"Chakalaka" is a spicy vegetable relish with a hint of curry flavour. There simply isn't a braai (BBQ) without this delectable accompaniment in the southern region of Africa, its a staple. You can serve it with bread, on the side with meaillie pap /polenta, rice, stews & it's excellent through cooked pulses.

TIP: Use it to baste meats (especially game) for bar-be-cues, roasts' or grills. Its fantastic with jacket potatoes & the ultimate relish for burgers, sausages hot dogs etc. & why not use it as a dip.

Allergies: sugar free, nut free, dairy free, gluten free.
Suitable for vegetarians and vegans.
Does not contain artificial colourings, preservatives, stabilisers and additives.

Ingredients: onions, chillies, bell peppers, garlic, ginger, cassia, paprika, curry powder, tomatoes, carrots, olive oil, bay leaf, arrowroot, salt, pepper.

N.B.: 190g (net weight), refrigerate once opened, consume within 4 weeks of opening

One of "Kumbites" sole creations, Chisa (a.k.a. SHOSHOLOZA) is a tangent off chilli meets hot sauce. I love peri peri sauce but not the gunk that comes with it commercially. Having been raised in Zimbabwe i grew up on this stuff. So i created a drippy blend with different fresh chillies and spice.

TIP: Thin down with equal amounts of red wine to ketchup and a couple tsp (or as much as you like) of Chisa, to create an instant piri-piri marinade. If anything use as an all purpose chilli sauce.

Allergies: Sugar free, nut free, dairy free, gluten free.
Suitable for vegetarians and vegans.
Does not contain artificial colourings, preservatives, stabilisers or additives.

Ingredients: chillies, garlic, ginger, nutmeg, onion, lemon juice, olive oil, mustard, bay leaf, salt.

N.B.: 110g (net weight), refrigerate once opened, consume within 6 weeks of opening

Harissa Chilli Paste is a combination of hot chilli peppers, spices and herbs. It is mainly used in North African cooking and it is applied to many dishes for added flavour. Harissa paste is great at adding instant wow factor and flavour e.g. tagines, stews, chilli con carne or as a marinade for meat, fish etc.

TIP: Thin down with lemon juice and olive oil, rub on lamb, chicken, potatoes etc. before roasting. OR mix 1/2 tsp (to your strength) through 250g of natural yoghurt for a chilli dip, season with a tbsp olive oil (optional). Or why not add a little to your gravy for your roasts' to jazz it up a bit.

Allergies: sugar free, nut free, dairy free, gluten free.
Suitable for vegetarians and vegans.
Does not contain artificial colourings, preservatives, stabilisers and additives.

Ingredients: paprika, coriander, cumin, caraway, chillies, garlic, salt, mint, olive oil

N.B.: 110g (net weight), refrigerate once opened, consume within 6 weeks of opening

A 'grandmother' inspired flavoursome, creamy peanut sauce of a unique spice note with vegetables & cashew nuts. (Delicate African satay Sauce). Growing up it was put through green vegetables, in stewed air cured beef, chicken/ salted fish and . Try putting through partially cooked protein or vegetables. In a pan thin down with a little water/ stock/ wine & bring up to simmer. Add partially cooked protein or vegetables, simmer until cooked through stirring regularly, adjust seasoning & serve with rice /couscous/ vegetables/ any carbohydrate if desired.

TIP: mix through spinach, kale, garden peas, swiss chard (any green veg) towards the end of cooking. Spread over part cooked chicken skewers and finish off under the grill. Or use as a dip for carrot sticks, peppers, cucumbers etc.

Allergies: sugar free, gluten free dairy free. Contains nuts.
Suitable for Vegans.
Does not contain artificial colourings, preservatives, stabilisers or additives.

Ingredients: bell peppers, onions, thyme, ginger, garlic, tomatoes, CASHEW NUTS, PEANUT BUTTER, ground cumin, butternut squash, five spice, paprika, vegetable nage, bay leaf, salt, pepper, arrowroot.

N.B.: 190g (net weight), refrigerate once opened, consume within 2 weeks of opening

"Muhammara" is a roasted pepper & nut base paste with a hint of chilli & 'earthy' to the pallet (it will remind you of hummus, ONLY better). It can be used as a dip/ spread (pita bread, wraps) or as a accompaniment for grilled meat, kebabs, fish.... there is nothing stopping you from substituting red hot pesto with this TRY IT !

Tip: Put a couple of tablespoons through your mash potatoes, to serve roughly 4 people or adjust to your pallet.

Allergies: sugar free, dairy free. Contains nuts, gluten
Suitable for vegetarians and vegans
Does not contain artificial colourings, preservatives, stabilisers and additives.

Ingredients: bell pepper, WALNUTS, BREAD CRUMBS, garlic, lemon juice, chilli, cumin, salt, pepper, olive oil.

N.B.: 190g (net weight), refrigerate once opened, consume within 4 weeks of opening

"Scotch Bonnet", does what it says ATTITUDE. For those who love flavoursome heat this is the sauce for you. Widely used in Afro-Caribbean cuisine, perfect for BBQ's, curries, soups and please use sparingly.

Allergies: Sugar free, nut free, dairy free, gluten free.
Suitable for vegetarians and vegans.
Does not contain artificial colourings, preservatives, stabilisers or additives.

Ingredients: Chillies, oil, garlic, ginger, Salt.

N.B.: 110g (net weight), refrigerate once opened, consume within 6 weeks of opening

Originally a spicy West African (now through out) tomato sauce. It is used as a medium in which rice is cooked in and traditionally served with chicken and a selection of vegetables.

TIP:
- Add this to your sauté vegetables towards the end of cooking, thin down with a bit of water, wine or stock to your taste. Serve with boiled rice, couscous, lentils, in a wrap etc.
- Some of my customers use it as a dip straight out of the jar.
- Nape over raw steaky fish e.g. monk fish, cod, sword fish etc. before grilling or baking and serve with whatever you desire.
- It's a great product to sauce up any dish that is a bit dry or needs a bit of help. Again add as much as you need into a saucepan, thin it down with a bit of water, wine or stock bring to a short boil, simmer and serve.

Suitable for vegans
Does not contain artificial colourings, preservatives, stabilisers and additives.

Ingredients: olive oil, thyme, curry powder, paprika, bay leaves, salt, pepper, cayenne, cumin, onions, celery, bell peppers, garlic, garlic ginger, tomatoes, vegetable nage, arrowroot.


N.B.: 190g (net weight), refrigerate once opened, consume within 4 weeks of opening

"Chicken Yassa" (lemon chicken) is a Senegalese traditional dish, slightly tangy & onion based with a 'French' influence. Put through cooked/partially cooked protein(commonly chicken/ any white meat & fish) or vegetables, add a little water or white wine simmer for 3 min & serve with rice /couscous/ vegetables...etc TIP:- I prefer grilling chicken or fish separately, warm up the sauce, 'nappe' over & serve. Works well with fish cakes, prawns (shellfish) lemon-sole etc. Try basting spatchcocked chicken on the BBQ. Or alternatively use cold as a salad dressing.

Allergies: sugar free, nut free, gluten free
Suitable for vegetarians & vegans.
Does not contain artificial colourings, preservatives, stabilisers and additives.

Ingredients: bell peppers, thyme, bay leaf, lemon juice, onions, chilli, olive oil, salt, pepper, arrowroot, MUSTARD, garlic, vegetable nage.

N.B.: 190g (net weight), refrigerate once opened, consume within 4 weeks of opening

A classic marinade straight out of the Caribbean, does not need much description but if you are going to have a bar-be cue (also great with other cooking methods, including stewing) this is ESSENTIAL. This particular recipe is jam packed full of flavour, to be used with all manor of protein, fish & vegetables. Marinade protein overnight ( about 2 hrs for fish) in the refrigerator for best results but personally it has to be no less than 48 hours, cook & ENJOY !

TIP: use 1-2 tbsp as a medium in which to cook mussels (as for Moules marinière) or shellfish in general. & why not do the same for stir fried vegetables.

Allergies: sugar free, nut free, dairy free, gluten free.
Suitable for vegetarians.
Does not contain artificial colourings, preservatives, stabilisers and additives.

Ingredients: Chilli, vegetable oil, salt, pepper, garlic, onion, vinegar, lime, agave syrup, thyme, cinnamon, mixed spice, nutmeg, all spice, ground cloves.


N.B.: 190g (net weight), refrigerate once opened, consume within 4 weeks of opening

A classic marinade straight out of the Caribbean, does not need much description but if you are going to have a bar-be cue (also great with other cooking methods, including stewing) this is ESSENTIAL. This particular recipe is jam packed full of flavour, to be used with all manor of protein, fish & vegetables. Marinade protein overnight ( about 2 hrs for fish) in the refrigerator for best results but personally it has to be no less than 48 hours, cook & ENJOY !

TIP: use 1-2 tbsp as a medium in which to cook mussels (as for Moules marinière) or shellfish in general. & why not do the same for stir fried vegetables.

Allergies: sugar free, nut free, dairy free, gluten free.
Suitable for vegetarians.
Does not contain artificial colourings, preservatives, stabilisers and additives.

Ingredients: Chilli, vegetable oil, salt, pepper, garlic, onion, vinegar, lime, agave syrup, thyme, cinnamon, mixed spice, nutmeg, all spice, ground cloves.


N.B.: 190g (net weight), refrigerate once opened, consume within 4 weeks of opening