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Serves 4

8 thick slices of Sourdough bread 
320g Mozzarella, grated     
20g Fresh basil
200g Cherry tomatoes, cut into quarters 
90g Red onion, thinly sliced
100ml Butter, room temperature                                                                        
Sundried tomato tapenade: 
200g Sundried tomatoes, packed in oil, drained and chopped                 
50g Kalamata olives, pitted
50g Capers, drained and chopped
2 Garlic cloves, crushed        
1 tbsp Olive oil 
1 Red chilli, deseeded and chopped   
NOMU Sea Salt
NOMU Black Pepper       

Method :                                                                             
To make the sundried tomato tapenade, combine all the ingredients in a food processor and pulse until smooth, check seasoning. To build the braaibroodjies, butter the sourdough slices on both sides. Spread the sundried tomato tapenade onto four of the sourdough slices.  

Top with the thinly sliced red onion, fresh basil leaves, fresh cherry tomatoes and season with sea salt and freshly cracked black pepper.  Top with the grated mozzarella cheese and cover with the remaining slices of sourdough.  

Place the braaibroodjies in a folding grid on the braai over medium coals. Braai until golden brown on both sides with the mozzarella melting and oozing from the sides.     

The ever so versatile Leopard's Leap Shiraz is a lovely glassful with this braaibroodjie.


Puff Pastry, thawed

500ml milk
60ml Wild Africa Cream
2 eggs, separated
125ml sugar
1/4 cup cake flour
1/4 cup corn flour
Pinch of Nomu Sea Salt
2 tbsp butter
1 tsp NOMU Alcohol Free Vanilla Essence
Ground NOMU Cinnamon

Preheat the oven to 180 degrees.

Pastry case:
Roll out the Puff Pastry and place in the pie dish. Trim the edges. Dock the pastry with a fork and line with baking paper before blind baking by placing uncooked rice or dried beans in the baking paper. Place in the oven and bake for about 15 minutes.

Heat the milk and Wild Africa Cream in a large pot, make sure not to bring to a boil. In a separate bowl, using an electric beater, beat the yolks and sugar until creamy and light, then add the flour and NOMU Salt – the mixture will be quite thick. Add some warm milk to the egg mixture, mix to a silky consistency, then add the rest of the warm milk. Return this mixture to the pot and bring to a simmer – whisking constantly until thickened. Once the filling is cooked through and thickened, remove from the heat and whisk in the butter and NOMU Alcohol Free Vanilla Essence. Pour mixture into ready-baked puff pastry shell. Sprinkle with NOMU Cinnamon. 
Refrigerate to cool and set. Viola! Milktart done! 



1 Oxtail cut into chunky pieces
NOMU African Rub 
1/2 cup Flour to brown the oxtail

3-4 TBSP NOMU Olive oil
2 Onions, chopped
8 Carrots, thinly sliced
2 Celery sticks, thinly sliced
3 Potatoes, peeled and chopped into cubes
3 Corn on the cob cut in half
120ml NOMU Concentrated Liquid Beef Stock 
4 Cups of fresh water

250ml  Red wine (of course)
12  Shallots, peeled
30g Brown sugar
15ml Garlic flakes
Pinch NOMU Rosemary Salt  
15ml  Fresh Rosemary
NOMU Black Pepper to taste


  1. Heat the olive oil in a cast-iron pot.

  2. Wipe oxtail clean with paper towel. Rub NOMU African Rub (as much as you like 😊) into the oxtail.  Place in a container and sprinkle the meat with a little bit of flour. Make sure that the meat is covered before frying in the pot. Once the meat is browned, add the potatoes, onions, celery, mushrooms and garlic. Fry (or braai) for another 5 minutes.

  3. Add stock, water, red wine and brown sugar and leave to boil. 

  4. Place the lid on top of the cast-iron pot and pop in the pre-heated oven (or heated braai coals) to slow-cook for 6 hours.

  5. Open another bottle of wine 😊.

  6. Six hours later, remove 2 cups of stock from the pot and add the rest of the vegetables. Allow to cook until soft.

  7. Remove the pot from the heat and sprinkle the freshly chopped rosemary over the food.

Brown sauce ingredients:

1/2 cup Butter
1/2 cup Flour
2 Cups of the NOMU Concentrated Liquid Stock and / or (make your own with rooibos tea (use 2 bags)
NOMU Black Pepper and Salt to taste


  1. Melt the butter in a pot. Once the butter has melted, add the flour.

  2. Fry the flour in the butter until it has turned golden brown.

  3. Now add the 2 cups of stock / tea and stir well to prevent lumps from forming.

  4. Spice with salt and pepper and cook the sauce until it is thick and creamy.

  5. Pour the sauce over the meat when serving.

Serve with rice or dumplings. Serves: 6-8.


If you like Mrs Ball’s Chutney and you love a sweet sticky chicken dish (who doesn’t, right?!), why not make your own South African style chutney chicken?! The ingredients required are simple and it’s really a quick and easy process. You should be able to get everything you need, no matter where you are in the country. Whipping up a South African chutney chicken recipe is easier than you think. Simply follow these instructions.


1 small/medium onion chopped finely
1 garlic clove, grated
1 red chilli (remove seeds and chop finely)
6 tablespoons of Mrs Ball’s Chutney
1 tablespoon of Worcestershire Sauce
6 tablespoons of mayonnaise
8 chicken thighs (with skin and bone)
1 tablespoon of NOMU olive oil
Cooked rice or green side salad for serving


While making a South African chutney chicken dish takes an hour including preparation and cooking, there really is very little required from you. Prepare to put your feet up, enjoy a glass of wine, and let the chicken cook through. Here’s what you need to do.

  • Preheat the oven to 180 Degrees Celsius.
  • Heat the oil in a frying pan over medium heat.
  • Add the finely chopped onion to the oil and fry until it starts to go translucent.
  • Add the garlic and chilli and fry for an extra minute on lowered heat – the mixture should become quite fragrant.
  • Stir the chutney, Worcestershire sauce, and mayonnaise into the mixture and add salt to taste.
  • Season the chicken thighs with salt by patting the salt into them.
  • Arrange each piece of chicken on a foil-lined baking tray and then using a spoon; scoop the chutney and onion mixture over the chicken pieces.
  • Place the baking tray in the oven and roast for 40 to 45 minutes.
  • Check that the chicken is cooked right through and that the sauce is sticky.
  • Once the chicken is cooked through, serve it on a bed of rice with a green side salad.

One last thing to do…enjoy!

A snack that features an aromatic and flavourful blend of herbs and spices
for chicken wings cooked on the barbeque.


1. Place the chicken in a stainless steel bowl and rub the rub of your choice all over the wings until they are completely coated.

2. Leave in the fridge for at least an hour, preferably longer.
3. Add a few glugs of NOMU olive oil and rub again.

4. Thread the chicken wings onto wooden skewers that have been soaked in water to prevent them from burning.

5. Cook over medium-hot coals until they are just cooked through on the inside and golden and slightly charred on the outside.

6. Season with NOMU Pink Salt and serve while hot.   


A deliciously unusual savoury dish that features NoMU Coffee Rub and Rosemary & Red Onion Finishing Salt.




  • 500ml prepared beef stock
  • 250ml red wine
  • 100g Chocolate Chunks
  • 80ml cream (optional)
  • 1 tbsp thyme or rosemary, finely chopped
  • NOMU Rosemary and Red Onion Salt and
  • NOMU Black Pepper, for season


1. Place the beef stock and red wine and heat in a saucepan and allow to simmer until reduced by half.

2. Whisk in the chocolate and continue stirring until the chocolate has melted and the sauce is thickened and glossy.

3. Add the cream and the rosemary and season to taste.

4. Pre-heat you oven to 200°C. Cut the fillet into 6 neat medallions.

5. Combine the NOMU olive oil and NOMU Coffee Rub and rub into the medallions.

6. Pan-fry the fillet in an oven-proof pan over medium heat on all sides until nicely browned and caramelized all over.

7. Place the pan in the pre-heated oven for 5 -10 minutes or until cooked to your preference (5 minutes for medium-rare).
8. Serve on heated plates, drizzled with chilli chocolate sauce and garnished with fresh thyme and a pinch of NOMU Rosemary and Red Onion Salt to taste. 

(Serves 4)
  • A selection of your favourite dim sum 
  • 300 ml Soy sauce
  • 50 ml Wild Africa Cream Liqueur
  • 1 clove garlic minced
  • 1 tablespoon Ginger minced
  • 1 small chilli deseeded and sliced
  • 20 grams coriander leaves
  • 20 grams basil leaves
  • 100 ml apple cider vinegar
  • 50 ml dark brown sugar
  • 5 cm piece of ginger, grated
  • 1 teaspoon dried chilli flakes or 1 small red chilli, deseeded and sliced
  1. For the soy dipping sauce, mix the soy sauce, Wild Africa Cream Liqueur, garlic, ginger and chilli together and let it stand for 10 minutes.
  2. Blend together the coriander, basil, vinegar, sugar, ginger and chilli until smooth.
  3. Steam your dim sum in a bamboo steamer and serve immediately with the soy dipping sauce and the green dipping sauce.