Order now to receive the last box of 2020, on Thursday November 17th

Aioli – Inspired by beautiful food

Aioli is the brainchild of Annalize Buchanan and Oliver Swart, two chefs whose work together provides a perfect complement of their skills and experience. Annalize started her company, Annalize Catering, nearly 30 years ago, and was joined by Ollie two decades later. Since then, they’ve worked together at the forefront of South Africa’s catering industry. Annalize is the driving force of the business and Ollie is the mastermind behind product development – from processes to the freshest ingredients, locally sourced wherever possible.

For years, their dedicated clients have wanted a piece of Annalize Catering in their kitchens at home, and Aioli is the ideal solution. The idea of creating a product range was a long time in the making, but 2020’s lockdown made it clear that this was the time to put all their research and development into practice, and to put Aioli products out into the world. Off they went, into the kitchens of eager home chefs.

Each week, Aioli supplies UCOOK with sauces and condiments curated to match the themes and flavour’s of the Market Box produce. They make all of their products to order, minimising wastage, and you’ll find that they’re always packaged in glass – never plastic. This week, you’ll find the Adobo Rojo de Chiles, a deep red salsa that can be used as a marinade for vegetables or any protein, on nachos, or as a fresh salsa on tacos. It’s packed with charred blood red tomatoes, chipotles, onions, garlic, cumin, oreganum and a dash of orange juice.


                                Adobo Rojo de Chiles

UCOOK Along – Tempeh Tostadas with Aioli's Adobo Sauce 

Grab the Boemboe tempeh and your El Burro Mercado tortillas (oh, and your Margaritas) and cook along with Chef Ollie Swart from Aioli, and his lovely sous chef Julz – ariba!

Aioli’s Tempeh Tostada (M/L/V/PB)

Because you gada, make-a the tostada. 

  • Slice up some tempeh into bite-sized cubes.  
  •  Make your holy guacamole by combining the flesh of 2 avos, a small bunch of chopped coriander, 1 clove of garlic (peeled and grated), 30ml of olive oil, the juice of 1 lemon, and some salt and pepper (to taste). The texture is up to you, we like it smooth for this dish. Use a fork or a food processor.
  • Slice up some red onion, and chop up some coriander for garnish. Grate up some cheese.
  • It’s tortilla-frying time! In a large, heavy-bottomed saucepan or Dutch oven, heat the oil over a medium-high heat until it reaches 180°C (350°F). Ensure that there is at least 4cm of oil in the pan – we are going to be frying the tempeh and the tortillas.
  • Fry your tempeh until it’s golden brown – then, take out with a slotted spoon and put onto some kitchen towel to absorb any residue oil. Then, toss your tempeh in a bowl with some Adobo salsa while it’s still hot. Then, working in batches to avoid overcrowding, add as many tacos as you can fit into the oil, flipping occasionally. Cook until golden and firm, for about 1 minute. 
  • Transfer the fried tortillas to a plate lined with paper towels to cool. Repeat the frying process with your remaining tortillas.
  • Serving time – top the tostada with guacamole, Adobo tempeh, some grated cheese (vegan?), coriander and sliced red onion. 


Frying the taco, and serving that as the crunchy base, adds wonderful texture to this dish. You can basically top a tostada with anything you like!