Do try a touch of the traditional

Preparation time: 10 minutes

Cooking time: 15 Minutes

• 4 large eggs

• 3 tablespoons oil

• 1 tablespoon butter

• maize meal

– To serve

• Atchar of your choice

• Method:

1. Cook the porridge according to instructions on the packet.

2. Heat the oil in a frying pan. When hot, break the eggs into the pan; take care as it might splatter. Cook the eggs until done to your liking. If you prefer a harder yolk, cover the frying pan with a lid for a few minutes.

3. To serve, dish the soft porridge into a bowl and top with the crispy eggs.

4. Serve with atchar.

Butternut and lentil bobotie

Serves 4

Preparation time: 20 minutes

Cooking time: 40 minutes

• Ingredients:

• 2 large butternut, halved and seeds scooped out

• 4 tablespoons olive oil

• salt and ground pepper, to taste

• 1 onion, finely chopped

• 1 tablespoon crushed garlic, or 3 cloves crushed

• 1 tablespoon ginger, grated

• 2 tablespoons medium curry powder

• 410 g can brown lentils, drained

• 2-3 sprigs curry leaves

• 60 ml chutney

• 2 eggs

• 1 cup milk

• handful of flaked almonds

• plain yoghurt and sambals, for serving

• Method:

1. Preheat the oven to 200°C and line a baking tray with tinfoil.

2. Poke the outside of the butternut with a fork, brush the flesh with oil and season with salt and pepper. Place the butternut cut side down on the baking tray.

3. Roast for 20 to 30 minutes until almost tender when poked with a sharp knife.

4. While the butternut is cooking, prepare the filling by gently sautéing the onion, garlic and ginger in the same pan until soft. Add the curry powder, stir in the lentils and a few curry leaves, and the chutney.

5. Check the seasoning for taste and spoon lentil mixture into squash halves, cut side up, about until three-quarters full.

5. Whisk eggs with milk and pour over the lentils. Sprinkle with flaked almonds and bake at 180°C for 20 minutes.

6. Serve drizzled with plain yoghurt, chutney or sambals on the side.

Amasi marinated fried chicken, poached egg and amagwinya

Serves 2

Preparation time: 30 minutes and two hours for marinading

Cooking time: 20 minutes

• Ingredients:

• 2 deboned chicken thighs or breast fillets, skinless

– For the marinade

• 150 ml Amasi® (substitute with buttermilk or plain yoghurt)

• 1 tablespoon smoked paprika

• pinch fine salt

• squeeze of lemon juice

• 1 teaspoon smooth mustard

– For the paprika mayo

• 1 large egg, at room temperature

• 1 tablespoon smooth mustard

• 1 tablespoon red or white wine vinegar

• 1 teaspoon paprika powder

• big pinch fine salt

• 1 teaspoon fresh lemon juice

• 1 cup sunflower or canola oil

– For cooking

• 1 F sunflower oil for frying

• 100 g plain flour

• salt and pepper

– To serve

• 2 large amagwinya (vetkoek) or hamburger buns

• paprika mayo

• pickles (optional)

• lettuce

• 2 large poached eggs

• Method:

1. In a non-metallic bowl, whisk the marinade ingredients together, and marinate the chicken for two or more hours, covered in the fridge.

2. While the chicken is marinating, make the mayo by place all the ingredients – except the oil – in a jug and blitzing with a hand blender. While blending, slowly pour in the oil and blend to create a thick emulsion. Set aside until assembling.

3. After 1½ hours, remove the chicken from the fridge and allow to stand at room temp for 30 minutes.

4. Heat the oil in a saucepan. Place the flour, salt and pepper (according to taste) in a shallow bowl. Remove chicken from the marinade and place in the flour, coating both sides well. Shake off the excess flour.

5. Fry the chicken for three to five minutes, depending on thickness, on each side until golden brown and cooked through. Remove and drain on a paper towel lined plate.

6. To assemble, cut the amagwinya or hamburger buns in half and spread with paprika mayo (reserve some for serving). Arrange lettuce leaves and pickles (optional) on top with the fried chicken.

7. Poach the eggs until done to your liking and top the chicken with the poached egg and a good dollop of the paprika mayo.

8. Serve immediately with extra mayo.