I got asked by Mediterranean delicacies to come up with a cool ‘Afrochic’ recipe for their #Afrochic campaign; basically they want to celebrate all that's South African and local. Here’s my take on #Afrochic: I used pap as the base, but treated more like polenta by adding onion and spices to it before frying it on a griddle to crisp the outside. I
paired that with delicious and simple, free-range chicken breasts and let the
Mediterranean pesto and tsatziki do the rest – happy days!
