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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! 


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!

(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.