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CHEEKY CHEESE

‘This delicious and creamy plant based ‘cheese’ is very easy to make, but still requires time. I enjoy making this cheese from scratch, as nothing tastes better than home-made’

You’ll need:
500g Cashew Nuts (soaked overnight)
100ml Lemon Juice
3 Garlic cloves
3tbs Nutritional yeast
1tsp Uju Spice cooks salt
300ml Water

Here’s How:
1. Blend cashew nuts, lemon juice, garlic and water together into a thick smooth paste
2. Season with cook’s salt, nutritional yeast. Taste, making sure that everything is well balanced.
3. Transfer the cheese onto a muslin cloth, tying a not at the top.
4. Suspend the cheese over a colander, placed over a dish (to hold the water from the cheese)
5. Leave the cheese in the fridge for 12hrs or longer
6. Unroll the cheese and shape into 1 large ball or small balls, whichever you prefer
7. Chop up some fresh herbs or chives and roll the cheese into the herbs
8. Plate, topped with Uju Spice chilli cheeky pickle
9. Serve with crackers on a cheese platter

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HOT MAMMA CHICKEN

‘This recipe is perfect for adding flavour to chicken breasts or a spatchcock chicken’

You’ll need:
4 Chicken breasts
250ml Plain Yoghurt
1tsp Uju Spice cook’s salt
3 tbs Uju Spice Hot Mamma Chutney

Here’s how:
1. Season chicken with cook’s salt and set aside in a bowl
2. In a separate bowl, mix yoghurt and Hot Mamma Chutney together until well combined
3. Place the chicken breasts in the yoghurt sauce and leave to marinade for 2 hours or more
4. Grill chicken breast 10mins on each side, basting with the yoghurt sauce continuously
5. Serve chicken with mash potatoes and a salad

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FIERY BBQ CHICKEN WINGS

‘This bbq sauce will add heat to any grilled meat’

You’ll need:
8 Chicken wings
4 tbs Uju Spice Everything Nice Spice
100ml Uju Spice Fiery BBQ Sauce

Here’s how:
1. Preheat oven to 200 degrees Celsius
2. Season the wings with Everything Nice Spice and set aside
3. Oven grill the wings until they’re slightly browned on both sides. Approx. 20mins
4. Generously baste the wings with the fiery bbq sauce
5. Grill for a further 5 mins
6. Serve with chips

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PERI PERI PRAWNS

‘For this recipe you can use prawns in the shell or peeled prawn meat’

You’ll need:
1kg Prawns
1tsp Uju Spice cooks salt
2 Garlic cloves (crushed)
80ml Uju Spice Maputo Braai Sauce
Handful freshly chopped herbs (parsley and mint)
40ml Olive oil

Here’s how:
1. Season prawns with cook’s salt and set aside
2. Heat olive oil and add crushed garlic and cook for 2 mins
3. Add seasoned prawns and cook for 10 mins until pink
4. Add Uju Spice Maputo Braai and cook for a further 3 mins
5. Remove from heat
6. Sprinkle chopped herbs
7. Serve with crusty bread

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UJU SPICE SEASONAL SALAD

‘This salad uses whatever fruit and veg that are in season’

You’ll need:
500g Heirloom tomatoes
Segments of 1 orange, grilled
100g mange tout
50g Vegan cheese balls or feta
Handful microgreens

Dressing:
1`tbs Cooks salt
50ml White wine Vinegar
80ml Olive oil
1t tsp Honey
1 garlic clove chopped

Here’s how:
1. On a platter, arrange your fruit and veg.
2. Place all your dressing ingredients in a jar and shake to mix
3. Drizzle the dressing over the salad
4. Top with microgreens
5. Serve

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