Christmas is a few days away and even as we enjoy the festive season, there is no better way savor the moments than through some mouth-watering dishes in the comfort of your homes.
In the true spirit of regionalism and African unity, Zimbabwe’s international celebrity chef Mizpah Mudikwanwi Bore widely known as Chef on Duty has joined hands with her Zambian counterpart Chef Clara Kapelembe also known as Mama Garlic to share some tailored recipes with you dear reader.
The recipes come with some unique stories that inspired their existence.
Pepper steak pie recipe by Clara Kapelembe Bwali AKA Black Garlic, AKA Mama Garlic
Growing up, a good pie from the filling station bakery shop was everything. Soft pastry, rich filling, and that peppery gravy that somehow tasted better when eaten straight from the brown paper bag.
After school, on errands with our parents, or during long trips, those pies were a small joy we all shared.
But as the years went by, flavours changed. Or maybe we changed. The pies just never tasted the same as they did when we were kids.
So over the years, slowly and intentionally, I set out to chase that memory. Testing fillings, adjusting the pepper, getting the gravy just right, and learning when to stop so the flavor speaks for itself. No rushing, just patience and love for the process.
These pepper steak pies are my way of bringing back that filling station bakery shop feeling. Familiar, comforting, and full of flavor, the kind of pie that takes you right back to being a child, biting into something that feels like home.
This homemade meat pie is simple, flaky, and perfect for any day.
Ingredients (Dough)
- 3 cups flour
- 1 cup cold butter or margarine
- Ice-cold water
- A pinch of salt
Filling
- Beef
- Potatoes
- Onion
- Garlic
- Beef thickener
- Salt and pepper
Method – Dough
- In a clean bowl, combine flour, salt, and cold butter or margarine.
- Rub together lightly using your hands until rough and crumbly.
- Add ice-cold water a little at a time. Do not overmix — it doesn’t need to be smooth.
- Wrap and freeze for 1 hour.
Method – Filling
- Fry beef until lightly browned.
- Add onion and garlic, season with salt and pepper.
- Add potatoes, then pour in your preferred beef thickener.
- Simmer until cooked, then allow the filling to cool completely.
Assembling
- Roll out the dough on a floured surface and cut into rounds.
- Place filling in the centre, fold, and seal with a fork.
- Brush with egg washes and bake at 160°C for 20 minutes or until golden.
Chef on Duty’s Creamy Peri Peri:
As the sun dips low on a warm evening, the tantalising aroma of spices fills the air, transporting you back to childhood memories of family gatherings and laughter around the dinner table. This is the essence of my Creamy Peri Peri Chicken Livers recipe, a dish that beautifully marries rich flavors with comforting familiarity.
I remember my grandmother, with her deft hands, crafting meals that brought us together.
Chicken livers would often make an appearance on our table, soaked in vibrant spices and creamy sauces, making them a family favorite.
Each bite was not just food; it was a story, a connection to our heritage, and a celebration of love.
This recipe distills that warmth into a modern dish that’s easy to prepare but packed with flavor.
You’ll start by simmering fresh, cleaned chicken livers until they are tender—each one a blank canvas soaking up the spices.
Next, onions and garlic sizzle in butter, their sweetness melding beautifully with the tangy Rajah peri peri sauce, which adds just the right amount of heat.
As the heavy cream swirls into the pot, you’ll watch the sauce transform, creating a luscious coating that beckons for a piece of bread or a scoop of rice. Each bite is an adventure, with the creamy texture tempered by a kick of spice that will leave your taste buds dancing.
So, gather your loved ones, serve this dish with a side of your favorite starch, and let the stories flow—just like the flavors of this Creamy Peri Peri Chicken Livers dish.
It’s not just a recipe; it’s a celebration of community, love, and the joy of sharing a good meal.
Creamy peri peri chicken livers Recipe:
Ingredients
- 500g chicken livers, cleaned and trimmed
- 1 cup water
- 1 tsp Royco Usavi mix chicken
- 2 tbsp butter
- 2 cloves garlic, minced
- 1-2 tsp Rajah peri peri sauce (adjust to taste)
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley or shallots, chopped (optional)
Preparation
- 1. In a pot, combine livers, water, and Royco Usavi mix. Bring to a boil, reduce heat, simmer for 10-15 minutes or until the livers are cooked. Drain, set aside.
- In a pan, melt butter, add onion and garlic. Cook until softened.
- 3. Add Rajah 1tsp
- Add Peri peri sauce, cook for 1 minute 1-2tsp.
- 4. Add cooked livers, stir to coat with sauce.
- 5. Add heavy cream, stir to combine. Simmer for 5-7 minutes or until the sauce thickens.
- 6. Season with salt and pepper, garnish with parsley (if using). Serve with rice, bread, or sadza.
Tips
Adjust peri peri level to taste. Add a squeeze of lemon juice for extra fl avor
If you don’t prefer peri peri instead of peri peri sauce you may use Crushed tomatoes or tomato puree
With love
Chefonduty
