Drum – 22 August 2019

METHOD

1 Heattheoil,addtheonionandcookuntil

translucent.Addthecurrypowders,gingerand

garlic.Cookfor3-4minutes.

2 Addthenecks,feetandgiblets,stockcube,

Aromatandchickenandbarbecuespices.

3 Addthewaterandcookfor 30 minutes.

Thenaddthepotatoes,HarvestimeMixed

Vegetablesandpeppers.Cookforanother

15 minutesoruntilsoft.

4 Servewithcookedpap,greenbeansand

butternut.

t = teaspoon

T = tablespoon

c = cup/s

Homemakers

Lorraine,Petronella

andDuduzileaimed

toproveseasoned

cookshavethe

magictouchin

thekitchen

ADVERTORIAL | HARVESTIME

I

T WASa battleofthemamasonRateMy

Platewhenhome-cookLorraineShuburi

wowedwithherdish.

Thewinningmealwasbrimmingwith

authenticlocalflavourandperfectly

highlightedthegoodnessofHarvestime

veggieswithsomelocalflair.Andwho

doesn’tlovethenostalgiaofgoodoldkasi

flavour?

ChefDedewasallsmileswhenherated

themeal– soletthearomasfillyourhome

anddelightyourfamily.

FEAST ON

KASI FLAVOUR

TCHTHESHOWONMZANSIMAGIC(DSTVCHANNEL 16

EVERYTUESDAYAT9.30PM #RATEMYPLATESA

WAT 61 )

1 big onion

60ml (4T) cooking oil

5ml (1t) Rajah Mild & Spicy Curry Powder

5ml (1t) Rajah Medium Curry Powder

5ml (1t) ginger and garlic, crushed

8 chicken necks

8 chicken feet

8 giblets

1 x chicken stock cube

2,5ml (½t) Aromat Chilli

5ml (1t) chicken spice

5ml (1t) barbecue spice

500ml (2c) water

2 medium potatoes

125ml (½c) Harvestime Mixed Vegetables

½ each green, red and yellow peppers

pap, green beans and butternut to serve

SERVES 4-6 | COOKING: ± 50 MIN

ABOVE:

Chef Dede

and Lorraine

Shuburi, our

sixth Rate My

Plate winner.