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 LENTSWE’S CARAMELISED PINEAPPLE Lentil Pilchard Curry

Inspired by Chef Lentswe’s upbringing in KZN, this Lentil Pilchard curry contains hints of the Durban flavour. Lucky tip: Be sure not to hold back on the pineapples, as this elevates the dish from a simple, budget-conscious meal to gourmet.

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
temp

GEORGIA’S Waterblommetjie Bake

This Waterblommetjie and Sardine Bake is a simple and wholesome meal that’s the ultimate comfort food best served with salad. Tip: Waterblommetjie Season is from May to October. If not available, you can use green beans instead.

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

thank you for signing up to our newsletter!