Food that fuels your purpose
- 120 g kitchari
- oil for frying
- 5 g red onion
- 5 g Spice sprinkle
- red masala
- 60 g On The Green Side (OTGS) flame grilled tender fillets, original
- 60 g each spiralled carrot and baby marrow
- fresh onion
- handful fresh coriander
- 110 g INDIKAAP Vegan Butter Chicken Sauce
- 10 g INDIKAAP ginger, lemon pickle
- 50 g Spice pre-packs
- ½ cup basmati rice
- ½ cup split mung dhal
- 1 tbsp oil
- 1 clove
- 1 bay leaf
- 1 cardamom pod
- ½ tsp turmeric
- ½ cinnamon stick
- 4 cups water
- Soak the rice and dhal for 15-20 minutes, then drain and rinse until the water runs clear.
- Add oil to a medium pot on medium-low heat and add the spices, frying for a minute until fragrant. Add the rice and dhal mixture. Pour over the water, season with salt and pepper, and stir.
- Increase the heat to medium-high to bring the mixture to a slight boil. Immediately turn the heat down medium-low to a gentle simmer. Cook uncovered for 30 minutes, stirring occasionally until you get a porridge-like consistency. It should be soft and creamy. Adjust the seasoning, if needed, and taste to make sure the mixture is cooked through. If not, cook for longer. Feel free to add a few tablespoons of water if it starts to get very thick.
- Taste the spices in the packs, then stamp fine using a pestle and mortar. Set aside. Pan fry the onion in oil until golden then add stamped spices, ginger, garlic and dried red masala (to taste).
- Add OTGS chicken and stir to coat all sides.
- Add carrot and baby marrow and cover with a lid.
- Portion kitchari into 3 balls, dust with spice sprinkles, garnish with onion and coriander.
- For plating: place kitchari balls on the plate, use the squeeze bottle with the sauce to either pour, squeeze or smear the sauce on the plate. Plate the chicken and vegetables. Garnish with chutney, coriander and sprinkles.
Recipes we’re loving:
Chef Mokgadi Itsweng’s Dikgobe Bowl with Grilled Mushroom Skewers with Chimichurri Sauce
Dikgobe is a sorghum grain and cowpea risotto. This is the traditional way that sorghum and beans were once eaten. Over the years, sorghum was replaced by corn to create the now traditional samp and beans that we enjoy as a staple in our diet.
Superfood Protein Smoothie Bowl
This mood-boosting superfood protein smoothie bowl is not only super healthy and delicious, but also high in protein, rich in antioxidants and vegan friendly.
Chef Tamsin Snyman’s Cinnamon Roasted Pumpkin
Pumpkins were grown in Africa long before the Cape was colonized, and its popularity endures to this day. Rural communities cook pumpkin simply – sliced and boiled, or cooked with maize kernels, pap (maize meal) or beans. Early Dutch cooks mashed pumpkin with butter, sugar and cinnamon; this is an adaptation of that idea.
Avocado & Hummus Frozen Lollies
Plant-based iced treats have been predicted as the hottest (or coldest) food trend for 2023!
Discovering 4 Cape indigenous ingredients
Try this slaaitjie from Cape wild foods expert, Loubie Rusch. It contains deliciously juicy tart leaves from 3 succulent plants: sea pumpkin, sunrose and spekboom and the vegan ricotta balls are flavoured with fragrant wild rosemary.
Baked kelp ravioli filled with pesto on fresh tomato sauce with vegan parmesan and olive oil. Phil Mansergh of The Kelp Shack presents a completely unique method (developed by Phil) using the kelp frond as “nature’s ravioli”.
Cape Spice Soga Grapefruit & Rasberry Fiz
Sweet, sour, spicy and fizzy – and a gorgeous coral colour – try this delicious cocktail by renowned mixologist and cocktail specialist, Owen O’ Reilly.
Thai Satay Sweet Potato Salad
Try this tasty Thai Satay Sweet Potato Salad for an exotic yet easy summer lunch. Sweet potatoes are wonderfully delicious and nutrient rich.
Chocolate-covered coconut bars are so yummy and so simple to veganize. They are light, refreshing and a perfect edible gift idea!
Mira Weiner’s BBQ Tofu, Kraut & Sprout Sandwich
A delicious, bright and colourful plant powered sandwich! Thick sourdough slices, spicy BBQ tofu, creamy smashed avocado, luscious vegan mayo, fresh rocket, thick organic tomato slices, fresh sprouts and Mira’s current favourite red cabbage and mustard kraut that can be used as both a quick pickle or fermented for longer as a sauerkraut.