Zambian Favourites

Bringing you two Zambian Classics!

 

Ingredients:

  • 1 medium cabbage (whole, leaves separated)
  • 500g beef mince
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 tsp Cabbage Spice
  • 1 tsp Steak & Chops Spice
  • 1/2 cup cooked rice (or breadcrumbs if you want it more compact)
  • 1 egg
  • 1/4 cup chopped fresh parsley (optional, for colour)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup tomato mixed relish 
  • 1 tbsp tomato paste
  • 1 tsp sugar (to balance acidity)
  • Olive oil for cooking

How To Make Cabbage Rolls with Tomato Dip

  1. Prep the Cabbage: Boil water in a large pot.
  2. Gently peel off cabbage leaves and blanch for 2–3 minutes until soft and pliable.
  3. Drain and set aside.
  4. Make the Filling: In a bowl, mix the beef mince, chopped onion, garlic, cooked rice, Cabbage Spice, Steak & Chops Spice, parsley, egg, salt, and pepper.
  5. Roll the Cabbage: Place about 2 tablespoons of mince mixture in the centre of each leaf.
  6. Fold in sides and roll tightly.
  7. Set seam-side down.
  8. Sauce it Up: In a pan, mix tomato relish, tomato paste, sugar, a pinch of Cabbage Spice, and a dash of Steak & Chops Spice.
  9. Simmer for 5 minutes. Cook the Rolls: In a lightly oiled baking dish or deep pan, layer the cabbage rolls.
  10. Pour the sauce over the top, cover with foil, and bake at 180°C for 30–35 minutes

Ingredients:

  • 1 cup chikanda grated or finely chopped
  • 1/2 cup finely chopped spring onions
  • 1/4 cup chopped fresh parsley
  • 1 egg
  • 1/4 cup all purpose flour
  • 1 tsp baking powder
  • Salt and chili flakes to taste
  • Oil for shallow frying
  • Optional: a small handful of crumbled feta or chopped roasted peanuts for depth

For the sauce

  • 1 Can Braai Relish
  • 1/2 Onion 
  • 3 cloves Garlic (diced) 
  • 2 Bay Leaves 
  • 1 1/2 tsp Sugar
  • 1 tsp Aromatic Garlic and Herbs Spice 
  • 3 sprigs of Fresh Thyme
  • Salt and pepper to taste 
  • 2 tbsp Vegetable oil

How To Make Chikanda Fritters

For the Fritters

  1. Combine all ingredients in a bowl and mix well to form a thick batter.
  2. Heat oil in a shallow pan over medium heat.
  3. Drop spoonfuls of the mixture into the oil, flatten slightly, and fry until golden brown and crispy on both sides.
  4. Drain on paper towels.

For the sauce

  1. Add oil into a large pan on medium heat
  2. Add onions and fry for 5 mins add garlic and fry for a further 5 mins
  3. Add Braai Relish, bay leaves and Aromatic Garlic and Herbs Spice and cook until it reduces by half
  4. Add sugar to balance the taste
  5. Salt and pepper to taste
  6. Add fresh thyme and reduce until thick gravy 
  7. Serve with Chikanda Fritters garnish with plain feta cheese and spring onion

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