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Chakalaka Spice Pot

Spice Pot

  • 1.5kg Rib-Eye Beef Steak – cubed
  • Rub with Nomu African Spice Mix and Olive Oil. Allow to stand for as long as possible to absorb the flavors.
  • Brown the seasoned meat in a quarter cup of oil in a hot cast iron pot. Add a sachet of Robertson’s Chakalaka Spice mix.
  • Add the following and caramelize with the meat:
  • 2 Onions, finely chopped
  • 1 Yellow pepper, chopped
  • 1 Red pepper, chopped
  • 1 Cup finely chopped celery
  • 2 Finely chopped carrots
  • 2 Teaspoons fresh chili
  • 2 Teaspoons fresh garlic paste
  • 2 Teaspoons fresh black pepper
  • 4 Bay Leaves
  • Add 375ml red wine, 1 cup beef stock, 2 table spoons Worchester sauce, 1 cup of water and 2 tins of peeled and chopped tomatoes. Simmer on a medium heat till the meat is tender.
  • Add 300g of baby carrots, 500g cubed pumpkin and 300g of fine green beans on top of meat, sprinkle with Ina Paarmans Garlic and Herb seasoning and steam for 20 minutes.
  • Place the Mieliepap balls on top of the vegetables, replace the lid and let it cook for 30 minutes.
  • Mieliepap “Dumplings”
  • Make a batch of “Mieliepap”, add a tin of whole kernel corn and let it cool in a fridge for at least an hour before use. Using an ice cream scoop, make balls and put on top of the pot 30 minutes before serving.

Spinach and Cheddar Bread

  • 500g of Self Raising Flour
  • 10g Instant Yeast
  • 1 tablespoon salt
  • 2 teaspoons Cayenne Pepper
  • 300 ml Luke water
  • ¼ cup Olive oil
  • Mix the above together and kneed for ten minutes. Make a ball, rub with olive oil and set aside in a warm place to rice for about an hour.
  • After an hour and when the dough has doubled in size, turn out onto a floured surface and flatten until a centimeter thick. Sprinkle with some Ina Paarmans Garlic and Herb, add a bit of fresh garlic paste, and add precooked spinach and 120g of matured cheddar.
  • Roll into a “sausage”, the same with as the bread pan and put into a greased pan. Brush the top of the bread with water and sprinkle with course sea salt. Cover with a cloth and set aside in a warm place till one hour before serving time.
  • Pre-heat the oven to 190 degrees and bake the bread for 35 minutes.
  • Optional Extra – very spice homemade Chakalaka – only for the brave!!
  • Fry together:
  • 3 Tablespoons of olive oil
  • 1 ½ large carrots
  • 100g of celery
  • 1 chopped green pepper
  • 6 chopped fresh chilies
  • 1 teaspoon garlic paste
  • 1 teaspoon fresh ginger paste
  • 1 table spoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 sachet Robertson’s Chakalaka Mix

Add:

  • ¼ shredded cabbage
  • 100g of fresh or frozen peas
  • 1 tin of tomato and onion mix