Curry Rice

Featured Cook: Judith from South Africa

Ingredients:

• 3 – 4 bay leaves
• 3 -4 Pamento
• 3 star aniseed – broken up
• 3 Cinnamon sticks – broken up
• 1 PKT Breyani mix
• 2 table spoon Gurum masala
• 2 table spoon coriander powder
• 2 table spoon Jira masala
• Cup fish oil – half for chicken and half for onion /pepper/chilli mix
• Chili power
• 3 large onions
• 1 large green pepper
• 3 pkt chicken fillets
• 2 garlic – 100g fresh ginger – crushed with t spoon of salt
• Large pot / small pot / oven dish

Method:

Step 1

1. Par boil basmati rice
2. Crush garlic ginger and chillies with table spoon of salt.

Step 2

1. Slice onions / pepper fine   – first heat oil in the pot then add ground spice into heated oil – then put sliced onions into pot allow to simmer for while.
2. Add peppers and allow to simmer – remove pot and leave for a while.

Step 3

1. Take chicken cut into small cubes – heat little oil and place chicken cubes into pot.
2. Place in pot and add Breyani mix spice – work it into the chicken and let it heat up for a while….then add crush garlic / ginger / chillies…add cup boiled water to loosen mixture up. Add your onion / green pepper mix ….add 1 cup water again….allow to cook on low for at least 15 min…take off and layer rice and chicken mixture in oven dish.
3. Place in oven and allow to steam until rice is cooked…

Gem Squash (Pumpkin) Pie

Feature Cook: Jeanette from South Africa

Ingredients:

•  4-5 gem squashes
• 3-4 eggs
• 1 big tablespoon self-raising flour or wheat cake flour
• 1 tablespoon margarine
• 1x 250ml cream/milk
• 5ml (1 teaspoon) baking powder if you use wheat flour or 2,5ml (half a teaspoon) if you use self-raising flour
• 1 cup of sugar (250ml)
• A pinch of salt

1. Boil gem squashed until soft. Allow to cool and then scrape out soft flesh into a mixing bowl.
2. Separate the egg yolk and white.
3. Mix all the ingredients except for the white of the egg.
4. Beat the white of the egg still stiff and carefully fold into mixture.
5. Spray your baking pan and put in the mixture.
6. Sprinkle cinnamon on top and bake for 45min on 180C.

Smoked Cat fish (Poisson Fume)

Feature Cook: Caroline from The DRC

Ingredients:

• Cat fish (poisson fume)
• Tomatoes
• Onions
• Green pepper
• Garlic
• Cooking oil
• Salt and spices

Preparation:

Cat fish (poisson fume) preparation – Soak the cat fish in boiling hot water for 15-20 minutes, remove the fish and wash it thoroughly making sure that all bones, sand and salt have been removed. Drain fish of all water.

Method:

1. Heat up a frying pan, add cooking oil.
2. Once the oil has heated up add fish to the pan, keep stirring to not let fish stick to the pan.
3. Add salt and spices for flavor
4. Add onions and  keep stirring
5. Add tomatoes and stir then add green pepper and garlic
6. Keep stirring allow all those flavors to cook in for about 10 minutes
7. Remove from pan and serve.

Serving suggestions:

Serve fried cat fish with Pondu and Pap for a wholesome meal.

Caldeirada (Portuguese Fish Stew)

Featured Cook: Cassidy from South Africa

Ingredients:

• 2 White Potatoes
• Lamb meat
• Olives
• 2 Fresh tomatoes
• 1 Onion
• 1 Green pepper
• Chorizo [Portuguese sausage]
• 4 medium carrots
• 1 clove of garlic

 Method:

1. Boil the potatoes
2. Put a frying pan on the stove on a high heat, add some oil and brown the lamb
3. Add onion, green pepper, diced tomato and carrot, garlic.
4. Allow to cook for 20-25minutes
5. Add the olives and cooked potatoes to the mixture and serve with white rice

Chicken and Butternut Quiche

Featured Cook: Cassidy from South Africa

Ingredients for crust:

• 1 cup cake flour
• 110g butter or margarine
• 50g grated cheddar cheese

Ingredients for filling:

• 300-400g chicken breasts
• 1 medium butternut
• 1-2 rounds feta  cheese cut into cubes
• 200g grated cheddar cheese
• 200ml milk
• 3 large eggs
• Seasoning
• A dash of olive oil

Method:

• Cut the butternut into cubes and roast on an oven tray with a little salt and olive oil at 180°C until cooked through – usually 30-40min – so do this first!
• Place all the ingredients for the crust into the bowl and knead together using your hands until a soft dough is formed.
• Press the mixture into a 32cm quiche dish making sure to press the mixture up the sides of the dish. The mixture should be very thin once spread over the bottom and up the sides of the dish.
• Cut the chicken into cubes and season. On very high heat, brown the chicken in a frying pan. Take care not to overcook the chicken – it does not need to be cooked thoroughly all the way through at this point!
• Mix the eggs and milk in a bowl until thoroughly combined. Season the mixture to taste (I use rosemary and olive seasoning with some salt and pepper, but you can use whatever you like!).
• Place the chicken, butternut and feta into the prepared crust, distributing the ingredients evenly.
• Pour the milk and egg mixture into the crust over the other filling ingredients.
• Sprinkle the grated cheese over the top. Add more or less cheese according to taste. I also add some mixed herbs into the cheese for some extra flavour.
• Bake the quiche in the oven at 180°C for 35-45min or until the cheese topping is golden brown and the egg mixture has completely set.

Pineapple and Pea Salad

Featured Cook: Tamburai from Zimbabwe

Ingredients:

• 500g Cut pieces of fresh Pineapple
• 1 cup Frozen or fresh peas
• Fresh coriander
• Lemon juice

Method:

1. Fry up Pineapples in some olive oil on a high heat until golden brown
2. Remove fried pineapple from pan, place them on a plate, and let it cool.
3. Fry peas in the same pan until semi cooked, add half of the coriander.
4. Make a salad dressing by mixing lemon juice, olive oil, a pinch of salt and coriander.
5. Pour salad dressing over the pineapple and peas.

Hits: an alternative to pineapple could be plantain and an alternative to fresh coriander could be fresh mint.

Enjoy!

Kapenta Peanut

Featured Cook: Billings from Zambia

Ingredients:

• Kapenta
• Pounded Raw Nuts
• Onions
• Green pepper
• Olive Oil
• Salt

Method:

1. Fry the Kapenta until Golden brown.
2. Add Onions and green pepper with a hint of salt.
3. Fry together until the onion is done.
4. Add the pounded raw peanuts to boiling water and let it cook for about 8 minutes.
5. Finally add the cooked raw grounded peanuts to the kapenta and stir.

Chicken Livers

Featured Cook: Ben from South Africa

Ingredients:

• 500g of Chicken livers
• 1 Onion
• 2 Tomatoes
• Curry powder
• 2 table spoons of sunflower oil.
• Salt.

Method:

1. Put Oil in a pan till the oil is warm.
2. Chop some onions; put them in the pan of oil.
3. rinse the Chicken livers.
4. Brown onions then put in your Chicken livers
5. Slice tomatoes put them in pan
6. Add curry powder for flavour and a pinch of salt to taste while livers are being cooked.

Serve with your choice of starch.

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