6 chicken wings, cut in half at joint
Salt and pepper
Oil, for frying
1 medium onion, chopped
2 cloves garlic
1 tsp curry powder
2 Tbsp tomato paste
1 large tomato, diced
1 pimento chilli and 1 habanero chilli, blended together
1 – 1½ tsp dried thyme
Cayenne or black pepper
2 cups long grain rice
2 cups of chicken stock
1 bay leaf
1 – 1 ½ cups water
Vine tomatoes to garnish
A favourite in Nigeria, Senegal and Ghana – in fact, all of West Africa. This rice dish is cooked in a tomato sauce and can be served with chicken, fish or any other protein. The jury is still out on which of these countries makes the best-tasting version of this dish; many a heated argument has been prompted by what has been dubbed “The Jollof Wars”. Well, here’s my version and I’m not saying where it comes from!
Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.
In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.
Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.More About The Author
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