Prep Time | 10 min |
Cook Time | 55 min |
Total Time | 65 min |
Serves | 4 |
FOR THE PERI PERI MAYO DIP
Prep Time | 5 min |
Cook Time | 10 min |
Total Time | 15 min |
Serves | 4 |
For the prawns
For the Habanero Lime Butter
Prep Time | 20 min |
Cook Time | 20 min |
Total Time | 40 min |
Serves | 6 |
Prep Time | 10 min |
Cook Time | 50 min |
Total Time | 1 hour |
Serves | 10 slices |
Prep Time | 15 min |
Cook Time | 15 min |
Total Time | 30 min |
Serves | 8 |
250g unsalted butter, very soft
Prep Time | 30 min |
Cook Time | 1 hr 30 min |
Total Time |
2 hrs
|
Serves | 4 |
Prep Time | 10 min |
Cook Time | 40 min |
Total Time | 50 min |
Serves | 4 |
Cook the Green Mamba Pearl Barley by placing 1 part barley in a pot with 3 parts of water. Bring to a boil for 25 minutes or until the liquid has evaporated and the barley has doubled in size. Set aside once cooked.
Add olive oil into a wok or large pan on medium high heat. Add in the chopped red onion and minced garlic, cook until onions are fragrant and translucent.
Mix in the frozen vegetables and leave to cook for 5 minutes. Once cooked, move the fried vegetables to the side of the wok/pan and pour the eggs into the remaining space. Scramble the eggs until your desired consistency. Season with salt and pepper if needed. Once the eggs and vegetables are cooked add in 1 tbsp Hoisin sauce.
Add in 2 ½ cups of cooked Green Mamba Pearl Barley, add in 1 tsp of salt, mix together and leave to cook for 2 minutes.
Season the fried pearl barley with soy sauce, Black Mamba Cayenne Chilli Sauce, freshly chopped spring onion and coriander. Mix together and serve hot from the wok!
Prep Time | 15 min |
Freeze Time | 2 hours+ |
Total Time | 2 hours 15 min |
Serves | 4 |
Prep Time | 10 min |
Cook Time | 10 min |
Total Time | 20 min |
Serves | 12 |
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Prep Time | 25 min |
Cook Time | 35 min |
Total Time | 60 min |
Serves | 16 |
]]>
Prep Time | 10 min |
Cook Time | 15 min |
Total Time | 25 min |
Serves | 4 |
]]>
Prep Time | 30 min |
Cook Time | 10 min |
Total Time | 40 min |
Serves | 4 |
]]>
Total Time | 15 min |
Serves | 4 |
]]>
Total Time | 20 min |
Serves | 2 |
]]>
Prep Time | 10 min |
Cook Time | 10 min |
Total Time | 20 min |
Serves | 2 |
]]>
Total Time | 3 hrs 15 min |
Serves | 4 |
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Prep Time | 15 min |
Cook Time | 45 min |
Total Time | 60 min |
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Prep Time | 20 min |
Serves | 2 |
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Mix all ingredients with lots of ice, shake well and pour in a tall glass - garnish with some celery and troll eyes (easily replaced by green olives if you can’t get hold of troll eyes). Enjoy knowing that Dracula would be envious of your cocktail!
*Special thanks for @tde_eswatini and @philithorne for providing us with the Halloween props to make our recipes even spookier!
Prep Time | 5 min |
Cook Time | 25 min |
Marinating time | 3 hrs |
Total Time | 3 hr 30 mins |
Serves | 5 |
Prep Time | 15 min |
Cook Time | 10 min |
Total Time | 25 min |
Serves | 3-5 (as a canape) |
This recipe is so easy to whip up, and makes a great addition to any Halloween-themed party line-up. In fact, it makes a great snack any time of the year! The BLACK MAMBA Chipotle Chilli sauce adds a delightful zing to this much-loved canape staple.
Hard boil the eggs for approximately 7 - 10 minutes
Peel the eggs and cut in half, scoop out the yolks and set the whites aside.
Add the mayonnaise, and BLACK MAMBA Chipotle Chilli sauce to the yolks, along with salt and pepper to taste.
Combine the yolk mixture and scoop it back into the egg whites.
Cut your olives - 5 in halves, and the rest into thin slivers for 'spider legs'.
Create spooky spider shapes by placing half an olive in the middle of the deviled egg, and 8 slivers around it.
Sprinkle with paprika
Place your spooky deviled eggs on your serving platter and add some fresh oregano as garnish.
Prep Time | 10 min |
Cook Time | 2 hrs 20 min |
Total Time | 2 hrs 30 min |
Serves | 4 |
If you love your braai ribs to leave you with delightfully sticky fingers, and a memorable bit of heat in the mouth region, this recipe for Orange Marmalade & Peri Peri Braai Ribs should become a staple in your BBQ arsenal. Super easy to assemble, and a crowd-pleaser of note!
Mix all of the glaze ingredients in a small pan. Bring to the boil, then reduce the heat and simmer gently for 3 mins. Set aside. Preheat the barbecue, if using.
Brush the ribs with a third of the glaze and barbecue for 10 - 12 mins, turning regularly and basting with more glaze, until charred and sticky.
Transfer to a chopping board, then slice apart and serve with the remaining glaze.
Recipe & Photos by Charmaine Ramalope-Makhubela (@glamfoodiesa)
]]>Prep Time | 5 min |
Cook Time | 20 min |
Total Time | 25 min |
Serves | 4 |
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Prep Time | 20 min |
Cook Time | 15 min |
Total Time | 35 min |
Serves | 8 |
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In a large bowl, combine the flour, salt, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
Heat the vegetable oil in a large pot until it reaches 180°C.
Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
Prep Time | 10 min |
Cook Time | 9 hrs |
Total Time | 9 hrs 10 mins |
Serves | 8 |
Prep Time | 10 min |
Cook Time | 15 min |
Total Time | 25 mins |
Serves | 2 |
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Prep Time | 10 min |
Cook Time | 10 min |
Total Time | 20 mins |
Serves | 2 |
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Prep Time | 5 min |
Cook Time | 40 min |
Marinating time | 30 min |
Total Time | 1 hr 15 mins |
Serves | 8 |