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1/4 cup dark brown sugar
2 Tbls NOMU Smokey Salt
11/2 Tbls Smoked Paprika
2 tsp Chilli flakes
4 Tbls loose Laager Rooibos leaves
2 tsp dried Rosemary
1 tsp Cumin seeds
1 1/2 tsp NOMU Ground Pepper
1 tsp mustard seeds

1/2 tsp dried thyme 
1/2 tsp chilli powder 
1/4 tsp NOMU ground All Spice

Place all the ingredients into a pestle and mortar and grind the ingredients till smooth and well combined. 
Store in an airtight container till ready to use. 

You can use this mix as a dry rub on red meat, chicken, seafood, for our vegans!!! veggies, tofu, corn on the cob. Or just sprinkle on already grilled veggies.



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!



  • 600g skinless, boneless chicken thighs cut into strips
  • 2 tbsp peanut oil, for frying
  • 1 red chilli, deseeded and chopped
  • 1 tbsp ginger, grated
  • 1 tbsp garlic, crushed
  • 1 tsp NOMU Duck & Poultry Grinder
  • 5 spring onions, thinly sliced (keep some aside for garnish)
  • 2 tsp honey
  • Zest of half an orange
  • NOMU Chilli & Coriander Salt
  • 1 small handful of peanuts,
  • roasted and roughly chopped
  • Steamed jasmine rice, to serve


  • 2 tbsp Chinese rice wine
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 2 tsp sesame oil


1. Combine the marinade ingredients in a large bowl and mix well. Add the chicken and toss to coat.

2. Cover the bowl with cling film and leave in the fridge to marinate for a minimum of 1 hour.

3. Heat the peanut oil in a frying pan over high heat. Remove the chicken from the marinade and fry in batches for 2 minutes or until browned and cooked. Set the chicken aside and keep the remainder of the marinade.

4. Using the same frying pan, fry the chilli, ginger, and garlic for 1 minute before returning the chicken to the pan.

5. Add the spring onion, honey, orange zest, and the remaining marinade and stir-fry for another 10-15 minutes on medium heat until the sauce becomes thick and sticky.

6. Remove from the pan and serve with steamed rice, garnished with spring onions and roasted peanuts.


A dish that features a comforting blend of herbs and spices perfectly blended for duck or poultry. 



1. Season the chicken with NOMU Sea Salt and Black Pepper. Melt the butter in a pan or skillet over medium heat. Add the chicken pieces and cook until the skin is golden brown on both sides and the chicken is cooked through - about 15-20 minutes. Cover and set aside until ready to serve.

2. Heat the sesame oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, cooking until soft, before adding the soy sauce and mirin. Cook for another minute and add the prepared Chicken Stock.

3. Cover the pot and bring the mixture to a rolling boil. Remove the pot lid and decrease the heat, allowing the broth to simmer for 5 minutes. Add the julienned carrots and simmer for another 10 minutes. Add NOMU Sea Salt and Black Pepper to taste.

4. Bring a saucepan of water to a simmer. Make sure the saucepan is big enough so that the eggs don’t bump into each other and you have enough water to cover the eggs completely. Lower the eggs gently into the water with a slotted spoon and remember to have your timer set. Simmer the eggs for one minute and then pop the lid on and remove it from heat. For a soft yolk keep the eggs in the water for 6 minutes.

5. While the eggs are boiling, fill a bowl with ice water - place the eggs into the bowl after 6 minutes to stop the cooking process. Once the eggs are cool enough to handle, gently peel them and slice them in half. Set the egg halves aside until you're ready to serve.

6. Add the ramen noodles to the boiling water, cooking until soft. Divide the cooked noodles into two bowls, adding the chicken pieces and broth.

7. Top with the egg halves, sliced small red chillies, fresh coriander, and lime wedges to serve.

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 dish that features hot, sour, salty and sweet flavours and NOMU Poultry Rub with and hint of lemon. 


  • 3 spring onions
  • 1 tbsp grated ginger
  • ​3 green chillies, chopped
  • 1 tsp garlic, crushed
  • 1 cup coriander leaves, roughly chopped
  • 1 tbsp freshly squeezed lime juice
  • 1 tbsp fish sauce
  • 4 chicken breasts, deboned and skinless
  • 100g sugar snaps, sliced lengthways
  • 1 tbsp canola or peanut oil
  • 1 large shallot, finely sliced from root to tip
  • 100g Asian mushrooms, eg. shiitake or shimeji
  • 1 tsp NOMU Poultry Rub 
  • 1 tin coconut cream
  • 2 tsp Chicken Stock


  • Extra spring onions or chives to garnish
  • Toasted sesame seeds (optional)
  • Jasmine rice

Note feel free to add more vegetables as follows: Baby marrows, baby corn, broccoli, mung bean sprouts, pak choi, spinach You can replace the chicken with prawns or firm fish. For a vegetarian option replace the chicken with cubes of fried tofu.


1. Place the spring onions, ginger, green chilli, garlic, coriander, lime juice and fish sauce in a small food processor and whizz up until it resembles a paste. Slice the chicken breasts against the grain into strips and marinate in the paste for half an hour.

2. Briefly blanch the sugar snaps and any other vegetables you want to add in boiling water and immediately refresh in ice-cold water

3. Over high heat, quickly fry the mushrooms in a pan with a splash of vegetable or peanut oil until they are golden brown in colour but still firm.

4. In a wok or pot, heat a few glugs of canola or peanut oil and fry the mushrooms until golden brown. Add the shallot and sauté until soft and translucent. Add the NOMU Poultry Rub and fry for another minute. Remove the chicken from the marinade and add to the pot. Fry until the chicken is nicely sealed and coated in the aromatic mushroom and onion mixture. Add the remaining marinade, followed by the coconut cream and the Chicken stock and bring to a gentle simmer until the chicken is just cooked. Do not allow to boil as this will make the chicken tough. Finally, check the seasoning and add a dash more Chicken stock if necessary. Add the sugar snap peas to the pot to just heat through. Serve with hot and fragrant jasmine rice.

Note you can also add very finely chopped lemongrass, but be sure to discard the tough outer leaves and only use the tender white end piece. Alternatively, you can leave it whole but bash it with a rolling pin. Allow to simmer in the coconut cream to impart its flavour and remove before serving. Feel free to add more chilli to taste.


A dish that features savoury smokey flavours of NOMU BBQ Rub with and hint of sweetness.



  • 1.2L water
  • 300g pork ribs
  • 350g noodles
  • Prawns shells from 500g prawns
  • 10 pcs garlic, lightly crushed
  • 65g rock sugar
  • ¼ tsp rainbow pepper + more generous pinches
  • ¼ tsp garlic power
  • ½ tsp fish sauce
  • 1 tsp NOMU Sea salt
  • Some oil
  • Some green vegetables
  • Some prawns & scallops, generously marinated with NOMU BBQ Rub.
  • Some NOMU olive oil, for grilling seafood

For the Dry version:

  • 1 serving kway teow noodles
  • ¾ tbsp chilli oil
  • 1 tsp shallot oil
  • ½ light soya sauce
  • ¼ tsp dark soya sauce
  • ¼ tsp sesame oil
  • 2 tbsp of the prawn soup


1. Add the pork ribs to the water and cook till the meat turns tender. You can cook over stove, pressure cooker or slow cooker.

2. Grill the marinated seafood with olive oil in a frying pan till brown on both side. Drain on paper towels and set aside.

3. Add some oil to a pot and pan-fried the garlic and prawns shells.
Add ¼ tsp rainbow pepper, garlic powder and fish sauce. Sauté till the prawn shells all turn reddish in color.

4. Add the prawn shells to the soup and cook for another hour.

Add generous pinches of NOMU Black Pepper to the soup and salt to taste.

5. Blanch the noodles with some boiling water until softened. Blanched the green vegetables with little oil in the water till softened.

6. Filter away the prawn shells and garlic from the soup. Add the noodles and vegetables to a bowl and top with the soup. Add the grilled seafood, pork ribs and serve with lots of fried shallots.

7. For the dry version: Just toss all the seasoning together with the noodles, served with blanched greens and grilled seafood.







1. Preheat your oven to the highest setting (240ºC).

2. In a small bowl mix together the olive oil with 2 tablespoons of the NOMU BBQ Rub to form a paste and rub onto the underside of the pork meat (not the skin). Place the pork onto a roasting tray, skin side up, and pat the skin dry using some kitchen paper. Generously season the pork skin with NOMU Sea Salt and the remaining tablespoon of NOMU BBQ Rub, making sure that the seasoning gets right into the scores of the skin.

3. Place the pork into the oven and roast for about 30-40 minutes or until the skin of the pork has turned to golden brown, crispy crackling.

4. Briefly remove the pork from oven and place the onions, carrots, celery, garlic and Verjuice under the pork and return to the oven. Reduce the oven temperature to 150°C. Roast the pork for a further 2-3 hours or until the meat is so tender that it pulls apart easily when using a fork.

5. In the meantime, make the coleslaw by adding all the ingredients together in a large bowl. Season with a grinding  NOMU Sea Salt and NOMU Black Pepper. Mix well to combine.

 6. Serve the warm pulled pork belly with the coleslaw.

 Tips: Apples and pork go incredibly well together so you can also add one peeled and grated green apple to the coleslaw to add a fresh and slightly sweet edge to it!


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.




4 Fillets Salmon 

2 TBSP Oil 

2 TBSP Fresh garlic, ginger grated

1 Lemon grass finely chopped

1 TBSP Honey 

1 tsp Curry paste 

400g Coconut milk 

1 tsp Soy sauce 

Garnish with Chopped Coriander, red chillies, unsweetened shaved coconut, NOMU Black Pepper and Salt to taste.


  1. Lightly season the salmon with salt and pepper, then heat 1 TBSP oil in a non-stick pan over medium heat.

  2. Sear salmon (skin side up) for 1 minute, then turn and sear the other side. Set aside in another plate – it should still be raw.

  3. Turn the heat down to low, add the rest of the oil and fry the garlic, ginger and lemon grass for 1 minute.

  4. Add honey and cook for 20 seconds, then add curry paste, coconut milk and the 6 Laager Rooibos teabags.

  5. Simmer for 5 - 7 minutes until the teabags have infused the liquid.

  6. Place the salmon back into the sauce and simmer for 4 minutes, or until the salmon is just cooked.

  7. Remove the teabags with a slotted spoon and then remove the salmon.

  8. Taste the sauce and adjust the seasoning with soy sauce.

To serve: set the salmon on top of a bed of noodles or rice, spoon generous amount of sauce over and garnish – enjoy!