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

Ingredients:

• minced beef meat
• tomatoes
• carrots and green beans
• Green condiments
• ognon
• pepper
• garlic and pepper
• Spices (crushed pucks, white and black pepper, paprika, Spices Mix)
• Salt + Cube
• cooking oil

Preparation:
1-cut onions + Pepper + tomatoes and garlic garlic.

2-in a pan: Fry Successively: Carrots + Green Beans, then onions + Peppers + Pepper + Salt. Then add the tomato and let it simmer.
Then the minced meat + the spices + the cube.
Add some water and simmer around 45 minutes on a soft fire.

It’s ready!!!!!!!
Good app 😋😋😋

Source:nadia ngueida

Ingredients

• 1 1/2 cup of honey beans
• 1 small bulb of onion
• 1 or 2 habanero Papper
• 1 teaspoon of Salt ( it more to taste)
• Oil for deep frying

How to:

Presocked your beans overnight and peel to make your work the next day easier.

Wash your thoroughly making sure all beans peelings are out.

Chop your Onion, and together with your beans and pepper blend till it’s almost smooth but still contain some tiny crumbs( see pictures).

Now to get that crunchy and fluffy texture of your Akara, you need to pour in your mixture into a bowl and using a hand mixer, start to mix.

After mixing for about 5 minutes, you will notice your mixture and almost doubled in size.

Your Akara texture will be fluffy and puffy. And now it’s time to fry.

Warm up your oil making sure it not too hot to quickly burn your Akara and not too cold to prevent it from socking up oil.

Use a Tablespoon to Scoop your Akara and place gently into the oil.

When your Akara is golden brown, take them out and place on a clean cloth to drain out the excess oil.

And there you have your delicious Akara for Breakfast.

Credit:Finger licking food

Butter
Flour
Fresh cream/milk
Robot peppers for decoration
Grated cheddar cheese/any kind even cheese slices work..they’ll melt either way
Aromat (original/cheese)

-In a saucepan boil milk in medium heat
-Add your butter, bring to boil
-In a cup mix flour with water until dissolved and left with no lumps..pour to your boiling milk
*Stir continuously
-add your grated cheese..stir and lastly add your robot peppers and aromat

Simmer on low heat until you get the thickness of your choice

Add sauce to your boiled macaroni mix then sprinkle cheese on top then put it in oven until cheese melts

Chicken

Drumsticks
Mayonnaise
Sweet chillie sauce
Lazenby sauce
Chicken spice
Salt and pepper
Water

Mix all ingredients, rub your chicken and grill

Credit: Nombuso Smokeyy

boiled beetroot

steamed mixed veggies

mustard sauce (optional)

chutney

METHOD

• let beets & mixed vegies cool
• dice your beets
• mix with mixed vegies
• dress with mustard sauce & chutney

Source: Faith Thandy Chiliza

Ingredients
2 Cups Brown Sugar
1/2 Cup Butter
1 teaspoon vanilla
2 Eggs
2 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon salt
1 Cup Buttermilk

How to make it
Preheat oven to 350 degrees. Grease and flour (or line with parchment) two 9″ or three 6″ round pans.
Cream the butter and sugar with an electric mixer on medium until fluffy. Add vanilla, then add eggs one at a time, beating on low just until they are mixed in.
In a separate bowl, sift together the flour, baking soda, baking powder and salt. Starting with the flour mixture, add the flour and the buttermilk (alternating one then the other) into the sugar/egg mixture on low speed. When everything is mixed in, scrape down the bowl by hand.
Pour batter into the pans and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.
Cool before frosting.

Caramel Icing:
1 1/2 cups Brown Sugar
1 Tablespoon flour
1/4 Cup butter (plus 2 tablespoons for later)
1/4 Cup Milk
1 teaspoon vanilla

In a small saucepan, mix together all ingredients except the vanilla and the extra 2 Tablespoons of butter. Heat over medium and bring to a boil. Stirring frequently to prevent burning, let the mixture boil for a good one minute. (I actually use a candy thermometer and let it reach 238 degrees, but if you don’t have one, just make sure you boil it for a good solid minute).
Take off the fire and add in the vanilla and the 2 Tablespoons butter. Cool the mixture, occasionally giving it a vigorous stir, until it is still warm (but not HOT) and has thickened enough to spread. Spread it over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let it set completely before cutting into the cake.

Source : taste of home