Droëwors Snack Board
Recipes with Droëwors
A South African snack board built around droëwors sticks, biltong slices, mature cheddar, dried fruit, and Mrs Ball's chutney. No cooking. The board is assembled ten minutes before guests arrive and picked at all afternoon. This is the table every South African braai sets up during the hour it takes for the coals to reach temperature.
Prep Time
10 min
Cook Time
0 min
Servings
6
Difficulty
Easy
Ingredients
- 200 g droëwors sticks
- 150 g biltong, thinly sliced
- 150 g mature cheddar or aged Gouda, broken into chunks
- 80 g dried mango strips
- 80 g dried apricots
- 50 g salted roasted peanuts or macadamias
- 3 tablespoons Mrs Ball's Original Chutney
- Small bowl for the chutney
Steps
Lay the droëwors sticks in a loose cluster on one side of a wooden board or slate. They can overlap but should be accessible for grabbing individually.
Arrange the biltong slices in a small pile next to the droëwors. The two products should be adjacent but clearly separated so guests know which is which.
Break the cheese into irregular chunks rather than neat cubes. Scatter them across the centre of the board.
Fill the gaps with dried mango strips and dried apricots, grouping them loosely rather than scattering them randomly.
Add the nuts in a small pile or ramekin. Pour the chutney into a small bowl and place it near the biltong end of the board.
Tips
The board works best with droëwors that has been at room temperature for at least 20 minutes. Cold droëwors from the refrigerator is harder to chew and its fat aroma is muted. Serve alongside Castle Lager or cold rooibos. If Mrs Ball's Chutney is unavailable, any peach-based chutney works.