Method

Mabele Porridge

• Combine the mabele meal with 1 cup (250 ml) of the water and mix until smooth.
• Place the remaining 2 cups (500 ml) of water and the salt in a medium saucepan and bring to a simmer. Slowly whisk in the mabele mixture. Reduce the heat and cook gently for 15–20 minutes, stirring regularly, until smooth and soft.
• Stir in the butter or margarine. The mabele should have the consistency of a thick, creamy porridge. Add a splash of water if necessary to loosen it.

Spicy Pilchard Chakalaka

• Heat the vegetable oil in a large frying pan over medium heat. Add the chakalaka and curry powder and cook for 3–4 minutes, stirring occasionally.
• Add the garlic powder and baby tomatoes and cook for a further 3–4 minutes, stirring gently, until the tomatoes have softened slightly but still hold their shape.
• Add the sugar beans and cook for 2 minutes. Add the Saldanha Pilchards in Hot Chilli Sauce, along with the sauce from the tins. Gently break some of the pilchards into large flakes, keeping chunky pieces intact.
• Cook for 2–3 minutes, until heated through. Avoid stirring too vigorously once the pilchards have been added. If the mixture is too thick, add 2–3 Tbsp (30–45 ml) water.

Fried Eggs

• Heat a thin layer of vegetable oil in a non-stick frying pan over medium-low heat. Crack in the eggs and fry for approximately 4 minutes, or until the whites are completely set and the yolks are cooked to your liking.

To Serve

• Divide the warm mabele between four bowls. Spoon the spicy pilchard chakalaka over the mabele and top each bowl with a fried egg. Garnish with chopped parsley and chives, if using, and serve immediately.