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Ingredients

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Confit Umleqwa

Sorghum Salad (several colours)

  • Sorghum 180.0 g
  • Red onion, julienne 120.0 g
  • Beetroot 100.0 g
  • Kidney beans 200.0 g
  • Green beans 200.0 g
  • Butternut 200.0 g

Assembly


Inspired by the beloved South African seven-colour salad, this dish brings together vibrant vegetables, tender chicken and hearty sorghum – one of Africa’s oldest cultivated grains. Each element contributes colour, texture and flavour, creating a plate that celebrates wholesome ingredients and the tradition of sharing abundant, balanced meals. Rooted in familiar flavours yet thoughtfully composed, it offers a fresh take on a classic favourite.

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Preparation

  1. Confit Umleqwa

    1. Cut the Umleqwa (Cornish game hen) into manageable pieces (legs, thighs, breasts, wings) and pat dry with paper towel. 
    2. In a bowl, mix together Robertsons Mild & Spicy Rajah curry powder, Robertsons Chicken Spice and crushed black peppercorns. 
    3. Rub the spice mix evenly over the chicken pieces and allow to stand for 15–20 min while you prepare the aromatics. 
    4. Lightly crush the fennel seeds, star anise, and peppercorns to release aroma. Keep bay leaves whole. 
    5. To set up the confit, place the seasoned chicken pieces into a deep pot. Add the aromatics (star anise, fennel seeds, bay leaves, peppercorns). Pour in the sunflower oil, ensuring the chicken is fully submerged. If needed, weigh the chicken down with a heat‑proof plate to keep it below the oil surface. 
    6. Heat the pot or bain-marie gently over low heat in oven or stove. Maintain the oil temperature between 90–110 °C – the oil should never bubble or fry. 
    7. Confit slowly for 2–3 hours until the meat is tender and pulls away from the bone. Meat should be soft, tender, and cooked through without needing high heat. If still firm, continue cooking for an additional 20–30 min. 
    8. Carefully lift the chicken from the oil and place on a tray to rest. 
    9. Strain the warm oil through a fine sieve to remove spices (you can keep the oil for the next time). 
    10. Finish by shredding the pieces for the salad.
  2. Sorghum Salad (several colours)

    1. Rinse the sorghum under cold water. 
    2. Place into a pot and cover with water (about 3 x the volume). 
    3. Bring to the boil, reduce heat, and simmer for 40–50 min until tender but not mushy. Drain and cool completely. 
    4. Peel, dice, and roast or steam the beetroot until tender. Allow to cool. 
    5. Peel, dice, and roast the butternut until lightly caramelised and soft. Allow to cool 
    6. Trim and blanch the green beans in salted boiling water for 1–2 min, then shock in ice water. 
    7. Slice if needed. Slice the red onion into fine julienne. 
    8. Drain and rinse the kidney beans thoroughly under cold water. Allow to drain completely.
  3. Assembly

    1. In a large bowl, add the cooked sorghum and vegetables. 
    2. Sprinkle over the Robertsons Veggie Seasoning and Robertsons Cinnamon. 
    3. Toss gently to distribute the spices evenly. 
    4. Add shredded confit chicken and Hellmann’s Honey & Mustard Salad Dressing. 
    5. Mix gently to coat all ingredients without crushing the vegetables. 
    6. Tear kale into meduim sized chunks, deep fry quicly until green transclucent and crispy. Place on paper towel to drain. 
    7. Garnish with kale chips.
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