Grain recipes

Crispy fried eggs and chakalaka bean salad on toast

5 minutes

Asian recipes

Rainbow slaw rolls with peanut satay dressing and Asian dressing

Chicken recipes

Atchar-butter-braaied chicken with flatbread

1 hour

Dip recipes

Chamoy sauce

Name: Sorghum balls
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 4 to 6 serving
Cuisine: Starters & Light meals
Ingredients: ground sorghum meal, plus extra for rolling 180 g,warm water 1 1⁄2 cups,Woolworths iBhisto relish, for serving ,For the filling: ,olive oil 1 T,small onion, finely chopped 1,oyster mushrooms, roughly chopped 100g,fresh thyme a handful,cornflour 1t,tomato paste 1T,seasoning salt 1t,vegetable stock 6T

By Bianca Strydom

Serves Makes 1 jar

Difficulty Easy

Cooking Time 30 minutes

Ingredients

150 g dried apricots
80 g dried prunes
3 cups water
6 T dried chilli flakes
50 g white sugar
2 pinches salt
1⁄4 cup lime juice

Method

1. In a medium saucepan, combine dried apricots, dried prunes, water, dried chilli flakes, white sugar and 2 pinches salt.

2. Bring to a boil. Reduce the heat and simmer for 30 minutes. Once cool, blend with lime juice until smooth, adding more water for a thinner consistency.

3. Store in a sterilised jar in the fridge for up to two months.

Find more dip recipes here.

Photography: Jan Ras
Production: Bianca Strydom
Foos asstant: Hannah Moerdyk

This is a test recipe

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Chamoy sauce

Ingredients

Method