Meal to keep you full and warm

POLOKWANE – As winter is now upon us, Bolivia Lodge’s head chef, Lipson Chuene shares a delicious winter recipe to keep Review readers warm during the cold winter days.

Chuene has been working at Bolivia Lodge for the past 15 years and was promoted to head chef in 2005.

“I started working as a chef at a very young age in 1989 at the Springs Country Club in Johannesburg.

“In 1997, I moved to the Great North Hotel in Polo-kwane. I worked there for two years before moving to Bolivia Lodge in 1999,” said Chuene.

“Cooking is my passion. I have always loved and enjoyed cooking.”

Try Chuene’s hyssop meal-in-one chicken dish:

Ingredients:

• 1 pack of chicken pieces;

• 2 onions;

• Olive oil;

• 2 green peppers;

• 3 green mealies;

• 4 large potatoes;

• 2 cups of diced carrots;

• 1/2 cup of hyssop flowers;

• Salt and pepper to taste;

• 1 teaspoon lemon juice, and

• 1 litre chicken stock.

Brown the chicken pieces and onion in the oil.

Add all the other ingredients and stir, adding the chicken stock.

Simmer with the lid on for about 30 to 40 minutes, stirring every now and then or until the chicken is tender.

Just before serving, thicken the sauce with a little corn flour mixed with water if desired. Serve on brown rice.