Pringles and Aromat announce an innovative collaboration

Snack time just got even better. Globally renowned stackable snack chips brand, Pringles in partnership with one of South Africa’s leading seasoning brands, Aromat have announced their seemingly unlikely collaboration. The collaboration will see two of South Africa’s leading brands within the food industry working together to develop a unique flavour fusion.

The Pringles and Aromat “Chicken Salt Flavour” is a new crunchy creation that has taken South Africa’s love for potato chips, chicken and Aromat, to come up with a yummy, moreish fusion of flavours.


As a well-known South African household staple, Aromat has been delivering unbelievable taste with its range of seasonings for over sixty years. Says Vuyo Henda, Marketing Manager at Aromat: “Both Aromat and Pringles are iconic South African brands and are well-loved. Together we were inspired to create a new and exciting flavour that would appeal to a wide range of South African consumers.”

Pringles has redesigned ordinary snacking occasions by igniting unexpected moments of fun with its iconic can and chip shape, always creating new taste experiences to excite and delight our fans. This new creation in collaboration with Aromat will be no different. Says Nikki Tan, Brand Manager at Pringles: “Pringles is known for pushing the limits of flavour innovation and has been delivering epic flavour mash-ups by partnering with iconic brands globally. It is for this reason that we are excited to be partnering with a brand that is iconic within the South African market. We hope to surprise our consumers by bringing their two favourite brands together to create a flavour fusion that’s innovative and delicious.”

When asked if more collaborative efforts from these two brands should be expected in the future, Aromat Marketing Manager Vuyo Henda said: “Absolutely! The “Chicken Salt Flavour” is just a start of what could potentially be a long-term collaboration of new and exciting flavour innovations for both snacks and seasoning categories.”

Through this new flavour innovation, Pringles strives to push the limits and surprise their consumers’ taste buds. The Pringles and Aromat Chicken Salt flavour will be available in stores nationwide from October 2019.



Wine Stokvel

One of my 2019 goals was to invest in more experiences and quality time with my friends. In addition to this, as someone who enjoys wine, I found myself drinking the same bottles of wine and not opening myself to new ones. I decided to kill two birds with one stone and started a wine Stokvel with my friends.

For those who don’t know, a Stokvel is defined as an investment or savings society to which members regularly contribute an agreed amount of money towards a common goal. This goal could be anything, for example; a holiday, savings, investing, purchasing appliances or in our case; wine!

Here’s how our Stokvel works;

  • We’re a group of 5 people. We kept it at 5 because a case of wine has 6 bottles. This allows us one extra bottle in each case for tasting.
  • We contribute money every month into an account. After the third month, one group member is sent the full amount and they choose and purchase their chosen 5 cases of wine.
  • The person buying the wines then hosts us for a wine tasting where we get to sample the tasting bottle from each case. You present the wines with a short description of the wine, it’s origins and why you chose it.
  • The wines are distributed and each person takes home a case with a variety of wines in it.

We had our first meeting during Easter Weekend and it was such a beautiful experience. Everyone was open and receptive to the wines. People walked away feeling like they got their money’s worth (which was my biggest worry). I chose the wines that I had my eye on for a while, vineyards I was interested in and price of course. These were my selections;

Petit Frere Red Blend – About R115 a bottle/ R600 a case.  

Creation Viognier – R135 a bottle/ R800 a case. 

Eikendal Janina Chardonnay – About R89 a bottle/ R500 a case

Marvelous Wines Rose – About R69 a bottle/ R400 a case 

Saronsberg Brut MCC – About R185  a bottle/ R900 a case

My favourite was the red blend followed by the Saronsberg MCC. The Chardonnay was a firm favourite amongst the girls. I learnt a few things while organising this little get together with my friends;

  • It’s an opportunity to experiment with wines you wouldn’t usually, so feel free to be bold in your selections.
  • Not everyone will like the same wines but try and accommodate people as much as possible. (E.g, If you love reds only, please be kind and add a bottle or two of whites to your selections.)
  • The tasting bottles are enough. Believe me when I say this, it is enough! We made the mistake of thinking we’ll need to have more wine after the initial tasting and listen, we got a bit too happy.
  • Prices vary from shop to shop but I found Makro and Takealot have the best deals on wine.


I hope this inspires you to start something similar with your group of friends ❤️



I’ve been drying mushrooms…(Updated)

*Update* I’ve recently tried a new method of drying mushrooms which includes baking them in the oven and I absolutely love this method more. I made a YouTube video showing how i did this. You can find the video here


I dried some Shimeji and Shitake mushrooms and you can see the end result above. The texture and colour of the mushrooms is very different to the mushrooms i dried in the sun below. They look richer in colour   I haven’t tried cooking with them yet, but once I do I’ll update this blog post.


I have a problem. I can’t say no to those “buy 2 and get 1 free” sales, especially with fresh produce. I often find myself with produce that’s about to go bad and have to hurry to use it because I also don’t like wasting. I had two and half packets of white button mushrooms and I had no desire to do my usual rush to have them cooked. I decided to dry them instead.

I buy dried mushrooms all the time but have never dried them myself. I did some reading up on how best to dry my own and it seemed simple and straight forward. I sliced up the mushrooms thinner than usual and laid them flat on a tray and left them where they got some sunlight.

White button mushrooms have a delicate flavour so I was definitely intrigued to see if the drying process would amplify them. 2 days later the mushrooms had completely dried and I was pleasantly surprised at the outcome (I’m sure it would take about a day if i was doing this in winter under direct sunlight)


The mushrooms are extremely pungent. They have an earthy and woody scent that you’d never expect from button mushrooms. I hydrated them in hot water before cooking with them and they coloured the water brown as dried mushrooms do. That water is the perfect start to a delicious pasta sauce as it has so much flavour from the mushrooms.

Processed With Darkroom

I made a simple creamy penne and dried mushroom pasta because i wanted the mushrooms to be the star of the dish. The flavour the mushrooms added to the pasta was woody and the texture was meaty. Click here for the full recipe.

In conclusion this is what I’ve learnt about drying mushrooms;

  • The thinner your mushrooms the quicker they dry.
  • Lay them flat on a large tray/plate in one layer. Make sure you don’t overcrowd them as some won’t dry as well as others.
  • Depending on the weather and how thin your mushrooms are it can take 1-3 days for them to completely dry.
  • When the mushrooms have dried is when there’s no moisture left in them.
  • Store them in a dry air tight container. (I’m not sure yet how long they can be kept for. I’ll update as i experiment with this some more)





Cooking With V – Spices & Herbs


Our social cooking classes have a lot of fans throughout South Africa who aren’t able to make it. When i announced that the theme for our March class would be a conversation about spices and herbs, i had a lot of people reach out to me asking if i could make the teachings from the class available to them because they struggled with experimenting with spices and herbs.

When coming up with the plan for the class i made it a point to gather as many different types of spices and herbs that most people would never think to try out. The list of spices and herbs is long and can be overwhelming but the reason i opted for variety is to showcase how the options for flavour combinations can be endless and encourage experimenting with them.  I’ll try and work through a crash course in spices and herbs with you.



Herbs are merely the leaves of a plant, I’d say flowers too but most would say otherwise. Popular herbs that most would know include basil, parsley, oregano, thyme and tarragon to name a few.  Herbs can be found in the fresh or dried form. Some fresh herbs can have a milder taste than they do in their dried form depending on the herb. For example oregano is more pungent dried than it is fresh whereas Mint has a stronger flavour fresh than it does dried. Whether you use fresh or dried herbs can be a matter of preference but i like to have a mix of both. I like the earthiness dried herbs add to my stews but i like to finish my dishes with fresh herbs because they offer a refreshing addition to any dish. Fresh herbs also work really well in salads and of course make great additions to cocktails. Dried herbs obviously last longer in storage so it’s good to always have those as a pantry staple.


Spices are extracted from the seeds, roots and bark of the plant. Spices can be found in their raw whole form or ground into a powder. Some spices that are quite popular include paprika, coriander, cloves, turmeric, cumin and cardamon. Spices can be stronger in flavour than herbs especially when heated in oil so a lot less is used in quantity compared to herbs. Whether you should keep spices whole or ground is again a matter of preference. Buying spices already ground is far more convenient because grinding spices can be tiring but they are some spices you should consider keeping whole like cinnamon and ginger whole as they offer a milder flavour should you need it.


When you combine or pair several spices and herbs together, you build a flavour profile. It’s important to know and study each spice and herb to be able to know what they bring when combined with other herbs and spices. For example; coriander and cumin are described to have warm, earthy and nutty flavours. They work best in curries and stews. Cinnamon is sweet and cardamon is fruity and spicy. The two go well together and are versatile in that they work well in savoury and sweet dishes. Here are a few popular flavour combinations from around the world;

  • Chinese five spice – star anise, cinnamon, cloves, szechuan peppers, and fennel seeds.
  • Ras El Hanout – coriander seeds, cumin seeds, crushed chilli flakes, ground cinnamon, paprika, ground cardamom, ground ginger and ground turmeric.
  • Herbs de Provence – rosemary, fennel seed, dried savory, marjoram, tarragon, thyme, oregano, and lavender
  • Italian seasoning – basil, oregano, rosemary, thyme,
  • Jerk Seasoning – allspice, cloves, cinnamon, nutmeg, thyme, garlic, and the super hot scotch bonnet peppers.
  • Indian Garam Masala – coriander seeds, cumin seeds, black pepper, cardamom, cinnamon, clove, red chili, turmeric


How can you tell the flavour a spice or herb has? Some are extremely aromatic and very evident. Sumac has tones of citrus when you smell it and even more so when you taste it. Paprika has peppery and earthy tones. Tasting raw spices and herbs is a great way to identify flavour tones but i’d say the best way to wrap your head around flavour combinations is to experiment and cook with them. Make your own blends based on your favourite spices and herbs and see how you like them in your cooking and adjust accordingly if need be. I like to tell people how cooking is fun when you throw caution to the wind and allow yourself to experiment with flavours. It didn’t taste so good? Try again 🙂

I hope this helped some of you with unraveling the very vast and exciting world of spices and herbs.

To find out more about our Cooking With V classes visit our site



Canned Goodness


Usually the words canned and goodness aren’t synonymous with each other. Canned food has a very bad reputation and maybe rightfully so if compared against their fresh counterparts. As much as most of us would like to buy, cook and eat fresh ingredients that isn’t always possible. You might not have enough time or cook enough to buy fresh ingredients all the time or the canned alternative is significantly cheaper. Canned foods can be great and convenient and here are the canned food products I prefer;

  • Canned Tomatoes – Canned tomatoes are a regular on my grocery list. I find them convenient and value for my money. I use fresh tomatoes for salads and sandwiches but when it comes to sauces, braises and stews; canned tomatoes work best for me. You can forget about them
  • Corned Beef – Most people have a problem with the texture of corned beef more than the taste. if that’s the case, I can’t really help you but it’s worth a try. Corned beef works well on toast, in between sandwiches or a hash. My favourite way of having corned beef though is with Pita bread. I fry the corned beef with onion and peppers, add it into some pita bread with some lettuce and tomato for a quick lunch
  • Tuna – Canned Tuna ranks at the top of my acceptable canned goods. Besides it being the star in sandwiches and salads try stuffing quesadillas or enchiladas with tuna in place of chicken or ground beef. Canned tuna also makes for great fish cakes. Try this recipe here. This recipe is one of the most loved on my site and most people can’t believe it’s made from just a simple can of tuna. This recipes works well with canned salmon too, I’m working on this version to post soon.
Tuna Fish Cakes – Recipe on
  • Beans & Legumes – Beans and legumes are worth the effort when made from scratch but if you don’t have the time to, canned substitutes work just as fine in curries or chilies. Rinse them out of that brine they are stored in and you can make great meals. I often keep canned beans, lentils and chickpeas in my pantry to use when I’m in a rush. Find a Bean and Lentil chili recipe here & Stewed Kidney Bean recipe here. We also can’t forget how great those canned baked beans are with our breakfast.

Bean & Lentil Chili – Recipe on

  • Pilchards & Sardines – Canned pilchards and sardines have been proven to be an affordable way to add omega 3 in our diets. Oily fish isn’t readily accessible for many as the price of fresh fish can be unsustainable but it is necessary to have them as part of a healthy balanced diet.  I’d definitely recommend adding a few cans when you do your grocery shopping. I’ll update this blog with recipes of great ways to prepare canned pilchards and sardines.

Many great meals can be made from canned foods with a little creativity. So next time you’re pressed for time or penny pinching, try your luck with these canned substitutes. If you have any canned foods that you swear by that aren’t part of this list please do let me in the comments and I’ll updated the list.



The Great SA Bake Off – A Challenge

Processed With Darkroom

Lemon Pudding With Lemon Cream Cheese Frosting & Honeycomb

If you know me or read this blog, you’ll know how I’ve spoken about my dislike for baking. My skills are elementary and many attempts in trying to improve those skills often leave me disliking baking even more. I make really good banana bread and muffins of several varieties but that’s about it.

Now, you’d think with my disdain for baking i wouldn’t find that art of baking intriguing at all. On the contrary, i am in awe of bakers and their talent. I often find myself watching The Great South African Bake Off in disbelief of what people can create with just flour and some eggs. They make it look easy enough for me to actually try and although the result isn’t always a masterpiece, its usually mostly edible and that can be a great achievement when attempting the intricate recipes portrayed on the show.

Last nights episode showed contestant Simmi making a lemon pudding and it had all my favourite ingredients in baked goods; Lemon and earthy notes of cardamon.  What intrigued me the most was the process of making honeycomb and so i had to give this recipe a try.

I swore that i’d post my first attempt at the pudding in the name of honesty and transparency so….

Here is Simmi’s masterpiece


….and here’s mine

Processed With Darkroom

Processed With Darkroom


It isn’t exactly a masterpiece but i’m quite proud of myself. The recipe was easy to follow and the pudding itself was more than just edible. It was actually quite nice. It’s lemony and rich. The honeycomb adds some great texture as well as sweetness.

The beauty in trying means you’re bound to learn something along the way.  So if you’d like a challenge give this recipe a try and let me know how it goes by posting a picture on your social media and tagging BBCSouthAfrica on Twitter & BBCLifestyleSA on Instagram and Facebook and use the hashtag #SABakeOff

If you don’t learn anything else from this recipe, learn how to make the honeycomb. It’s so much easier than i imagined and extremely fun. Let’s just say i haven’t stopped making it since.

Watch The Great South African Bake Off  on Tuesdays on BBC Lifestyle (DStv 174) at 20:00.


Sponge Lemon Cardamom Sponge
45 ml Honey Preheat oven to 180°c.
30 ml Lemon Juice Spray 6 ramekins.
6 slices Lemon Heat honey and half of lemon juice.
100 g Butter Divide between ramekins.
125 ml Brown Sugar Place a slice of lemon in each.
2 ea. Eggs Extra Large Cream butter, sugar. Add eggs. Beat well.
15 ml Lemon Rind Stir in juice and rind.
375 ml Flour Add sifted flour, baking powder salt alternating with milk.
5 ml Cardamom Pour into ramekins.
8 ml Baking Powder Place in roasting pan filled with boiling water.
1 ml Salt Cover with foil.
100 ml Milk Bake for 40 minutes.
Syrup Lemon Honey Syrup
125 ml Sugar Combine ingredients in a saucepan and boil.
20 ml Cornflour Pour over hot sponge.
250 ml Boiling Water
30 ml Lemon Juice
10 ml Butter
10 ml Honey
5 ml Cardamom
Honeycomb Honeycomb
200 g Castor Sugar Simmer sugar and syrup.
60 ml Golden Syrup Bring to boil.
15 ml Bicarbonate Of Soda Add bicarbonate of soda.
Mix quickly.
Pour into greased and lined pan
frosting Cream cheese frosting
100 g Cream Cheese Beat butter and sugar with rind.
100 g Butter Fold in cream cheese.
350 ml Icing Sugar
5 ml Lemon Rind




I love any chance to try out new restaurants so when I received the invite for a menu tasting for a newly renovated restaurant called Friends, I was very keen to see what they had to offer. A quick google search shows they are a kosher establishment that focuses on Mediterranean flavours….interesting.

I opted to have an early dinner like i always do. Eating earlier means i can dedicate the rest of my night to unwinding or catching up on work. I showed up at around 6pm straight from work.  

I was seated and given the menu to look at. They offer a wide range of selection across the Starter and main options. They also have a sushi menu you can choose from. I didn't know where to start. if anything i would have appreciated being presented with tasting options from the menu so i could get a well rounded feel of the menu. None the less, one of the owners, Dennis was very kind and accommodating and offered to have me taste their tapas spread.

The spread had humus, falafel balls and grilled eggplant. This was served with warm pita bread and side salads. I'm a sucker for fresh bread, so before i could even get into the food, the soft and warm pita bread won me over. I dug into the falafel and they were crispy on the outside and perfectly moist inside. The winner on the plate was the grilled eggplant; perfectly cooked with lots of garlic.

I took quick look through the menu to see what main i could have, nothing particularly spoke to me but i saw beef short ribs on the menu and opted to have that. I opted to have them with steamed vegetables instead of chips. The price of the short rib is rather high in my opinion but the size of the portions make up for it.

The Beef short ribs came and I was overwhelmed. Where would i start with this large piece of meat. I didn't quite read the menu properly because i had assumed the ribs would be braised and falling off the bone. I also didn't expect them to be this large, there was no way i was finishing this.  I dug in they weren't as tender as i would have liked, i don't like to fight for my meat but they were definitely packed with a lot of flavour. The accompanying sauce they serve with the ribs is to die for. I'm quite annoyed that i forgot what it was called and what was in it because i have been craving it since and would love to recreate it. The vegetables that came with the short ribs were uninspiring, they could have used more attention.


if you've never been to Silvamonte, it definitely feels like you're not in Johannesburg anymore. There's a great sense of community and Friends Deli & Restaurant is the neighbourhood restaurant everyone loves. The restaurant comes alive just after 7pm and you quickly begin to notice how everyone knows each other. The customers have their favourite waiters that know their favourite drink and food orders. The owner gets his hands dirty during service helping around with orders and having conversations with customers.

Friends is really a great place to eat if you're looking for a great family restaurant with extremely friendly staff members. They make it a point to treat each and everyone of their customers with great attention and care. I'll definitely be going back to give the rest of their menu items a try.


Facebook: Friends Deli Restaurant

Instagram: friends_restaurant_deli

Twitter: FriendsDeli



Glory Glory!


A friend and I had just left an early Saturday morning conference in Newtown and I was famished. Picking where to eat doesn’t come easy, especially when you make it a point to try and eat somewhere new every time you go out while also sticking to budget restraints. “What’s close to here? ” I thought. ” It doesn’t have to be close to here.” he replied. ” It helps narrow down the options” I replied back. So we continued to brainstorm and then suddenly he yelled “Glory!” with an excited look on his face. I yelled back “Glory! Glory!”

I had heard of this place that offers great South East Asian street food in Melville and had been meaning to try it. Stories of their amazing fried chicken had me sold already. Its hidden on the corner of 7th Street and 3rd Avenue. We walked in and it was empty and while some might be put off, there’s nothing I love more than dining in an empty establishment. It offers a chance to really relax and more so a chance to get to talk to the servers and get a true feel of what’s good there without them rushing off to the next table. The place also seemed to be undergoing construction, I didn’t think too much into it. I love good food and I’m not picky where I’m getting it.

We sat down and were greeted by a polite gentleman. He explained that they didn’t have a drinks menu so we questioned him with what was available and I settled on the only chenin blanc they had. It wasn’t the greatest glass of wine I’ve ever had but I could overlook it for the food to come. The food menu came and I was anxious to try everything, our server suggested we try the Full Box Fried Chicken for two.  It’s a half chicken double fried with an array of sides and sauces.


Glory Full Box Fried Chicken

The buns were warm, moist pillows of  goodness. They did right by coconut rice, serving it drenched in coconut milk and topped with bean sprouts. The fried chicken was packed with so much flavor, crispy and unbelievably most. The pictures make the food look noble but the flavor offered can never be described as that. Glory really believes in the beauty of letting great ingredients speak for themselves.

While I thoroughly enjoyed the food, the service at the restaurant left a lot to be desired. We were the only guests in the restaurants but waited long periods of time before being attended to. In addition to that, their bathrooms left a bad taste in my mouth. Bathrooms can be the deciding factor when battling with where to eat or should I sit in or get a take away. I also found their drink prices to be terribly overpriced for the area and the selection they had.


Would I go back? I think so. I loved the food enough to overlook everything else. What Glory lacks in finesse they make up for with great rustic charm.



Let’s Talk About Chicken Baby…

Sweet mother of Jemimah! Is there anything more amazing than chicken? I could eat chicken everyday. Not only is it cheaper than red meat, it’s also very versatile. Chicken can be poached, stuffed, grilled, curried, stewed, pulled, fried and with so many different flavour combinations.

As someone who’s passionate about food, a lot of people tend to think I have all the answers that are food related. I don’t, but when it comes to chicken, I am very knowledgeable in the topic because of my undying love for it. I get asked “Why is my full chicken always bland?” or “Why is my chicken always dry?” Well, I’m here to help.

I’ll talk about the important things to take into consideration when cooking the problematic parts, which is usually chicken breasts and full chickens.

Let’s talk about chicken baby…

  1. SEASONING…PLEASE! – How much seasoning you ask? All the seasoning please. I kid, season your chicken generously. When seasoning a full chicken, please don’t neglect the cavity of the chicken, its very important. As the chicken is cooking, the inside steams and the seasoning in the cavity perfumes the chicken. Also season under the skin of the chicken, reach in there and rub that seasoning all over that breast. This leads me to my next point.
  2. SKIN & BONES – Before you tell me about how unhealthy chicken skin is, you don’t have to eat it, you can just peel it off and pass it on to me. Chicken skin keeps the bird moist and if you want flavour, keep it on the bone too. If you’re cooking chicken breasts especially, and you choose to cook them without the skin and bones, it makes keeping them moist that much harder. I’d recommend constant basting of the chicken breast as it cooks to ensure it is moist. Resting the chicken breast covered in foil also ensures moistness and also note that while the chicken is resting it still continues to cook.
  3. STUFFING – If you’re making a whole  chicken roast, I’d strongly recommend stuffing it. Stuffing chicken not only helps season it , but retains moisture by locking it in. You can stuff it with vegetables and herbs but the basis of a good stuffing starts with bread. Cook your stuffing separately before putting it into the cavity of the chicken that’s also been seasoned.
  4. AROMATICS – If you don’t have the time to marinade your chicken well in advance, I’d recommend going for flavours that are aromatic so they can perfume the chicken as it cooks, this helps add flavour to the chicken. Things like garlic, ginger, rosemary and citrus are all great for perfuming chicken.
  5. BRINING – Brining is the process of soaking or preserving something in salty water. Chicken absorbs water and salt when left to brine which results in less moisture loss when cooking thus reducing the chances of dry meat. If you have the time I’d definitely recommend brining your chicken roast the night before. An easy brining ratio to remember is 1 tablespoon of salt for every cup of water. You need enough water to cover the entire chicken and to this solution you can add spices and herbs to give the water a flavour base (although I’d recommend seasoning the chicken further before or during cooking after its been removed from the brine because a great amount of the flavour doesn’t get absorbed during brining)
  6. COOK TIME – How long should I cook my chicken for? When you’ve been cooking for a long time you learn to be intuitive about cooking. You can feel the meat to gauge if its been cooked, if you aren’t there yet there is a basic cooking time tip to remember;
  • Whole Chicken – 60 Minutes for every 1kg  which works out to 6minutes per 100 grams. So if your chicken is 1.2kg you’d cook it for 72minutes (60 + 12 minutes for the additional 200grams) and if it were 800grams you’d cook it for 48 minutes (6 minutes by 8) – It’s important to note that every oven is different so these times may vary.
  • Chicken Portions– Chicken Breasts cook in 12 to 15 minutes, drumsticks and thighs 25-30 minutes. Wings take 10-15 minutes.

I hope you found these hints and tips helpful. Chicken is life and we must do right by it.





Grains & Legumes

I never ever imagined a time in my life where i’d be an advocate for grains and legumes as must haves in ones pantry but i’m going through this thing called “adulting”. This involves eating balanced meals and worrying about being regular, it’s so much fun.

Grains and legumes are often neglected in a lot of our diets but that means we’re missing out on great sources of protein, fibre, magnesium, zinc and so much more. Worry not, i’m not saying you should go vegetarian (calm down carnivores), i’m simply advocating that you add these to your list of must haves when you do your grocery shopping. If you are already vegetarian, grains and legumes are great way to break away from the normal carbs.

Here are six grains and legumes i always have in my pantry;

  1. Bulgur Wheat

Bulgur Wheat

What Is It? – A cracked wheat made from mostly durum wheat. It is high in fiber and thus good for the digestive system. Regular intake of bulgur wheat can help protect you against diseases like obesity and high blood pressure.

How to Cook It? – Bulgur wheat is used in a lot of North African cuisines. Tabbouleh salad is a favourite of mine (Find the recipe here), it also works well in soups and stews.

2. Pearl Barley


Pearl Barley

What Is It? – Barley is part of the grass family and is a cereal grain. It is rich in Vitamin B and anti oxidants. It is also very low in fat and calories.

How to Cook It? – Barley works well in stews and soups. Barley risotto is something worth trying in substituting normal risotto rice for pearl barley. A favourite recipe of mine is Barley and Beef Stew.

3. Dehulled Millet 



What Is It? – Millet is also part of the grass family. It is a cereal grain. It looks a lot like cous cous because there is cous cous made from cracked millet. It’s benefits include being high magnesium which is good for healthy bones. In terms of nutritional value, millet is low on this list.

How To Cook It? – Substitute millet for cous cous or add it your favourite salad for great texture.

4. Brown Lentils 


Brown Lentils

What Is It? – Brown Lentils are quite popular. They are legumes, part of the pea and bean family. They are rich in protein, fibre and vitamins. Lentils have zero cholesterol.

How To Cook It? – Lentils are very versatile, they are great in chilies and curries. One of my favourite recipes is Spinach & Tomato Lentils and Bean and Lentil Falafel.

5. Split Red Lentils 


Split Red Lentils

What is It? – Lentils come in different varieties and split red lentils are one of them. Just like brown lentils they are extremely nutritious.

How To Cook It? – Red Lentils cook faster than brown lentils, they become soft and mushy when cooked so they go great in curries and soups. Add red lentils to your chicken or lamb curry or make a lentil and sweet potato curry with them.

6. Beans 


Red Kidney Beans

What Is It? – Beans like lentils are very popular and known and consumed in a lot of households. They are a great source of protein and fibre.

How To Cook It? – Beans are also very versatile in that they can be added to soups and stews, mashed and fried as falafels or made into a dip. Beans also work great in salads like a mango,bean and corn salsa. Another of my favourite recipes for beans is a  Bean & Lentil Chili 

I hope this has helped anyone reading this 🙂