Oumph! South African Skewers

Oumph! South African Skewers

About this project

Oumph! South African Skewers

4-5 skewers


280 g Oumph! The Chunk
Approx. 15 dried apricots
1 large yellow onion
1 large clove of garlic
2 tsp curry powder
2 tbsp sherry vinegar (or other vinegar)
2 tbsp white wine
2 bay leaves
2 tsp raw sugar
1 tbsp apricot marmalade
2 dl water
Cooking oil
Salt and pepper to taste


Chop the onion and garlic. Fry them together with the curry powder until they

Chop the onion and garlic and fry in cooking oil with the curry powder until they become soft. Add all the other ingredients, except Oumph! and apricots. Bring to the boil. Add the Oumph! straight from the freezer, and let the mix simmer for approx. 5 minutes or until the Oumph! chunks have defrosted. Pour into a large bowl and mix in the apricots. Place in the fridge, preferably overnight.

Dip 4 or 5 barbecue skewevers in water. Thread the Oumph! and vegetables onto the skewers and barbecue on a high heat.

Serve with rice, couscous, grilled brussel sprouts and grilled apricots.

How to prepare the brussel sprouts:

Mix 2 tbsp salt with 0.5 l of water. Add raw Brussels sprouts. Leave in the fridge for one day. Pour out the water and mix with some  cooking oil. Barbecue on high heat until grill marks appear on the outer leaves, approx. 10-15 minutes.