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Atchar-butter-braaied chicken with flatbread

1 hour

Christmas dessert

The Springbokkie (Peppermint Crisp Trifle)

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Isinkwa nemifino (steamed mielie bread with wild spinach)

1½ hours

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Isqa rice

Name: Chunky braaied chakalaka
Prep time: 30 min
Cook time: 2 min
Total time: 32 min
Yield: 6 servings
Cuisine: Side Servings
Ingredients: For the chakalaka: ,onions, halved 2,green pepper 1,red pepper 1,yellow pepper 1,carrots, peeled 4,olive oil 3T,garlic, chopped 4cloves ,ginger, chopped 1T,red chilli, chopped 1,curry powder 2 T,tomato paste 2 T,tomato purée 1cup,sugar 1T,can Woolworths baked beans in smoke- flavoured tomato sauce 1 x 400 g,fresh thyme, chopped 1 T,sea salt and freshly ground black pepper, to taste ,For the dombolo: ,flour 500 g,salt 1 t,water 2 1⁄2 cups,sugar 1 t,yeast 1 t,butter, melted 50g

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

180 g parboiled white rice
2 large potatoes, peeled and diced
3 cups cold water
a pinch salt
4 T oil
1 onion, chopped
1 baby cabbage, thinly sliced (or ¼ large cabbage, sliced)
1 bunch spinach, thinly sliced
1 T chicken stock powder

Method

1. Place the rice and potatoes in a medium-sized saucepan and add the water and salt. Bring to the boil and cook for 8–10 minutes. Drain, rinse and set aside.

2. Heat the oil on a pan. Gently fry the onion until translucent, then add the cabbage and spinach. Fry until softened. Add the chicken stock powder and fry for a further minute. Add the vegetable mixture to the potatoes and rice.

3. Mash the mixture until the potatoes are crushed and stir it all together. Serve by itself or with any meat accompaniment you have available.

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Photographs and videography: Khanya Mzongwana and Katharine Pope
Production: Khanya Mzongwana
Food assistant: Leila-Ann Mokotedi

This is a test recipe

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Isqa rice

Isqa rice

Ingredients

Method