• Combine the finely chopped parsley, minced garlic, and red pepper flakes in a mixing bowl. Replace the red pepper flakes with chopped red chills as required for a spicier version.
• Add the red wine vinegar and mix well. Let it sit for a few minutes to allow the flavours to meld.
• Gradually add the extra-virgin olive oil while stirring the mixture to emulsify the sauce.
• Add the chopped oregano and season with salt and black pepper to taste.
• Mix the ingredients until well combined.

Sitting time

• Let the chimichurri sit for at least 30 minutes before using to allow the flavors to fully develop. You can also refrigerate it in an airtight container for a few hours or overnight for even better flavor.

Prepare the Sazon mix

• In a small bowl, combine all the ingredients thoroughly.
• Mix well until all the spices are evenly distributed.
• Store the sazón in an airtight container or a sealed jar for future use.

Cooking

• Heat the vegetable oil in a large skillet over medium heat.
• Add the chopped onions and garlic, and sauté until the onions become translucent and the garlic is fragrant.
• Add the tomatoes to the skillet and cook for about 10-15 minutes, or until they have softened and released their juices.
• Stir in the ground cumin, salt, and black pepper, and mix well with the tomato mixture.
• Reduce the heat to low and let the mixture simmer for an additional 10-15 minutes, stirring occasionally.
• Add the chopped cilantro during the last few minutes of cooking.

Serving

• Once the hogao has thickened and the flavors have melded together, remove it from the heat and let it cool slightly before serving.

• Place all ingredients in a small food processor and pulse a few times
• Refrigerate for 1-2 hours to let the flavours meld.

Dough

• In a large bowl, combine the flour and salt. Gradually add water and knead until you have a smooth, elastic dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.

Filling

• In a separate bowl, mix the ground yak or beef, onion, garlic, ginger, coriander, cumin, coriander, salt, and pepper until well combined.
• Heat a tablespoon of vegetable oil in a pan over medium heat. Add the meat mixture and cook until the meat is browned and cooked through. Allow the filling to cool.
• Divide the dough into small, golf ball-sized portions. Roll each portion into a thin, circular wrapper, making the center slightly thicker than the edges.
• P Place a heaped tablespoon of filling at the centre and start pleating the edges. Join all the pleats at the centre and gather all the ends so they are sealed and look like a tiny bundle.
• Arrange the momos on a steamer lined with parchment paper or cabbage leaves, leaving some space between them to prevent sticking. Steam for about 20-25 minutes, or until the dough is cooked through and the filling is heated.

Dipping sauce

• While the momos are steaming, prepare the dipping sauce by mixing the tomato sauce, soy sauce, minced garlic, chili powder, sesame oil, and vinegar in a bowl.

Chutney

• Blanch the tomatoes and dried chillies. Put them in a blender, add sugar, salt, garlic and vinegar. Turn it into a paste and serve.

Serving

• Serve the momos hot, with the dipping sauce and chutney on the side.

• Season the kudu steaks with salt and pepper on both sides.
• Heat the olive oil in a large skillet over medium-high heat. Add the kudu steaks and sear for 3-4 minutes on each side for medium-rare, or to your desired level of doneness. Remove the steaks from the skillet and set them aside on a plate.
• In the same skillet, melt the butter over medium heat. Add the chopped shallot and garlic, and sauté until they become fragrant and translucent.
• Add the sliced mushrooms to the skillet and cook until they are golden brown and have released their juices.
• Pour in the heavy cream and beef or game stock. Stir in the Dijon mustard and let the sauce simmer and reduce for a few minutes until it thickens slightly.
• Season the sauce with salt and pepper to taste.
• Return the seared kudu steaks to the skillet, nestling them into the creamy mushroom sauce.
• Allow the steaks to heat through for a minute or two in the sauce.
• Garnish with chopped fresh parsley before serving.

• In a large pot, heat some oil over medium heat. Add the chopped onions and sauté until they turn translucent.
• Add the minced garlic and grated ginger to the pot. Sauté for a minute or until the raw smell disappears.
• Add the pieces of mutton or beef to the pot and cook until they are slightly browned.
• Pour enough water or broth into the pot to cover the meat. Bring the mixture to a boil and then let it simmer over low heat for about 1-2 hours, or until the meat is tender and the flavors are well infused.
• Add the ground cumin, black pepper, and salt to taste. Adjust the seasonings according to your preference.
• Add the noodles to the pot and cook until they are tender.
• Stir in most of the fresh coriander leave
• Serve the Yakni soup hot, garnished with remaining fresh coriander leaves for added freshness and flavour.

Preparing the whelks

• Start by thoroughly cleaning the fresh whelks under cold running water to remove any debris or sand. You can use a brush to scrub the shells and remove any dirt.
• Leave to soak in cold water for ten minutes.

Cooking the whelks

• In a large pot, bring water to a rolling boil. Add a generous amount of salt to the water. For every litre of water, you can add approximately 2 tablespoons of salt.
• Once the water is boiling, carefully add the whelks to the pot. Allow the whelks to cook for about 5-8 minutes, or until the shells open and the meat is fully cooked. The whelks are ready when the meat can be easily removed from the shell.

Drain and cool

• Use a slotted spoon to remove the whelks from the pot and drain them. Let them cool slightly before handling.

Serve

• Mix the rice vinegar, soya sauce and ground black pepper in a bowl
• Serve the whelks on a platter with the dipping sauce on the side. You can also serve them with melted butter or garlic butter for dipping.