Do you prefer to keep things traditional, or do you like adding something extra? Using Spekko rice as an ingredient, we’re pitting classic recipes against updated dishes. Vote for your favourite recipe
and you could win R1 000. Easy as that!

Traditional dishes have stood the test of time for a reason – they’re delicious. But there’s nothing wrong with adding a modern twist if you’re in the mood for something different. Spekko has teamed up with DRUM for a five-week food feast. The battle is on between old and new, and you get to choose which dish comes out on top. Each week we’ll share two recipes – one traditional and the other with a modern twist.

Tripe ’n trotters is a South African delicacy that can be cooked in a number of tasty ways. We’ve whipped up a classic curry, which is going head-to-head with a sweet and sour version. Which is your favourite? Have your say and you could win R1 000!

This dish is a firm favourite of many South Africans. Now you can perfect it with this handy recipe.


INGREDIENTS:
CURRY MIXTURE
60ml (4T) curry powder
10ml (2t) turmeric
30ml (2T) chutney
30ml (2T) oil
20ml (4t) sugar
30ml (2T) brown vinegar
STEW
About 2kg tripe ’n trotters, cleaned and cut into pieces
15ml (1T) vinegar
Salt
Oil
1-2 onions, chopped
1 tomato, chopped
4 potatoes, peeled and cut into pieces (optional)
2 mealies, cut into pieces (optional)
TO SERVE
Chopped parsley
Spekko white extra-long white rice

CURRY MIXTURE
1 Combine the spices in a bowl. Keep aside.
STEW
2 Place the tripe ’n trotters in a large pot and cover with water.
Add the vinegar and bring to a boil. Simmer until almost soft, for about 2 hours, then drain and cover with water and salt. Cook until very soft. Drain the excess water.
3 Fry the onion in some oil until soft. Add the tomato and curry spice mix and stir.
4 Add the cooked tripe ’n trotters as well as the potatoes and mealies (if using) and cook until the potatoes and mealies are soft and the tripe is heated through.
5 Sprinkle with parsley and serve with rice.

Spekko white long grain rice

Spekko white long grain rice

This dish is a firm favourite of many South Africans. Now you can perfect it with this handy recipe.


INGREDIENTS:
CURRY MIXTURE
60ml (4T) curry powder
10ml (2t) turmeric
30ml (2T) chutney
30ml (2T) oil
20ml (4t) sugar
30ml (2T) brown vinegar
STEW
About 2kg tripe ’n trotters, cleaned and cut into pieces
15ml (1T) vinegar
Salt
Oil
1-2 onions, chopped
1 tomato, chopped
4 potatoes, peeled and cut into pieces (optional)
2 mealies, cut into pieces (optional)
TO SERVE
Chopped parsley
Spekko white extra-long white rice

CURRY MIXTURE
1 Combine the spices in a bowl. Keep aside.
STEW
2 Place the tripe ’n trotters in a large pot and cover with water.
Add the vinegar and bring to a boil. Simmer until almost soft, for about 2 hours, then drain and cover with water and salt. Cook until very soft. Drain the excess water.
3 Fry the onion in some oil until soft. Add the tomato and curry spice mix and stir.
4 Add the cooked tripe ’n trotters as well as the potatoes and mealies (if using) and cook until the potatoes and mealies are soft and the tripe is heated through.
5 Sprinkle with parsley and serve with rice.

Spekko white long grain rice

Spekko white long grain rice

Enjoy the extra tang and the moreish marriage of sweet and sour flavours with this modern twist on tripe ’n trotters.


INGREDIENTS:
1,5-2 kg honeycomb lamb tripe, washed and cut into bite-size
pieces
4-6 lamb trotters, washed
and trimmed
125 ml (½ c) vinegar
salt
30 ml (2 T) oil
3 large onions, chopped
5 garlic cloves, crushed
2 chillies, finely chopped
1 cinnamon stick
10 ml (2 t) turmeric
5-7 ml (1-1½ t) ground coriander
5-7 ml (1-1½ t) ground cumin
5-7 ml (1-1½ t) mother-in-law
masala
10 ml (2 t) roasted masala
10 ml (2 t) Durban masala
45 ml (3 T) sugar
60 ml (¼ c) chopped fresh
coriander
Cooked Spekko Jasmine long-grain rice to serve
 
METHOD
1 Put the tripe and trotters in a large three-legged cast-iron pot (No 4 or 5). Add 60 ml (¼ c) of the vinegar and salt. Cover with boiling water and cook over medium coals for about 3 hours or until the tripe and trotters are soft – add more boiling water if necessary. Strain, rinse well and set aside.
2 Heat the oil in the same pot over medium coals and fry the onions until soft. Add the garlic, chillies, cinnamon, turmeric, ground coriander, Cumin and masala spices. Stir-fry for 1 minute. Add the rest of the vinegar and the sugar and mix well.
3 Add the cooked tripe and trotters to the pot and simmer for about 20 minutes or until the tripe is fragrant.
4 Garnish with the fresh coriander and serve with Spekko Jasmine long-grain rice.

STOVETOP VARIATION
Follow the instructions using a heavy-bottom pot. Cook the tripe and trotters over medium heat. Lower the heat for the second part of the cooking and continue with the method.

Spekko jasmine long grain rice

Spekko jasmine long grain rice

Enjoy the extra tang and the moreish marriage of sweet and sour flavours with this modern twist on tripe ’n trotters.


INGREDIENTS:
1,5-2 kg honeycomb lamb tripe, washed and cut into bite-size
pieces
4-6 lamb trotters, washed
and trimmed
125 ml (½ c) vinegar
salt
30 ml (2 T) oil
3 large onions, chopped
5 garlic cloves, crushed
2 chillies, finely chopped
1 cinnamon stick
10 ml (2 t) turmeric
5-7 ml (1-1½ t) ground coriander
5-7 ml (1-1½ t) ground cumin
5-7 ml (1-1½ t) mother-in-law
masala
10 ml (2 t) roasted masala
10 ml (2 t) Durban masala
45 ml (3 T) sugar
60 ml (¼ c) chopped fresh
coriander
Cooked Spekko Jasmine long-grain rice to serve
 
METHOD
1 Put the tripe and trotters in a large three-legged cast-iron pot (No 4 or 5). Add 60 ml (¼ c) of the vinegar and salt. Cover with boiling water and cook over medium coals for about 3 hours or until the tripe and trotters are soft – add more boiling water if necessary. Strain, rinse well and set aside.
2 Heat the oil in the same pot over medium coals and fry the onions until soft. Add the garlic, chillies, cinnamon, turmeric, ground coriander, Cumin and masala spices. Stir-fry for 1 minute. Add the rest of the vinegar and the sugar and mix well.
3 Add the cooked tripe and trotters to the pot and simmer for about 20 minutes or until the tripe is fragrant.
4 Garnish with the fresh coriander and serve with Spekko Jasmine long-grain rice.

STOVETOP VARIATION
Follow the instructions using a heavy-bottom pot. Cook the tripe and trotters over medium heat. Lower the heat for the second part of the cooking and continue with the method.

Spekko jasmine long grain rice

Spekko jasmine long grain rice

Take your tastebuds on a journey with these Indian-inspired dishes – it’s a choice between classic kedgeree and modern, spiced up kedgeree timbales. Click now to vote! This weeks’ R1 000 cash prize could be yours.

Serve up this wonderfully flavoursome dish – pronounced keh·juh·ree. It’s so easy to prepare and ideal for serving to your family over a laid-back weekend.


INGREDIENTS:
Oil
1 onion, chopped
500 ml (2 c) Spekko white extra-long grain rice
5-10 ml (1-2 t) curry powder
5 ml (1 t) turmeric
1 litre water
Salt and pepper to taste
400 g smoked haddock
Juice of half a lemon
30 ml (2 T) chopped parsley
3 hard-boiled eggs, sliced

1 Heat a little oil in a large saucepan and fry the onion until soft.
2 Add the rice and stir-fry until well mixed with the onions.
3 Add the curry powder and turmeric and stir through.
4 Add the water, season with salt and pepper and cook until the rice is almost soft.
5 Add the fish and cook until all the water is absorbed, the rice is soft and the fish is cooked.
6 Add the lemon juice and parsley and mix through.
7 Spoon into a serving dish and top with sliced eggs.

Spekko white long grain rice

Spekko white long grain rice

Serve up this wonderfully flavoursome dish – pronounced keh·juh·ree. It’s so easy to prepare and ideal for serving to your family over a laid-back weekend.



INGREDIENTS:
Oil
1 onion, chopped
500 ml (2 c) Spekko white extra-long grain rice
5-10 ml (1-2 t) curry powder
5 ml (1 t) turmeric
1 litre water
Salt and pepper to taste
400 g smoked haddock
Juice of half a lemon
30 ml (2 T) chopped parsley
3 hard-boiled eggs, sliced

1 Heat a little oil in a large saucepan and fry the onion until soft.
2 Add the rice and stir-fry until well mixed with the onions.
3 Add the curry powder and turmeric and stir through.
4 Add the water, season with salt and pepper and cook until the rice is almost soft.
5 Add the fish and cook until all the water is absorbed, the rice is soft and the fish is cooked.
6 Add the lemon juice and parsley and mix through.
7 Spoon into a serving dish and top with sliced eggs.

Spekko white long grain rice

Spekko white long grain rice

Ideal to impress your guests – serve this spicy kedgeree for breakfast or brunch, beautifully plated in single portions and served with creamy yoghurt and lemon slices on the side.


INGREDIENTS:
1 onion, chopped
5 cm fresh ginger, grated
3 garlic cloves, grated
Butter
500 ml (2 c) Spekko basmati extra-long grain white rice or jasmine long grain white rice
10-15 ml (2-3 t) roasted masala or breyani masala
15 ml (1 T) mustard seeds
1 litre vegetable stock
Salt and pepper to taste
400 g smoked haddock
Juice of half a lemon
30 ml each chopped parsley and coriander
2 hard-boiled eggs, sliced
TO SERVE
Creamy yoghurt
Chopped coriander
Extra lemon slices

1 Fry the onion, ginger and garlic in butter until soft.
2 Stir through the rice, masala and mustard seeds. Add the stock. Season with salt and pepper and cook until the rice is almost done, about 10 minutes.
3 Add the haddock and simmer until the stock is absorbed and the rice and fish are cooked to your taste.
4 Add the lemon juice, parsley and coriander and mix through.
5 Spray about 8 round-bottom cups with cooking spray.
6 Place a slice of boiled egg at the bottom of each cup, fill with the rice mixture and press into the cups.
7 Unmould onto a plate and serve with creamy yoghurt, extra coriander and lemon slices on the side.

Spekko jasmine long grain rice

Spekko jasmine long grain rice

Ideal to impress your guests – serve this spicy kedgeree for breakfast or brunch, beautifully plated in single portions and served with creamy yoghurt and lemon slices on the side.


INGREDIENTS:
1 onion, chopped
5 cm fresh ginger, grated
3 garlic cloves, grated
Butter
500 ml (2 c) Spekko basmati extra-long grain white rice or jasmine long grain white rice
10-15 ml (2-3 t) roasted masala or breyani masala
15 ml (1 T) mustard seeds
1 litre vegetable stock
Salt and pepper to taste
400 g smoked haddock
Juice of half a lemon
30 ml each chopped parsley and coriander
2 hard-boiled eggs, sliced
TO SERVE
Creamy yoghurt
Chopped coriander
Extra lemon slices

1 Fry the onion, ginger and garlic in butter until soft.
2 Stir through the rice, masala and mustard seeds. Add the stock. Season with salt and pepper and cook until the rice is almost done, about 10 minutes.
3 Add the haddock and simmer until the stock is absorbed and the rice and fish are cooked to your taste.
4 Add the lemon juice, parsley and coriander and mix through.
5 Spray about 8 round-bottom cups with cooking spray.
6 Place a slice of boiled egg at the bottom of each cup, fill with the rice mixture and press into the cups.
7 Unmould onto a plate and serve with creamy yoghurt, extra coriander and lemon slices on the side.

Spekko jasmine long grain rice

Spekko jasmine long grain rice

We’re serving up a plate of nostalgia with a classic, Cabbage Stew – going head-to-head with a new twist on Stuffed Cabbage. The tastiest way to beat the cold this winter. Vote for your favourite and you could win R1 000!

A good old bredie is always a winner to serve to the family. Share the love with a classic, hearty dish.


INGREDIENTS:
Half a head of cabbage, cut into small shreds
Boiling water
1kg stewing meat
Salt and pepper
30ml (2T) BBQ spice or Six Gun Grill Seasoning
Oil
2 large onions, chopped
1 green chilli, chopped (optional)
6 potatoes, peeled and cubed
2 tomatoes, chopped
5ml (1t) nutmeg
TO SERVE
Spekko white extra-long grain rice
Chutney (optional)

1 Place the cabbage in a bowl and cover with boiling water. Let stand for 5 minutes, then pour out the water.
2 Season the stewing meat with salt and pepper and BBQ or Six Gun Grill Seasoning to taste. Fry in a little oil in a large pot, until brown. Remove from the pot.
3 Fry the onions and chillies in the same pot, add a little water and braise until soft.
4 Add the meat pieces and plenty of water and simmer until the meat is almost soft.
5 Add the potatoes and tomatoes, cook until almost soft, then add the cabbage and simmer for about 10 to 15 minutes. Ensure it’s soft, but not mushy. Do not overcook.
Season with nutmeg.

TO SERVE
Serve with rice and chutney if preferred

Spekko white long grain rice

Spekko white long grain rice

A good old bredie is always a winner to serve to the family. Share the love with a classic, hearty dish.


INGREDIENTS:
Half a head of cabbage, cut into small shreds
Boiling water
1kg stewing meat
Salt and pepper
30ml (2T) BBQ spice or Six Gun Grill Seasoning
Oil
2 large onions, chopped
1 green chilli, chopped (optional)
6 potatoes, peeled and cubed
2 tomatoes, chopped
5ml (1t) nutmeg
TO SERVE
Spekko white extra-long grain rice
Chutney (optional)

1 Place the cabbage in a bowl and cover with boiling water. Let stand for 5 minutes, then pour out the water.
2 Season the stewing meat with salt and pepper and BBQ or Six Gun Grill Seasoning to taste. Fry in a little oil in a large pot, until brown. Remove from the pot.
3 Fry the onions and chillies in the same pot, add a little water and braise until soft.
4 Add the meat pieces and plenty of water and simmer until the meat is almost soft.
5 Add the potatoes and tomatoes, cook until almost soft, then add the cabbage and simmer for about 10 to 15 minutes. Ensure it’s soft, but not mushy. Do not overcook.
Season with nutmeg.

TO SERVE
Serve with rice and chutney if preferred

Spekko white long grain rice

Spekko white long grain rice

Create the tastiest “bowl” with cabbage stuffed with a flavoursome bredie – and a tasty modern twist of flavours.


INGREDIENTS:
MEAT
1kg stewing meat
Salt and pepper
About 30ml (2T) BBQ spice or Six Gun Grilling Seasoning
Oil
2 large onions, chopped
1 green chilli, chopped (optional)
4 each whole cloves and all spice berries (pimentos)
6 potatoes, peeled and cubed
2 tomatoes, chopped
Good handful of chopped coriander
500ml (2c) cooked Spekko Basmati or Jasmine long grain white rice, cooked with some turmeric
TO SERVE
1 head of cabbage
Chopped coriander
Sambals to serve
Preheat the oven to 180°C.

1 Season the stewing meat with salt and pepper and spice to taste. Fry in a little oil in a large pot until brown. Remove from the pot.
2 Fry the onions and chillies with the cloves and all spice berries in the same pot, add a little water and braise until soft.
3 Add the meat pieces and plenty of water and simmer until the meat is almost soft.
4 Add the potatoes and tomatoes, simmer until cooked.
5 Mix in the coriander and cooked rice.

TO SERVE
6 Cut out the core of the head of cabbage to make an opening in the centre of the cabbage – but leave enough at the bottom end to keep the leaves intact. Place on a baking sheet or large oven-proof serving platter. Bake for about 20 minutes until soft, but not falling apart.
7 Spoon the meat mixture into the hollow and finish with a sprinkle of coriander. Serve by slicing the cabbage in wedges and add a good helping of meat. Serve with sambals.

Updated twist:
You can beat together 2 eggs with 125 ml (1/2 c)
of milk and pour over the meat mixture.
Bake until the egg custard is set.

Spekko jasmine long grain rice

Spekko jasmine long grain rice

Create the tastiest “bowl” with cabbage stuffed with a flavoursome bredie – and a tasty modern twist of flavours.


INGREDIENTS:
MEAT
1kg stewing meat
Salt and pepper
About 30ml (2T) BBQ spice or Six Gun Grilling Seasoning
Oil
2 large onions, chopped
1 green chilli, chopped (optional)
4 each whole cloves and all spice berries (pimentos)
6 potatoes, peeled and cubed
2 tomatoes, chopped
Good handful of chopped coriander
500ml (2c) cooked Spekko Basmati or Jasmine long grain white rice, cooked with some turmeric
TO SERVE
1 head of cabbage
Chopped coriander
Sambals to serve
Preheat the oven to 180°C.

1 Season the stewing meat with salt and pepper and spice to taste. Fry in a little oil in a large pot until brown. Remove from the pot.
2 Fry the onions and chillies with the cloves and all spice berries in the same pot, add a little water and braise until soft.
3 Add the meat pieces and plenty of water and simmer until the meat is almost soft.
4 Add the potatoes and tomatoes, simmer until cooked.
5 Mix in the coriander and cooked rice.

TO SERVE
6 Cut out the core of the head of cabbage to make an opening in the centre of the cabbage – but leave enough at the bottom end to keep the leaves intact. Place on a baking sheet or large oven-proof serving platter. Bake for about 20 minutes until soft, but not falling apart.
7 Spoon the meat mixture into the hollow and finish with a sprinkle of coriander. Serve by slicing the cabbage in wedges and add a good helping of meat. Serve with sambals.

Updated twist:
You can beat together 2 eggs with 125ml (1/2c)
of milk and pour over the meat mixture.
Bake until the egg custard is set.

Spekko jasmine long grain rice

Spekko jasmine long grain rice

What’s your favourite: classic chicken curry or
Thai chicken curry? Whichever you prefer, serve it with Spekko rice for a flavourful midweek meal. And don’t forget to vote for the chance to win R1 000.

A basic and flavoursome curry made with affordable chicken portions – the ideal midweek meal.


INGREDIENTS:
6 chicken portions, drumsticks and thighs
Salt and pepper
30-45ml (2-3 T) roasted masala, breyani masala or medium curry powder
125ml (½c) creamy yoghurt
Oil
2 onions, chopped
50g tomato paste
500g frozen peas and carrots or mixed vegetables
Chopped parsley, to serve
Cooked Spekko extra-long grain white rice, to serve

METHOD:
1 Season the chicken portions with salt and pepper and half of the masala. Place in a non-metallic bowl. Add the yoghurt and mix. Marinate for about an hour.
2 Heat a little oil in a saucepan and fry the onions until soft. Add the rest of the masala and stir in the tomato paste.
3 Remove the chicken from the yoghurt (keep the yoghurt aside), and fry until slightly browned.
4 Add the yoghurt mixture and cook until the chicken is almost done.
5 Add the peas and carrots and cook until warmed through.
6 Spoon the chicken curry into a serving bowl and sprinkle with parsley. Serve with the white rice.

Spekko white long grain rice

Spekko white long grain rice

A basic and flavoursome curry made with affordable chicken portions – the ideal midweek meal.


INGREDIENTS:
6 chicken portions, drumsticks and thighs
Salt and pepper
30-45ml (2-3T) roasted masala, breyani masala or medium curry powder
125ml (½c) creamy yoghurt
Oil
2 onions, chopped
50g tomato paste
500g frozen peas and carrots or mixed vegetables
Chopped parsley, to serve
Cooked Spekko extra-long grain white rice, to serve

METHOD:
1 Season the chicken portions with salt and pepper and half of the masala. Place in a non-metallic bowl. Add the yoghurt and mix. Marinate for about an hour.
2 Heat a little oil in a saucepan and fry the onions until soft. Add the rest of the masala and stir in the tomato paste.
3 Remove the chicken from the yoghurt (keep the yoghurt aside), and fry until slightly browned.
4 Add the yoghurt mixture and cook until the chicken is almost done.
5 Add the peas and carrots and cook until warmed through.
6 Spoon the chicken curry into a serving bowl and sprinkle with parsley. Serve with the white rice.

Spekko white long grain rice

Spekko white long grain rice

This chicken curry fuses rich, creamy coconut milk with fresh, flavourful ingredients – and it’s ready in a jiffy.


INGREDIENTS:
30ml (2T) oil
15ml (1T) grated ginger root
3-4 cloves garlic, crushed
3 spring onions or a small onion, chopped
30-45ml (2-3T) Thai green, red or yellow paste or Chinese 5-spice
1 can (400g) coconut milk
4 chicken fillets, cut into strips
400g young baby vegetables like mealies, mangetout, green beans or thinly sliced cabbage
Handful of chopped coriander leaves, and extra to serve
30ml (2T) soy sauce
About 30ml (2T) fresh lime juice
5ml (1t) brown sugar
Handful of cherry tomatoes, halved
Sesame seeds, for sprinkling on top
Spekko Jasmine long-grain white rice, to serve

1 Heat a little bit of oil in a saucepan, and stir-fry the ginger root, garlic and onions until soft.
2 Add the curry paste or 5-spice and stir.
3 Add the coconut milk and bring to a boil.
4 Add the chicken pieces, lower the heat and simmer for about 5 minutes – until almost done.
5 Add the baby vegetables and chopped coriander leaves and simmer until warm – about 3 minutes. (You don’t want the vegetables to be too soft, so don’t overcook them.)
6 Add the soy sauce, lime juice and brown sugar and stir well.
7 Remove from the heat and add the tomatoes.
8 Garnish with coriander leaves and serve with the rice sprinkled with sesame seeds.

Spekko jasmine long grain rice

Spekko jasmine long grain rice

This chicken curry fuses rich, creamy coconut milk with fresh, flavourful ingredients – and it’s ready in a jiffy.


INGREDIENTS:
30ml (2T) oil
15ml (1T) grated ginger root
3-4 cloves garlic, crushed
3 spring onions or a small onion, chopped
30-45ml (2-3T) Thai green, red or yellow paste or Chinese 5-spice
1 can (400g) coconut milk
4 chicken fillets, cut into strips
400g young baby vegetables like mealies, mangetout, green beans or thinly sliced cabbage
Handful of chopped coriander leaves, and extra to serve
30ml (2T) soy sauce
About 30ml (2T) fresh lime juice
5ml (1t) brown sugar
Handful of cherry tomatoes, halved
Sesame seeds, for sprinkling on top
Spekko Basmati long-grain white rice, to serve

1 Heat a little bit of oil in a saucepan, and stir-fry the ginger root, garlic and onions until soft.
2 Add the curry paste or 5-spice and stir.
3 Add the coconut milk and bring to a boil.
4 Add the chicken pieces, lower the heat and simmer for about 5 minutes – until almost done.
5 Add the baby vegetables and chopped coriander leaves and simmer until warm – about 3 minutes. (You don’t want the vegetables to be too soft, so don’t overcook them.)
6 Add the soy sauce, lime juice and brown sugar and stir well.
7 Remove from the heat and add the tomatoes.
8 Garnish with coriander leaves and serve with the rice sprinkled with sesame seeds.

Spekko jasmine long grain rice

Spekko jasmine long grain rice