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.

Credit: Zanele Ka Mvelase’s Kitchen

2 cups brown beans
1 Onion chopped 
1 tspn Rajah mild 
1 knorrox cube
Robbot peppers cubed
Mixed vegis boiled
Garlic finely chopped
Green chillies(optional)
Garum spice 
Boiled beef meaty bones 
Oil
Royco hearty beef soup
Salt and pepper

Place beans, water into a pressure cooker/slow cooker until soft.

Saute onions, garlic, robbot peppers, rajah, garum, stock, chicken breast, green chillies then add your beans, boiled vegis, salt and let it simmer for 5minutes, then add your soup to thicken.

Credit: Zanele Ka Mvelase’s Kitchen

Ingredients:
Chicken thighs 
Salt and pepper
1 tsp Chicken spice
1 tsp Barbecue spice
1 tsp chilli flakes 
1 tblspn Olive oil
1/4 cup Worcester sauce
1/2 cup Red wine 

Marinate for 2hrs

Grill at 180°c… at first cover with foil….then remove the foil and grill until golden brown.

Credit: Zanele Ka Mvelase’s Kitchen

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.

Credit: Zanele Ka Mvelase’s Kitchen

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.

Credit: Zanele Ka Mvelase’s Kitchen

1 tblspn oil
1 onion 
1 tblspn tomato paste
1 tblspn curry paste
1 tspn paprika
Parsley chopped
2 cups water

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.

Credit: Zanele Ka Mvelase’s Kitchen

Ingredients

baby spinach leaves
1/2 onion chopped
1 clove garlic
2 tblsp olive oil
2 tsp salt and pepper
1 tsp chilli flakes .

Credit: Zanele Ka Mvelase’s Kitchen

INGREDIENTS 
1 onion 
2 carrots 
2 potatoes 
1 clove garlic 
1 tspn paprika
1 tspn turmeric
1 tspn mild rajah
1 green chillies (optional)
Knorrox cube

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.

Credit: Zanele Ka Mvelase’s Kitchen