Braai mealies with three different toppings – Food & Home Magazine

Ingredients

• Each topping is for 4 mealies.
• <h3>Cashew dukkah and coriander</h3>
• 100g cashews
• 30ml (2 tbsp) flaked almonds
• 60ml (¼ cup) sesame seeds
• 60ml (¼ cup) coriander seeds
• 45ml (3 tbsp) cumin seeds
• 30ml (2 tbsp) aniseed
• 5ml (1 tsp) salt
• 5ml (1 tsp) ground cinnamon
• 80g butter, melted
• 60ml (¼ cup) fresh coriander leaves
• <h3>Sun-dried tomato and chilli butter with Parmesan</h3>
• 100g soft butter
• 15ml (1 tbsp) sun-dried tomatoes, chopped
• 1 or 2 small bird’s eye chillies (red), chopped
• 60g Parmesan, finely grated
• <h3>Crème fraîche and chorizo</h3>
• 150g chorizo sausage
• 3 fat garlic cloves, peeled and sliced
• 180ml (¾ cup) crème fraîche or fresh cultured cream
• small handful fresh basil leaves, torn