A  Blended Spice Recipe Handed Down to Sidney

By his Zulu Nanny ‘Edith’ 

This spice rub is ideal when moistened with lemon juice, lime juice, olive oil or a little white wine, massage into butter flied tiger prawn, spatchcock chicken, chicken wings, monkfish, tuna, scallops before grilling or barbecuing.

I love it with freshly pan braised large leaf spinach with lots of butter, as my nanny used to make it with ‘Maroggo’  a wild spinach found in Southern Africa which she used to go out and pick in the ‘ Veld’

Ingredients

• 3 heaped tablespoons dried ‘piri piri’ chillies
• 1 tablespoon soft brown sugar
• 1 teaspoon sea salt
• 1 teaspoon dried coriander seeds
• 1 teaspoon dried onion flakes
• ½ teaspoon freshly ground black pepper
• 1 teaspoon  chopped garlic / fresh
• ½ teaspoon cumin
• 2 tablespoon lemon juice / fresh
• 1 teaspoon chopped ginger / fresh
• ½ teaspoon paprika

Method

1. Place all dry ingredients in mortar and pestle  and grind roughly then briefly grind in wet ingredients with lemon juice
2. Place in container and refrigerate for a day before using, can be stored in refrigerator for two weeks.