Ramaphosa's energy plan Webinar banner

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

What’s cooking today: Tandoori-spiced broccoli skewer...



What’s cooking today: Tandoori-spiced broccoli skewers

Broccoli and onion skewers marinated in homemade tandoori spices and cooked on hot coals. (Photo: Tony Jackman)

Broccoli florets interspersed with curls of onion and slathered with a tandoori-spiced yoghurt marinade make a delightful side to a spicy braai, or the main event for those who don’t eat meat.


About 20 broccoli florets, washed and drained and left to dry at room temperature

200 ml full cream plain yoghurt

2 heaped Tbsp almond powder (blitz almond flakes in a blender or grinder if necessary)

1 heaped tsp tandoori spice mix (read our recipe for it here)

1 Tbsp chopped garlic

1 Tbsp chopped ginger

Salt to taste


The quantities of yoghurt and broccoli are based on four skewers of four to five broccoli florets each. Use more of both if making a greater quantity. You can increase the spice quantities up a little to compensate. 

Combine all ingredients except the broccoli. (No need for pepper, it’s in the spice mix.)

Dunk florets in the yoghurt mixture to coat well.

Skewer and grill over very hot coals, with the grid quite close to the coals, turning often. The char you can see in the photo is good; that is what you would expect if it were cooked in a tandoor. 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 recipes to [email protected] with a hi-resolution horizontal (landscape) photo.


Comments - share your knowledge and experience

Please note you must be a Maverick Insider to comment. Sign up here or sign in if you are already an Insider.

Everybody has an opinion but not everyone has the knowledge and the experience to contribute meaningfully to a discussion. That’s what we want from our members. Help us learn with your expertise and insights on articles that we publish. We encourage different, respectful viewpoints to further our understanding of the world. View our comments policy here.

No Comments, yet

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