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Ingredients

• 1½ onion
• 6 ripe, almost overripe tomatoes
• 2 tins Italian diced tomatoes
• 6 garlic cloves (don’t use the garlic in the tubs)
• Thumb-sized ginger, peeled
• 2 chicken stock cubes
• Red chili, to your taste
• ½ red pepper, for sweetness
• 8 chicken breasts
• Proper masala, you can mix your own e.g., Garam masala and a proper curry mix (more masala than curry). I have my own mix I get from a shop here.
• 1 teaspoon cumin seeds
• 4 – 6 curry leaves (optional)
• 250 ml cream
• 1 tablespoon butter
• Basmati rice
• Full cream Amasi

Method:

1. First chop the onions and saute onions in olive oil and butter, when they start going soft, add the chopped garlic, chopped red pepper, chopped chilli and ginger. Saute for another 3 minutes, don’t let the garlic change color.
2. Then add about 3 tablespoons of you masala mix along with the cumin seads and let the spices combine with the onion mix.
3. Next add the chopped tomato’s while turning the heat all the way down.
4. Add salt pepper. Stiring for about 3 – 5 min.
5. Add chicken stock dissolved in 500 ml boiling water.
6. Stir all together
7. Add about 500 ml water.
8. Bring all to a boil and then turn the heat all the way down and let it start to simmer. Stir every so often to make sure nothing gets stuck to the bottom.
9. Cube your chicken, just smaller than a 1cm pieces. Add the full cream Amasi, another 2 spoons masala, about a table spoon of garlicky, salt and pepper. Let this stand for about 2 hours.
10. After about 2 – 3 hours your tomato mix will start getting thicker. At this point you need to take it off the heat and place it in a blender. Make sure to blend it until smooth.
11. Fry your chicken pieces for a couple of minutes just to get the outside brown then add them to your tomato mix. Add another cup of water and let this simmer until it becomes thicker making sure you don’t let the chicken break up. Now add the cream and butter and simmer for another 20 min.
12. Wash your rice, let it sit in water for about 30 min. Then rinse properly. You want about 2 – 2.5 cups of rice.
13. Place the rice in a pot cover with water allowing water to be about more water than rice, about 3 cups. Bring to boiling point then turn the heat down all the way. Cover and let this steam till all the water has evaporated, about 5-10 min. Do not stir or do anything to the rice, you want it to get sticky. When done, turn the heat off and let it rest for 5 minutes with the lid on.

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Ingredients

• 100 g butter
• 200 ml castor sugar
• 3 eggs
• 10 ml vanilla essence
• 400 ml flour
• 1 ml salt
• 2 l Buttermilk or Amasi
• 60 ml castor sugar
• 5 ml cinnamon

Method:

Preheat oven to 180 °C and grease an oven dish.

1. Put the butter in bowl and beat until smooth. Add the sugar and beat until light and fluffy.
2. In a separate bowl, beat eggs and vanilla together. Add to the butter mixture. Sift flour and salt together. Add the flour and amasi to the butter mixture. Mix well.
3. Pour the mixture into a oven-proof dish. Put in the oven and bake for 45 minutes or until set in the centre.
4. Mix sugar and cinnamon together in a bowl. Remove pudding from oven and sprinkle the cinnamon-sugar on top. Return to the oven for 10 minutes more, then serve.

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Ingredients

• 1 kg flour - cake
• 180 ml sugar
• 10 ml salt
• 20 ml Baking powder
• 500 g butter - cold, cubed
• 500 ml Amasi
• 2 eggs

Method

1. Preheat the oven to 180°C. Grease a 40 x 25cm baking sheet with non-stick spray.
2. Mix the cake flour, sugar, salt, and baking powder in a large bowl. Rub the cold, cubed butter into the flour mixture until it reaches the texture of breadcrumbs.
3. In a separate bowl, whisk the buttermilk and eggs together. Add this mixture to the flour mixture and combine well until a dough forms.
4. Transfer the dough to the greased baking sheet, spreading it out evenly.
5. Bake the dough in the preheated oven for 20-25 minutes or until it's cooked through and golden brown.
6. Once baked, remove the sheet from the oven and let the dough cool outside the oven for 30 minutes.
7. After cooling, turn out the baked dough onto a cutting board and reduce the oven temperature to 60°C. Switch on the oven fan.
8. Slice the baked dough into long pieces, creating rusks, and arrange them on the oven rack.
9. Leave the rusks in the oven overnight to dry at the low temperature (60°C) with the oven fan on. This drying process will turn them into crispy rusks.
10. Once fully dried, remove the rusks from the oven and store them in an airtight container.