Moroccan style

Moroccan style chicken

Ingredients

1 cup couscous
1 tablespoon oil
1 medium onion, chopped
2 bay leaves
5 whole cloves, crushed
1/2 teaspoon cinnamon
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
6 chicken thighs and drumsticks
1 can chickpeas
1 can chopped tomatoes
1 can chicken soup
2 carrots, diced
1 courgette, diced
Salt to taste

Method

Prepare the couscous as normal.

Heat the oil in a large pan over medium
heat, and cook onion until tender. Mix in
bay leaves, cloves, cinnamon, turmeric, and
cayenne pepper. Place chicken in the pot,
and cook until well browned. Add chickpeas,
tomatoes, and soup into the pot, and bring
to a boil. Reduce heat to low, and simmer for
25 minutes.
Mix carrots and courgettes into pan. Season
with salt. Continue cooking 10 minutes, or
until vegetables are cooked.
Serve over couscous.

In order to feed the worlds

population in 2050, we will need to
produce more food than in the last
10,000 years combined.

William Small SmithS DISH

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AFGRI FOOD FACT #1

Recipe #1/15

Ingredients

head broccoli, in florets

2 garlic cloves, finely sliced
red onion, finely sliced

Chicken Sausage

Chicken Sausage with Tomato Sauce

and Broccoli over Whole Wheat Pasta

Method

Heat the oven to 180 C.

Mix the broccoli, red onion, garlic, cherry tomatoes and
mushrooms in a baking tray and drizzle with olive oil and
season. Shake the tray to make sure everything is
covered, and evenly distributed.
Press the chicken sausage down amongst the vegetables
and bake for 15 minutes. Then mix carefully and bake for
a further 15 minutes until the vegetables and the chicken
sausage are cooked through.
Cook the pasta in salted water with a touch of olive oil
until it is ready.

250g cherry tomatoes, halved

100g sliced mushrooms
45ml (olive oil)

Take the vegetables out of the oven. Mix the pasta with
the pasta sauce and add the vegetables. Slice the
chicken sausage into bite size pieces and mix in.

Salt and pepper to taste

500g chicken sausage
250g your favourite whole wheat pasta,
(linguine is mine)

AFGRI FOOD FACT #2

100g tomato pasta sauce (heated)

The world disposes of a third of the food

it produces.
(National Geographic 2014)

Werner Krugers FAVOURITE

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Recipe #2/15

Jacques -Louis PotGieters

Ingredients
4 (about 650g) potatoes, peeled and chopped
125g chopped spinach
1/4 cup milk
25g butter
Salt and freshly ground black pepper
4 (about 150g each) Daybreak chicken breast
fillets
1 tub low fat garlic and herb cream cheese
2 eggs, lightly whisked

Chicken with Spinach Mash

Chicken with Spinach Mash

Method

Cook potatoes in a saucepan of salted boiling water until

tender. Add spinach and cook for 2 minutes. Drain. Return to
pan with milk and butter. Use a masher or fork to mash until
smooth. Season with salt and pepper.
Meanwhile, use a sharp knife to cut into the side of each
Daybreak chicken breast to create a pocket. Spoon the cream
cheese in to each chicken pocket and secure with a toothpick.
Place egg mixture and breadcrumbs in 2 separate bowls. Dip
chicken in egg, then breadcrumbs, pressing firmly to coat.
Heat oil in a frying pan over medium-high heat. Add chicken
and cook for 4 minutes each side or until golden brown and
cooked through. Remove toothpicks.
Serve with spinach mash.

AFGRI FOOD FACT #3

1 cup dried breadcrumbs

1/4 cup olive oil

Countries in Sub-Saharan Africa experience food

losses which range from 9.5% in Malawi to a
staggering 18.9% in Ghana.

uritte
Jacques-LouiS PotGieters Favo

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(McKinsey Global Institute 2010)

Recipe #3/15

Chicken, Rice and Sweet Potato

Handre Pollards

Chicken, Rice and Sweet Potato

Ingredients
Chicken:
4 deboned and halved Daybreak chicken breasts
3/4 tsp salt
1/4 tsp white pepper
2 cans cream of chicken soup
2 egg yolks, slightly beaten
1/4 tsp dill
1/8 tsp nutmeg
Sweet Potato Rice:
1 cup cubed sweet potato
1/4 cup orange juice
1 tbsp butter or margarine

Method
In a pan cover the Daybreak chicken breasts with water or
chicken stock and season with salt and pepper. Simmer until
tender and place in a shallow casserole.
Combine soup, egg yolks, dill and nutmeg and blend well. Pour
over chicken and bake in a preheated 180C oven for 20-25
minutes.
Combine sweet potato, orange juice, butter and water. Boil
until sweet potatoes are tender. Drain, then stir into the rice.
Serve chicken on top of Sweet Potato Rice.
Serves 4-6.

AFGRI FOOD FACT #4

1/3 cup water

2 cups cooked rice (prepared as directed)

Land for farming crops, livestock and

poultry currently covers 38% of the
worlds total land area.

HANDRE POLLARDS Favourite

\

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(Source WWF)

Recipe #4/15

Akona Ndunganes

Ingredients
1 small onion
1 stalk lemongrass
1 tbsp vegetable oil
3-4 tsp red Thai curry paste
4 boneless and skinless Daybreak chicken breasts,
cubed
1 tbsp fish sauce
1 tsp sugar, brown is best
4 dried lime leaves
400ml can coconut milk
fresh coriander

Thai Lean Chicken Curry

Thai Lean Chicken Curry

Method
Peel onion and thinly slice. Slice the lemongrass finely, starting at the
thinner end, stopping towards the base when it gets tough.
Heat the oil in a wok or large saucepan for a couple of minutes. Add
the onion. Fry for 3-5 minutes, until soft and translucent. Stir in the
curry paste and cook for 1 min, continuously.
Add Daybreak chicken pieces and stir until they are coated. Add the
lemongrass, fish sauce, sugar, lime leaves and coconut milk. Bring
slowly to the boil, then reduce heat and simmer, uncovered, for 15
minutes until the chicken is cooked. Stir the curry a few times while
it cooks, to stop it sticking and to keep the chicken submerged.
While the chicken is cooking, strip the leaves from the coriander
and chop roughly. Taste the curry and season according to your taste
preference. Stir half the coriander into the curry and sprinkle the
rest over the top. Serve with Thai jasmine or basmati rice.

AFGRI FOOD FACT #5

Estimates suggest that by 2050, agricultural
water use will exceed what can be
replenished.
(Source: Sci Dev Net)

te
AKONA Ndunganes Favouri

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Recipe #5/15

Chicken n Tjops with Mielie-Roosterkoek

Ingredients
1 piece of Daybreak chicken per person
1 Tjop (chop) per person
For the Roosterkoek:
4 cups bread flour
1 packet (10 g) instant yeast
1 tsp salt
1 cup lukewarm water
A handful parsley or basil, finely chopped
12 sundried tomatoes, finely chopped
2 handfuls grated cheddar

Chicken n Tjops with Mielie-Roosterkoek

Jono Ross

Method
Combine the flour, yeast and salt in a bowl and add the
lukewarm water. Knead for 10 minutes and set aside in a
covered dish until the dough has doubled in volume. Knock
back the dough and divide into 8 flat rolls.
Combine the rest of the ingredients and divide the mixture
between the dough circles. Fold the dough around the filling
to form a flat roosterkoek.
Set aside under a cloth to rise for 20 minutes. Braai over hot
coals until golden brown.
Grill the tjops (chops) and Daybreak chicken on the braai and
serve together with the roosterkoek.

AFGRI FOOD FACT #6

1/2 cup whole kernel mielies

We have more food available now than ever

before in human history.
(Source: UN)

Jo n o R o s s Favourite

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Recipe #6/15

Bjorn Bassons

Ingredients

FOR THE SOSATIES

1kg leg of lamb
140g mutton fat (optional)
4 large onions
A little oil for frying
250g dried apricots
8 metal or wooden skewers
FOR THE SOSATIE MARINADE
75ml smooth apricot jam
30ml soft brown sugar
15ml crushed garlic

Wild Sosaties with stywe pap

Wild Sosaties with stywe pap

Method

Pap (Your favourite stywe pap recipe)

TO MAKE THE SOSATIES
Debone the leg of lamb and cut the meat into 1/2cm squares.
Cube the mutton fat (if using).
Peel and slice the onions into thick chunks.
Heat the oil in a saucepan and fry the onion until translucent.
Remove the onions and drain on kitchen paper towel.
Place all the ingredients except the lamb, mutton fat, dried apricots and
onions in a glass or ceramic bowl and mix well.
Add the Lamb, mutton fat (if using) and onions to the sosatie marinade.
Cover and leave in a cool place for 24 to 48 hours to marinate. Turn the
lamb 3 or 4 times during the process.
Soak the apricots in warm water until they plump up.
Remove the lamb, mutton fat (if using) and onions from the marinade.
Thread on the skewers alternating pieces of lamb, apricot, mutton fat
and onion.
Braai them over hot coals turning several times until done. Alternatively
they can be grilled in an oven.
Meanwhile, pour the marinade into a saucepan and heat until almost
boiling. When serving pour the hot marinade over the sosaties and serve
with stywe pap.

AFGRI FOOD FACT #7

6 cloves
3 bay leaves

Global annual meat consumption per person is

30ml curry powder

currently at 32 kilograms.

30ml brown vinegar

(Source: Global Agriculture)

Bjorn Bassons Favourite

10ml salt
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Recipe #7/15

JJ Engelbrechts

Spicy Chicken with Brown Rice

Method

Ingredients

Place chicken in a large slow cooker.

2 cans diced tomatoes with mild green chilies

2 medium green peppers
1 chopped medium onion
1 chopped garlic clove
1 tsp smoked paprika
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp ground black pepper
6 cups cooked brown rice
1 can black beans, rinsed and drained
1/2 cup grated cheddar cheese
1/2 cup sour cream

JJ Engelbrechts Favourite

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Spicy Chicken with Brown Rice

1/2 Kg boneless skinless chicken breasts

In a large bowl, combine the tomatoes, green peppers, onion,

garlic, paprika, salt, cumin and black pepper; pour over
chicken.
Cover and cook on a low heat for 5 - 6 hours or until the chicken
is tender.
Remove chicken and cool slightly.
Shred with two forks and return to the slow cooker.
Stir in rice and beans; heat through.
Garnish with cheese and sour cream.

AFGRI FOOD FACT #8

More than 3 billion people (half the world) eat
rice everyday. (Source: US Rice Agriculture)

Recipe #8/15

Jan Serfonteins

Wors and Tomato Bredie

Method

Ingredients

25ml butter or margarine

1 clove garlic (crushed)
1.5kg wors (chopped into bite sized pieces)
10ml salt
Freshly ground pepper
250ml water (or wine)
500g potatoes (sliced)
1kg tomatoes, medium, skinned and
chopped (or 3 cans of already peeled tomatoes)
5ml sugar
2ml dried thyme
5ml fresh marjoram (chopped)

Wors and Tomato Bredie

2 large onions (sliced)

Heat the butter/margarine in a large saucepan and

cook the onions and garlic for about 5 minutes.
Add the wors to the pan, and brown on all sides. Add
the salt, pepper, beef stock and water/wine and cover.
Reduce heat and leave to simmer for 1 and half to 2
hours, or until the meat is tender .
Add the potatoes, tomatoes, sugar, thyme and
marjoram and stew for a further hour.
Serve with cooked rice.

AFGRI FOOD FACT #9

200ml beef stock

15,500 litres of water is required to produce

1kg of beef. (Source: Water Footprint Network)

JAN SERFONTEINS Favourite

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Recipe #9/15

Rib-eye with butternut & rocket, sesame pesto

Ingredients

GRILLED RIB-EYE STEAKS

-

6 rib-eye steaks

cup oil

1 tbsp minced garlic

1 tbsp Salt and pepper

ROASTED BUTTERNUT
-

1 small butternut

2 courgettes

1 small pumpkin

1 large red onion

Salt and pepper

Olive oil (to taste as needed)

Rib-eye with butternut & rocket, sesame pesto

Bandise Makus

Method
Rub the steaks with oil, salt, pepper, and garlic. Let it stand
for an hour in the refrigerator, then bring to room temperature
before grilling.
Peel and cut the butternut into 3cm cubes. Slice the onions
in half and separate into rings. Rub olive oil, salt, and pepper
on the butternut and onions, and roast in a 200C oven for
3045 minutes, or until the onions begin to caramelize, stirring
occasionally.
Take the butternut out the oven, and then mix the pesto
through. If you like, you can keep some extra pesto to have over
the steak.

AFGRI FOOD FACT #10

Over 55% of Africas workforce work in the
agriculture industry.

SESAME PESTO/ ROCKET AND SESAME

PESTO (or your favourite pesto)
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(Source: Wikipedia)

Bandise Makus Favourite

Recipe #10/15

Dean Greylings

Moms Bulk Up Cottage Pie

Method

Prepare your mashed potatoes as usual, mix in the egg yolks and
set them aside.

Ingredients
Moms bulk up cottage pie

1/2 onion finely chopped

500g lean mince
1 tbsp flour
1 tbsp butter
1 cup of beef soup
1 small bag of frozen vegetables
2 to 3 cups of mashed potatoes
1 cup grated cheddar cheese
2 egg yolks

Brown the onion in a large pan with butter. Once the onion is
soft and golden brown, mix in the flour. Stir through and add
the mince.
Once the meat is well browned, add the beef soup and stir
thoroughly.
Allow to simmer for 5 minutes and add the frozen vegetables to
the pan. Bring to a boil, and turn down the heat. Let it simmer
for 5 to 10 minutes.
Pour the mixture into a large casserole dish.
Spread the mashed potatoes on top of the meat mixture and top
with the cheese.
Bake in the oven at 180C for 25 minutes.

AFGRI FOOD FACT #11

Nearly 60% of the worlds agricultural land is
used for beef production, yet beef accounts for
less than 2% of the calories that are consumed

DEAN GREYLINGSs Favourite

throughout the world.

(Source: Global Agriculture)

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Recipe #11/15

Victor MatfieldS

Steak with steamed veg and sour cream

Steak with steamed veg and sour cream

Ingredients
STEAK

-1 thick cut aged rump

-Salt and pepper to taste
SOUR CREAM DIP (FOR VEGETABLES)
-125ml mayonnaise
-1 tbsp onion (minced)
-1 tbsp parsley flakes
-125ml sour cream
-1 tsp dill
VEGETABLES
Any vegetables of your choice. Victor
recommends mixed garden vegetables.

Method

Cook the steak to taste and allow to rest while

steaming the vegetables.
Combine all the dip ingredients in a bowl and stir well.
Enjoy the vegetables accompanied by the sour cream
dip.

AFGRI FOOD FACT #12

Between 1960 and 2000, global food production
grew by 250%. (Source: Wikipedia)

Victor MatfieldS Favourite

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Recipe #12/15

Wholemeal pasta with Bolognese and Vegetable Curry

Ingredients
BOLOGNESE SAUCE
2 tbsp chopped onion
3 tbsp olive oil
3 tbsp butter
2 tbsp chopped celery
2 tbsp chopped carrot
500g lean beef mince
Salt and pepper (to taste)
1/4 cup red wine
2 cups canned chopped tomatoes
1 tin mild or hot vegetable curry
Chopped basil or Italian parsley to taste

B U R G E R O D E N D A A L S Favourite

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Wholemeal pasta with Bolognese and Vegetable surry

BURGER ODENDAALs

Method

Heat the oil and butter in a deep cast-iron pot. Add

the onion and fry over medium heat until translucent.
Add the celery and carrot and cook gently for about 5
minutes. Add the mince, crumbling it in the pot with
a large wooden spoon. Sprinkle with a little salt and
pepper to taste. Cook until browned. Add the wine and
turn up the heat to medium high. Cook until the wine
has evaporated. Add the tomatoes and stir through the
mixture. Cook until the sauce begins to boil, turn the
heat down to the lowest simmer possible and add in
the tin of vegetable curry.
Cook pasta as directed on packaging, in salted water
with a little olive oil, drain when ready.
Serve sauce over the pasta.

AFGRI FOOD FACT #13

1.4 billion hectares of land, 28 percent of the
worlds agricultural area - is used annually to
produce food that is lost or wasted.
(Source: Think Save Eat)

Recipe #13/15

JESSE KRIELs

Chicken pie with pap topping

Method

Ingredients

TOPPING
- cup cake flour
- 1 tsp baking powder
- Pinch salt
- cup maize meal
- 2 extra-large eggs
- 150ml low-fat milk
- 1 tbsp melted butter
- Extra chopped fresh mixed herbs (optional)

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Chicken pie with pap topping

CHICKEN PIE
- 750g chicken pieces (breasts,
thighs, drumsticks)
- 1 cup chicken stock
- 2 tbsp olive oil
- 1 medium onion, coarsely chopped
- 2 garlic cloves, crushed
- 125g button mushrooms, sliced
- 60g butter
- cup cake flour
- 1 cup low-fat milk
- 2 tbsp chopped fresh thyme
- Salt and black pepper to taste

Bring chicken pieces and chicken stock to boil in a medium, heavybased saucepan. Simmer for about 20 minutes or until cooked.
Remove from heat. Drain the chicken pieces and put the stock
aside. Once chicken has cooled, debone and cut into pieces. Heat
oil in a large, heavy-based frying pan. Add onion and garlic and
saut for a few minutes until soft. Add mushrooms and fry until
soft, remove from heat and set aside. Melt butter in a medium,
heavy-based saucepan. Add flour and whisk for about 1 minute.
Add milk, 125ml of the reserved chicken stock, thyme and
seasoning and cook over medium heat, whisking constantly,
until sauce thickens. Remove from heat. Add chicken, onion and
mushroom mixture. Spoon into a greased, medium ovenproof dish.
TOPPING:
Sift flour, baking powder and salt together. Add maize meal. Whisk
eggs, milk and melted butter together. Add to dry ingredients and
whisk until smooth. Spread topping over the chicken mixture. Bake
in a preheated oven at 180 C for about 30 minutes or until topping
is cooked and golden
brown. Top with herbs.

AFGRI FOOD FACT #14

Approximately 2.6 billion people, 40% of the
worlds population, depend on agriculture for
their livelihood.

J E S S E K R I E L S Favourite

(Source: Global Agriculture)

Recipe #14/15

Pierre Spiess

T-bone, Gebraaide Mielies n Slaai

- 1 T-bone per person

- 1 mielie per person
GREEK SALAD
- Olives
- Feta
- Tomatoes
- Onion
- Cucumber
- Olive oil
- Oregano
- Lemon juice
- Black pepper

P i e r r e S p i e s S Favourite

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T-Bone, Gebraaide Mielies n Slaai

Ingredients

Method
Cook T-bone and mielie over braai.
Mix salad ingredients together and serve...
Its as easy and delicious as that!

AFGRI FOOD FACT #15

Food Fact: Around a third of all the food
produced globally ends up wasted.
(Source: Sci Dev Net)

Recipe #15/15