Nkululeko Ndlovu's PERi-PERi Saucy Ribs and Samp

Zonzibini Tunsi took SA's fiery nature to the world and she still reigns. Let's celebrate our crown jewel. Try this gourmet umngqushu recipe that makes guests see stars.

Ingredients

  • 600g pork/beef ribs
  • 3 tsp. garlic
  • 180ml soy sauce
  • 4 tbsp. treacle sugar
  • 180ml Worcestershire sauce
  • 4 tbsp. olive oil (for the ribs)
  • Chopped spring onions (for ribs garnish)
  • 15ml olive oil (for the samp)
  • 1 small red onion (chopped)
  • 1 cup of mushrooms (chopped)
  • 400g tin of samp and beans
  • 5ml Nando’s Bushveld Braai sauce (or to taste)
  • 2ml Garlic and Herb Seasoning
  • Salt and pepper to taste
  • Chopped parsley or fresh herbs (for samp garnish)

To Serve

  • Add chopped spring onions, parley or fresh herbs as garnish.

Cooking instructions

Nando's barci icon
icon-tri-right
  1. 1

    Heat oven to 180° degrees.

    icon-tri-right
  2. 2

    In a ziplock bag, mix garlic, soy sauce, treacle sugar, Worcestershire sauce and 4 tbsp. olive oil. Add ribs to ziplock bag and shake well. Place bag in fridge overnight or for at least 3 hours.

    icon-tri-right
  3. 3

    Remove ribs from bag and place in a roasting pan. Place in oven for at least 30 minutes.

    icon-tri-right
  4. 4

    Switch oven to grill. Grill for 10 minutes on either side, basting each time with marinade from tray.

    icon-tri-right
  5. 5

    For the samp: Heat 15ml oil in frying pan, add onions, mushrooms, celery and cook for 5 minutes. Add samp and beans and seasoning.