Ingredients

• Ingredients Rice – white or brown Less than 3/4 tablespoon of coconut oil 2 tomatoes 1 fresh chilli 1 teaspoon of Jiru/cumin seeds 1/2 a teaspoon of Rye/mustard seeds 2 sweet neem leaves A pinch of Hing/asafetida Sweetcorn – frozen or a 340g tin 1 teaspoon of dried coriander powder Less than 1/4 of a teaspoon of turmeric Salt to taste Lemon juice 1 handful of freshly chopped coriander

Preparation

• Preparation This recipe serves 2 Method How to make the rice:  Wash the rice – I usually use a small teacup of brown rice for 2 people Add 2 & 3/4 teacups of water Put it all in a pan on a high heat, with the lid off When it begins to froth, put the lid on, reduce the heat as low as it can go and leave it alone for 20 minutes After 20 minutes if there is any water left, continue to cook it for 5 minutes How to make the Shaak: Chop the tomatoes Chop the chilli Put the coconut oil in a pan, leave it on medium heat and put the lid on When it’s hot enough add some cumin seeds, rye, sweet neem leaves and a pinch of asafetida Put the lid on and wait until the seeds pop When the silence in between pops is longer, add some raw peanuts, the chopped chilli and the tomatoes and put the lid back on – it may sizzle when you add the tomatoes and if it does, it’s fine After a few minutes add the sweetcorn Add salt to taste Add dried coriander powder to taste Add a pinch of turmeric You may wish to add a squeeze of lemon juice If you like spicy food, you may want to add some chilli powder in addition to the fresh chilli Finally, garnish with freshly chopped coriander and your Shaak is ready