Coriander is a spice that permeates South African cooking, from our traditional boerewors sausage through to our cured meat speciality, biltong. The seeds have quite a different flavour from the fresh leaves. To get the most flavour, dry fry the whole seeds until you can smell them, then grind them down with a mortar and pestle or in a spice grinder.
Bison Bar & BBQ offer this simple recipe for a great BBQ side or hors d'oeuvre.
A delicious dip, try it with hummus, flatbread and olives in a mezze meal.
A delicious dip for tortilla chips.