Home
Recipes
Main Meals

Khuri Kitchri with masala fish

Fish recipes

Khuri Kitchri with masala fish

25–30 minutes

Coconut fish curry with mielie rice

Coconut recipes

Coconut fish curry with mielie rice

1 hour 20 minutes

Creamy chicken soup

Chicken recipes

Creamy chicken soup

30 minutes

Eid butter chicken

Chicken recipes

Eid butter chicken

20 minutes

Tuna-and-melon crudo

Easter recipes

Tuna-and-melon crudo

Sticky air-fryer chicken wings

Air-fryer recipes

Sticky air-fryer chicken wings

15–20 minutes

Spicy chicken scotch eggs

Chicken recipes

Spicy chicken scotch eggs

15 minutes

Spiral hot dogs

Hot dog

Spiral hot dogs

25 minutes

Smashed boerie burgers

Burger recipes

Smashed boerie burgers

50 minutes

Easy perogen

Pie recipes

Easy perogen

40 minutes

Loaded Roosterkoek Rolls

Dinners under

Loaded Roosterkoek Rolls

30 minutes

Fisashi (vegetables in groundnut sauce)

Nut recipes

Fisashi (vegetables in groundnut sauce)

30 minutes

Load more

Fisashi (vegetables in groundnut sauce)

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

1 ¼ cups water
1 T salt
¼ t bicarbonate of soda
200 g pounded groundnuts
2 large tomatoes, diced
600 g Romaine lettuce, sliced
1 large onion, diced

Method

1. Place the water, salt and bicarbonate of soda into a large saucepan and bring to a boil. Add the groundnuts and tomato and cook for 10 minutes.

2. Reduce the heat by half, add the lettuce and cook for a further 15 minutes. Add the onion and cook for a further 5 minutes.

3. Stir to make sure that groundnuts are fully incorporated, taking care not to burn the mixture. Serve with nshima and your protein of choice.

Find more nut recipes here.

ALSO READ: The heritage series: Meet Lulu and William Wood of The Wood Kitchen

Photographer: Toby Murphy