Lucky Star Middlecut 1 can (400 g)
Cooking oil 2 Tbsp (30 ml)
Small onion, chopped or sliced 1
Medium red chillies, chopped or sliced 2
Paprika 1 tsp (5 ml)
Medium carrot, peeled and grated 1
Medium white cabbage, shredded 1⁄4
Medium red cabbage, shredded 1⁄4
Cooked Basmati rice 2 cups
Fresh or frozen peas 1⁄2 cup
Salt and pepper to taste
This 60-minute Cheesy Fish Finger dish is a family staple made with the Lucky Star Pilchards. Once done, simply fry the fish fingers for 3 - 5 minutes and serve with Chakalaka sauce.
If you like a little chilli-zing then the Chakalaka Chilli bites just might be your thing! Made with the Chakalaka Hot & Spicy, the Chilli Bites serves 4 and can be made with the Yoghurt dip to help with the heat.
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.