Wonderbag Heritage Day Recipes

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South African kitchens are filled with flavours that tell stories of culture, comfort, and family. The Wonderbag makes it easy to prepare these traditional favourites with less effort, saving energy while keeping the rich, home-cooked taste alive.

From fluffy pap and hearty samp and beans to fragrant biryani, chakalaka, and slow-cooked curries, these recipes celebrate the essence of heritage cooking while fitting into modern life.

Wonderbag Pap

This delicious pap recipe takes just ten minutes to prepare and results in a light, fluffy dish that is the perfect accompaniment for any meal.

Serves 4 as a side dish

Prep time: 10 minutes, Stove time: 10 minutes, Wonderbag time: 1.5 hours 

INGREDIENTS

• 2 cups mielie-meal, mixed with 1 cup cold water
• 2 ½ cups boiling water
• salt

METHOD

1. Pour the boiling water into a pot, add the mielie-meal and salt to taste.
2. Boil for 10 minutes, stirring continuously.
3. Cover with a lid and place the pot in your Wonderbag for 90 minutes to finish cooking.

Serve with sishebo or any other dish of your choice.

Curried Samp and Beans

This dish is a symbol of togetherness and tradition. Slow-cooked in the Wonderbag, it’s wholesome, hearty, and perfect for sharing with family.

Serves 10 as a side dish

Prep time: 15 minutes, Stove time: 45 minutes, Wondebag time: 4 hours

INGREDIENTS

• 15ml oil
• 1 cup beans (soaked overnight & drained)
• 1 leek sliced OR ½ onion chopped
• 1 ½ cups samp (soaked overnight & drained)
• 1 carrot chopped
• 1 stick celery sliced
• 1 beef stock cube
• 3 cups water
• 1 tbsp medium curry powder
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ tin chopped tomato OR 1 tomato chopped
• ¼ cup chopped spring onions

METHOD

1. Fry the leeks or onion in a large pot in the oil. Add the carrots, celery and curry powder and fry.
2. Add the drained samp and beans, water, tomato, salt, pepper and cubes and bring to the boil. Simmer covered for 30 minutes.
3. Place the well-sealed pot in the Wonderbag on a cloth and leave for 4 hours.
4. Open, stir in the chopped spring onions, taste and adjust seasoning if needed and serve.

Wonderbag Biryani

The Wonderbag Mutton Biryani combines beautifully spiced and fragrant layers of biryani rice mixed with juicy, tender mutton pieces. 

Prep time: 30 minutes, Stove time: 35 minutes, Wonderbag time: 4 hours

INGREDIENTS

• 1.5kg mutton on the bone
• 2 cups whole lentils
• 2 cups rice
• 2 sticks of cinnamon
• 4 cardamom
• 5g cumin
• 4 green chillies
• 250ml Greek yoghurt/ sour milk
• 30g fresh chopped tomato
• 2 sprigs of mint
• 2.5g saffron
• 2.5g turmeric
• 5mg salt
• 7 red chilli, crushed
• 6 small potatoes, peeled and cubed
• 375ml ghee or oil
• 2 medium onions

METHOD

1. Fry the sliced onions in half of the ghee (or oil) until they are pale golden. Drain the onions, and reserve the ghee for use later. 
2. Set aside 1 tbsp of the fried onions to be used later as a garnish.
3. Place the meat in a large bowl. Add the saffron, ginger and garlic, yoghurt, tomatoes, spices, remaining fried onions, whole green chillies and mint and leave to marinate for 1 hour
4. In the meantime, boil the lentils in salted water until cooked. Drain the water off using a colander.
5. Boil the rice with 2 cardamom pods and 1 cinnamon stick until half-cooked, then drain.
6. Fry the potatoes until light yellow, using the ghee that was used to fry your onions. Set aside.
7. In a large flat-bottomed pot, use the second half of your ghee (or oil) and gently heat. Sprinkle a handful of your half-cooked rice and lentils over the base of the pot.
8. Arrange the marinating meat mixture carefully over the layer of half-cooked rice and lentils, then spread the remaining lentils over the meat.
9. Arrange the potatoes on top of the lentils, then spread the remaining half-cooked rice on top
10. Garnish with the fried onions that were set aside, then sprinkle with any remaining ghee and 125ml water
11. Close the pot. Turn up the heat and simmer for 5 minutes. Then, reduce the heat to low and simmer for 30 minutes.
12. Place the sealed pot in the Wonderbag on a cloth or mat, pull the cords on the Wonderbag and seal with the fabric lid.
13. Leave for 4 – 5 hours, then open and serve with fresh coriander, poppadums and minted sour milk.

Chakalaka

Colourful, spicy, and full of vegetables, chakalaka is a proudly South African relish that adds heat and depth to any meal. Serve it hot or cold, with bread or pap.

Serves: 4 – 6

Prep Time: 10 minutes, Stove Time: 15 minutes, Wonderbag Time: 1-2 hours 

INGREDIENTS

• 3 tbsp vegetable oil
• 1 white onion, finely chopped
• 6 garlic cloves, crushed
• 1 green deseeded and chopped
• 1 thumb-sized piece of ginger, finely grated
• 2 tbsp mild, medium or hot curry powder
• 3 peppers (mix of red, green or yellow), finely chopped
• 5-6 large carrots, grated
• 2 tbsp tomato purée
• 400g can of chopped tomatoes
• 400g can of baked beans in tomato sauce
• 2 tsp piri-piri spice blend
• 2 thyme sprigs, leaves only

METHOD

1. Heat the oil in a lidded casserole pan over medium heat. Add the onion and cook until it becomes soft and begins to caramelise. 
2. Stir in the garlic, chillies, and half of the ginger. Cook for 1-2 minutes, then add the curry powder and stir to form a curry paste. If the mixture starts to stick to the bottom of the pan, add a splash of water to prevent burning.
3. Add the chopped peppers and cook for an additional 2 minutes. Then, stir through the grated carrots, ensuring they are well coated in the curry paste. Stir in the purée, tomatoes, piri-piri spice and thyme.
4. Add the baked beans and then fill the empty can with water halfway. Pour that water into the dish then bring to a boil. Reduce the heat and let it simmer for at least 10 minutes until the mixture has thickened.
5. Place the sealed casserole pan on a cloth or mat in the Wonderbag and cook for 1- 2 hours.
6. Stir in the remaining ginger and season to taste. Finally, sprinkle with coriander and serve hot or cold with rice.

Durban Lamb Curry

Known for its bold spices and fiery flavour, Durban curry is a true local favourite. The Wonderbag keeps the lamb tender while infusing it with warmth and depth.

Prep Time: 15 minutes, Stove Time: 25 minutes, Wonderbag Time: 4-5 hours 

Serves: 4 – 6

INGREDIENTS

• 2 tbsp of sunflower oil or ghee
• 2 ½ pounds lamb chops on the bone
• 1 medium onion, chopped
• 4 chillies, chopped
• 2 cloves of garlic, diced
• 2 Tbsp fresh ginger, crushed
• 3 Tbsp of mild or medium curry powder
• 28 oz can chopped, peeled tomatoes
• 2 Tbsp of tomato paste
• 1 bay leaf
• 14 oz cans of butter beans, drained
• Salt and pepper to taste
• 1 cup plain yoghurt
• ½ cup cucumber, peeled and shredded
• 2 bananas, sliced
• 4 cups cooked white rice

DIRECTIONS

1. Brown the lamb in 2 tbsp of oil, 2 minutes on each side and set aside.
2. Brown the onions, then add the chillies, garlic, ginger and curry powder. Sauté for 2 minutes. Add the lamb back into the pot and stir, season with salt and pepper.
3. Add peeled tomatoes and 1 cup of water, and bring to a boil for 5 minutes. Add butter beans and tomato paste, stir, and allow to boil for 15 minutes.
4. Place the lidded pot into the Wonderbag for 4-5 hours.
5. Combine the grated cucumber and yoghurt in a small bowl, stir to combine.
6. Serve curry over rice with yoghurt mixture and chopped bananas as toppings.

Tip: Add carrots or potatoes to this curry for extra texture and flavour. 

Sishebo Beef Curry

Rich, thick, and hearty, sishebo is the kind of curry that makes you want to linger at the table. It’s perfect with pap, rice, or steamed bread.

Prep Time: 10 minutes, Stove Time: 45 minutes, Wonderbag Time: 4 hours 

Serves: 4 – 6

This perfect, thick Sishebo Beef Curry combines layers of rich and complex flavours with its thick and spicy gravy.

INGREDIENTS

• 2 tbsp cooking oil
• 2 ¼lbs stewing beef
• 1 onion, peeled and finely chopped
• 2 carrots, peeled and diced
• 2 potatoes, peeled and diced
• 3 tsp vinegar
• 1 beef stock cube
• 4 ¼ cup water
• 1 bay leaf
• 1 Tbsp ground coriander
• 2 Tbsp mixed dry herbs

METHOD

1. Heat the oil in a pot and fry the beef until browned.
2. Remove the beef from the pot and add the onion. Fry the onion until soft.
3. Return the beef to the pot, and add carrots and potatoes.
4. Stir in the vinegar, beef stock cube (dissolved in water), bay leaf and dry spices and herbs.
5. Bring to a boil, cover and simmer for 20 minutes.
6. Place the lidded pot in your Wonderbag for 4 hours to finish cooking.