them over a rack on the fire, or in an oven, for about 10 minutes.
Variation: Vegetables can be packed in one foil pocket, but remember to increase the cooking time.
TO SERVE
Serve each person a foil packet with their meat.
INGREDIENTS
4 whole baby beets
4 whole baby potatoes
2 fresh corn cobs (cut into 3 chunks) 4 whole small onions
Knobs of butter to taste
Salt and pepper to taste
THROUGH THE EYES OF AN AFRICAN CHEF
SERVES 4
PREPARATION TIME 5 MINS COOKING TIME 15 MINS
[ chapter two ] MAINS AND SIDE DISHES 41