Pelau is a beloved Caribbean and West Indian dish that combines rice and pigeon peas with succulent chicken and an array of flavorful ingredients. This hearty and aromatic one-pot meal is perfect for sharing with friends and family, and it captures the essence of Caribbean culinary traditions.

Rancho à Portuguesa

Rancho is a dish typical of Portuguese cuisine and originates from the Trás-os-Montes e Alto Douro Province where “Trás-os-Montes” translates to “behind the mountains”. It is casserole-type of dish consisting mainly of beef, bacon, chorizo, garlic, chickpeas and pasta, although there are many variations on this. Rancho is a rich, hearty dish and should be enjoyed on cold, winter’s days with a good wine.

One Chicken, One Cacciatore Coming Up!

The word cacciatore is the Italian word for hunter. Chicken cacciatore got its name from the rustic, “hunter-style” way this dish is prepared. Numerous versions exists all over Italy, from the southern region using red wine as opposed to the northern region which tend to use white wine instead. To compliment the rustic nature of this dish, we served it with sourdough bread with molasses and sunflower seeds.

Easy black mussel and white wine potjie

This black mussel and white wine dish is one of my favourite starters to make when we are having people over. It is very easy to prepare and the whole dish can be done under 90 minutes from scratch. As a starter this can easily serve 12 people if you add some bread. Obviously it can also be served as a mains, but be careful, it is very rich.