Grilled lamb chops 
Beet& Feta
Stir fried Cabbage 
Pasta…with tuna, corn, peas, cheese, red onions & yellow peppers 
Chakalaka.

Source: Kedibone Mababy Pheme

4 eggs
200 grams sugar
250 ml milk
65 ml oil
2 tspoons baking powder 
Half tspoons salt
300 g cake flour 

Pre heat oven to 180°C. Mix eggs and sugar and whisk till pale in colour or a bit of foam forms. 
Add oil to the milk and heat on the stove till warm, (don’t boil or it will cook the eggs) and keep stiring. 
Mix baking powder in the egg mixture. Gently ass the milk mixture slowly, and stir while adding. 
it. Add the salt. Add the sifted flower. Bake for 18 minutes. 
The golden colour is caused by the warm milk.

Source: Samora Roqo

Marinate chicken with Cajun seasoning.. paprika..thyme.. garlic mayonnaise.. salt and pepper_ put in a fridge overnight wrap with foil..roast for about 45:minute.. then remove the foil. Cook for another 10 minutes.

Source: Hlogi Hunadi Chidi

Fish recipe ingredients
Fish spice
Aromat
Flour
Bread crumbs
Lecol(lemon juice)
Eggs
Oil
Parsley
Milk

Method
Season your fish with fish spice and sprinkle with lecol juice then put aside, then mix bread crumbs, parsley and flour and pour bit of aromat for taste, then set aside
In a seperate bowl beat eggs adding milk mix well then deep your fish in the egg batter and put them in your flour mixture then fry in your hot oil for plus minus 10 minutes

Tartar sauce
1cup mayonnaise
2tbs Dijon mustard
1tbsp lemon juice
Few pepperdews(optional)
1 onion finely chopped 
1green pepper finely chopped
Cayenne pepper (optional)

Method
Chop all that needs chopping and mix it altogether with the other ingredients let it sit in a fridge for 30minutes before serving.

Source: Slungile Maka Bhoyo Mbatha

oxtail pieces
oil
carrots, peeled and thinly sliced
1 large onion, sliced
cloves garlic, crushed
dried thyme
Bay Leaves
hot water
Salt and freshly ground black pepper to taste
Tomato sauce
A packet of beef and rosemary dry cook in sauce
Peppers( green, red and yellow)

Brown the oxtail pieces all over in a drizzling of hot oil in a pot. Lift them out and set aside.
In the same pot, toss in the carrot, onion over medium heat until tender.
Add garlic, thyme, bay leaves , salt and black pepper and tomato sauce. Then add water
Cover with a lid and simmer slowly for 2 ½ – 3 hours. The meat should be very tender, but not quite falling off the bone. Add the peppers and the dry cook in sauce and simmer.

Source: Portia’s Catering