INDEX. STARTERS: 1. Idombolo (Steamed Dumpling) 2. Cabbage Relish 3. Samp and Beans 4. Cheat s Mini Pizza

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Julie Poole
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INTRODUCTION A 97 year-old South African organisation with a purpose to nourish and nurture more lives everyday, Tiger Brands is a leading FMCG

Through their Socio-Economic Development (SED) programme, Tiger Brands works to tackle the prevailing challenges of malnutrition and food insecurity

Tiger Brands SED strategy is rooted in a dual support system of food provision and capacity building, with the latter designed to empower communities

Although this shift to sustainability is a key component of their SED agenda, Tiger Brands Nutrition Support Programme continues to meet the

These food hampers have been specifically designed to support the dietary needs of families, while a student food hamper was also developed to meet

2 INTRODUCTION A 97 year-old South African organisation with a purpose to nourish and nurture more lives everyday, Tiger Brands is a leading FMCG company determined to be a good corporate citizen that contributes to the building of a renewable and sustainable future. Through their Socio-Economic Development (SED) programme, Tiger Brands works to tackle the prevailing challenges of malnutrition and food insecurity in South Africa. Tiger Brands SED strategy is rooted in a dual support system of food provision and capacity building, with the latter designed to empower communities to sustainably access food. Although this shift to sustainability is a key component of their SED agenda, Tiger Brands Nutrition Support Programme continues to meet the immediate need of hunger and malnutrition by providing nutrientdense and fortified foods to more than impoverished South Africans each month. These food hampers have been specifically designed to support the dietary needs of families, while a student food hamper was also developed to meet the nutritional requirements of South African university students. This recipe book was designed with these very beneficiaries in mind, to encourage innovation in the use of the contents of the food hampers that they receive each month. Designed by Tiger Brands employees to be easy and nutritious, each recipe has been tried and tested. It is hoped that the beneficiaries and communities supported by Tiger Brands love these recipes as much as we do.

3 INDEX STARTERS: 1. Idombolo (Steamed Dumpling) 2. Cabbage Relish 3. Samp and Beans 4. Cheat s Mini Pizza MAINS: 5. Phuthu Surprise 6. Rice and Spinach Dish 7. Baked Beans, Corned Meat and Soup Mix Relish 8. Mauritian Chicken Chow Mein 9. Macaroni and Chakalaka Relish 10. Macaroni Medley 11. Chakalaka and Baked Beans Sishebo 12. Corned Meat, Onion and Tomato Sishebo 13. Corned Beef, Baked Beans and Rice Medley 14. Potato, Beef and Bean Stew 15. Soup Mix Stew 16. Chicken and Soup Mix Stew DESSERTS: 17. Jungle Oats Waffles 18. Basic Scones

STEAMED DUMPLING IDOMBOLO SERVES 6 CABBAGE RELISH 6 cups GOLDEN CLOUD CAKE FLOUR 1 teaspoon salt 1 tablespoon sugar 1 pkt 10g

tomatoes, grated 2 cups finely chopped cabbage 1 can 410g KOO CHAKALAKA OR 1 cup water 1 can 410g KOO BAKED BEANS Salt and pepper,

Make a hole in the middle and pour in lukewarm water, beaten egg and oil. Mix together and then add grated carrots.

Knead again and transfer to a greased heatproof dish. 4.

Cover saucepan tightly and steam for 60 minutes over medium heat; Replenish the water if it goes dry. 6. Test by inserting a skewer into the dumpling.

SERVING SUGGESTION: Substitute grated carrots with chopped fresh parsley or drained KOO mixed vegetables. 1.

Add water, bring to a boil, lower heat and simmer for 15 minutes until all the water is absorbed and cabbage is cooked through. 3.

4 STEAMED DUMPLING IDOMBOLO SERVES 6 CABBAGE RELISH 6 cups GOLDEN CLOUD CAKE FLOUR 1 teaspoon salt 1 tablespoon sugar 1 pkt 10g instant dry yeast 1 ½ cups lukewarm water 1 egg, beaten ¼ cup oil ½ cup grated carrots 3 tablespoons oil 1 onion, chopped 2 tomatoes, grated 2 cups finely chopped cabbage 1 can 410g KOO CHAKALAKA OR 1 cup water 1 can 410g KOO BAKED BEANS Salt and pepper, to taste OR 1. Mix together cake flour, salt, sugar and instant yeast. 2. Make a hole in the middle and pour in lukewarm water, beaten egg and oil. Mix together and then add grated carrots. Knead for at least 10 minutes to form a soft, pliable dough. 3. Cover dough with dish cloth and allow to rise to double its size. Knead again and transfer to a greased heatproof dish. 4. Pour water in a large saucepan to come up to 1/3rd of the bowl and bring to a boil. Immerse bowl with dough into water. 5. Cover saucepan tightly and steam for 60 minutes over medium heat; Replenish the water if it goes dry. 6. Test by inserting a skewer into the dumpling. If it comes out clean, the dumpling is cooked. Tap with your hand; if it makes a hollow sound, it is cooked. SERVING SUGGESTION: Substitute grated carrots with chopped fresh parsley or drained KOO mixed vegetables. 1. Heat oil and fry onions until soft. Add tomatoes, cook for 2 minutes. 2. Add cabbage and stir fry for 5 minutes. Add water, bring to a boil, lower heat and simmer for 15 minutes until all the water is absorbed and cabbage is cooked through. 3. Add KOO Chakalaka, season with salt and pepper, to taste. Cook for another 10 minutes. 4. Serve warm over cooked samp and beans. SERVING SUGESTION: 1. Use shredded spinach instead of cabbage for a different yet equally nutritious stew. Carrots contain Vitamin A for healthy vision. Beans have fibre to keep your digestive system regular. 1 2

SAMP & BEANS SERVES 6 CHEAT S MINI PIZZA 2 cups ACE SAMP 2 cups LION SUGAR BEANS 2 litres (8 cups) water 100g butter 4 teaspoons BENNY CHICKEN STOCK POWDER 4 slices of ALBANY BREAD (white or brown)

Replenish the water if it goes dry. 3. Add butter to samp and stir to mix. Serve on its own or with meat stews.

If you do not have one, use a bottle with smooth sides. 2. Spread bread slices with tomato and onion mix or chakalaka, top with minced corned beef, sprinkle with grated cheese.

5 SAMP & BEANS SERVES 6 CHEAT S MINI PIZZA 2 cups ACE SAMP 2 cups LION SUGAR BEANS 2 litres (8 cups) water 100g butter 4 teaspoons BENNY CHICKEN STOCK POWDER 4 slices of ALBANY BREAD (white or brown) Butter or margarine 1 can 410g KOO TOMATO AND ONION MIX 1 cup grated cheddar cheese 1 can 300g TOP ONE CORNED BEEF, minced 1. Cook samp and beans in water; add stock. 2. Simmer gently for 3-4 hours. Replenish the water if it goes dry. 3. Add butter to samp and stir to mix. Serve on its own or with meat stews. SERVING SUGGESTION: Use Lion butter beans instead of sugar beans for a creamier Samp and Beans. 1. Flatten bread by rolling slices with a rolling pin. If you do not have one, use a bottle with smooth sides. 2. Spread bread slices with tomato and onion mix or chakalaka, top with minced corned beef, sprinkle with grated cheese. Grill until cheese has melted. SERVING SUGGESTIONS: 1. Use thawed frozen puff pastry, cut into squares - bake in oven until puff pastry is done and cheese melted. 2. Tomato products can be frozen, if not all the product is used at one time or can be used later. Stock powder contains salt, therefore do not add more to your food. Too much salt in the diet can increase your blood pressure which is not healthy. Bread is fortified with vitamins and minerals to optimize the functioning of your body. For example, iron and zinc, which support your immune system. 3 4

PHUTHU SURPRISE RICE & SPINACH DISH 3 cups water 2 cups ACE SUPER MAIZE MEAL, cooked phuthu pap 3 tablespoons

cheese, optional Salt and pepper, to taste 4 tablespoons oil 1 onion, chopped 2 cups finely chopped spinach 3

pepper, to taste 1. To cook phuthu, bring water to a boil add salt and ACE Maize Meal.

In a large saucepan, heat oil and fry onions, chillies and curry powder until soft.

Add cooked phuthu, salt and pepper, stir with a large fork until mixed through. Cook for 10 minutes. 4.

SERVING SUGGESTION: For a meaty dish; add minced meat when frying the onions. 1.

Add cooked rice, stock and water, stir and cook for 5 minutes. 3. Add pepper, to taste. Heat for 10 minutes.

6 PHUTHU SURPRISE RICE & SPINACH DISH 3 cups water 2 cups ACE SUPER MAIZE MEAL, cooked phuthu pap 3 tablespoons oil 1 onion, chopped 1 red chilli, optional 1 tablespoon curry powder 2 tomatoes, grated 1 cup grated Gouda cheese, optional Salt and pepper, to taste 4 tablespoons oil 1 onion, chopped 2 cups finely chopped spinach 3 tablespoons BLACK CAT PEANUT BUTTER 1 cup cooked TASTIC RICE 1 sachet BENNY CHICKEN STOCK ½ cup water White pepper, to taste 1. To cook phuthu, bring water to a boil add salt and ACE Maize Meal. Using a large fork, stir until crumbly. Cook over low heat until cooked through, minutes. 2. In a large saucepan, heat oil and fry onions, chillies and curry powder until soft. Add tomatoes and cook for 2 minutes. 3. Add cooked phuthu, salt and pepper, stir with a large fork until mixed through. Cook for 10 minutes. 4. Add cheese, if desired, Stir through and serve immediately. SERVING SUGGESTION: For a meaty dish; add minced meat when frying the onions. 1. Heat oil and fry onions until soft. Add spinach and peanut butter and stir fry until spinach is wilted. 2. Add cooked rice, stock and water, stir and cook for 5 minutes. 3. Add pepper, to taste. Heat for 10 minutes. Serve warm on its own. SERVING SUGGESTION: Use cooked macaroni instead of rice for a different taste sensation. ACE Super Maize Meal contains vitamins and minerals which assist the body in energy release and immunity. Spinach/Morogo is known as one of the healthiest foods, as it contains many vitamins and minerals which the body needs. 5 6

BAKED BEANS, CORNED MEAT & SOUP MIX RELISH MAURITIAN CHICKEN CHOW MEIN 3 tablespoons sunflower oil 1 onion, chopped 1 can 410g

CORNED MEAT 3 tablespoons sunflower oil 700g chicken breast fillets, in strips 1 onion, chopped 2 tablespoons ginger & garlic

tablespoons soy sauce 2 tablespoons Worcestershire sauce 2 green chillies, chopped 2 teaspoons sugar 3pkts FATTI S & MONI S

Season with Benny stock and cayenne pepper. 2. Cover and cook until soup mix is soft, add more water if necessary. 3.

Instead of corned beef use pilchards. 2. Leave out the corned beef for a vegetarian dish. 1.

Add onions, ginger and garlic to pan, fry until soft. 3. Add mixed vegetables, carrots, cabbage and chillies.

Season with salt, pepper and sugar. Check seasoning and add a little more of the sauces if necessary.

7 BAKED BEANS, CORNED MEAT & SOUP MIX RELISH MAURITIAN CHICKEN CHOW MEIN 3 tablespoons sunflower oil 1 onion, chopped 1 can 410g KOO BAKED BEANS 1 cup LIONS SOUP MIX 2 sachets BENNY CHICKEN STOCK 1 teaspoon cayenne pepper 1 ½ cups water 1 can 300g TOP ONE CORNED MEAT 3 tablespoons sunflower oil 700g chicken breast fillets, in strips 1 onion, chopped 2 tablespoons ginger & garlic paste 1 can 410g KOO MIXED VEGETABLES 2 carrots, julienned ¼ cabbage, chopped Salt and freshly ground black pepper, to taste 2 tablespoons soy sauce 2 tablespoons Worcestershire sauce 2 green chillies, chopped 2 teaspoons sugar 3pkts FATTI S & MONI S INSTANT NOODLES 1. Heat oil and fry onions until soft. Add baked beans, soup mix and water. Season with Benny stock and cayenne pepper. 2. Cover and cook until soup mix is soft, add more water if necessary. 3. Add corned meat, cook for a further 10 minutes. Serve with warm pap, rice, idombolo or samp. SERVING SUGGESTIONS: 1. Instead of corned beef use pilchards. 2. Leave out the corned beef for a vegetarian dish. 1. In a large saucepan, heat oil and half fry chicken strips, until slightly browned. Remove and keep warm. 2. Add onions, ginger and garlic to pan, fry until soft. 3. Add mixed vegetables, carrots, cabbage and chillies. Cook, stirring for 15 minutes. Mix in soy sauce & Worcestershire sauce. 4. Return chicken to saucepan and add instant noodles. Season with salt, pepper and sugar. Check seasoning and add a little more of the sauces if necessary. Corned meat is a good substitute for red meat, and can contribute around 20% of your protein for the day. SERVING SUGGESTION: Make a beef chow mein by using beef steak cut into strips or leave out the meat and make a vegetarian Chow Mein. Carrots contain vitamin A which aids in healthy eyesight. 7 8

MACARONI & CHAKALAKA RELISH MACARONI MEDLEY 1 cup FATTI'S & MONI'S MACARONI 3 tablespoons sunflower oil 1 onion, chopped Salt and pepper, to taste 1 red chilli, chopped 1 can 410g

garlic, crushed 1 can 410g KOO GARDEN PEAS Salt and pepper, to taste 1 can 410g KOO BAKED BEANS IN TOMATO SAUCE 1.

Cook for 10 minutes. 3. Add cooked macaroni and corned beef and mix through. Season with salt and pepper, to taste. Serve warm and garnish with fresh herbs.

In a large saucepan, heat oil and fry onions and garlic until soft. 3. Add peas and cooked macaroni. Stir lightly to mix. Season with salt and pepper, to taste.

8 MACARONI & CHAKALAKA RELISH MACARONI MEDLEY 1 cup FATTI'S & MONI'S MACARONI 3 tablespoons sunflower oil 1 onion, chopped Salt and pepper, to taste 1 red chilli, chopped 1 can 410g KOO CHAKALAKA 1 can 410g KOO BAKED BEANS IN TOMATO SAUCE 1 can 300g TOP ONE CORNED BEEF 1 cup FATTI'S AND MONI'S MACARONI 3 tablespoons oil or margarine 1 onion, chopped 2 cloves garlic, crushed 1 can 410g KOO GARDEN PEAS Salt and pepper, to taste 1 can 410g KOO BAKED BEANS IN TOMATO SAUCE 1. Cook macaroni in boiling water, following the instructions on the packet. Drain and keep warm. 2. Heat oil and fry onions and chillies until soft. Add baked beans and chakalaka. Cook for 10 minutes. 3. Add cooked macaroni and corned beef and mix through. Season with salt and pepper, to taste. Serve warm and garnish with fresh herbs. SERVING SUGGETIONS: Use KOO mixed vegetables instead of KOO baked beans. 1. Cook macaroni in boiling salted water according to instructions on packet. Drain and keep warm. 2. In a large saucepan, heat oil and fry onions and garlic until soft. 3. Add peas and cooked macaroni. Stir lightly to mix. Season with salt and pepper, to taste. Cook over low heat for 15 minutes. 4. Serve warm and garnish with fresh herbs. SERVING SUGGESTION: Use cooked rice or cooked samp instead of macaroni. Pasta is a carbohydrate which gives the body energy to function. Canned peas are cooked in the can and retain their goodness, as if they were just picked! 9 10

CHAKALAKA & BAKED BEANS SISHEBO CORNED MEAT, ONION & TOMATO SISHEBO 3 tablespoons sunflower oil 1 onion, finely chopped 1 chilli, chopped 1 can 410g KOO

MIX Salt and pepper, to taste 1 can 300g TOP ONE CORNED BEEF ACE SUPER MAIZE MEAL, cooked into stiff pap 1. Heat oil and fry onion and chillies until soft.

Garnish with chopped fresh herbs. 1. Heat oil and pan fry the corned beef until slightly golden. 2.

SERVING SUGGESTION: Substitute the canned beans with KOO canned mixed vegetables.

9 CHAKALAKA & BAKED BEANS SISHEBO CORNED MEAT, ONION & TOMATO SISHEBO 3 tablespoons sunflower oil 1 onion, finely chopped 1 chilli, chopped 1 can 410g KOO CHAKALAKA 1 can 410g KOO BAKED BEANS IN TOMATO SAUCE Salt and cayenne pepper, to taste 3 tablespoons sunflower oil 1 can 410g ALL GOLD ONION AND TOMATO MIX Salt and pepper, to taste 1 can 300g TOP ONE CORNED BEEF ACE SUPER MAIZE MEAL, cooked into stiff pap 1. Heat oil and fry onion and chillies until soft. Add chakalaka and baked beans. Season with salt and pepper, to taste. Simmer gently for about 15 minutes. 2. Serve over pap, idombolo or rice. Garnish with chopped fresh herbs. 1. Heat oil and pan fry the corned beef until slightly golden. 2. Add onion and tomato mix, stir lightly and season with salt and freshly ground black pepper. 3. Serve with pap, garnish with fresh parsley. SERVING SUGGESTION: Substitute the canned beans with KOO canned mixed vegetables. SERVING SUGGESTION: Instead of the canned tomato and onion mix, use 1 chopped onion and 2 grated fresh tomatoes. Baked beans are low in fat to maintain one s weight and high in fibre to keep your system regular. Corned beef contains protein which is needed for muscle strength. Muscles support your body

CORNED BEEF, BAKED BEANS & RICE MEDLEY POTATO, BEEF & BEAN STEW 1 cup TASTIC RICE 3 medium fresh tomatoes, peeled and diced 1 onion, chopped 1 can 300g TOP ONE CORNED BEEF, cut into squares 3

sunflower oil Salt and freshly ground black pepper, to taste 1 can 410g KOO BAKED BEANS IN TOMATO SAUCE 1.

Add the corned beef and mix until warmed through. Add baked beans and chopped tomatoes, season with salt and pepper, to taste. 4. Add cooked rice and stir lightly with a fork to mix.

Cut the par-cooked potatoes into small cubes. 2. Heat oil in large frying pan over medium heat, fry potatoes and onion until the potatoes become crispy. 3. Add in corned beef and heat through.

10 CORNED BEEF, BAKED BEANS & RICE MEDLEY POTATO, BEEF & BEAN STEW 1 cup TASTIC RICE 3 medium fresh tomatoes, peeled and diced 1 onion, chopped 1 can 300g TOP ONE CORNED BEEF, cut into squares 3 tablespoons sunflower oil 1 can 410g KOO BAKED BEANS IN TOMATO SAUCE 3 large potatoes, unpeeled 2 tablespoons mustard sauce 1 can 300g TOP ONE CORNED BEEF, diced 1 onion, chopped 2 tablespoons sunflower oil Salt and freshly ground black pepper, to taste 1 can 410g KOO BAKED BEANS IN TOMATO SAUCE 1. Cook rice in salted boiling water following the instructions on the packet, about minutes. 2. Heat the oil and fry the onions until golden brown. 3. Add the corned beef and mix until warmed through. Add baked beans and chopped tomatoes, season with salt and pepper, to taste. 4. Add cooked rice and stir lightly with a fork to mix. Garnish with fresh herbs. SERVING SUGGESTIONS: 1. Make this a pasta dish. Use cooked macaroni or spaghetti instead of rice. 2. Leave out the rice and cook the dish as stew and serve on pap. 1. Bring water to a boil, and cook potatoes until cooked through but firm. Cut the par-cooked potatoes into small cubes. 2. Heat oil in large frying pan over medium heat, fry potatoes and onion until the potatoes become crispy. 3. Add in corned beef and heat through. Stir in baked beans, mustard sauce, add salt and pepper, to taste. Serve warm with pap or bread. SERVING SUGGESTIONS: 1. You can use any type of KOO beans in the place of baked beans i.e. butter beans, red kidney beans or mixed beans. 2. Can also be enjoyed with viennas. Rice has a low glycaemic index and can sustain your energy for your busy day! Not all fats and oils are bad for you. Fat is needed for certain vitamins, like A and E, to be absorbed by the body

SOUP MIX STEW CHICKEN & SOUP MIX STEW 3 tablespoons oil 1 onion, chopped 2 cloves garlic, crushed 2 teaspoons curry powder 2 tomatoes, grated 2 cups LIONS SOUP MIX 1 sachet BENNY

White pepper, to taste 2 medium tomatoes, grated 1. Heat oil in a medium saucepan and fry onions, garlic and curry powder until golden brown. 2. Add tomatoes, soup mix, stock and water.

Heat oil in a large saucepan and fry chicken pieces until brown. Remove and set aside. 2. Add onion to saucepan and fry until soft, add green pepper and tomatoes, fry for 2 minutes.

SERVING SUGGESTION: Add diced corned beef or canned pilchards for a different taste experience.

11 SOUP MIX STEW CHICKEN & SOUP MIX STEW 3 tablespoons oil 1 onion, chopped 2 cloves garlic, crushed 2 teaspoons curry powder 2 tomatoes, grated 2 cups LIONS SOUP MIX 1 sachet BENNY CHICKEN STOCK 2 cups water Salt, to taste 3 tablespoons oil 1 cup LION SOUP MIX 8 chicken pieces 1 sachet BENNY CHICKEN STOCK 1 onion, chopped 2 cups water 1 green pepper, chopped White pepper, to taste 2 medium tomatoes, grated 1. Heat oil in a medium saucepan and fry onions, garlic and curry powder until golden brown. 2. Add tomatoes, soup mix, stock and water. Bring to a boil, turn down heat and cook for 30 minutes, stirring occasionally, until legumes are soft. 3. Serve warm over pap or rice. 1. Heat oil in a large saucepan and fry chicken pieces until brown. Remove and set aside. 2. Add onion to saucepan and fry until soft, add green pepper and tomatoes, fry for 2 minutes. 3. Add soup mix, stock, water and pepper, to taste. Bring to the boil, reduce heat and simmer stew for 45 minutes. Serve over cooked ACE samp and beans. SERVING SUGGESTION: Add diced corned beef or canned pilchards for a different taste experience. SERVING SUGGESTION: Use stewing beef instead of chicken for a Quick and Easy Beef and Soup Mix Stew. Tomatoes contain an antioxidant called lycopene which helps with the repair of cells in the body. This helps with the body s immune system. The addition of chicken or beef to a dish adds protein which is good for muscle strength

JUNGLE OATS WAFFLES MAKES 8 MAKES 12 BASIC SCONES 2 ½ cups JUNGLE OATS 1 ½ cups water 1 ½ cups milk 3 tablespoons oil HUGO S MIXED FRUIT JAM 4 cups GOLDEN CLOUD CAKE WHEAT FLOUR 1 teaspoon salt 8

The longer this mixture stands, the thicker it becomes. 2. Heat a waffle maker and spoon mixture into the pan, cook until crisp and golden. 3.

If you don t have a waffle maker, make crumpets by dropping spoonfuls of mixture onto a heated pan, cook until some bubbles show on the top, flip over to cook the other side. 2.

12 JUNGLE OATS WAFFLES MAKES 8 MAKES 12 BASIC SCONES 2 ½ cups JUNGLE OATS 1 ½ cups water 1 ½ cups milk 3 tablespoons oil HUGO S MIXED FRUIT JAM 4 cups GOLDEN CLOUD CAKE WHEAT FLOUR 1 teaspoon salt 8 teaspoons baking powder 4 tablespoons margarine ½ cup sugar 2 eggs 1 ½ cups milk HUGO S MIXED FRUIT JAM 1. Blend all ingredients in a blender until smooth and well combined. The longer this mixture stands, the thicker it becomes. 2. Heat a waffle maker and spoon mixture into the pan, cook until crisp and golden. 3. Serve warm, spread with butter and drizzle with maple or golden syrup. Can also be served warm with HUGO S MIXED FRUIT JAM. SERVING SUGGESTIONS: 1. If you don t have a waffle maker, make crumpets by dropping spoonfuls of mixture onto a heated pan, cook until some bubbles show on the top, flip over to cook the other side. 2. For a savoury breakfast serve waffles with grilled bacon and a tomato gravy. Oats contain a fibre called beta-glucan which can lower cholesterol when consumed at 3 g per day, in conjunction with a diet low in salt and saturated fat. 1. Preheat oven to 190 C. Grease a large baking sheet. 2. Sift the wheat flour, salt and baking powder together. Using your fingertips, rub margarine into the dry ingredients. Add sugar. 3. Make a well in the centre, add eggs and milk, stir to form a soft dough. 4. Place dough onto a lightly floured surface and knead gently until smooth (don't knead dough too much or scones will be tough). 5. On a lightly floured surface, pat dough flat and cut into 12 rounds using a cookie cutter. Place scones onto prepared baking tray and sprinkle tops with a little plain flour or brush with beaten egg. 6. Bake in oven for +/- 7 minutes (until golden brown). Transfer to a wire rack. Serve warm or cold with HUGO S MIXED FRUIT JAM. SERVING SUGGESTION: 1. Make savoury scones by adding ½ cup grated cheese to the mixture and leave out the sugar. Scones can also be eaten with Black Cat Peanut butter, in order to reduce your sugar intake

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15 Whatif_4667

Favourite * Quality Brands

Add a Twist with SA s Favourite * Quality Brands Koo is an Icon Brand as well as the winner of the Tinned Beans Category Koo is an Icon Brand as well as the winner of the Tinned Fruit Category Black Cat