First Thing, Daily Maverick's flagship newsletter

Join the 230 000 South Africans who read First Thing newsletter.

We'd like our readers to start paying for Daily Maverick

More specifically, we'd like those who can afford to pay to start paying. What it comes down to is whether or not you value Daily Maverick. Think of us in terms of your daily cappuccino from your favourite coffee shop. It costs around R35. That’s R1,050 per month on frothy milk. Don’t get us wrong, we’re almost exclusively fuelled by coffee. BUT maybe R200 of that R1,050 could go to the journalism that’s fighting for the country?

We don’t dictate how much we’d like our readers to contribute. After all, how much you value our work is subjective (and frankly, every amount helps). At R200, you get it back in Uber Eats and ride vouchers every month, but that’s just a suggestion. A little less than a week’s worth of cappuccinos.

We can't survive on hope and our own determination. Our country is going to be considerably worse off if we don’t have a strong, sustainable news media. If you’re rejigging your budgets, and it comes to choosing between frothy milk and Daily Maverick, we hope you might reconsider that cappuccino.

We need your help. And we’re not ashamed to ask for it.

Our mission is to Defend Truth. Join Maverick Insider.

Support Daily Maverick→
Payment options

Lockdown Recipe of the Day: Onion-stuffed Butternut on...



Lockdown Recipe of the Day: Onion-stuffed Butternut on the Coals

(Photo: Tony Jackman)

These foil-wrapped butternut halves can be a side dish for a braai or roast, or a main course with accompaniments. Cook them on coals on the braai or in the oven.

This recipe is suitable for a medium sized butternut such as the one shown in the photograph. The halved onions solve the age-old braaier’s problem of what to do with that blimmin’ cavity in the butternut. They’re also good as a main event for a vegetarian friend at your braai.


½ butternut per serving

1 onion per whole butternut

1 garlic clove per butternut

Rosemary sprigs

Salt and ground black pepper

Heavy duty tin foil

Optional: cayenne pepper or paprika

Butter or olive oil


Slice the butternuts in half lengthwise, scoop out the pips and discard them.

Cut onion in half through the middle, not from root end to top end.

Tear off generous pieces of heavy foil and oil one side well. Place a half butternut in the middle of it, cut side up.

Finely chop garlic and put some in each butternut cavity. Place a rosemary sprig in each cavity. Push an onion half firmly into each cavity (if the onion half is too big, trim it a bit). Place a small rosemary sprig on each onion half and more sprigs on the exposed yellow butternut flesh. Dot this and the rest of the butternut flesh with butter, or drizzle olive oil over it. Season with salt and pepper. If you want a bit of bite, sprinkle some paprika or cayenne pepper over too. 

Wrap tightly in the foil.

Cook on coals for about half an hour, or in the oven at 200℃ for 30 to 40 minutes, until soft when pierced with a skewer. DM/TGIFood

Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the TGIFood platform on Daily Maverick. It’s all about great reads on the themes of food and life. Subscribe here.

Send your Lockdown Recipes to [email protected] with a hi-resolution horizontal (landscape) photo.

Thank God It’s Food is sponsored by Pick n Pay.


Please peer review 3 community comments before your comment can be posted