laidback puertorucan inspired chicken & rice


8 Chicken Pieces
2 Tbs Cajun Chicken Seasoning
1 Large Onion diced
1 Large Green Pepper sliced
1 Large Red Pepper sliced
4 Cloves Garlic chopped
1 Tap Cumin powder
1 Tsp Paprika powder
1 Tsp White Pepper
1 Cup Frozen Peas
1 Cup Olives pitted
1/2 Cup Tomato Sauce
2 Chicken Stock Cubes
1 Liter Warm Water


  1. Season the chicken well with cajun season and a a sprinkle of salt cover and place in the fridge for 1 hr or over night.
  2. Chop all all the onion, and peppers then put aside and measure out all all your spices, cumin,paprika,black pepper.
  3. After 1 hour place a big pan on high heat when the oil is hoy brown the chicken for only 3 minutes on each side. Remove the meat from the pan and keep aside covered.
  4. In the same pan drop the onion and peppers saute for 2 minutes.
  5. While the onion are cooking quickly rinse the rice under running water until the water runs clear and all the white colour is gone then add the rice along with the garlic back into the pan.
  6. Mix the stock cubes and warm water until dissolved. Add the stock to the rice along with the tomato sauce, white pepper, peas and olives. Stir the mixture making the chicken is areanged on top of the rice then cook uncovered in a preheated oven at 180 degrees celcius for 30 minutes.

Credit: Pumlas Food

Roasted BBQ potato salad with bacon seved with chicken wings

Marinade: Tomato sauce, BBQ Sauce, chicken spice, paprika, salt and pepper. Mix everything together and marinade the wings for 4hours

Put the wings in the oven and cook for 45 to and hour

Potato salad- Boil potatoes for 15 minutes, drain the water and keep aside. Fey bacon until crispy, put aside.
When the potatoes have cooled, add bbq spice, salt, gingef and garlic and oil and toss the potatoes. Roast the potatoes until golden brown. In another bowl, add mayonaise, bbq sauce, a bit of water and salt and pepper to taste. Add the mixture to the potatoes. Add bacon, and spring onion.

Credit: Portia’s Catering

periperi #sriracha #chickenlivers

1kg Chicken Livers cleaned
1Large Onion finely chopped
250g Button Mushroom finely chopped
3 Fat Cloves of Garlic
2 Tsp Fresh Thyme chopped
1 Large Red Chillis finely chopped
1Tbs Paprika powder
2 Tsp Chicken Spice
1 Can Chopped Tomatoes
1/4 Cup Water
2 Tbs Sriracha Sauce
2 Tbs Sweet Chilli Sauce


  1. Fry the livers in a little hot oil about 1 minute each side then keep aside covered.
  2. In the same pan add a little more oil the add paprika and chicken spice, onions and mushrooms cook and stir every now and again until soft about 5 minutes then add garlic, thyme and chillis.
  3. Cook for another minute or so then add tomatoes and water. Simmer for 10 minutes.
  4. After 10 minutes add the sriracha and sweet chilli sauce and the livers. Simmer for another 3 minutes the. serve garnished with chopped parsley.

Credit: Pumlas Food

inspired #bami #goreng #midweek #familyfood #simplified

500g Spaghetti Asian Noodles
500g Chuck Steak cut into strips
1 Large Onion
2 Medium
1 Large Red+
1 Large Red Pepper
1 x2 50g Button Mushrooms sliced
4 Garlic cloves crushed
2 Tbs Ketchup Manis
2 Tbs Soya Sauce
2 Tablespoons Sweet Chilli Sauce
A sprinkle of cayenne pepper
2 Chicken Or Beef Stock cubes
Salt & Pepper


  1. Chop all the veggies into thin strips and keep aside.
  2. Cook the spaghetti or noodles and keep aside drained of all the water.
  3. Warm a wok or large pan fry the meat for 10 minutes remove from pan and pit aside covered.
  4. In the same pan add more oil when hot add all the veggies, cook on higb heat tossing about 10 minutes.
  5. After 10 minutes add the rest of the ingredients and cook for another 5 minutes and serve.

Credit: Pumlas Food


Mrs bals Chutney
Half cup coca cola
Chicken spices
Olive oil
Heat oil

Mix chutney, spices, pinch salt
Keep turning
When almost cooked add coke let it absorb, keep turning
Then put in a pan
Grill for 15 min
Yummy ladies

Credit: Baking and cooking skills


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

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

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

Credit: Slungile Maka Bhoyo Mbatha


Boil macaroni and drain it

Fry onions,
green pepper,
red pepper
and tomatoes
(Best if u replace tomatoes with tomato puree),
season with any spices of ur choice
Mix ur pasta with the fried veges
then add mayonnaise
and any sauce of uo choice.

Credit: Bontle’s Exotic Cuisines


This is so fluffy and a bit lemony and tastes so good using SASKO flour


3 cups flour
3 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
200g butter softened
21/2 cups castor sugar
3 large eggs
1 cup buttermilk
1 tbsp grated lemon zest
4 tbsp lemon juice
1 tsp lemon essence (optional)

1/3 cup water
1/3 cup castor sugar
2 tbsp lemon juice

1 cup icing sugar
1 tbsp lemon essence
1 tbsp water
1 tbsp melted butter

Glazed lemon slices for decoration (optional)

Preheat oven to 180 degrees
Spray a bundt pan with cooking spay and dust with flour
In a mixing bowl mix sift together flour, baking and salt
In a separate bowl cream together butter and sugar until light and fluffy
Beat in eggs one at a time
In a small jug mix together buttermilk, lemon zest , lemon essence and lemon juice
Mix together the flour mixture with the butter, sugar and egg mixture until combined to form a batter
Add in the the buttermilk mixture and mix until incorporated
Spoon the batter into a prepared bundt pan
Bake for 1 hour or until a skewer or cake tester comes out clean
Once cake is baked remove from oven and cool for 10 minutes
Make the syrup by combining all ingredients the syrup ingredients in a pot and bring to a boil
Boil for 5 minutes or until sugar has dissolved
Poke the cake using a cake tester and pour the syrup over the cake
Let the syrup soak in
Remove cake from pan and cool on a cooling rack for an hour
Make the glaze by combining all the glaze ingredients and mix until smooth
Spoon the glaze over the cake and decorate with glazed lemons


Credit: Chef Sipho Gourmet Recipe

Scones from Zanele

500g butter
6 large eggs
2 cups sugar
12 cups sifted flour
12 tsp baking powder
Pinch of salt
350ml inkomazi
350ml ultramel custard
1tbs vanilla essence

Preheat oven to 180 degrees and grease your pan
Cream sugar and butter. Doesn’t have to be smooth. Rub in the mixture of flour, baking powder and salt till it resembles breadcrumbs
Beat eggs and vanilla aside then add to the mixture
Add mixture of amasi and custard and knead till your ingredients are nicely combined
Roll onto a flour dusted surface and cut as desired
Brush with eggwash and bake for 15 minutes or till golden brown.

Credit: Zanele Ka Mvelase’s Kitchen

Ths mash is to die for😢👌..

mash u peel th potatoes, cube, boil, add aromat, margarine, then mash when it’s done, aftr u add milk nd a bit mayonnaise.. Garnish wth parsley/blackppr..

veges jus fry onion, mushroom, add (boiled carrot, a bit vinegar)robots. crushed garlic then season🥕👌

chicken make a marinate (mayonnaise, sixgun gril spice, a bit vinegar, oil) then marinate nd liv n th fridge a bit, then put in th oven pan, then sprinkle rosemary on top nd cook at 230° til golden😉

Credit: Bontle’s Exotic Cuisines