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For the Jeqe:

  • Flour 300.0 g
  • Yeast 5.0 g
  • Oil 20.0 ml
  • Water (lukewarm) 500.0 ml

For the Curry:

  • Oil 30.0 ml
  • Onions 60.0 g
  • Garlic 5.0 g
  • 5 ml Curry paste
  • 10 ml Tomato paste
  • 10 ml Chicken stock
  • Water 50.0 ml

For the Raita:

  • 125 ml Plain yoghurt
  • 50 g Cucumber (cored and grated)
  • 15 g Mint (finely chopped)
  1. For the Jeqe:

    • In a large bowl toss all the ingredients together, add the water and knead until a dough is formed. Grease the mug with a bit of oil, place kneaded dough inside and allow for it to rise. Once risen, cook bread in a pot with hot water on medium high for 25 minutes.
  2. For the Curry:

    • Heat pot with oil, fry onions, peppers and garlic until soft. Stir in curry powder and Robertsons Paprika and heat for a few minutes, followed by the spiced beef cubes, curry paste and tomato paste. lastly add in chicken stock and water. Reduce heat to simmer and cook until meat is soft and tender and liquid is reduced. Garnish with coriander.
  3. For the Raita:

    • Mix all the ingredients together and serve chilled with the curry.