Starters & Light meals

Boma oysters

4
Easy
10 minutes
5 minutes

“We serve oysters with a fermented chilli dressing that takes three months to make. Chilli crunch is a good substitute.” - Vusi Ndlovu

Wine/Spirit Pairing
Woolworths DMZ Chenin Blanc

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Ingredients

Method
  • 4 T Woolworths chilli crunch
  • 3 T canola oil
  • 2 T lemon juice
  • salt, to taste
  • 12 large oysters

Method

Ingredients

1. Prepare a braai. To make the sauce, combine the chilli crunch, oil and lemon juice. Season to taste.

2. Once the braai is ready, place the oysters on the fire until they open. You can skip this step if you’re not keen on cooked oysters.

3. To serve, shuck the oysters and dress.

Find more shellfish recipes here. 

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Ellah Maepa

Vusi Ndlovu

Recipe by: Vusi Ndlovu

Chef and TASTE contributor Vusi Ndlovu is the co-owner of EDGE, a restaurant focusing on indigenous ingredients, reimagined with a fine dining twist and the tradition of cooking over an open fire.

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