RECIPES

11 Ways to Cook with Canola

When it comes to cooking, they say there’s no place like home…and they’re right. Many of us learnt to cook from those we love, our family, the ones who knitted us together and filled us with flavour. And as we grow, the legacy continues to the next generation. Now, we can proudly say, I Cook with Canola. Celebrate SA’s rich diversity with 11 bespoke recipes that honour culture and canola goodness in every bite.

01-coconut-braised-chicken-with-coconut-samp-fire-tomato-sambal-groundnut-crunch

COCONUT-BRAISED CHICKEN WITH COCONUT SAMP, FIRE TOMATO SAMBAL & GROUNDNUT CRUNCH

The Creamy, Crunchy South African Bowl Everyone Will Want to Recreate

Take a sip of your delicious drink, now let’s get cooking, Chef!

This bold Xitsonga-inspired bowl layers creamy coconut-braised chicken, rich coconut samp, smoky fire-roasted tomato sambal and crunchy groundnut chilli topping for the ultimate modern South African comfort meal packed with texture and flavour.

SERVES 4 Guests

PREP TIME 35 minutes

COOKING TIME 45 minutes

DIFFICULTY Medium

CALORIES Approx. 760 calories per serving

INGREDIENTS

Coconut-Braised Chicken

  • 700 g chicken thighs, boneless
  • 2 tbsp B-well Canola Oil
  • 1 onion, finely sliced
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp mild curry powder
  • 400 ml coconut milk
  • Juice of ½ lime
  • Salt & black pepper

Creamy Coconut Samp

  • 1½ cups cooked samp
  • 1 tbsp B-well Canola Oil
  • 200 ml coconut milk
  • Salt & black pepper

Fire Tomato Sambal

  • 3 ripe tomatoes
  • ½ red onion, finely chopped
  • 1 green chilli, finely sliced
  • 1 tbsp chopped coriander
  • Juice of 1 lime
  • Salt & black pepper

Charred Greens

  • 2 cups kale or broccoli
  • 1 tbsp B-well Canola Oil
  • Salt & pepper

Groundnut Chilli Crunch

  • ½ cup roasted peanuts, chopped
  • 2 tbsp B-well Canola Oil
  • 1 garlic clove, finely sliced
  • 1 tsp chilli flakes
  • 2 tbsp crispy onions
  • 1 tbsp toasted sesame seeds

Herb Salad

  • Baby lettuce
  • Fresh coriander
  • Mint leaves

To Serve

  • Pickled onions
  • Lime wedges
  • Fresh herbs
  • Charred lime halves

METHOD

Coconut-Braised Chicken

  • Heat B-well Canola Oil in a large pan and sauté onion until soft.
  • Add garlic, smoked paprika, coriander and curry powder and cook for 1 minute until fragrant.
  • Add chicken thighs and cook until lightly browned.
  • Pour in coconut milk and simmer gently for 20–25 minutes until rich and creamy.
  • Finish with lime juice and season to taste.

Creamy Coconut Samp

  • Heat B-well Canola Oil in a pot.
  • Add cooked samp and coconut milk and simmer gently until creamy and rich.
  • Season with salt and pepper.

Fire Tomato Sambal

  • Char tomatoes over an open flame, grill pan or hot pan until blistered and smoky.
  • Roughly chop and combine with red onion, green chilli, coriander, lime juice, salt and pepper.

Charred Greens

  • Heat B-well Canola Oil in a hot pan and cook greens until lightly charred but still vibrant.
  • Season lightly.

Groundnut Chilli Crunch

  • Heat B-well Canola Oil gently.
  • Add garlic and chilli flakes and cook until fragrant.
  • Stir through chopped peanuts, crispy onions and sesame seeds.

ASSEMBLY

  • Spoon creamy coconut samp into layered stone bowls.
  • Top with coconut-braised chicken and charred greens.
  • Add spoonfuls of fire tomato sambal and herb salad.
  • Finish with pickled onions, groundnut chilli crunch, fresh herbs and charred lime halves.
  • Serve immediately.

FOOD JAMS CHEF’S TIPS

  • Chicken thighs remain tender and juicy during braising.
  • Char the tomatoes heavily for the best smoky sambal flavour.
  • Add groundnut crunch just before serving to keep it crispy.
  • Finish the bowls tableside with extra crunch and herbs for dramatic presentation and texture.

KHUKHU LEYI PHEKIWEKE HI KHOKHONATI EKA MLILO

Yi phameriwa na Samp ya Khokhonati, Sambal ya Matamatisi lama Hisiweke ni Groundnut Crunch

Xibya xa Afrika Dzonga lexi nga na Khirimi, Ku Cruncha ni Nantswo lowu Hinkwavo Va Taka Lava Ku Wu Endla Nakambe

Nwa nyana wa xakunwa xa wena xo nandziha, kutani sweswi a hi sunguleni ku sweka, Chef! Xibya lexi xi hlohloteriwile hi swakudya swa Vatsonga naswona xi hlanganisa khukhu leyi swekiweke hi khokhonati, samp leyi nga ni khirimi ya khokhonati, sambal ya matamatisi lama hisiweke ni topping ya ti-groundnut leti nga ni chilli. I swakudya swa manguva lawa swa Afrika Dzonga leswi teleke hi nantswo wo hambana-hambana ni texture yo tsakisa.

SWI PHAMELA 4 vaendzi

NKARHI WO LULAMISELA 35 wa timinete

NKARHI WO SWEKA 45 wa timinete

MPIMO WA KU NONOKA Xikarhi

TIKHALORI Ku ringana 760 hi munhu

SWAKU HLAWULA

Khukhu leyi Swekiweke hi Khokhonati

  • 700 g ya thighs ta khukhu leti nga riki na marhambu
  • 2 swipunu leswikulu swa Mafurha ya B-well Canola
  • 1 anyanisi, leyi tsemiweke kahle
  • 2 cloves ta garlic, leti pfotlosiweke
  • 1 teaspoon ya smoked paprika
  • 1 teaspoon ya coriander leyi gayiweke
  • 1 teaspoon ya curry powder yo olova
  • 400 ml ya masi ya khokhonati
  • Mati ya ½ lime
  • Munyu ni phepha ntima

Samp ya Khokhonati leyi Nga na Khirimi

  • 1½ makapu ya samp leyi swekiweke
  • 1 swipunu leswikulu swa Mafurha ya B-well Canola
  • 200 ml ya masi ya khokhonati
  • Munyu ni phepha ntima

Sambal ya Matamatisi lama Hisiweke

  • 3 matamatisi lama vupfeke
  • ½ anyanisi yo tshwuka, leyi tsemiweke kahle
  • 1 chilli ya rihlaza, leyi tsemiweke kahle
  • 1 swipunu leswikulu swa coriander leyi tsemiweke
  • Mati ya 1 lime
  • Munyu ni phepha ntima

Miroho leyi Hisiweke

  • 2 makapu ya kale kumbe broccoli
  • 1 swipunu leswikulu swa Mafurha ya B-well Canola
  • Munyu ni phepha

Groundnut Chilli Crunch

  • ½ khapu ya ti-groundnut leti oxiweke, leti tsemiweke
  • 2 swipunu leswikulu swa Mafurha ya B-well Canola
  • 1 garlic clove, leyi tsemiweke kahle
  • 1 teaspoon ya chilli flakes
  • 2 swipunu leswikulu swa crispy onions
  • 1 swipunu leswikulu swa sesame seeds leti oxiweke

Saladi ya Tinsuva

  • Baby lettuce
  • Coriander yo basa
  • Matluka ya mint

Ku Phamela

  • Anyanisi leyi pickle-weke
  • Swiphemu swa lime
  • Tinsuva to basa
  • Swiphemu swa lime leswi hisiweke

NDLELA YO SWEKA

Khukhu leyi Swekiweke hi Khokhonati

  1. Hisa Mafurha ya B-well Canola eka pani lerikulu kutani u sweka anyanisi ku fika yi olova.
  2. Engetela garlic, smoked paprika, coriander ni curry powder kutani u sweka kwalomu ka miniti yin’we ku humesa nun’hwelo.
  3. Engetela thighs ta khukhu kutani u sweka ku fika ti sungula ku hundzuka buraweni.
  4. Chela masi ya khokhonati kutani u tshika swi vila hi ku olova ku ringana 20–25 wa timinete ku fika swi va leswi fuweke naswona swi ri na khirimi.
  5. Hetisa hi mati ya lime kutani u chela munyu ni phepha hi ku ya hi nantswo wa wena.

Samp ya Khokhonati leyi Nga na Khirimi

  1. Hisa Mafurha ya B-well Canola eka poto.
  2. Engetela samp leyi swekiweke ni masi ya khokhonati.
  3. Tshika swi vila hi ku olova ku fika swi va na khirimi naswona swi fuwa.
  4. Chela munyu ni phepha hi ku ya hi nantswo.

Sambal ya Matamatisi lama Hisiweke

  1. Hisa matamatisi ehenhla ka malangavi, eka grill pan kumbe pani leyi hisaka ku fika ma va na mfungho wa ku hisiwa naswona ma huma nun’hwelo wa musi.
  2. Ma tseme hi ndlela yo olova kutani u ma hlanganisa na anyanisi yo tshwuka, chilli ya rihlaza, coriander, mati ya lime, munyu ni phepha.

Miroho leyi Hisiweke

  1. Hisa Mafurha ya B-well Canola eka pani leyi hisaka swinene.
  2. Sweka miroho ku fika yi hisiwa nyana kambe yi ha ri na muhlovo wa yona lowunene.
  3. Chela munyu ni phepha hi ku olova.

Groundnut Chilli Crunch

  1. Hisa Mafurha ya B-well Canola hi ku olova.
  2. Engetela garlic ni chilli flakes kutani u sweka ku humesa nun’hwelo.
  3. Hlanganisa ti-groundnut leti tsemiweke, crispy onions ni sesame seeds.

KU HLAYISA XIBYA

  1. Chela samp ya khokhonati leyi nga na khirimi eka swibya swo enta.
  2. Engetela khukhu leyi swekiweke hi khokhonati ni miroho leyi hisiweke.
  3. Engetela swipunu swa sambal ya matamatisi ni saladi ya tinsuva.
  4. Hetisa hi anyanisi leyi pickle-weke, groundnut chilli crunch, tinsuva to basa ni swiphemu swa lime leswi hisiweke.
  5. Phamela hi ku hatlisa.

SWITSUNDZUXO SWA CHEF WA FOOD JAMS

  • Thighs ta khukhu ti tshama ti olova naswona ti ri na mati loko ti swekiwa hi ndlela leyi.
  • Hisa matamatisi swinene leswaku sambal yi va na nantswo lowunene wa musi.
  • Engetela groundnut crunch ntsena loko se u ri kusuhi ni ku phamela leswaku yi tshama yi cruncha.
  • Hetisa ku aka swibya emahlweni ka vaendzi hi crunch yo engetela ni tinsuva to basa leswaku swi va na xivumbeko xo saseka ni ku tsakisa swinene. 🍋🔥🥥🐔
02-crispy-ostrich-slider-bombs-with-blooming-onion-smoky-chilli-mayo

CRISPY OSTRICH SLIDER BOMBS with BLOOMING ONION & SMOKY CHILLI MAYO

The Viral South African Burger Everyone Will Be Talking About

Golden mini vetkoek buns, juicy spiced ostrich patties, crunchy blooming onion petals, smoky chilli mayo and rich tomato smoor come together in this bold South African street-food-inspired slider.

SERVES 4 Guests (8 Mini Sliders)

PREP TIME 45 minutes

COOKING TIME 35 minutes

DIFFICULTY Medium

CALORIES Approx. 780 calories per serving

INGREDIENTS

Mini Vetkoek Buns

  • 500 g cake flour
  • 10 g instant yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 375 ml lukewarm water
  • 2 tbsp B-well Canola Oil
  • Extra oil for frying

Spiced Ostrich Patties

  • 500 g ostrich mince
  • 1 small onion, grated
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • ½ tsp cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 1 tbsp B-well Canola Oil

Blooming Onion Petals

  • 1 large onion
  • 1 cup flour
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • 1 egg
  • 125 ml milk
  • B-well Canola Oil for frying

Tomato Smoor

  • 2 tbsp B-well Canola Oil
  • 1 onion, sliced
  • 2 garlic cloves, chopped
  • 4 ripe tomatoes, grated
  • 1 tbsp tomato paste
  • 1 tsp sugar
  • Salt & pepper to taste

Smoky Chilli Mayo

  • 1 cup B-well Tangy Mayonnaise
  • 1 tsp smoked paprika
  • 1 tbsp sweet chilli sauce
  • Juice of ½ lemon
  • Pinch chilli flakes

To Serve

  • Shredded lettuce
  • Pickled onions
  • Fresh herbs

METHOD

Vetkoek

  • Combine flour, yeast, sugar and salt. Add lukewarm water and B-well Canola Oil and knead into a soft dough for 8–10 minutes. Cover and allow to rise until doubled in size.
  • Divide into 8 mini balls and rest for 15 minutes. Heat oil and fry until golden and puffed. Drain on paper towel.

Ostrich Patties

  • Mix all ingredients together gently and shape into 8 mini patties.
  • Heat a pan with B-well Canola Oil and sear patties for 3–4 minutes per side until caramelised and cooked through.

Blooming Onion Petals

  • Slice onion into petals.
  • Combine flour, paprika, garlic powder and salt in one bowl. Whisk egg and milk in another.
  • Dip onion petals into wet mixture then flour mixture. Fry until golden and crispy.

Tomato Smoor

  • Heat B-well Canola Oil and sauté onions until soft. Add garlic, tomatoes, tomato paste and sugar. Simmer until rich and thick. Season to taste.

Smoky Chilli Mayo

  • Mix all ingredients together until smooth.

ASSEMBLY

  • Slice open the mini vetkoek buns.
  • Layer with shredded lettuce, smoky chilli mayo, ostrich patties, tomato smoor, pickled onions and crispy blooming onion petals.
  • Finish with fresh herbs and serve immediately.

FOOD JAMS CHEF’S TIPS

  • Slightly pink ostrich patties stay juicy and tender.
  • Chill onion petals before frying for extra crispiness.
  • Add mayo just before serving for the best texture.

A final sprinkle of flaky salt and herbs makes the sliders pop visually for serving and photography.

KRAPPERIGE VOLSTRUIS-SLIDER BOMME met BLOEIENDE UIE & ROKERIGE CHILLI-MAYONNAISE

Die Virale Suid-Afrikaanse Burger Waaroor Almal Gaan Praat

Goue mini-vetkoekbroodjies, sappige gekruide volstruispatties, krakerige bloeiende uieblaartjies, rokerige chilli-mayonnaise en ryk tamatie-smoor kom saam in hierdie gewaagde Suid-Afrikaanse straatkos-geïnspireerde slider.

BEDIEN 4 Gaste (8 Mini Sliders)

VOORBEREIDINGSTYD 45 minute

KOOKTYD 35 minute

MOEILIKHEIDSGRAAD Medium

KALORIEË Ongeveer 780 kalorieë per porsie

BESTANDDELE

Mini Vetkoekbroodjies

  • 500 g koekmeel
  • 10 g kitsgis
  • 1 eetlepel suiker
  • 1 teelepel sout
  • 375 ml lou water
  • 2 eetlepels B-well Kanola-olie
  • Ekstra olie vir diepbraai

Gekruide Volstruispatties

  • 500 g volstruismaalvleis
  • 1 klein ui, fyn gerasper
  • 2 knoffelhuisies, fyn gekap
  • 1 teelepel gerookte paprika
  • 1 teelepel gemaalde koljander
  • ½ teelepel komyn
  • 1 teelepel sout
  • ½ teelepel swartpeper
  • 1 eetlepel Worcestersous
  • 1 eetlepel B-well Kanola-olie

Bloeiende Uieblaartjies

  • 1 groot ui
  • 1 koppie meel
  • 1 teelepel gerookte paprika
  • ½ teelepel knoffelpoeier
  • ½ teelepel sout
  • 1 eier
  • 125 ml melk
  • B-well Kanola-olie vir diepbraai

Tamatie-Smoor

  • 2 eetlepels B-well Kanola-olie
  • 1 ui, in skywe gesny
  • 2 knoffelhuisies, gekap
  • 4 ryp tamaties, gerasper
  • 1 eetlepel tamatiepasta
  • 1 teelepel suiker
  • Sout en peper na smaak

Rokerige Chilli-Mayonnaise

  • 1 koppie B-well Tangy Mayonnaise
  • 1 teelepel gerookte paprika
  • 1 eetlepel soet-chillisous
  • Sap van ½ suurlemoen
  • Knippie chilli-vlokkies

Om Voor Te Sit

  • Fyn gesnipperde blaarslaai
  • Ingelegde uie
  • Vars kruie

METODE

Vetkoekbroodjies

  1. Meng die meel, gis, suiker en sout saam.
  2. Voeg die lou water en B-well Canola-olie by en knie vir 8–10 minute tot ’n sagte deeg vorm.
  3. Bedek en laat rys totdat die deeg dubbel die grootte is.
  4. Verdeel die deeg in 8 klein bolletjies en laat rus vir 15 minute.
  5. Verhit die olie en diepbraai die bolletjies totdat dit goudbruin en opgepof is.
  6. Dreineer op kombuispapier.

Volstruispatties

  1. Meng al die bestanddele liggies saam.
  2. Vorm 8 klein patties.
  3. Verhit ’n pan met B-well Kanola-olie.
  4. Braai die patties vir 3–4 minute aan elke kant totdat dit gekaramelliseer en gaar is.

Bloeiende Uieblaartjies

  1. Sny die ui in los blaartjies.
  2. Meng die meel, paprika, knoffelpoeier en sout in een bak.
  3. Klits die eier en melk saam in ’n tweede bak.
  4. Doop die uieblaartjies eers in die eiermengsel en daarna in die meelmengsel.
  5. Diepbraai totdat dit goudbruin en bros is.

Tamatie-Smoor

  1. Verhit die B-well Kanola-olie en soteer die ui totdat dit sag is.
  2. Voeg die knoffel, tamaties, tamatiepasta en suiker by.
  3. Prut totdat die mengsel dik en geurig is.
  4. Geur met sout en peper na smaak.

Rokerige Chilli-Mayonnaise

  1. Meng al die bestanddele saam totdat dit glad en romerig is.

SAMESTELLING

  1. Sny die mini-vetkoekbroodjies oop.
  2. Plaas ’n laag blaarslaai onder.
  3. Voeg ’n skeppie rokerige chilli-mayonnaise by.
  4. Plaas die volstruispattie bo-op.
  5. Voeg ’n lepel tamatie-smoor by.
  6. Rond af met ingelegde uie en die bros bloeiende uieblaartjies.
  7. Garneer met vars kruie en sit dadelik voor.

FOOD JAMS SJEF SE WENKE

  • Volstruispatties wat effens pienk in die middel bly, is sappiger en sagter.
  • Verkoel die uieblaartjies voor diepbraai vir ekstra brosheid.
  • Voeg die mayonnaise net voor opdiening by vir die beste tekstuur.
  • ’n Laaste strooisel growwe seesout en vars kruie laat die sliders visueel uitstaan vir opdiening en fotografie. 🍔🔥🇿🇦
03-cape-malay-masala-chicken-flatbreads-with-peach-atchar-coriander-mayo

CAPE MALAY MASALA CHICKEN FLATBREADS WITH PEACH ATCHAR & CORIANDER MAYO

The Loaded Flatbread Everyone Will Love

These flame-grilled Cape Malay-inspired flatbreads are layered with juicy masala chicken, creamy coriander mayo, crunchy chickpeas, peach atchar and fresh herbs for the ultimate modern South African sharing dish.

SERVES 4 Guests

PREP TIME 35 minutes

COOKING TIME 25 minutes

DIFFICULTY Easy to Medium

CALORIES Approx. 720 calories per serving

INGREDIENTS

Masala Chicken

  • 700 g chicken thighs, boneless
  • 2 tbsp B-well Canola Oil
  • 2 tsp Cape Malay curry powder
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • ½ tsp cumin
  • 2 garlic cloves, minced
  • Juice of 1 lemon
  • 1 tbsp apricot jam
  • Salt & black pepper

Flatbreads

  • 4 large flatbreads
  • 1 tbsp B-well Canola Oil

Crispy Chickpeas

  • 1 tin chickpeas, drained
  • 1 tbsp B-well Canola Oil
  • 1 tsp smoked paprika
  • Salt to taste

Pickled Cucumber Ribbons

  • 1 cucumber
  • 2 tbsp vinegar
  • 1 tsp sugar
  • Pinch salt

Coriander Mayo

  • 1 cup B-well Tangy Mayonnaise
  • 1 handful fresh coriander
  • Juice of ½ lemon
  • 1 garlic clove
  • Salt & pepper

Coriander Salad

  • Fresh coriander leaves
  • Baby lettuce
  • Mint leaves
  • Spring onion slices

To Serve

  • Peach atchar
  • Toasted sunflower seeds
  • Extra coriander
  • Lemon wedges

METHOD

Masala Chicken

  • Combine B-well Canola Oil, spices, garlic, lemon juice, apricot jam, salt and pepper.
  • Coat chicken thighs well and marinate for at least 20 minutes.
  • Heat a grill pan or braai and cook chicken for 5–6 minutes per side until charred and caramelised. Slice into strips.

Flatbreads

  • Brush flatbreads lightly with B-well Canola Oil and toast in a hot pan until warm and slightly blistered.

Crispy Chickpeas

  • Toss chickpeas with B-well Canola Oil, paprika and salt.
  • Roast at 200°C for 20 minutes until crispy.

Pickled Cucumber Ribbons

  • Use a peeler to shave cucumber into ribbons.
  • Mix vinegar, sugar and salt and toss through cucumber. Set aside.

Coriander Mayo

  • Blend B-well Tangy Mayonnaise, coriander, lemon juice, garlic, salt and pepper until smooth and vibrant green.

ASSEMBLY

  • Spread coriander mayo over toasted flatbreads.
  • Top with coriander salad, sliced masala chicken, crispy chickpeas, peach atchar and pickled cucumber ribbons.
  • Finish with toasted seeds, fresh herbs and lemon wedges.
  • Serve on rustic wooden boards with extra sauce swooshes and scattered toppings.

FOOD JAMS CHEF’S TIPS

  • Chicken thighs stay juicier than breast meat and caramelise beautifully over high heat.
  • Roast chickpeas just before serving to keep them crunchy.
  • Add cucumber ribbons at the end to keep them fresh and crisp.
  • A final drizzle of coriander mayo makes the flatbreads look restaurant-style and camera-ready.
04-sticky-chakalaka-sweetcorn-ribs-with-herb-yoghurt-cream

STICKY CHAKALAKA SWEETCORN RIBS WITH HERB YOGHURT CREAM

The Crunchy Corn Recipe Taking Over Foodie Feeds

These sticky sweetcorn ribs are smoky, spicy, buttery and completely addictive. Finished with cooling herb yoghurt cream, toasted pumpkin seeds and fresh lime, this modern South African side is made for sharing.

SERVES 4 Guests

PREP TIME 20 minutes

COOKING TIME 35 minutes

DIFFICULTY Easy

CALORIES Approx. 420 calories per serving

INGREDIENTS

Sweetcorn Ribs

  • 4 corn cobs
  • 2 tbsp B-well Canola Oil
  • Salt & black pepper

Sticky Chakalaka Glaze

  • 2 tbsp butter
  • 1 tbsp B-well Canola Oil
  • 3 tbsp chakalaka relish
  • 1 tbsp sweet chilli sauce
  • 1 tsp smoked paprika
  • 1 tsp apricot jam
  • Juice of ½ lime
  • Pinch chilli flakes

Herb Yoghurt Cream

  • ½ cup plain yoghurt
  • ¼ cup B-well Tangy Mayonnaise
  • 2 tbsp chopped coriander
  • 1 tbsp chopped parsley
  • Juice of ½ lime
  • Salt & pepper

To Serve

  • Toasted pumpkin seeds
  • Fresh coriander
  • Lime wedges
  • Extra chilli flakes

METHOD

Sweetcorn Ribs

  • Cut each corn cob lengthwise into quarters to create rib shapes.
  • Brush with B-well Canola Oil and season with salt and pepper.
  • Roast at 220°C for 30–35 minutes or air fry until curled, charred and crispy around the edges.

Sticky Chakalaka Glaze

  • Heat butter and B-well Canola Oil in a pan.
  • Add chakalaka relish, sweet chilli sauce, smoked paprika, apricot jam, lime juice and chilli flakes.
  • Simmer for 2–3 minutes until glossy and sticky.
  • Brush generously over hot corn ribs.

Herb Yoghurt Cream

  • Mix yoghurt, B-well Tangy Mayonnaise, herbs, lime juice, salt and pepper until smooth.

ASSEMBLY

  • Arrange sticky corn ribs in matte black sharing bowls.
  • Drizzle with herb yoghurt cream and finish with toasted pumpkin seeds, coriander, lime wedges and chilli flakes.
  • Serve immediately while warm and sticky.

FOOD JAMS CHEF’S TIPS

  • Use very sharp knives when cutting corn ribs.
  • Roasting at high heat helps the corn curl naturally into rib shapes.
  • Brush the glaze onto the corn while hot so it absorbs maximum flavour.

Add lime right before serving to keep the flavours fresh and vibrant.

IIMBAMBO ZOMMBILA EZINAMATHISELAKO ZE-CHAKALAKA EZIMNANDI EZINETHANGA ELIHLOBO NGE-HERB YOGHURT CREAM

Iresiphi Yombila Ecrunchy Ethandwa Kakhulu Emazingeni Wokudla

Lezi mbambo zombila ezinamathiselako zinentuthu, zinobabayo, zinobhotela begodu ziyalutha ngokuphelele. Ziqedeliswa nge-herb yoghurt cream epholileko, imbewu zethanga ezithosiweko kanye nelayimu elitjha, okwenza kube lisekelo lesimanje laseSewula Afrika elenzelwe ukwabelana.

ISEBENZELA Abantu aba-4

ISIKHATHI SOKULUNGISELELA Imizuzu ema-20

ISIKHATHI SOKUPHEKA Imizuzu ema-35

UBUDISI Kulula

AMAKHALORI Cishe ama-420 ngephorshini ngayinye

IZITHAKO

Iimbambo Zombila

  • 4 iinqwaba zombila
  • 2 wezipunu ezikhulu ze-B-well Canola Oil
  • Itwayi nepepile emnyama

Iglaze Ye-Chakalaka Enamathiselako

  • 2 wezipunu ezikhulu zebhotela
  • 1 isipunu esikhulu se-B-well Canola Oil
  • 3 wezipunu ezikhulu ze-chakalaka relish
  • 1 isipunu esikhulu se-sweet chilli sauce
  • 1 ithisipunu le-smoked paprika
  • 1 ithisipunu le-apricot jam
  • Ijusi yehafu yelayimu
  • Ithiphu encane ye-chilli flakes

I-Herb Yoghurt Cream

  • ½ ikapho ye-yoghurt engelalutho
  • ¼ ikapho ye-B-well Tangy Mayonnaise
  • 2 wezipunu ezikhulu ze-coriander eqotjiweko
  • 1 isipunu esikhulu se-parsley eqotjiweko
  • Ijusi yehafu yelayimu
  • Itwayi nepepile

Ukuphakela

  • Imbewu zethanga ezithosiweko
  • I-coriander elitjha
  • Iingcezu zelayimu
  • I-chilli flakes eyengeziweko

INDLELA YOKUPHEKA

Iimbambo Zombila

  1. Sika umbila ngamunye ngobude ube ziingcenye ezine ukuze wenze ubujamo beembambo.
  2. Zihlikihle nge-B-well Canola Oil bese uzifake itwayi nepepile.
  3. Bhaka ku-220°C imizuzu ema-30 kuya kwema-35, namkha uzifake ku-air fryer, zize zigobeke, zibe nombala wentuthu begodu zibe crispy emaphethelweni.

Iglaze Ye-Chakalaka Enamathiselako

  1. Fudumeza ibhotela ne-B-well Canola Oil epanini.
  2. Faka i-chakalaka relish, sweet chilli sauce, smoked paprika, apricot jam, ijusi yelayimu kanye ne-chilli flakes.
  3. Bilisa kancani imizuzu emi-2 kuya kwemi-3 kuze kube glossy begodu kunamathisela.
  4. Hlikihla ngobunengi phezu kweembambo zombila zisashisa.

I-Herb Yoghurt Cream

  1. Hlanganisa i-yoghurt, i-B-well Tangy Mayonnaise, ama-herb, ijusi yelayimu, itwayi nepepile kuze kube bushelelezi.

UKUHLELA NOKUPHAKELA

  1. Hlela iimbambo zombila ezinamathiselako emabholeni amnyama wokwabelana.
  2. Thela i-herb yoghurt cream ngaphezulu.
  3. Qedela ngembewu zethanga ezithosiweko, i-coriander elitjha, iingcezu zelayimu kanye ne-chilli flakes.
  4. Phakela msinyana zisafuthumele begodu zisamanathisela.

AMACEBISO WOMPHEKI WE-FOOD JAMS

  • Sebenzisa imimese ebukhali khulu nawusika iimbambo zombila.
  • Ukubhaka ngokutjhisa okuphezulu kusiza umbila ukuthi ugobeke ngokwemvelo ube njengembambo.
  • Faka iglaze umbila usashisa ukuze umunce nanyana ngaphezulu ukunambitheka.

Faka ilayimu ngaphambi kokuphakela ukuze ukunambitheka kuhlale kutjha begodu kukhanya.

05-crispy-samp-arancini-with-melted-cheese-centres-tomato-relish

CRISPY SAMP ARANCINI WITH MELTED CHEESE CENTRES & TOMATO RELISH

The South African Crunch Bomb You Need to Try

This modern South African twist on arancini transforms our homegrown samp into crispy golden bites filled with melted cheese and served with rich tomato relish and herb mayo. Crispy on the outside, creamy on the inside and made for dipping.

SERVES 4 Guests

PREP TIME 35 minutes

COOKING TIME 30 minutes

DIFFICULTY Medium

CALORIES Approx. 560 calories per serving

INGREDIENTS

Samp Arancini

  • 2 cups cooked samp, cooled
  • 1 cup grated cheddar cheese
  • ½ cup grated parmesan
  • 2 spring onions, chopped
  • 1 garlic clove, minced
  • 1 tsp smoked paprika
  • Salt & black pepper
  • 100 g mozzarella, cubed
  • 2 eggs
  • 1 cup flour
  • 1½ cups breadcrumbs
  • B-well Canola Oil for frying

Tomato Relish

  • 1 tbsp B-well Canola Oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 4 ripe tomatoes, grated
  • 1 tbsp tomato paste
  • 1 tsp sugar
  • Salt & black pepper

Herb Mayo

  • ½ cup B-well Tangy Mayonnaise
  • 2 tbsp chopped parsley
  • 1 tbsp chopped coriander
  • Juice of ½ lemon
  • Salt & pepper

To Serve

  • Fried curry leaves
  • Fresh herbs
  • Parmesan dust
  • Extra herb mayo

METHOD

Samp Arancini

  • Combine cooked samp, cheddar, parmesan, spring onion, garlic, paprika, salt and pepper.
  • Roll mixture into golf-ball-sized balls and press a cube of mozzarella into the centre of each.
  • Coat each ball in flour, egg and breadcrumbs.
  • Heat B-well Canola Oil and fry arancini until golden brown and crispy. Drain on paper towel.

Tomato Relish

  • Heat B-well Canola Oil in a pan and sauté onions until soft.
  • Add garlic, tomatoes, tomato paste and sugar. Simmer until thick and glossy. Season to taste.

Herb Mayo

  • Mix B-well Tangy Mayonnaise with herbs, lemon juice, salt and pepper.

ASSEMBLY

  • Serve arancini on stoneware plates with bowls of tomato relish and herb mayo.
  • Finish with fried curry leaves, parmesan dust and fresh herbs.
  • Break open one or two arancini before serving to show the melted cheese centre.

FOOD JAMS CHEF’S TIPS

  • Cold samp works best for shaping the arancini.
  • Double crumb the arancini for extra crunch.
  • Fry in batches to keep the oil temperature steady.
  • Serve immediately while the cheese centre is still molten and stretchy.

I-ARANCINI YESAMPU EKHRISPI ENOMBINDI WETSHIZI ELIYANYIBILIKAYO KUNYE NETOMATO RELISH

Ibhombu Ekrispiyayo YaseMzantsi Afrika Omele Uyizame

Le nguqulelo yale mihla yaseMzantsi Afrika ye-arancini iguqula isampu yethu yasekhaya ibe ziibhola zegolide ezikrispiyayo ezizaliswe yitshizi enyibilikayo, ziphakwe kunye ne-tomato relish etyebileyo kunye ne-herb mayo enencasa. Ikhrispi ngaphandle, ithambile kwaye ikhrim ngaphakathi, yaye ilungele ukuntywiliselwa kwiisosi ezimnandi.

ISEBENZELA Iindwendwe ezi-4

IXESHA LOKULUNGISELELA Imizuzu engama-35

IXESHA LOKUPHEKA Imizuzu engama-30

UBUNZIMA Phakathi

IIKHALORI Malunga ne-560 ngephakheji nganye

IZITHAKO

I-Arancini Yesampu

  • Iikomityi ezi-2 zesampu ephekiweyo, epholisiweyo
  • Ikomityi e-1 yetshizi ye-cheddar egayiweyo
  • Ikomityi eyi-½ yetshizi ye-parmesan egayiweyo
  • I-anyanisi ezi-2 eziluhlaza (spring onions), ezinqunqiweyo
  • I-clove e-1 yegalikhi, ecoliweyo
  • Ithisipuni e-1 ye-smoked paprika
  • Ityuwa nepepile emnyama
  • I-100 g yetshizi ye-mozzarella, enqunqwe ibe ziityhubhu
  • Amaqanda ama-2
  • Ikomityi e-1 yomgubo
  • Iikomityi eziyi-1½ ze-breadcrumbs
  • I-B-well Canola Oil yokuqhotsa

I-Tomato Relish

  • Isipuni esi-1 se-B-well Canola Oil
  • I-anyanisi e-1, enqunqwe kakuhle
  • Iiclove ezi-2 zegalikhi, ezicoliweyo
  • Iitumato ezi-4 ezivuthiweyo, ezigayiweyo
  • Isipuni esi-1 setomato paste
  • Ithisipuni e-1 yeswekile
  • Ityuwa nepepile emnyama

I-Herb Mayo

  • Ikomityi eyi-½ ye-B-well Tangy Mayonnaise
  • Izipuni ezi-2 zeparsley enqunqiweyo
  • Isipuni esi-1 se-coriander enqunqiweyo
  • Ijusi yesiqingatha selamuni
  • Ityuwa nepepile

Ukuphakela

  • Amagqabi e-curry aqhotsiweyo
  • Amayeza amatsha (fresh herbs)
  • Umgubo we-parmesan (parmesan dust)
  • I-herb mayo eyongezelelweyo

INDLELA YOKUPHEKA

I-Arancini Yesampu

  1. Hlanganisa isampu ephekiweyo, i-cheddar, i-parmesan, i-spring onion, igalikhi, i-paprika, ityuwa kunye nepepile.
  2. Yenza iibhola ezilingana nebhola yegalufa.
  3. Faka ityhubhu ye-mozzarella embindini webhola nganye uze uyivale kakuhle.
  4. Gubungela ibhola nganye ngomgubo, emva koko emaqandeni, uze uyigqume nge-breadcrumbs.
  5. Fudumeza i-B-well Canola Oil uze uqhotse i-arancini de ibe mdaka wegolide kwaye ikhrispi.
  6. Zikhuphe uzibeke kwiphepha lokufunxa amafutha.

I-Tomato Relish

  1. Fudumeza i-B-well Canola Oil epanini uze upheke i-anyanisi de ithambe.
  2. Yongeza igalikhi, iitumato, i-tomato paste kunye neswekile.
  3. Bilisa ngobunono de umxube ube mtyebile kwaye ukhazimle.
  4. Yongeza ityuwa nepepile ngokokuthanda kwakho.

I-Herb Mayo

  1. Hlanganisa i-B-well Tangy Mayonnaise namayeza amatsha, ijusi yelamuni, ityuwa kunye nepepile de umxube ugudeke.

UKUHLANGANISA NOKUPHAKELA

  1. Phakela i-arancini kwiipleyiti zamatye (stoneware plates).
  2. Beka izitya ezincinci ze-tomato relish kunye ne-herb mayo ecaleni.
  3. Gqibezela ngokuhombisa ngamanye amagqabi e-curry aqhotsiweyo, umgubo we-parmesan kunye namayeza amatsha.
  4. Phambi kokuphakela, qhawula enye okanye ezimbini ze-arancini ukuze kubonakale itshizi enyibilikayo embindini.

IINGCEBISO ZOMPHEKI WE-FOOD JAMS

  • Isampu ebandayo isebenza kakuhle xa usenza imilo ye-arancini.
  • Yigqume kabini nge-breadcrumbs ukuze ifumane ukruncha okungakumbi.
  • Qhotsa ngeebhetshi ezincinci ukuze ubushushu beoyile buhlale buzinzile.

Phakela ngoko nangoko ngelixa itshizi embindini isashushu, inyibilikile kwaye itsala kakuhle.

06-fire-grilled-peri-peri-chicken-skewers-with-steamed-bread-green-chilli-mayo

FIRE-GRILLED PERI-PERI CHICKEN SKEWERS with STEAMED BREAD & GREEN CHILLI MAYO

The Sweet, Smoky & Spicy Skewer Recipe Everyone Will Be Obsessed With

Juicy peri-peri chicken skewers, fluffy steamed bread, smoky pineapple salsa and creamy green chilli mayo come together in this bold inspired sharing dish packed with flavour and texture.

SERVES 4 Guests

PREP TIME 35 minutes

COOKING TIME 30 minutes

DIFFICULTY Medium

CALORIES Approx. 690 calories per serving

INGREDIENTS

Peri-Peri Chicken Skewers

  • 700 g chicken thighs, boneless
  • 2 tbsp B-well Canola Oil
  • 2 tsp smoked paprika
  • 1 tsp chilli flakes
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • Juice of 1 lemon
  • 2 garlic cloves, minced
  • 1 tbsp sweet chilli sauce
  • Salt & black pepper
  • Wooden skewers

Soft Steamed Bread

  • 500 g cake flour
  • 10 g instant yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 350 ml lukewarm water
  • 1 tbsp B-well Canola Oil

Green Chilli Mayo

  • 1 cup B-well Tangy Mayonnaise
  • 1 green chilli
  • 1 handful coriander
  • Juice of ½ lime
  • Salt & pepper

Charred Pineapple Salsa

  • 1 cup pineapple, diced
  • 1 small red onion, finely chopped
  • 1 tbsp chopped coriander
  • Juice of 1 lime
  • Pinch chilli flakes
  • Salt to taste

To Serve

  • Pickled onions
  • Toasted sesame seeds
  • Fresh herbs
  • Lime wedges

 

 

METHOD

Steamed Bread

  • Combine flour, yeast, sugar and salt in a bowl.
  • Add lukewarm water and B-well Canola Oil and knead into a soft dough for 8–10 minutes.
  • Cover and allow to rise until doubled in size.
  • Shape into small buns and steam for 15–20 minutes until soft and fluffy.

Peri-Peri Chicken Skewers

  • Mix B-well Canola Oil, spices, lemon juice, garlic, sweet chilli sauce, salt and pepper.
  • Toss chicken through marinade and thread onto skewers.
  • Grill over high heat or on a grill pan for 10–12 minutes, turning regularly until charred and caramelised.

Green Chilli Mayo

  • Blend B-well Tangy Mayonnaise, green chilli, coriander, lime juice, salt and pepper until smooth.

Charred Pineapple Salsa

  • Char pineapple pieces in a hot pan until caramelised.
  • Combine with onion, coriander, lime juice, chilli flakes and salt.

ASSEMBLY

  • Arrange steamed bread on charcoal platters and top with grilled chicken skewers.
  • Add spoonfuls of pineapple salsa and drizzle generously with green chilli mayo.
  • Finish with pickled onions, toasted sesame seeds, herbs and lime wedges.
  • Serve immediately while hot and smoky.

FOOD JAMS CHEF’S TIPS

  • Chicken thighs stay juicy and develop better char than chicken breast.
  • Soak wooden skewers in water before grilling to prevent burning.
  • Steam bread just before serving for the softest texture.

Add mayo and salsa right before serving for maximum freshness and visual impact.

IZIKHETHO ZENKUKHU ZE-PERI-PERI EZOSIWE EMILILWENI NGEZINKUNI ZOKUGWAZA, EZIPHANDELWA NESINKWA ESIFUTHIWE KANYE NEMAYONISE KACHILI OLUHLAZA

Iresiphi Emnandi, Enentuthu Futhi Ebabayo Yezinkuni Zenkukhu Ezokwenza Wonke Umuntu Ayithande

Izingcezu zenkukhu ze-peri-peri ezinoshukela, ezosiwe kahle, isinkwa esithambile esifuthiwe, isalsa sikaphayinaphu esinentuthu kanye nemayonise kachili oluhlaza okhilimu kuhlangana ndawonye kule ndishi yokwabelana egcwele ukunambitheka nokwakheka okuhlukahlukene.

IKHONZA Izivakashi ezi-4

ISIKHATHI SOKULUNGISELELA Imizuzu engama-35

ISIKHATHI SOKUPHEKA Imizuzu engama-30

UBUNZIMA Maphakathi

AMAKHALORI Cishe ama-690 ngesivakashi ngasinye

IZITHAKO

Izingcezu Zenkukhu Ze-Peri-Peri Ezikwezinkuni Zokugwaza

  • 700 g amathanga enkukhu angenamathambo
  • 2 izipuni ezinkulu ze-B-well Canola Oil
  • 2 amathisipuni e-smoked paprika
  • 1 ithisipuni lama-chilli flakes
  • 1 ithisipuni le-garlic powder
  • 1 ithisipuni le-oregano eyomile
  • Ijusi yelamula eli-1
  • 2 ama-clove kagalikhi, aqotshwe kahle
  • 1 isipuni esikhulu se-sweet chilli sauce
  • Usawoti nopelepele omnyama
  • Izinkuni zokugwaza

Isinkwa Esithambile Esifuthiwe

  • 500 g kafulawa wekhekhe
  • 10 g ye-instant yeast
  • 1 isipuni esikhulu sikashukela
  • 1 ithisipuni likasawoti
  • 350 ml amanzi afudumele
  • 1 isipuni esikhulu se-B-well Canola Oil

IMayonise KaChili Oluhlaza

  • 1 inkomishi ye-B-well Tangy Mayonnaise
  • 1 upelepele oluhlaza (green chilli)
  • Isandla esisodwa se-coriander
  • Ijusi ye-½ lime
  • Usawoti nopelepele

I-Salsa KaPhayinaphu Osiwe

  • 1 inkomishi kaphayinaphu oqotshiwe
  • 1 u-anyanisi obomvu omncane, oqotshwe kahle
  • 1 isipuni esikhulu se-coriander eqotshiwe
  • Ijusi ye-lime eli-1
  • Ingcosana yama-chilli flakes
  • Usawoti ngokunambitha

Ukuphakela

  • U-anyanisi ofakwe ku-pickle
  • Imbewu ye-sesame ethosiwe
  • Amakhambi amasha
  • Izingcezu ze-lime

INDLELA YOKUPHEKA

Isinkwa Esifuthiwe

  1. Hlanganisa ufulawa, i-yeast, ushukela nosawoti esitsheni.
  2. Faka amanzi afudumele kanye ne-B-well Canola Oil bese uxova kuze kube inhlama ethambile imizuzu engu-8 kuya kwengu-10.
  3. Mboza bese uyivumela ikhuphuke kuze kube iphinda kabili ngosayizi.
  4. Yibumbe ibe amabhani amancane bese uyifuthisa imizuzu engu-15 kuya kwengu-20 kuze kube ithambile futhi iflafi.

Izingcezu Zenkukhu Ze-Peri-Peri

  1. Hlanganisa i-B-well Canola Oil, izinongo, ijusi yelamula, ugalikhi, i-sweet chilli sauce, usawoti nopelepele.
  2. Faka inkukhu kule marinade bese uyifaka ezinkunini zokugwaza.
  3. Yosa emlilweni oshisayo noma epanini lokosa imizuzu engu-10 kuya kwengu-12, uyiphendule njalo kuze kube ithola umbala omnyama omuhle futhi icaramelise.

IMayonise KaChili Oluhlaza

  1. Hlanganisa i-B-well Tangy Mayonnaise, upelepele oluhlaza, i-coriander, ijusi ye-lime, usawoti nopelepele ku-blender kuze kube bushelelezi.

I-Salsa KaPhayinaphu Osiwe

  1. Osa izingcezu zikaphayinaphu epanini elishisayo kuze kube zicaramelise.
  2. Hlanganisa no-anyanisi, i-coriander, ijusi ye-lime, ama-chilli flakes kanye nosawoti.

UKUHLANGANISA NOKUPHAKELA

  1. Hlela isinkwa esifuthiwe emapuletini noma ezitsheni zokuphakela.
  2. Beka izingcezu zenkukhu ezosiwe phezu kwaso.
  3. Faka izipuni ze-salsa kaphayinaphu.
  4. Thela i-mayonise ka-chili oluhlaza ngobuningi phezu kwendishi.
  5. Qedela ngo-anyanisi ofakwe ku-pickle, imbewu ye-sesame ethosiwe, amakhambi amasha kanye nezingcezu ze-lime.
  6. Phakela ngokushesha kusashisa futhi kunentuthu emnandi.

AMACEBISO KASHEFU WASE-FOOD JAMS

  • Amathanga enkukhu ahlala enomsoco futhi athola umbala omuhle wokosa kunamabele enkukhu.
  • Cwilisa izinkuni zokugwaza emanzini ngaphambi kokosa ukuze zingashi.
  • Futhisa isinkwa ngaphambi nje kokuphakela ukuze sibe sithambile kakhulu.
  • Faka i-mayonise kanye ne-salsa ngesikhathi sokugcina ngaphambi kokuphakela ukuze kugcinwe ubusha, ukunambitheka kanye nokubukeka okuhle.
07-sorghum-harvest-bowls

SORGHUM HARVEST BOWLS

The Colourful Wellness Bowl Everyone Will Want for Lunch

These vibrant harvest bowls are packed with roasted vegetables, crunchy chickpeas, creamy avocado and nutty sorghum for the ultimate fresh and nourishing South African-inspired bowl.

SERVES 4 Guests

PREP TIME 30 minutes

COOKING TIME 35 minutes

DIFFICULTY Easy

CALORIES Approx. 540 calories per serving

INGREDIENTS

Sorghum Grain Salad

  • 1½ cups cooked sorghum
  • 1 tbsp B-well Canola Oil
  • Salt & black pepper

Roasted Beetroot

  • 3 medium beetroot, peeled and cut into wedges
  • 1 tbsp B-well Canola Oil
  • Salt & pepper

 

 

Charred Broccoli

  • 1 head broccoli, cut into florets
  • 1 tbsp B-well Canola Oil
  • Salt & pepper

Crispy Chickpeas

  • 1 tin chickpeas, drained
  • 1 tbsp B-well Canola Oil
  • 1 tsp smoked paprika
  • Salt to taste

Avocado Cream

  • 2 ripe avocados
  • Juice of 1 lemon
  • 2 tbsp B-well Tangy Mayonnaise
  • Salt & pepper

Citrus Herb Dressing

  • 4 tbsp B-well Canola Oil Salad Dressing
  • Juice of 1 orange
  • 1 tbsp chopped parsley
  • 1 tbsp chopped coriander
  • Salt & pepper

To Serve

  • Pickled onions
  • Toasted sunflower seeds
  • Fresh herbs
  • Microgreens (optional)

METHOD

Roasted Beetroot

  • Toss beetroot with B-well Canola Oil, salt and pepper.
  • Roast at 200°C for 30–35 minutes until caramelised and tender.

Charred Broccoli

  • Toss broccoli with B-well Canola Oil, salt and pepper.
  • Roast or grill until slightly charred and crisp on the edges.

Crispy Chickpeas

  • Toss chickpeas with B-well Canola Oil, smoked paprika and salt.
  • Roast at 200°C for 20–25 minutes until crispy.

Avocado Cream

  • Blend avocado, lemon juice, B-well Tangy Mayonnaise, salt and pepper until smooth and creamy.

Citrus Herb Dressing

  • Whisk together B-well Canola Oil Salad Dressing, orange juice, herbs, salt and pepper.

ASSEMBLY

  • Divide sorghum between earthy ceramic bowls.
  • Layer with roasted beetroot, charred broccoli and crispy chickpeas.
  • Add spoonfuls of avocado cream and drizzle generously with citrus herb dressing.
  • Finish with pickled onions, toasted sunflower seeds and fresh herbs.
  • Serve immediately.

FOOD JAMS CHEF’S TIPS

  • Roast vegetables separately for the best colour and texture.
  • Allow chickpeas to cool slightly to maximise crunch.
  • Add dressing just before serving to keep ingredients fresh and vibrant.

Layer ingredients in sections for the most beautiful presentation and photography.

DIKOMIKI TSA KOTULO TSA MABELE A MABOTHO (SORGHUM HARVEST BOWLS)

Komiki e Mebala-bala ya Bophelo bo Botle eo Bohle ba Tlang ho E Batla Nakong ya Dijong tsa Motshehare

Dikomiki tsena tse ntle tsa kotulo di tletse meroho e besitsweng, dierekisi tsa chickpea tse hlabang, avocado e boreledi le mabele a mabotho (sorghum) a nang le tatso ya linate, ho etsa sejo sa Afrika Borwa se foreshe, se phedisang mme se tletseng phepo.

E SEBELETSA Baeti ba 4

NAKO YA HO ITOKISEDITSA Metsotso e 30

NAKO YA HO PHEHA Metsotso e 35

BOTHATA Bonolo

DIKHALORI Hoo e ka bang 540 ka motho ka mong

DISEBEDISWA

Salate ya Mabele a Mabotho (Sorghum Grain Salad)

  • Dikopi tse 1½ tsa mabele a mabotho a phehilweng
  • Khaba e 1 e kgolo ya B-well Canola Oil
  • Letswai le pepere e ntsho

Beetroot e Besitsweng

  • Dibeetroot tse 3 tsa boholo bo mahareng, tse ebotsweng mme tsa sewa ka dikotoana
  • Khaba e 1 e kgolo ya B-well Canola Oil
  • Letswai le pepere

Broccoli e Besitsweng Hanyane

  • Hlooho e 1 ya broccoli, e arotsweng ka dipalesa
  • Khaba e 1 e kgolo ya B-well Canola Oil
  • Letswai le pepere

Chickpeas tse Hlabang

  • Thini e 1 ya chickpeas, e ntshitsweng metsi
  • Khaba e 1 e kgolo ya B-well Canola Oil
  • Teaspoon e 1 ya smoked paprika
  • Letswai ho ya ka tatso

Krimi ya Avocado

  • Di-avocado tse 2 tse butswitseng
  • Lero la lemone e 1
  • Dikhaba tse 2 tse kgolo tsa B-well Tangy Mayonnaise
  • Letswai le pepere

Dressing ya Citrus le Ditswako

  • Dikhaba tse 4 tse kgolo tsa B-well Canola Oil Salad Dressing
  • Lero la lamunu e 1
  • Khaba e 1 e kgolo ya parsley e sehilweng
  • Khaba e 1 e kgolo ya coriander e sehilweng
  • Letswai le pepere

Bakeng sa ho Sebeletsa

  • Eiee e pickle-itsweng
  • Dipeo tsa sunflower tse besitsweng
  • Ditswako tse foreshe
  • Microgreens (haeba di fumaneha)

MOKGWA WA HO PHEHA

Beetroot e Besitsweng

  1. Kopanya beetroot le B-well Canola Oil, letswai le pepere.
  2. Besa ka ontong ho 200°C metsotso e 30–35 ho fihlela e le bonolo mme e na le mmala o motle wa caramel.

Broccoli e Besitsweng Hanyane

  1. Kopanya broccoli le B-well Canola Oil, letswai le pepere.
  2. Besa kapa o e grille ho fihlela e besitswe hanyane mme e le crispy mathokong.

Chickpeas tse Hlabang

  1. Kopanya chickpeas le B-well Canola Oil, smoked paprika le letswai.
  2. Besa ka ontong ho 200°C metsotso e 20–25 ho fihlela di le crispy.

Krimi ya Avocado

  1. Blend-a avocado, lero la lemone, B-well Tangy Mayonnaise, letswai le pepere ho fihlela motsoako o le boreledi mme o le krimi.

Dressing ya Citrus le Ditswako

  1. Hlakanya B-well Canola Oil Salad Dressing, lero la lamunu, ditswako, letswai le pepere ho fihlela di kopane hantle.

HO HLWAYA LE HO SEBELETSA

  1. Arola mabele a mabotho ka dikomiking tsa letsopa.
  2. Beha beetroot e besitsweng, broccoli e besitsweng hanyane le chickpeas tse crispy ka mekhahlelo.
  3. Kenya dikhaba tsa krimi ya avocado.
  4. Tshela dressing ya citrus le ditswako ka bongata.
  5. Qetella ka eiee e pickle-itsweng, dipeo tsa sunflower tse besitsweng le ditswako tse foreshe.
  6. Sebeletsa hanghang.

MAELE A CHEF WA FOOD JAMS

  • Besa meroho ka thoko ho fumana mmala le sebopeho se setle ka ho fetisisa.
  • Tlohela chickpeas hore di phole hanyane pele di sebeletswa ho boloka crunch ya tsona.
  • Kenya dressing motsotsong wa ho qetela pele o sebeletsa ho boloka metswako e foreshe mme e phela.
  • Hlophisa metswako ka dikarolo tse arohaneng ka hara komiki bakeng sa ponahalo e ntle le ditshwantsho tse kgahlang.
08-sticky-lamb-rib-flatbreads-with-garlic-yoghurt-chilli-oil

STICKY LAMB RIB FLATBREADS WITH GARLIC YOGHURT & CHILLI OIL

The Smoky Lamb Recipe Made for Sharing

Sticky flame-seared lamb ribs, warm toasted flatbreads, cooling garlic yoghurt and crunchy fresh toppings come together in this bold South African-inspired feast packed with smoky, spicy flavour.

SERVES 4 Guests

PREP TIME 35 minutes

COOKING TIME 1 hour 15 minutes

DIFFICULTY Medium

CALORIES Approx. 850 calories per serving

INGREDIENTS

Sticky Lamb Ribs

  • 2 kg lamb ribs
  • 2 tbsp B-well Canola Oil
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp chilli flakes
  • 2 tbsp apricot jam
  • 2 tbsp tomato sauce
  • 1 tbsp soy sauce
  • Salt & black pepper

Flatbreads

  • 4 large flatbreads
  • 1 tbsp B-well Canola Oil

Garlic Yoghurt Sauce

  • ½ cup plain yoghurt
  • ¼ cup B-well Tangy Mayonnaise
  • 2 garlic cloves, grated
  • Juice of ½ lemon
  • Salt & pepper

Herb Salad

  • Baby lettuce
  • Fresh coriander
  • Mint leaves
  • Spring onions, sliced

Chilli Oil Drizzle

  • 3 tbsp B-well Canola Oil
  • 1 tsp chilli flakes
  • Pinch smoked paprika

To Serve

  • Pickled onions
  • Toasted sunflower seeds
  • Cucumber ribbons
  • Extra herbs

METHOD

Sticky Lamb Ribs

  • Rub lamb ribs with B-well Canola Oil, paprika, cumin, garlic powder, chilli flakes, salt and pepper.
  • Place on a baking tray, cover with foil and roast at 160°C for 1 hour until tender.
  • Mix apricot jam, tomato sauce and soy sauce together.
  • Remove foil, brush ribs generously with glaze and roast uncovered for another 15 minutes until sticky and caramelised.
  • Finish on a hot grill or braai for extra char.

Flatbreads

  • Brush flatbreads lightly with B-well Canola Oil and toast in a hot pan until warm and lightly blistered.

Garlic Yoghurt Sauce

  • Mix yoghurt, B-well Tangy Mayonnaise, garlic, lemon juice, salt and pepper until smooth.

Chilli Oil

  • Heat B-well Canola Oil gently with chilli flakes and smoked paprika for 2–3 minutes.
  • Allow to cool slightly.

ASSEMBLY

Arrange toasted flatbreads onto dark serving platters.

Top with herb salad, cucumber ribbons and pickled onions.

Add sticky lamb ribs and drizzle with garlic yoghurt sauce and chilli oil.

Finish with toasted sunflower seeds and fresh herbs.

Serve immediately while warm and glossy.

FOOD JAMS CHEF’S TIPS

  • Slow roasting keeps lamb ribs tender before caramelising them over high heat.
  • Brush glaze onto the ribs multiple times for extra sticky edges.
  • Use a vegetable peeler for thin cucumber ribbons.

Drizzle chilli oil just before serving for the best visual finish and flavour.

DIBOROTHO TSA NAMA YA NKU TSE DI NANG LE SEKGOMARETSI MO FLATBREADENG KA YOGHURT YA GARLIC LE OLI YA CHILLI

Recipe ya Nama ya Nku e e Nang le Monko wa Molelo e e Diretsweng go Abelanwa

Diborotho tsa nama ya nku tse di gadikilweng mo molelong, tse di nang le sekgomaretsi, di kopantswe le flatbread e e bothitho, yoghurt ya garlic e e fodisang le ditlatso tse di foreshe tse di crispy go dira dijo tse di humileng ka tatso ya mosi le botlhoko jo bo monate.

E DIRELA

Baeng ba le 4

NAKO YA GO IPAKANYETSA

Metsotso e 35

NAKO YA GO APAYA

Ura e le 1 le metsotso e 15

BOIMA JWA RESEPE

Magareng

DIKHALORI

Mo e ka nnang 850 ka motho mongwe le mongwe

DIJO TSE O TLA DI DIRISANG

Diborotho Tsa Nama ya Nku Tse di Nang le Sekgomaretsi

  • 2 kg ya dikgopo tsa nama ya nku
  • Dikhaba tse dikgolo di le 2 tsa B-well Canola Oil
  • Dithisipuni di le 2 tsa smoked paprika
  • Thisipuni e le 1 ya cumin e e sentsweng
  • Thisipuni e le 1 ya garlic powder
  • Thisipuni e le 1 ya chilli flakes
  • Dikhaba tse dikgolo di le 2 tsa jeme ya apricot
  • Dikhaba tse dikgolo di le 2 tsa tomato sauce
  • Khaba e kgolo e le 1 ya soy sauce
  • Letswai le pepere e ntsho

Flatbreads

  • Di-flatbread tse dikgolo di le 4
  • Khaba e kgolo e le 1 ya B-well Canola Oil

Soso ya Garlic Yoghurt

  • Seripa sa kopi ya yoghurt e e sa tswakanngwang
  • Kotara ya kopi ya B-well Tangy Mayonnaise
  • Dithakwana di le 2 tsa garlic tse di gatswitsweng
  • Lero la seripa sa lemone
  • Letswai le pepere

Salate ya Ditlama

  • Baby lettuce
  • Coriander e ntšha
  • Matlhare a mint
  • Spring onion e e segilweng

Oli ya Chilli ya go Tshela Mo Godimo

  • Dikhaba tse dikgolo di le 3 tsa B-well Canola Oil
  • Thisipuni e le 1 ya chilli flakes
  • Seinnye sa smoked paprika

Go Aba

  • Eiee e e pikilweng
  • Dipeo tsa sunflower tse di besitsweng
  • Dithapo tsa cucumber
  • Ditlama tse dingwe tse di foreshe

MOKGWA WA GO APAYA

Diborotho Tsa Nama ya Nku Tse di Nang le Sekgomaretsi

  1. Tlotsa dikgopo tsa nama ya nku ka B-well Canola Oil, paprika, cumin, garlic powder, chilli flakes, letswai le pepere.
  2. Di beye mo tereing ya go baka, di khurumetse ka foil mme o di bake ka 160°C ura e le 1 go fitlha di le bonolo.
  3. Kopanya jeme ya apricot, tomato sauce le soy sauce.
  4. Tlosa foil, tlotsa dikgopo ka glaze ka bontsi mme o di bake gape di sa khurumediwa metsotso e le 15 go fitlha di le sekgomaretsi e bile di na le mmala wa caramel.
  5. Fetsa ka go di gadika mo grilleng kgotsa mo braaing e e mogote gore di nne le monko wa molelo.

Flatbreads

  1. Tlotsa flatbread ka B-well Canola Oil ka bonnye.
  2. Di toast-e mo paneng e e mogote go fitlha di bothitho mme di na le matshwao a mannye a go gadikiwa.

Soso ya Garlic Yoghurt

  1. Kopanya yoghurt, B-well Tangy Mayonnaise, garlic, lero la lemone, letswai le pepere go fitlha tsotlhe di le borethe.

Oli ya Chilli

  1. Gotetsa B-well Canola Oil ka bonolo le chilli flakes le smoked paprika metsotso e le 2–3.
  2. E letle e tsidifale go se kae.

GO RULAGANYA LE GO ABA

  1. Beya flatbread e e toastilweng mo dijaneng tse dintsho tsa go aba.
  2. Tsenya salate ya ditlama, dithapo tsa cucumber le eiee e e pikilweng mo godimo.
  3. Tsenya dikgopo tsa nama ya nku tse di nang le sekgomaretsi.
  4. Tshela soso ya garlic yoghurt le oli ya chilli mo godimo.
  5. Fetsa ka dipeo tsa sunflower tse di besitsweng le ditlama tse di foreshe.
  6. Aba tsotlhe tsotlhe di sa ntse di bothitho e bile di phatsima.

DITSHEDIMOSO TSA CHEF WA FOOD JAMS

  • Go baka dikgopo tsa nama ya nku ka bonya go dira gore di nne bonolo pele di gadikiwa ka mogote o o kwa godimo.
  • Tlotsa glaze makgetlo a mmalwa mo dikgopong go dira gore matlhakore a nne le sekgomaretsi se segolo.
  • Dirisa vegetable peeler go dira dithapo tse di tshesane tsa cucumber.
  • Tshela oli ya chilli motsotso wa bofelo pele ga go aba gore e nne ntle go lebega e bile e nne le tatso e e siameng. 🔥🥩🌯🌶️🥒✨
09-crispy-sweet-potato-fritter-stacks-with-amasi-herb-cream-tomato-chutney

CRISPY SWEET POTATO FRITTER STACKS with AMASI HERB CREAM & TOMATO CHUTNEY

The Golden Crunch Stack Your Feed Needs Right Now

These crispy sweet potato fritters are layered with creamy amasi herb sauce, rich tomato chutney and crunchy toppings for the ultimate modern South African small plate packed with texture and flavour.

SERVES 4 Guests

PREP TIME 25 minutes

COOKING TIME 30 minutes

DIFFICULTY Easy

CALORIES

Approx. 520 calories per serving

INGREDIENTS

Sweet Potato Fritters

  • 500 g sweet potato, grated
  • 1 small onion, grated
  • 2 spring onions, sliced
  • 2 eggs
  • ¾ cup flour
  • 1 tsp smoked paprika
  • Salt & black pepper
  • B-well Canola Oil for frying

Amasi Herb Cream

  • ½ cup amasi
  • ¼ cup B-well Tangy Mayonnaise
  • 2 tbsp chopped parsley
  • 1 tbsp chopped coriander
  • Juice of ½ lemon
  • Salt & pepper

Tomato Chutney

  • 1 tbsp B-well Canola Oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 4 ripe tomatoes, grated
  • 1 tbsp chutney
  • 1 tsp sugar
  • Salt & pepper

Crispy Curry Leaves

  • 1 handful curry leaves
  • 2 tbsp B-well Canola Oil

To Serve

  • Herb salad
  • Pickled onions
  • Toasted sunflower seeds
  • Fresh herbs

METHOD

Sweet Potato Fritters

  • Place grated sweet potato into a clean cloth and squeeze out excess moisture.
  • Combine sweet potato, onion, spring onion, eggs, flour, smoked paprika, salt and pepper.
  • Heat B-well Canola Oil in a frying pan and fry spoonfuls of mixture for 3–4 minutes per side until crispy and golden.
  • Drain on paper towel.

Amasi Herb Cream

  • Mix amasi, B-well Tangy Mayonnaise, herbs, lemon juice, salt and pepper until smooth.

Tomato Chutney

  • Heat B-well Canola Oil in a pan and sauté onion until soft.
  • Add garlic, tomatoes, chutney and sugar. Simmer until thick and glossy.
  • Season to taste.

Crispy Curry Leaves

  • Heat B-well Canola Oil in a small pan and fry curry leaves for 20–30 seconds until crisp.
  • Drain on paper towel.

ASSEMBLY

  • Stack sweet potato fritters onto orange ceramic plates.
  • Layer with spoonfuls of amasi herb cream and tomato chutney.
  • Finish with crispy curry leaves, pickled onions, toasted seeds and fresh herb salad.
  • Serve warm.

FOOD JAMS CHEF’S TIPS

  • Removing moisture from the sweet potato helps create extra crispy fritters.
  • Fry curry leaves quickly — they crisp up fast.
  • Serve fritters immediately for the best texture.

Layer sauces between fritters for a dramatic stacked presentation.

I-Stack Legolide Leline-Crunch Lelidzinga Kubonakala Kuwo Onkhe Ema-Feed Akho

Lama-sweet potato fritters lacrispy ahlanganiswe ngemacembu kanye ne-amasi herb cream letfambile, i-tomato chutney lenotse kanye netintfo leticruncha kamnandzi. Kwenta sidlo sesimanje saseNingizimu Afrika lesigcwele kunambitseka lokwehlukahlukene kanye ne-texture lemangalisako.

KUPHEKELA Tivakashi leti-4

SIKHATSI SEKULUNGISELELA Emaminithi la-25

SIKHATSI SEKUPHEKA Emaminithi la-30

BUNZIMA Kulula

EMAKHALORI Cishe ema-520 ngekuphakelwa ngakunye

TITFO LETIDZINGEKAKO

Sweet Potato Fritters

  • 500 g we-sweet potato, logayiwe
  • 1 anyanisi lomncane, logayiwe
  • 2 spring onions, losikiwe
  • Ema-canda la-2
  • ¾ yekomishi yefulawa
  • 1 tsp smoked paprika
  • Liswayi kanye ne-black pepper
  • B-well Canola Oil yekuthosa

Amasi Herb Cream

  • ½ yekomishi yema-amasi
  • ¼ yekomishi ye-B-well Tangy Mayonnaise
  • 2 tbsp parsley losikiwe
  • 1 tbsp coriander losikiwe
  • Ijusi yehhafu yelamula
  • Liswayi kanye ne-pepper

Tomato Chutney

  • 1 tbsp B-well Canola Oil
  • 1 anyanisi, losikiwe kahle
  • 2 garlic cloves, lagayiwe
  • 4 ematamatisi lavutsiwe, lagayiwe
  • 1 tbsp chutney
  • 1 tsp shukela
  • Liswayi kanye ne-pepper

Crispy Curry Leaves

  • 1 sandla semacembe e-curry
  • 2 tbsp B-well Canola Oil

Kuphakela

  • Herb salad
  • Anyanisi lofakwe ku-pickle
  • Tinsayiya te-sunflower letibhakiwe
  • Emakhambi lamasha

INDLELA YEKUPHEKA

Sweet Potato Fritters

  1. Faka i-sweet potato logayiwe elukwembatfweni lehlobile bese ucindzetela kuphume emanti langetulu.
  2. Hlanganisa i-sweet potato, anyanisi, spring onion, emacanda, fulawa, smoked paprika, liswayi kanye ne-pepper.
  3. Fudzelela i-B-well Canola Oil epanini.
  4. Faka tincenye temxube ngesipunu bese uthosa imizuzu le-3 kuya kule-4 ngalunye luhlangotsi kuze kube golide futsi lucrispy.
  5. Khipha ubeke ephepheni lelimunca emafutsa.

Amasi Herb Cream

  1. Hlanganisa ema-amasi, B-well Tangy Mayonnaise, emakhambi, ijusi yelamula, liswayi kanye ne-pepper kuze kube busheleleti.

Tomato Chutney

  1. Fudzelela i-B-well Canola Oil epanini bese upheka anyanisi aze athambe.
  2. Faka garlic, ematamatisi, chutney kanye nashukela.
  3. Bilisa kancane kuze kube kujiyile futsi kuyakhanya.
  4. Nonga ngendlela lotsandza ngayo.

Crispy Curry Leaves

  1. Fudzelela i-B-well Canola Oil epanini lelincane.
  2. Thosa emacembe e-curry imizuzwana le-20 kuya kule-30 aze abe crispy.
  3. Wakhiphe uwabeke ephepheni lelimunca emafutsa.

KUHLANGANISA NOKUPHAKELA

  1. Hlela ema-sweet potato fritters emapuletini e-ceramic lawolintji.
  2. Beka tingcamu te-amasi herb cream kanye ne-tomato chutney emkhatsini wemafritters.
  3. Cedzela ngemacembe e-curry lacrispy, anyanisi lofakwe ku-pickle, tinsayiya te-sunflower letibhakiwe kanye ne-herb salad lensha.
  4. Phakela kusashisa.

EMACEBISO A-FOOD JAMS CHEF

  • Kususa emanti ku-sweet potato kusita kutsi ema-fritters abe crispy kakhulu.
  • Thosa emacembe e-curry ngekushesha ngoba aba crispy masinyane.
  • Phakela ema-fritters masinyane ngemuva kwekupheka ukuze ugcine texture lencono kakhulu.

Hlanganisa emasoso emkhatsini wemafritters ukuze wakhe i-stack lebukeka imangalisa futsi ihlaba umxhwele.

Tshivenda - Groundnut butter noodle salad

SPICY GROUNDNUT BUTTER NOODLE SALAD WITH CHARRED GREENS & CHILLI CRUNCH

The Saucy Noodle Bowl Everyone Will Be Craving

These glossy groundnut butter noodles are creamy, spicy, crunchy and packed with flavour. Finished with charred greens, crispy onions and chilli crunch, this modern noodle bowl is bold, comforting and made for sharing.

SERVES 4 Guests

PREP TIME 20 minutes

COOKING TIME 20 minutes

DIFFICULTY Easy

CALORIES Approx. 640 calories per serving

INGREDIENTS

Noodle Salad

  • 400 g egg noodles
  • 1 tbsp B-well Canola Oil

Groundnut Butter Dressing

  • 4 tbsp peanut butter
  • 3 tbsp B-well Tangy Mayonnaise
  • 2 tbsp soy sauce
  • 1 tbsp sweet chilli sauce
  • Juice of 1 lime
  • 1 garlic clove, grated
  • 1 tsp ginger, grated
  • 2–3 tbsp warm water
  • Salt & black pepper

Charred Greens

  • 2 cups broccoli or kale
  • 1 tbsp B-well Canola Oil
  • Salt & pepper

Chilli Crunch

  • 2 tbsp B-well Canola Oil
  • 1 tsp chilli flakes
  • 1 garlic clove, finely sliced
  • 1 tbsp sesame seeds

To Serve

  • Pickled onions
  • Crispy onions
  • Fresh coriander
  • Extra sesame seeds
  • Lime wedges

METHOD

Noodles

  • Cook noodles according to packet instructions.
  • Drain and toss lightly with B-well Canola Oil to prevent sticking.

Groundnut Butter Dressing

  • Whisk peanut butter, B-well Tangy Mayonnaise, soy sauce, sweet chilli sauce, lime juice, garlic and ginger together.
  • Add warm water gradually until smooth and silky.

Season to taste.

Charred Greens

  • Heat B-well Canola Oil in a pan.
  • Cook greens over high heat until charred on the edges but still vibrant green.
  • Season lightly.

Chilli Crunch

  • Heat B-well Canola Oil gently.
  • Add garlic, chilli flakes and sesame seeds and cook for 1–2 minutes until fragrant and crispy.

ASSEMBLY

  • Toss noodles through the groundnut butter dressing until glossy and coated.
  • Serve in shallow noodle bowls and top with charred greens, pickled onions, crispy onions and fresh coriander.
  • Finish with chilli crunch, sesame seeds and lime wedges.
  • Serve immediately.

FOOD JAMS CHEF’S TIPS

  • Add warm water slowly to the dressing for the perfect silky texture.
  • Keep greens slightly crunchy for texture contrast.
  • Toss noodles while still warm so they absorb the dressing properly.
  • Finish with chilli crunch just before serving for maximum crispiness.

SALADI YA NOODLE YA BUTTER YA GROUNDNUT I NA TSHIVHAVI NGA TSHILI NA MURIWO WO FHISIWAHO KANYE NA CHILLI CRUNCH

Tshigwada tsha Noodle Tshi Re Na Soso Tshine Vhathu Vhoṱhe Vha Ḓo Tshi Tama

Dzi-noodle idzi dzo nakaho nga butter ya groundnut dzi na khirimi, dzi a baba, dzi a cruncha nahone dzo ḓala munukhelelo. Dzi fhedziswa nga muriwo wo fhiswaho, anyanisi a crispy na chilli crunch, zwa ita uri tshigwada itshi tsha noodle tsha musalauno tshi vhe tsha maanḓa, tshi fhumudze mbilu nahone tshi lulamele u kovhelwa.

ZWI FHEDZA Vhaeni vha 4

TSHIFHINGA TSHA U LUGISELA Miminete ya 20

TSHIFHINGA TSHA U BIKA Miminete ya 20

VHUKONI Zwo leluwa

MAKHALORI A ṱoḓaho u vha 640 nga muthu muthihi

ZWISHUMISWA

Saladi ya Noodle

  • 400 g ya egg noodles
  • 1 tbsp ya B-well Canola Oil

Dressing ya Butter ya Groundnut

  • 4 tbsp ya peanut butter
  • 3 tbsp ya B-well Tangy Mayonnaise
  • 2 tbsp ya soy sauce
  • 1 tbsp ya sweet chilli sauce
  • Muḓi wa lime nthihi
  • 1 garlic clove yo geriwaho
  • 1 tsp ya ginger yo geriwaho
  • 2–3 tbsp ya maḓi a dudelaho
  • Muṋo na black pepper

Muriwo Wo Fhiswaho

  • 2 khaphu dza broccoli kana kale
  • 1 tbsp ya B-well Canola Oil
  • Muṋo na pepper

Chilli Crunch

  • 2 tbsp ya B-well Canola Oil
  • 1 tsp ya chilli flakes
  • 1 garlic clove yo tumiwaho nga zwituku
  • 1 tbsp ya sesame seeds

U Phamela

  • Anyanisi o pickle-iwaho
  • Anyanisi a crispy
  • Coriander ntswa
  • Sesame seeds dzo engedzeaho
  • Zwipida zwa lime

NDILA YA U BIKA

Noodles

  1. Bika dzi-noodle u tevhedza ndaela dzi re kha phakethe.
  2. Dzi shulule maḓi, wa dzi ṱanganedza nga B-well Canola Oil uri dzi si nambathele.

Dressing ya Butter ya Groundnut

  1. Ṱanganedza peanut butter, B-well Tangy Mayonnaise, soy sauce, sweet chilli sauce, muḓi wa lime, garlic na ginger.
  2. Engedza maḓi a dudelaho nga zwiṱuku-zwiṱuku u swika dressing i tshi vha borethe nahone i tshi penya.
  3. Nanga nga muṋo na pepper u ya nga zwine wa zwi funa.

Muriwo Wo Fhiswaho

  1. Dudelisa B-well Canola Oil kha pani.
  2. Bika muriwo nga mulilo muhulu u swika wo fhiswa zwiṱuku matungo, fhedzi wa sala u tshi kha ḓi vha wa tshitamba tsha lutombo.
  3. Nanga nga muṋo na pepper zwiṱuku.

Chilli Crunch

  1. Dudelisa B-well Canola Oil nga vhulenda.
  2. Engedza garlic, chilli flakes na sesame seeds.
  3. Bika lwa minete i ṱoḓaho u vha 1–2 u swika zwi tshi nukhelela zwavhuḓi nahone zwa cruncha.

U VHEA ZWILIWA

  1. Ṱanganedza dzi-noodle na dressing ya butter ya groundnut u swika dzo ḓala soso nahone dzi tshi penya.
  2. Dzi vhee kha zwigwada zwa noodle zwo lapfalaho.
  3. Engedza muriwo wo fhiswaho, anyanisi o pickle-iwaho, anyanisi a crispy na coriander ntswa.
  4. Fhedzisa nga chilli crunch, sesame seeds na zwipida zwa lime.
  5. Phamela nga u ṱavhanya.

MAELE A CHEF WA FOOD JAMS

  • Engedza maḓi a dudelaho nga zwiṱuku-zwiṱuku kha dressing u wana texture yavhuḓi ya silk.
  • Litsha muriwo u tshi kha ḓi cruncha zwiṱuku uri hu vhe na phambano yavhuḓi ya texture.
  • Ṱanganedza dzi-noodle dzi tshi kha ḓi dudela uri dzi kone u mona dressing zwavhuḓi.
  • Engedza chilli crunch nga phanḓa ha u phamela uri i dzule i tshi cruncha zwavhuḓi.

BRAAIED SWEET POTATO TACOS WITH CRISPY FRIED SARDINES & HERB MAYO

The South African Taco Twist Everyone Will Want to Try

These smoky sweet potato tacos are loaded with crispy batter-fried sardines, fresh tomato salsa, crunchy cabbage and creamy herb mayo for the ultimate modern South African street-food-inspired taco.

SERVES 4 Guests

PREP TIME 30 minutes

COOKING TIME 25 minutes

DIFFICULTY Medium

CALORIES Approx. 610 calories per serving

INGREDIENTS

Sweet Potato Tacos

  • 2 large sweet potatoes
  • 1 tbsp B-well Canola Oil
  • Salt & black pepper

Batter-Fried Sardines

  • 12 fresh sardine fillets
  • 1 cup flour
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • Salt & black pepper
  • 1 egg
  • 125 ml cold sparkling water
  • B-well Canola Oil for frying

Herb Mayo

  • ½ cup B-well Tangy Mayonnaise
  • 2 tbsp chopped coriander
  • 1 tbsp chopped parsley
  • Juice of ½ lime
  • Salt & pepper

Tomato Salsa

  • 2 tomatoes, diced
  • ¼ red onion, finely chopped
  • 1 tbsp chopped coriander
  • Juice of 1 lime
  • Salt & pepper

To Serve

  • Pickled onions
  • Shredded cabbage
  • Fresh coriander
  • Lime wedges

METHOD

Sweet Potato Tacos

  • Slice sweet potatoes lengthwise into thin strips.
  • Brush with B-well Canola Oil and season with salt and pepper.
  • Grill or roast at 220°C for 15–20 minutes until slightly charred and flexible enough to fold.

Batter-Fried Sardines

  • Mix flour, smoked paprika, garlic powder, salt and pepper.
  • Whisk egg and sparkling water into the flour mixture to form a light batter.
  • Dip sardines into batter and fry in hot B-well Canola Oil until golden and crispy.
  • Drain on paper towel.

Herb Mayo

  • Mix B-well Tangy Mayonnaise, coriander, parsley, lime juice, salt and pepper together.

Tomato Salsa

  • Combine tomatoes, onion, coriander, lime juice, salt and pepper.

ASSEMBLY

  • Fold warm sweet potato tacos gently and fill with shredded cabbage and crispy sardines.
  • Top with tomato salsa, pickled onions and herb mayo.
  • Finish with fresh coriander and lime wedges.
  • Serve immediately on textured taco boards.

FOOD JAMS CHEF’S TIPS

  • Use sparkling water in the batter for extra light and crispy sardines.
  • Don’t overcook the sweet potato slices — they should remain flexible.
  • Assemble tacos just before serving to keep everything crisp and fresh.

Add extra herbs and lime right at the end for maximum freshness and colour.

DITAKO TŠA DITAPOLE TŠE DI TATAMILEGO TŠE DI BESITSWENG MO MOLLONG KA DITLHAPI TŠA SARDINE TŠE DI THOTŠITŠWEGO LE HERB MAYO

Phetogo ya Taco ya Afrika Borwa yeo Motho yo Mongwe le yo Mongwe a Tla Nyakago go E Leka

Ditako tše tša ditapole tše di tatamilego tše di nago le monkgo wa mollo di tladitšwe ka ditlhapi tša sardine tše di thotšitšwego ka batter go fihlela di le crispy, salsa ya tamati ye mpsha, khapetše ye e segilwego gabotse le herb mayo ye boreledi. Se ke sejo sa sebjalebjale sa Afrika Borwa seo se hlohleleditšwego ke dijo tša setarateng.

E DIRELA Baeng ba 4

NAKO YA GO LOKIŠETŠA Metsotso e 30

NAKO YA GO APEA Metsotso e 25

BOIMA Magareng

DIKHALORI Mo e ka bago 610 ka motho

DIKAROLO TŠA DIJO

Ditako tša Ditapole tše di Tatamilego

  • Ditapole tše kgolo tše 2 tše di tatamilego
  • 1 tbsp ya B-well Canola Oil
  • Letswai le pepere ye ntsho

Ditlhapi tša Sardine tše di Thotšitšwego ka Batter

  • 12 fillet tša sardine tše mpsha
  • 1 kopi ya bupi
  • 1 tsp ya smoked paprika
  • ½ tsp ya garlic powder
  • Letswai le pepere ye ntsho
  • Lee le 1
  • 125 ml ya meetse a go phadima a go tonya
  • B-well Canola Oil ya go thotša

Herb Mayo

  • ½ kopi ya B-well Tangy Mayonnaise
  • 2 tbsp ya coriander ye e segilwego
  • 1 tbsp ya parsley ye e segilwego
  • Lehulo la ½ lime
  • Letswai le pepere

Tomato Salsa

  • Ditamati tše 2 tše di segilwego ka dikotwana
  • ¼ ya anyanese ye khubedu ye e segilwego gabotse
  • 1 tbsp ya coriander ye e segilwego
  • Lehulo la lime e 1
  • Letswai le pepere

Go Phakela

  • Anyanese ye e pikilwego
  • Khapetše ye e segilwego
  • Coriander ye mpsha
  • Dikarolwana tša lime

MOKGWA WA GO APEA

Ditako tša Ditapole tše di Tatamilego

  1. Sega ditapole tše di tatamilego ka botelele gore e be dipampiri tše mesesane.
  2. Di tlotše ka B-well Canola Oil gomme o noke ka letswai le pepere.
  3. Di bese mo grilleng goba ka ontong ka 220°C metsotso e 15–20 go fihlela di na le mmala wa go beswa gomme di sa kgona go phuthwa.

Ditlhapi tša Sardine tše di Thotšitšwego ka Batter

  1. Kopanya bupi, smoked paprika, garlic powder, letswai le pepere.
  2. Otla lee le meetse a go phadima gomme o di tsenye mo motswakong wa bupi go dira batter ye boleta.
  3. Ina ditlhapi tša sardine mo battereng.
  4. Di thotše ka B-well Canola Oil ye e fišago go fihlela di le gauta gomme di crispy.
  5. Di ntšhe o di bee godimo ga pampiri ya go monya makhura.

Herb Mayo

  1. Kopanya B-well Tangy Mayonnaise, coriander, parsley, lehulo la lime, letswai le pepere go fihlela di kopane gabotse.

Tomato Salsa

  1. Kopanya ditamati, anyanese, coriander, lehulo la lime, letswai le pepere.

GO HLAMA LE GO PHAKELA

  1. Phutha ditako tša ditapole ge di sa fiša.
  2. Di tlatše ka khapetše ye e segilwego le ditlhapi tša sardine tše crispy.
  3. Tsenya tomato salsa godimo.
  4. Oketša anyanese ye e pikilwego le herb mayo.
  5. Feleletša ka coriander ye mpsha le dikarolwana tša lime.
  6. Phakela gateetee godimo ga dipolanka tša taco.

DITSEBIŠO TŠA CHEF WA FOOD JAMS

  • Dirisa meetse a go phadima mo battereng gore ditlhapi tša sardine di be boleta le go crispy kudu.
  • O se ke wa apea ditapole kudu; di swanetše go dula di kobega gabonolo.
  • Hlama ditako kgauswi le nako ya go phakela gore tšohle di dule di le foreshe le go crispy.
  • Oketša ditlama tše dingwe le lime mafelelong gore o hwetše tatso ye mpsha le mebala ye mebotse.

Download our Recipes

Recipe A4_Aio E Oio

Aio e Oio

DOWNLOAD NOW
Recipe A4_Basil Pesto Pasta

Basil Pesto Salad

DOWNLOAD NOW
Recipe A4_Microwave Omelette

Microwave Omelette

DOWNLOAD NOW