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CHEESY LOADED LENTIL POTATOES ON THE COALS

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No braai is complete without POTATOES or a potato salad. The brewed coffee in the sauce brings another dimension to these pockets of joy.

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SERVES 4

1 can (400 g) lentils

½ cup barbecue sauce

¼ cup black coffee

2 tsp tomato puree

1 clove garlic, crushed

1 tsp smoked paprika

Salt and pepper to season

4 large potatoes, unpeeled, boiled and cut in half

Extra virgin olive oil

1 cup grated cheddar cheese

½ cup chopped fresh coriander

½ cup sour cream

  1.  Put the lentils, barbecue sauce, coffee, tomato puree, smoked paprika, garlic, salt and pepper in a pot and place it on a braai grid over medium-hot coals. Stir occasionally and cook for 6 - 8 minutes until the mixture bubbles.

  2.  In the meantime, scoop out a heaped tablespoon of the flesh from each potato half and set aside for later use. Brush the insides with extra virgin olive oil.

  3.  Mix the reserved potato with the lentils and fill each potato. Top with a good helping of cheese.

  4.  Cover with foil, place on the grid and braai for 6 - 8 minutes.

  5.  Remove the potatoes from the foil, transfer them to a serving tray and garnish with fresh coriander and a dollop of sour cream. Serve warm.