Zola’s Dips and Toppings Recipe

Anchovy and imphepho/buchu infused oil

500ml olive oil
100g anchovy fillets, chopped
2tbsp mixed herbs
200g imphepho/buchu leaves
Fresh lemon
1tsp salt

Avocado Crema

2 large ripe avocados, peeled, cut into chunks
½ cup Sour cream
Zest and juice of 1 lemon
½ tsp chilli flakes
1 tsp garlic and herb salt
½ clove garlic, crushed
Handful fresh parsley, chopped
Water as needed

Dried Apricot whipped butter with honey

1 cup dried apricots
2 cups hot water
250g River Butter
Honey for drizzling

Labneh with chakalaka

4 cups Double Cream plain yogurt
1 tsp salt
cheesecloth
1 tin Chakalaka

To make the Anchovy and imphepho buchu infused oil, pour the olive pride into a saucepan and add in the imphepho. anchovy fillets and herbs. Gently heat up until the anchovies melt. Turn heat off and allow the oil to infuse, until cooled down. Finish off with a squeeze of lemon an a pinch of salt. 

For the Avocado crema, combine the avo chunks, sour cream, garlic and lemon juice and zest  in food processor and blend until smooth. Add water if too thick. Season with chilli flakes as well as the garlic and herb seasoning an fold in the chopped parsley. Taste for seasoning. 

For the apricot butter, place the dried apricots into the hot water and allow to soften. Place the butter into a food processor along and pulse. Remove the apricots from the hot water, roughly chop up and pulsate in the blender with the butter and drizzle in the honey. 

To make the labneh, combine the yoghurt and salt in a bowl. Place the cheesecloth inside a strainer and pour the yoghurt mixture onto the cheesecloth. Gather the cheesecloth in the corners together, twist to close and set a canned good, overtop, for weight.  Set the bowl and strainer in the fridge or cool place in your kitchen for 24 hours.

Once set, place into a blender with the chakalaka and blend until smooth. Serve with bread.