Brown Sugar Sticky Wings


Brown Sugar Wings


These chicken wings are surprisingly delicious for how few ingredients are involved! They also are a great alternative for those people that don’t like hot and spicy wings. I think the brown sugar adds a greater depth of flavor than honey. Next time I am going to double the recipe because these didn’t last long.

– Eight chicken wings
– 1/2 cup brown sugar
– 4 tsp portuguese chicken spice (or spice of your choice)
– Water

Cut wings into pieces. Wash the chicken wings and dry as much as possible. Season the pieces with spice/portuguese chicken spice.
Then, in a saucepan, combine brown sugar with a bit of water and bring to a slow simmer until sugar is completely dissolved and ‘syrup-like’. Gooi wings into a pan and cook on low heat (turning them every 5 mins or so) until they turn golden brown.


* IMPORTANT: Due to the hot cooked sugar, chicken will be extra hot; be careful and let it sit for at least 5-10 minutes before serving.


Uphuthu nemfino (Phuthu & Spinach)


Uphuthu is a maize-meal porridge stirred into a crumb like texture. It’s best enjoyable with meat and amasi (sour cream). This is a South African cuisine and it is one of the very common main dishes in the rural South African kitchen.

I learnt to cook uphuthu properly when I was 20 years old and I only cook it when I’m with my family…well…it’s not my favourite dish to cook because then I will have to keep checking on it and stirring blah blah, this is because it’s cooked on low heat…(and I’m lazy like that 😉 )

So…at home we have a special phuthu pot with a thick base. The reason for this is that when cooking uphuthu, there’s a thick layer that sticks to the bottom of the pot caused by the slow cooking process and vigorous mixing in order to create fluffy, soft crumbs. But this can be removed by adding water and leaving the pot to soak.

The correct way/ratio of cooking phuthu is maize meal 1:1. for example, 1 cup maize meal, 1 cup water. 2 cups maize meal, 2 cups water etc…it depends on how much phuthu you’re cooking. And if you add more water, you end up with pap like texture and more maize meal results in very dry uncooked phuthu.

This is what you will need when cooking uphuthu:

  • 2 cups maize meal
  • 2 cups water
  • 1/4 tsp salt


Pour boiling water and salt into a pot. Bring to boil, add the maize meal  and close the lid without stirring. Reduce heat and simmer gently for 5 minutes. Remove lid and stir well with a wooden spoon. Replace lid but placing it across the pot, leaving a small gap, reduce heat and steam for about 30-40mins (depending on the type of maize meal you use and the amount of your phuthu), keep checking on it every 8-10mins to stir/fluff and be careful not to burn it.

Serve as desired.



  • 2 onions, chopped
  • 1 tsp minced garlic
  • 1 tbsp curry powder
  • 1/2 cup oil
  • 1 package (500g) chopped spinach
  • 1/2 tsp chicken spice (you can use salt)
  • 1/4 teaspoon pepper
  • 1 chopped red pepper


In a pan, cook the onion, garlic and curry powder in oil for 3-4 minutes or until onion is tender. Stir in spinach and red pepper. Stir. Season with chicken spice and black pepper. Cook and stir until the mixture is heated through. Serve as desired.

Lemon flavoured Hake

Grilled Hake
Grilled Hake


  • 2 medium hake fillets
  • 3 tbsp olive oil
  • 4 tbsp lemon juice
  • 1 tsp minced garlic
  • 1/2 tsp black pepper
  • 8-10 mint leaves
  • 1/2 lemon, sliced


In a small bowl whisk together oil, lemon juice, black pepper and garlic. Place fillets on a foil and brush each side of each fillet with the sauce mixture.


After brushing the fillets, place lemon slices on top of each fillet and mint leaves inbetween them.


Now, fold the foil and grill on high heat for about 5 minutes.


Open the foil and grill for 1 minute each side.


Serve with salad (optional).


Juicy Pork Steak

Pork Steak
Pork Steak

I love pork, and this is how I like it 😉


  • 2 thick cut pork chops
  • 1/4 cup soy sauce
  • 2 tbsp worcester sauce
  • 1/2 cup spare rib marinade
  • 1 tsp minced garlic


Combine all the ingredients in a bowl and marinade for as long as possible; remember, the longer you marinade, the better the flavour! 🙂

Gooi everything in a baking pan, leaving some sauce for basting of course! 😀 Grill on medium-high heat till the meat is tender. Don’t forget to baste your steak. And before you take it out of the oven, baste it once more, leave it for just a few seconds and you can now take it out. Juicy like that!!!

Grilled calamari rings

Calamari rings
Calamari rings


  • 500g cleaned calamari rings
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 4 tbsp fresh lemon juice
  • 1 tsp minced garlic
  • 1 tbsp lemon & garlic spice


In a bowl, combine all the ingredients and marinade for as long as possible.

Gooi everything in a baking pan and leave some sauce for basting. Now grill on medium-high heat and keep basting calamari rings. Cook until golden brown.