Ingredients 1 Tbsp cooking oil 6 chicken pieces 1 onion, finely chopped ½ green pepper, finely chopped 1 Tbsp Paprika 1 tspn mixed spices 1/2 cup water Mixed veggies 1 Knorrox Chicken Stock Cube 2 tspn tomato paste 1 tspn garlic minced Salt and pepper
Instructions 1. Heat oil in a medium size pot and fry the chicken pieces until well browned on all sides then remove from the pot and set aside. 2. Add the onion and green pepper and fry until soft…Add Spices and fry for 1 minute, stirring constantly. Add water, stock cube and chicken to the pot. Bring to the boil then reduce the heat and allow to simmer covered for 15 minutes…then add tomato paste and let it simmer for few minutes.
5 large potatoes 1/4 low-fat cottage cheese 1 tblspn parsley Salt and pepper
Instructions Preheat oven to 220°C. Wrap potatoes in foil and pierce a few times with a fork. Bake for 30 minutes. Carefully remove foil and bake for a further 30 minutes. Carefully cut a cross into each potato and gently open it…and stuff it with cottage cheese.
1 cabbage sliced 1 carrot sliced 1⁄2 medium onion, finely chopped 1/2 tspn black pepper 1/2 tspn aromat 1/3 cup canola oil/butter 3 slices bacon (optional)
DIRECTIONS Heat canola oil in a saucepan over medium heat.. Add onion, carrots..cook for about 1 minute, stirring frequently. Add cabbage, aromat and black pepper; Cook for 10 minutes, stirring occasionally.
Fry onions until soft…add pastes…paprika, parsley and add beef. Add water and allow to simmer for 45min Dumpling…rub margarine into selfraising until it resembles bread crumbs and add water to form a stiff dough. Divide dough into dumplings, drops dumplings into stew and cook for 20min.
Place salt and vinegar in a large saucepan, add enough water to cover nd bring a boil, cover and cook until tripe is very tender On another sauce pan fry onions, garlic, carrots, potatoes chillies, spices, knorrox cube then add you cooked tripe…and cook for 20min.
Ingredients 1 onion chopped Red and green pepper (optional) 1 tspn rajah mild 1 tsp garlic and ginger 2 tomatoes finely chopped 1 knorrox chilli beef stock 1 tspn chilli flakes (optional) 1 tspn paprika 1 cup water 2tblspn cream of tomato soup 1 tspn olive oil
Fry onions, ginger and garlic with oil…add rajah, paprika and fry stirring consistently Add tomatoes and water and bring it to boil Add chilli beef stock….wors and simmer for 5min Mix the soup with 4 tblspn of water to smooth paste…add it to pot and allow to simmer for 2min stirring until thickened