Serves 3 | Prep Time: 10 Minutes | Cook Time: 8 Minutes

Ingredients:
• 1 1/2 lbs chicken wings (drummettes and wingettes) and drumsticks
• 1 tablespoon oil
• 1 inch piece ginger, peeled and sliced into pieces
• 2 tablespoons soy sauce
• 3 tablespoon sweet soy sauce or kecap manis
• 3 dashes ground white pepper
• 1/2 cup water
• 1 teaspoon sesame oil
• 1 stalk scallion, cut into 2-inch lengths.

Credit: Easy Recipes

Ingredients :
1 lb. ground beef, browned and drained
1.5 lbs potatoes, diced large
3 carrots, sliced
1 onion, diced
1 garlic clove, minced (I had this on hand already)
1 (6-oz.) can tomato paste
2 cups water
1 tsp. salt
¼ tsp. pepper
1 tsp. onion powder
1 tsp. dried oregano

Directions :

Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker.
In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir.
Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time.
Serve with buttered sandwich bread.

Source: Food

INGREDIENTS
8 chicken pieces
1 cup blue cheese sauce
1/2 cup barbecue sauce
Potatoes, peeled and cut in half
Baby carrots
3 tablespoons melted butter
1 teaspoon lemon and herb seasoning
1 cup chopped spinach stalks
2 tablespoons chopped corriander

METHOD
in a small bowl, combine the blue cheese sauce and barbecue sauce. Add the chicken and let it marinade for two hours.
In a small pot boil the potatoes with a bit of water for 5 minutes. Once cooked remove from the heat and discard the liquid.
Add the melted butter, baby carrots, and spinach stalks.
Mix all the ingredients together until well coated with butter.
Place all the chicken pieces in a baking dish and scatter the veggies all around the chicken pieces.
Season with lemon and herb on. And scatter the chopped coriander all over the dish.
Bake in the oven at 180 degrees for 1h30minutes until the veggies and chicken are tender; and also a bit charred on top.
Remove from the heat and serve warm with a side dish of your choice.

Source: Samke

Marinade
Greek yoghurt (or use amasi or buttermilk)
Garlic and herb seasoning
Paprika
Lemon juice
Dried oregano/thyme
Cayenne powder ( or chilli powder)
Olive oil
Salt and pepper to taste

Marinade for about 30 minutes or overnight.

Source: El Tom

Ingredients
8cups of flour
8eggs
500g Rama
1 full cup of sugar
Vanilla essence
Baking powder or bicarbonate of soda
Pinch of salt

Method
Beat 500g of rama,add 8eggs,1 cup of sugar and add vanilla essence beat till buttered
On the side mix 8cups of flour with 8 teaspoon of baking powder or 2 full teaspoon of bicarbonate, surf then mix with the buttered mixture
Mix till stiff
No water No milk akere enjoy loveys.

Credit: Precious Morake

Ingredients:
Beef cubes
Onions
Garlic powder
Garlic paste
Paprika
Cayenne pepper
Supreme curry powder
Babarque sauce 250ml
Barbaque tikka sauce 125ml
Oil
Water 250ml
Baby leaves
Salt and pepper

Method
Fry onions until tender then add garlic powder, bay leaves and garlic paste, then add cayenne pepper, paprika and supreme currypowder let it cook until tender then add water and both babarque sauce and Tikka let it simmer then add meat and reduce heat. Then add salt and pepper for taste let it cook until ur meat is soft then serve

Rice
Cook rice the normal way then grate carrot and put parsley.

Credit: Slungile Maka Bhoyo Mbatha

The ingredient proportions for ice-cream are: for every cup of cream you use 2 egg yolks, three table spoons of sugar, 40ml (1 tablespoon) passion fruit pulp

750 ml (three cups) cream
9 table spoons sugar
6 egg yolks
125 ml (half a cup) of passion fruit pulp syrup
Vigorously stir the egg yolks and sugar until they form a nice light yellow creamy consistency. Whip the fresh cream until it forms stiff peaks then add slowly to the creamed egg yolk and sugar mixture, stirring all the while, until you have a nice even consistency.

Pour into a 2-litre ice-cream container, stir in three tablespoons of the passion fruit pulp, close the container and place in the freezer for one hour. Remove from the freezer and stir thoroughly once again, ensuring even distribution of the passion fruit pulp. Cover and return to the freezer for a further five hours.

Source: Khaya Mwelase

1 TBS chilli spice
1 TBS salt
3 TBS flour
1 cup southern coating
Unsweetened crackers (optional) finely processed
2 Eggs (whisked)
Oil for frying
1/2 cup milk

Mix all dry ingredients together except the wet ingredients 
Mix milk with eggs 
Coat cooked meat with the egg mixture then coat with dry ingredients and fry.

Credit: Yummy Goodies-Zanele Nkosi