“Eating is spiritual. And eating food with loved ones is truly communion with God. Do your best to eat the food you love with people you love :) it makes it taste better.” ~ Munachi Abii



2 Tbls seasoned flour

1 Tbls loose Rooibos tea leaves

8 chicken pieces

5 Tbls sunflower oil

2 shallots, finely chopped

180 ml sherry

320 ml strongly brewed Rooibos tea

Fresh parsley, thyme and bay leaf tied to string 2 Tbls minced garlic

50 g butter

200 g mushrooms

1/4 cup cream



Tip the seasoned flour, chicken pieces and loose tea leaves in a food bag. Shake well to evenly coat.

Heat oil in a large pan, add the chicken pieces, a few at a time, fry on all sides till well browned.

Add sherry and allow to reduce a little bit. Add the tea, herb bundle and seasoning. Bring to the boil. Pour chicken into casserole dish. Simmer for 45 minutes (covered) until chicken is tender and sauce has thickened.

In a pan, melt butter, add mushroom, heat till soft. Add in the garlic and stir. Season lightly.

Top chicken with mushroom mixture and Crème fraîche and serve.



100 g rooibos sugar
60 g butter
15 g cinnamon
4-5 apples, cored and sliced

Mix 1 cup dark brown sugar, 3 (loose) rooibos teabags, 3 Tbls grapefruit zest, blend till well combined.

Heat oven to 180 degrees C.
Melt sugar in an ovenproof frying pan. When completely melted to a golden caramel, take pan off heat and stir in butter. Mix thoroughly.
Return pan to stove, on low heat. Sprinkle cinnamon over apples. Mix till combined. Arrange apples into desired shape into the pan, cook for 5 minutes.
Roll out pastry, drape over the apples and neatly tuck the edges in.
Bake for 20-25 minutes or until pastry is cooked and golden brown.
Let it cool for 5 minutes before turning over onto a board or plate.
Eat immediately.
Serve with custard or ice cream.


3 eggs
8 Rooibos Teabags
4 cups milk
4 Tbls oil
1 Tbls vanilla essence
3 cups cake flour
Pink food coloring for 1/2 the batter

3 tubs cream cheese
6 Tbls strawberry yogurt 1/2 cup icing sugar

Strawberries for garnish Dusting of icing sugar
In a saucepan, warm up the milk and the teabags until infused. Simmer for 2-3 minutes and then cook completely.

In a large bowl, combine the eggs, milk, oil and vanilla essence.
Sift the flour and baking powder into the wet mixture.
Blend together until smooth using a hand mixer.
Divide batter into two bowls. Color the one bowl of batter with a few drops of pink coloring. Mix till combined.
Use a non-stick pan to make pancakes. Heat a bit of oil or use cooking spray for the pan. Fry the pancakes.
For the icing, blend all the ingredients together till smooth.
Spread icing over each pancake and then stack the pancakes one ontop of the other. Alternating colors. Pink and White.
Ice the top of the pancake cake and garnish with fresh strawberries and a dusting of icing sugar.
Slice and serve.