Recipes

CHEF FUNI’S Sardines with Mabele
lucky star sardines
Cooking Time Icon

Cooking Time
45 Minutes

Serves Icon

Serves
2-4

INGREDIENTS

  • TOMATO RELISH
  • Cooking oil 2 Tbsp (30 ml)
  • Medium onion, chopped 1
  • Medium carrot, diced 1
  • Medium tomatoes, chopped 4
  • Salt and pepper to taste
  • FRIED CABBAGE
  • Cooking oil 2 Tbsp (30 ml)
  • Medium onion, chopped 1
  • Curry powder 1 tsp (5 ml)
  • Medium cabbage, shredded 1⁄2
  • Salt and pepper to taste
  • FRIED SARDINES
  • Flour 1 Tbsp (15 ml)
  • Lucky Star Sardines in Vegetable Oil 1 tin (120 g)
  • Cooking oil 2 Tbsp (30 ml)
  • Salt and pepper to taste
  • MABELE PAP
  • Coarse mabele/sorghum 1 cup (250 ml)
  • Water 3 cups (750 ml)
  • White vinegar 1 Tbsp (optional)

METHOD

  1. TOMATO RELISH:
  2. In a medium saucepan over a medium heat, add the cooking oil, onion and carrots and fry for 5 minutes or until the carrots are soft.
  3. Add the tomatoes, salt and pepper and simmer for about 15 minutes. Set aside.
  4. FRIED SARDINES:
  5. In a medium bowl add the fl our and salt and pepper, drain the sardines and reserve the oil, coat the sardines in the flour mixture and set aside.
  6. In a medium saucepan add the cooking oil and reserved oil from the sardines and heat on a medium heat.
  7. Add the sardines and fry gently for about 3 - 6 minutes, turning them gently.
  8. Remove from the heat and place on a paper towel.
  9. FRIED CABBAGE:
  10. In a medium saucepan over a medium heat, add the cooking oil, onion, curry powder, salt and pepper, and fry for about 5 minutes or until the onion is translucent.
  11. Add the cabbage and lightly fry for 3 - 5 minutes and set aside.
  12. In a medium saucepan, bring the water to a boil, add vinegar if you are using it, stir in the Mabele and cook over low heat, stirring constantly for about 15 minutes or until you see the thin crust on the bottom of the pan.
  13. Serve warm with the fried sardines, tomato and onion relish, fried cabbage and enjoy.
  14. MABELE PAP:
  15. In a medium saucepan, bring the water to a boil, add vinegar if you are using it, stir in the Mabele and cook over low heat, stirring constantly for about 15 minutes or until you see the thin crust on the bottom of the pan.
  16. Serve warm with the fried sardines, tomato and onion relish, fried cabbage and enjoy.

SHARE RECIPE

other recipes you may like

temp

CHEF NOKUZOLA'S Stuffed Pap Balls

This delicious perfectly Stuffed Pap Balls is Chef Nokuzola’s signature dish. It’s golden and crispy on the outside and warm and tasty on the inside. Serve with the Chakalaka Dipping Sauce for an extra kick.

View Recipe
temp

CHEF TSHEPISO'S Romaine Salad and Sardine Aioli

Chef Tshepiso’s Romaine Salad with Sardine Aioli is infused by his travels but remains authentic to his upbringing. Lucky Tip: The Aioli dressing can be kept in a fridge for about a week.

View Recipe
temp

CHEF FUNI’S Sardines with Mabele

Inspired by his Venda heritage, Chef Funi’s Sardines with Mabele is rich flavour. The Lucky Star Sardines gives it that elevated tang. Best served warm with fried sardines, tomato, onion relish and fried cabbage.

 

View Recipe
Click here for full T's & C's

thank you for signing up to our newsletter!