Instructions:
step 1 For the stewed meat, heat oil in a pot and brown the meat. Add onion, garlic, spices, and tomato paste. Cook for a few minutes, then add the stock cube, water, salt, and pepper. Simmer until the meat is tender and sauce thickens.
step 2 For the creamed spinach, sauté onion and garlic in butter, add spinach and cook until wilted. Stir in cream, season with salt and pepper, and cook for 5 minutes.
step 3 For mashed butternut, boil cubes until soft, drain, and mash with butter, salt, and pepper.
step 4 For beetroot salad, mix cubed beetroot with vinegar, sugar, and salt. Let it sit to absorb flavors.
step 5 For chakalaka, heat oil, sauté onion, then add carrots, tomato, and curry powder. Stir in baked beans and cook for 10 minutes.
step 6 For potato salad, mix cooked potatoes with mayo, mustard, parsley, salt, and pepper.
step 7 For the fresh salad, combine cucumber, tomato, and avocado. Drizzle with olive oil and season with salt and pepper.
step 8 Serve all dishes together on one plate for a colourful, festive meal.
Storage and Reheating Tips:
Store components separately in airtight containers in the fridge for up to 3 days. Reheat stews and veggies gently on the stove or in the microwave. Salads are best served fresh.
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