When the Lerotse arrived on my doorstep, I was quite intrigued. Turns out, this wonderful versatile ingredient looks like a watermelon & has a similar smell but it is not sweet at all. In fact, it has a neutral taste. If you search for lerotste content online you are likely to find it in preserves, pickles & slappap (like the Bogobe jwa lerotse).
Unlike the more familiar pinkish, sweet watermelon that we know, the Lerotse has orange flesh & a huge amount of pips. Or that’s what I found at least!
To celebrate the 50th Birthday of Nederburg Baronne, street food pro, Chef Nti (aka Nthabiseng Ramaboa) – the queen of Afrofusion Cuisine, created this amazing recipe that pairs perfectly with Baronne. This iconic Cabernet Sauvignon/Shiraz blend, launched in 1973, remains a great Mzansi favourite. Based on annual domestic volumes sold, the equivalent of a bottle of Baronne is opened somewhere in the country every 15 seconds.
Cooks notes & tips:
- Make the Lerotse Chutney at least a week before you want to serve it. The chutney needs to rest so that the flavour can mature & the vinegar taste can subside.
- Prepare all of the other elements of the dish a day before.
- On the day that you want to present this deliciousness to your guests, you can simply make the aMagwinya & enjoy the time with your loved ones.
LEROTSE aMAGWINYA served with lerotse chutney, coconut atchar mousse & lemon sugar
INGREDIENTS
Lerotse purée
1 cup cubed lerotse (or cantaloupe melon as a substitute)
Coconut atchar mousse
2 tbsp olive oil
1 cup vegetable atchar
½ cup coconut milk
Lemon sugar
2 cups granulated sugar
2 lemons
Lerotse chutney
1 tbsp olive oil
3 cups lerotse (or cantaloupe melon as substitute)
2 red onions
1 lime, grated peel and juice
1 thumb-size knob of fresh ginger, grated
150ml apple cider vinegar
2 tsp cumin
2 tsp yellow mustard seeds
200g sugar
1 fresh chili
2 dried chilis
aMagwinya
1 cup self-rising flour
½ cup plain whole milk yogurt or vanilla yogurt
⅓ cup lerotse purée (or cantaloupe melon purée as a substitute)
Vegetable or olive oil for frying
METHOD
Lerotse chutney
Add olive oil to a pan over medium heat and gently fry the chopped onion together with lime (zest and juice) and the spices. Let it cook for 10 minutes and then add the lerotse (or cantaloupe melon) in cubes. Let it cook for another 10 minutes, mixing now and then. Add the vinegar and sugar and let cook slowly for an hour. Pour into clean glass containers, close the lids and let it cool upside down. Store in a cool, dark and dry place. Will conserve for at least two years. Let it rest for two weeks before using.
Lerotse purée
Bring a large pot filled about ¼ full of water to a vigorous boil. Add in enough lerotse (or cantaloupe melon) to fill the pot, and then cover. When the volume reduces, add more, and continue this process until all the lerotse (or cantaloupe melon) pieces have been added into the pot. Reduce the heat to a gentle simmer, and cook for about half an hour, or until the lerotse (or cantaloupe melon) can be whisked to a smooth consistency. Lerotse has a neutral flavor when raw, but it imparts a unique flavor to the dish when cooked. Drain any water, add to blender, make into a fine purée and set aside.
aMagwinya
Add oil to a medium saucepan, about 5cm. Bring to medium heat, around 170°C. In a medium mixing bowl, add flour, yogurt, and lerotse purée (see method below). Mix with a spatula until yogurt and flour are fully mixed. The dough should be sticky. Once oil has reached the correct temperature, scoop dough using ice cream scoop. Smooth the surface of the scoop, removing any excess dough (this helps to keep the dough ball round). Gently release the dough ball into the heated oil. Repeat with remaining dough. aMagwinya will float to the surface so only put in enough to fill the surface area. If they sink and get stuck to the bottom of the pan, make sure to quickly release it from the bottom with a kitchen frying utensil. Cook aMagwinya until golden brown, flipping halfway through. Remove from oil and place onto a plate lined with paper towel to soak up excess oil.
Coconut atchar mousse
Add atchar to a blender, with the olive oil and coconut milk. Blend until very smooth and fluffy (2 to 3 minutes). If necessary, add more coconut milk 1 tbsp at a time (or olive oil ½ tbsp at a time) until frothy. Serve warm.
Lemon sugar
Wash and dry the lemons. Carefully remove the zest (skin), using a serrated vegetable peeler. Remove only the bright yellow part, not the bitter white pith underneath. Put the sugar and zest in a food processor and pulse to combine. Then process until the zest is fully incorporated into the sugar. This will take under a minute. Take a look, the sugar should be fragrant, moist, and pale yellow. If you see chunks of zest, process a little longer. Fine bits of zest are fine. Use sugar right away for freshest flavour, or store in a ziplock freezer bag in the refrigerator and use promptly.
To serve: Place the aMagwinya in a little heap, drizzle with the lemon sugar and serve with lerotse chutney and coconut atchar mousse presented in individual bowls.
Recipe & images kindly supplied by Nederburg. Thanx for supporting the brands that support aZestyLife.