Recipe - Sardines by Africola's Duncan Welgemoed

Recipe - Sardines by Africola's Duncan Welgemoed

This is one of two recipes Duncan Welgemoed from Africola, has featured in the limited edition cookbook, DISH, available for purchase from 26 July 2017. Dish is available online and in selected restaurants featured in the book for $75 RRP. Each edition is numbered, with all proceeds to go directly to the Starlight Children's Foundation. There are an even smaller number of books autographed by a collective of the chefs for $100 RRP.

Sardines (Image Credit: Africola)


6 whole sardines, cleaned and butterflied
1 lemon, halved


12 anchovy fillets, salt-packed, rinsed and patted dry
5 garlic cloves
2 finger limes
2 tablespoons capers, drained
+ sea salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 teaspoon lemon juice
1 tablespoon diced preserved lemon rind (example recipe)
100g chopped coriander
100g chopped flat-leaf parsley
100ml olive oil


To make the charmoula, pound the ingredients in this order with a mortar and pestle.
First round: anchovies, garlic, capers, and a pinch of salt.
Round two: cumin, pepper, lemon juice, and preserved lemon and then add the coriander and parsley.

Pound each group to a coarse paste before adding the next. Stir in the olive oil at the and then stir in the preserved lemon and finger limes.

Marinate the sardines for 30 minutes in enough charmoula to cover them.

Get a charcoal fire ready. Wait for the coals to ash over before cooking.

Use a wire grilling rack. When I do, I keep the fish close to, even touching, the embers. I look for the skin to darken and blister after a few minutes on each side, depending on the embers’ heat. Once the skin looks right, the fish should be cooked inside.

Grill the lemon halves face down to bring out their sweetness.

Arrange the fish on a platter and squeeze some of the juice of the grilled lemon over them.

Serve any remaining charmoula on the side for dipping.

Dish Recipe Book (Image Credit: Dish)


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