CHICKEN CURRY

Ingredients
Drummettes
Steers garlic sauce
Steers prego sauce
Aminas lemon and herb marinade
Steak and chops spice
Zeal 
Green pepper
Red pepper
Rajah flavourfull curry powder
Onions (omningi)
Paprika
Oil
Mixed herbs
Brown onions

Method
Marinade your chicken pieces with all sauces written above kanye ne zeal ne steak and chops and let your chicken rest for an hour or two then put onions in your pot and ur ginger and garlic let it cook e and then put in mixed herbs no curry powder no paprika reduce heat let onions cook then add your marinated chicken do not overcstir because we do not want mince chicken curry reduce heat and when u c that it is done add ur soup as is do not mix it with water.

Credit: Slungile Maka Bhoyo Mbatha

MOGODU(SHEEP)

Ingredients

2 kg ox or sheep tripe, cleaned and cubedcold water, enough to cover the tripe2 dried bay leaves2.5 ml (½ tsp) ground cloves2.5 ml (½ tsp) ground cinnamon10 ml (2 tsp) garam masala2 cardamom pods250 ml (1 cup) plain yoghurt2 x 400 g tins tomato purée2 cm piece of ginger, peeled and grated6 garlic cloves, crushed4 red chillies, choppedsalt and pepper15 ml (1 tbsp) sugar15 ml (1 tbsp) white wine vinegar60 g (4 tbsp) butter, cubed

Method

1. Place the tripe in a deep pot filled with enough cold water to cover it and boil for 2 hours.
2. In a blender, combine all the other ingredients except butter, and process into a fine, smooth mixture.
3. Drain the tripe and return it to the pot. Add the yoghurt mixture and bring to a boil. Lower the heat and simmer for 15 minutes or until the sauce has thickened. Add butter, stir through and season to taste.
4. Serve with steamed bread.

Credit: eatout.co.za

Picture: Jane Malebe ( Jane’s Kitchen)

YELLOW RICE WITH RAISINS

Ingredients
2cups rice, rinsed & drained
3cups water
1/4cup raisins
2Tbsp vegetable oil
1Tbsp brown sugar
2tsp turmeric
salt
pepper
Instructions
Rinse and drain the basmati in cool water. Add it to a medium pot with all remaining ingredients and bring to a happy boil.
Cover, then reduce the heat to very low and (barely) simmer for about 30 minutes. Enjoy those sweet bursts of raisin and the subtle, gorgeous glow of the golden turmeric.

Creamy spinach 
I boiled spinach and added salt on another pot I prepared white sauce and then drained spinach of excess water and added my spinach.
White Sauce
INGREDIENTS
1 tbsp margarine
1 1/2 tbsp plain (all purpose) flour
2 cups fresh milk
1 tsp salt
Half tsp black pepper
Pinch Nutmeg
METHOD
1. Gather the ingredients you’ll need together.
2. Melt the margarine in pot. Once margarine has completely melted add the flour. 
3. Stir briskly until mixture become crumbly. Add your milk bit by bit and whisk, again briskly, to avoid getting lumps in your sauce.
4. Keep adding milk until you get the consistency you want. Add your salt, nutmeg and black pepper and whisk.
5. Your white sauce is ready. You may add grated cheese if you wish and make it a cheese sauce.

Sweetchillie Butternut 
Ingredients 
Butternut 
Gherkins 
Spring onions 
Red pepper 
Sweetchillie sauce 
Black pepper 
METHOD 
Grate raw butternut and gherkins, chop red peppers and spring onions. Mix together in a bowl and dress with sweetchillie sauce and season with black pepper.

Beef stew a
½ kg stewing beef
1 onion, sliced
Ginger/garlic
Salt and bayleaf
Brown the meat and put it aside. Fry onions, and green pepper add salt, ginger/garlic paste, can of tomatoes, a spoonful of tomato paste and bayleaf. Add meat back in the pot. Add a cup of water.
Cook until water evaporates.
Add 1 tsp turmeric
1 tsp garum masala
1tsp Mother in law spice 
½ cayenne pepper 
1tsp Paprika
Mix .
Add vegetables – potato and carrots or any combo of chunky veg. And brown onion soup. Add water
Cook a little, then add ½ cup sourmilk

Put your casserole in an oven for 1hr.

Enjoy.

Credit: Bonakele Makgatho

PEACH PRETZEL JELLO SALAD

INGREDIENTS
  • Crust:
  • 2 cups pretzels, crushed
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 2 tablespoons sugar
  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • Filling:
  • 2 cans peaches, drained, peaches pat dry
  • 2 cups water, boiling
  • 1 (8 oz.) container frozen whipped topping
  • 1 (8 oz.) package cream cheese, room temperature
  • 1 (6 oz.) package peach jello
  • 1/2 cup sugar
PREPARATION
  1. Preheat oven to 400ºF, and grease a 13×9-inch baking dish with nonstick spray.
  2. In a medium bowl, combine pretzels, sugar, cinnamon and nutmeg. Stir in melted butter, and mix thoroughly.
  3. Transfer pretzel mixture to baking dish, and gently press into an even layer. Bake crust for 8-10 minutes, then set aside to let cool.
  4. In a large bowl, cream together cream cheese and sugar, then gently fold in whipped topping.
  5. Spread mixture over cooled crust, then refrigerate 1 hour, or until set.
  6. In a large bowl, combine jello packet with boiling water and stir thoroughly until completely dissolved. Let cool to room temperature.
  7. Top the cream cheese layer of the cake with peach slices, then gently pour gelatin over cream cheese layer.
  8. Refrigerate until set, 2-3 hours. Serve chilled, and enjoy!

Recipe adapted from 12 Tomatoes

LAMB STEW

Ingredients

Lamb stew

Onion

BBQ Knorrox spice

GarlicMixed herbs

Paprika

Cayenne pepper (optional)

Method

In a big bowl put In your lamb and after season it with all your spicesIn a large open pot..pour in your cooking oil and after brown your meat each side until golden brown,Remove the meat from the pot and keep aside… In the same pot put in your onions and saute until softAfter put in your garlic along with your tomato paste and allow it to cook for a minuteput back your browned meat in the pot and allow it to cook for 5-10 minutes stirring it every now and thenPour in water and allow it to cook until ready and the soup has thicken up and walla.

Credit: KM Cooking Obsession

Recipes