Starter: Corn and cheese pap

You will need:
500 ml water
5 ml salt
250 ml mealie meal
250 ml corn kernels
125 ml grated cheddar cheese
60 ml freshly chopped parsley

Method:
1.    In a small saucepan, bring the water and add the mealie meal and close the lid without stirring. Cook for 8 minutes.
2.    Stir with a wooden spoon until combined. Reduce the heat and simmer for 15 to 20 minutes until cooked.
3.    Add the corn kernels and stir in the cheese and parsley (if using). Enjoy as a staple for your dish.

Main: Chicken feet

You will need:
500 g cleaned chicken feet, cleaned and thick skin removed
Seasoned flour
45 ml oil
1 onion, finely chopped
1 each green, red and yellow pepper, chopped
10 ml chicken spice
5 ml chakalaka spice
5 ml veggie sprinkle
1-2 red chillies, chopped
500 ml chicken stock – the powdered one

Method:
1.    Dust the cleaned feet and flour and set aside. Heat the oil over medium heat in a large frying pan and fry the cleaned feet into for 3 to 5 minutes slightly soft.
2.    Add the onions and peppers with the spices and sauté well for 2 minutes until slightly soft.
3.    Add the chillies and pour in the chicken stock. Reduce the heat and simmer for 20 to 30 minutes until cooked and the gravy has thickened. Remove from heat and serve with prepared spinach.

Dessert: Nutty chocolate ice cream

You will need:
500 ml vanilla ice-cream
80 ml cranberries, chopped
80 ml macadamia nuts, roughly chopped
80 ml dark chocolate, broken into pieces
80 ml pecan nuts, roughly chopped
125 ml cherries, chopped (not glace – the ones with the stems) plus extra for garnishing
Mint leaves to garnish

Method:
1.    Mix the ice-cream with the rest of the ingredients expect for the mint until well combined. Place the ice-cream mix in an ice cream tub and freeze until firm – preferable overnight.
2.    Scoop into balls with a spoon and serve 2 scoops per serving. Garnish with extra cherries with stems and mint leaves on top and enjoy.