There’s something comforting about a meal that comes together in a single pot. Less washing up, more flavour and plenty of time to enjoy dinner with family. whether you’re looking to put a proudly South African twist on an international favourite or craving a hearty local classic, these recipes deliver big flavours with minimal fuss.
Shakshuka With BoereWors
Serves: 4
Ingredients
– 500g boerewors
– 1 tbsp cooking oil
– 1 onion, diced
– 1 green pepper, chopped
– 2 cloves garlic, crushed
– 1 tsp smoked paprika
– 1 tsp curry powder
– ½ tsp chilli flakes (optional)
– 2 x 410g tins chopped tomatoes
– 1 x 410g tin baked beans, drained
– Salt and black pepper to taste
– 4 to 6 eggs
– Fresh parsley or coriander, chopped
– Toasted brown bread for serving
Method
– Heat the oil in a large frying pan or cast iron skillet.
– Remove the boerewors from its casing and fry until browned, breaking it into chunks.
– Add the onion, green pepper and garlic and cook until softened. Stir in the paprika, curry powder and chilli flakes.
– Add the chopped tomatoes and baked beans. Simmer for 10 to 15 minutes until slightly thickened.
– Season with salt and pepper. Make small wells in the sauce and crack the eggs into each one.
– Cover with a lid and cook for 5 to 8 minutes until the eggs are cooked to your liking.
– Sprinkle with herbs and feta before serving with toasted bread.
chakalaka pot
Serves: 6
Ingredients
w 500g beef stewing cubes
w 2 tbsp cooking oil
w 1 onion, chopped
w 2 carrots, diced
w 1 green pepper, diced
w 2 cloves garlic, crushed
w 1 tbsp tomato paste
w 1 tsp paprika
w 1 tsp mixed herbs
w 1 cup long grain rice
w 2½ cups beef stock
w 1 cup chakalaka
w Salt and pepper to taste
Method
w Heat the oil in a large pot and brown the beef on all sides. Add the onion, carrots, green pepper and garlic. Cook until softened.
w Stir in the tomato paste, paprika and mixed herbs. Add the rice and stir to coat with the flavours.
w Pour in the beef stock and stir in the chakalaka.
w Bring to the boil then reduce the heat, cover and simmer for 25 to 30 minutes until the rice is tender and the liquid has been absorbed. Season with salt and pepper.
