Proudly South African.

Local chefs, Zanele and Hope Malau give us a taste of their creativeness.

Zanele’s Chicken Breyani

This Chicken Breyani recipe is a fragrant one-pot dish that is perfect for any occasion. With tender chicken, aromatic spices, and fluffy rice, this recipe is sure to please everyone at the dinner table. It may seem complex, but with our easy-to-follow instructions, you can make this delicious and impressive dish in no time.


  • 1 cup lentils 
  • 2 cups basmati rice
  • 15ml turmeric
  • 2kg chicken pieces 
  • 15ml chicken spice 
  • 30ml cooking oil 
  • 1 large onion (finely chopped)
  • Handful fresh ginger (minced)
  • 4 cloves garlic (minced) 
  • 15ml masala curry powder 
  • 15ml ground coriander 
  • 15ml ground cumin
  • 15ml paprika 
  • 120g tomato paste 
  • 1 canned tomato
  • 500ml boiling water 
  • 200g fresh coriander 


Preheat oven to 180 degrees.

Boil lentils for 8 to 10 minutes. Wash until water runs clean. Add another 500ml of water and add rice and turmeric. Let it cook for about 12 minutes. Put aside. Season the chicken pieces with chicken spice. In a deep pot, heat oil and add onion, ginger and then garlic. Add, masala curry powder, coriander, cumin, paprika, tomato paste. Add the chicken pieces and mix together, then pour in the canned tomatoes and water (500ml). Let it cook for 30 – 45 minutes.

In a casserole dish, make layers of rice and lentils, fresh coriander and chicken curry until your mixture is finished. Put it in the oven for 10 minutes. 

Chef Hope’s Butternut Chicken Gizzards Stew

This comforting Butternut Gizzards Chicken Stew is a symphony of tender chicken, velvety butternut, and a medley of aromatic herbs and spices. As you take each spoonful, the flavours meld together, creating a truly satisfying experience that warms you from the inside out.


  • 1 onion; chopped
  • 200g chicken gizzards; chopped
  • 1 chicken stock cube
  • 400ml water
  • 500g butternut; cut into chunky cubes
  • 15ml (1 tbsp.) dry mixed herbs
  • 1 tin chopped tomatoes/4 fresh tomatoes
  • 1 tin lentils in tomato sauce
  • 100g spinach; torn
  • Crumble pap to serve


1. Heat oil in a pot and fry onions and gizzards for 5 minutes.

2. Crumble in stock and pour in water to the pot, simmer on medium-low heat for 30 minutes.

3. Add butternut cubes, mixed herbs and tomato to saucepan continue simmering for 15 minutes or until butternut is tender.

4. Stir in lentils and spinach to the pot, cook for 5 minutes. Serve over pap.

Chef Hope’s One-pan Butternut Rice

Indulge in the rich, comforting flavours of this One-pan Butternut recipe, a delightful culinary journey that combines the natural sweetness of butternut squash with a medley of savoury ingredients. Prepared entirely in one pan, this recipe is a convenient and delicious option for those seeking a satisfying meal with minimal clean-up.


  • 200g ox liver; cleaned
  • 30ml oil
  • 2 onions; sliced
  • 5ml (1tsp.) BBQ spice
  • Salt to taste
  • 2 cloves garlic; chopped
  • 1 red chilli; sliced
  • 500g butternut; cubed
  • 200g rice; washed
  • 500ml (2 cups) chicken/beef stock
  • 100g spinach; torn


Cut ox liver into 5mm pieces using a sharp knife.

Heat oil in a large saucepan over medium heat. Add onions and sauté for 10 minutes or until slightly browned.

Add cut ox liver to the onions and continue to brown for 8 minutes. Season with BBQ spice and salt, stir and set aside liver.

Return saucepan to heat and drizzle oil. Add garlic, red chilli and butternut to the saucepan and cook, stirring for 5 minutes.

Add rice to the saucepan and stir to coat.

Pour stock in saucepan, stir then cover with lid and simmer on medium-low heat for 15 minutes.

Return ox liver to the saucepan, add spinach, cover and heat for 3 minutes or until spinach is wilted.

Zanele’s Hearty Beef Sishebo with Samp

Try out this Hearty Beef Sishebo recipe, a South African favourite that is both flavourful and filling. With tender beef, vibrant vegetables, and aromatic spices, this is a dish the whole family will love. Serve it with steamed rice, mashed potatoes, or crusty bread for a satisfying meal that will keep you warm all winter long


  • Samp
  • Salt 
  • 2 tbsp. oil
  • 500g beef cubes
  • 15ml barbecue spice
  • 1 onion, chopped
  • 1 carrot, cubed
  • Hearty Beef Stew Cook-In-Sauce
  • 6 baby potatoes, cut into half
  • 1 cup Chilli Tomato Sauce
  • 1 can kidney beans, rinsed
  • Salt and pepper


For the samp

Ensure to soak your samp overnight. Drain the samp and place it in a large pot. Cover with cold water and season. Allow to simmer over a low heat until it’s nearly soft, checking every 15 – 20 mins. Add water should it dry out. Once samp is cooked and has creamy texture, add cream cheese and chives . Cook for a further 5 mins and serve with stew. 

For the stew 

Season beef cubes with barbecue spice. In a pot, heat oil and brown the beef cubes. Add onion and carrots. Pour in Homegrown Hearty Beef Stew Cook in sauce. Let it simmer until it reduces. Add in potatoes and carrots and let it cook for another 10 minutes on low heat. Add kidney beans. Pour in Homegrown Chilli Tomato Sauce. Let it simmer for 5 – 10 minutes, season with salt and pepper and serve.

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