Tips

Episode 11: Chef Mokgadi Tips

11 June 2015 / By Perfect Sishebo Chefs

To enhance the flavour and taste of your sishebo use a combination of aromatic and sweet vegetables, like onions and carrots.

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Episode 10: Chef Sifiso Tips

4 June 2015 / By Perfect Sishebo Chefs

To release the spicy, aromatic flavour you love, always fry your Rajah curry powder well before adding your meat.

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Episode 9: Chef Mokgadi Tips

28 May 2015 / By Perfect Sishebo Chefs

Hear Chef Mokgadi talk to us about the brands (Rajah, Knorrox and Knorr Soup) that make your sishebo so perfect.

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Episode 8: Chef Sifiso Tips

21 May 2015 / By Perfect Sishebo Chefs

For a delicious, calcium-rich fish sishebo, don’t remove the fish bones! Instead crush them up and add them to your pot.

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Episode 7: Chef Mokgadi Tips

14 May 2015 / By Perfect Sishebo Chefs

Leave the skins and stalks on your vegetables when you cook them to increase your food’s nutrition and fibre content.

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Episode 6: Chef Sifiso Tips

7 May 2015 / By Perfect Sishebo Chefs

When boiling meat or vegetables, don’t use too much water and don’t throw the water away. It holds a lot nutrients and flavour.

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Episode 5: Chef Mokgadi Tips

30 April 2015 / By Perfect Sishebo Chefs

For the perfect beef sishebo make sure to sear or pan fry your meat in a sunflower seed oil before adding it to your sishebo.

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Episode 4: Chef Sifiso Tips

23 April 2015 / By Perfect Sishebo Chefs

Blanching makes it easy to remove tomato skins and protect your tomato’s nutritional value. Blanch yours in hot water.

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Episode 3: Chef Mokgadi Tips

16 April 2015 / By Perfect Sishebo Chefs

For a tasty, healthy sishebo, remove the fat and skin from ingredients like chicken thighs and wings before cooking.

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Episode 2: Chef Sifiso Tips

9 April 2015 / By Perfect Sishebo Chefs

It’s important to eat vegetables every day. Add them to your chicken sishebo for a nutritious, family-sized meal.

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