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Boerewors stew

15 minutes

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25 minutes

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Bloody Mary tomato cocktail

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15 minutes

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Sticky pork ribs with potato salad

20 - 30 minutes

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Grilled pineapple with rum and raisin ice cream, crumble and butterscotch sauce

10 - 15 minutes

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20 minutes

Russian chicken kiev

30 minutes

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Upside-down caramel pineapple tart

15 minutes

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German kassler chops with red cabbage

20 minutes

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Berbere paste

2 minutes

Berbere paste

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 2 minutes

Ingredients

2 t cumin seeds
2 ½ T smoked paprika
¾ t cardamom seeds
½ t black peppercorns
1 t fenugreek
¼ t ground allspice
2 t cayenne pepper
1 t ground ginger
½ t ground nutmeg
¼ t ground cloves
1 t dried chilli flakes
1 onion, chopped
4 cloves garlic, crushed
2 red chillies
4 T vegetable oil
2 T water

Method

Roast the spices in a dry pan until fragrant and toasted. Grind to a powder using a mortar and pestle.

Blend the onion, garlic, chilli and oil in a food processor. Add the ground spices and just enough water to make a paste. Store in an airtight container in the refrigertaor for up to 2 weeks.

Cook's tip: you can simply use the dried spices as a berbere flavouring, adding the wet and liquid ingredients when you want to use a paste.

TASTE's take: Berbere is a traditional Ethiopian spice mix used in a variety of dishes. Use it to spice up your next chicken dish.

Discover more chicken recipes here.

Harissa-rubbed chicken with heirloom tomato salad

Stone fruit burrata salad

Chocolate mousse breakfast dessert

Crumbed pork steak with pineapple salsa

Boerewors stew

Camembert and tomato tart

Bloody Mary tomato cocktail

Tomato relish

Sticky pork ribs with potato salad

Grilled pineapple with rum and raisin ice cream, crumble and butterscotch sauce

Bobotie with brown rice and lentils

Russian chicken kiev

Upside-down caramel pineapple tart

German kassler chops with red cabbage

Berbere paste

Berbere paste

Ingredients

Method