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South African Poke Bowl with Chakalaka mayo

South African Poke Bowl

South African Poke Bowl with Chakalaka mayo 
Recipe by: Tumi Mogoai
Servings: 6
Cooking time: 30 min

1 ¼ cup Excella Rice
4 tbsp rice vinegar
¼ cup plus 3 tbsp sugar
1/8 tsp salt
½ cup chakalaka
1 cup mayonnaise
1 tbsp honey
¼ cup crushed peanuts, salted
1 large carrot
¼ cup water
¼ cup white vinegar
½ cup amadumbe, cooked and cooled
1 large avo, peeled and sliced
1 cup edamame beans
½ cup red cabbage, shredded
2 cups sustainably sourced tuna, cubed
Soy sauce

In a saucepan, cook your rice. One part rice to two parts water. Once cooked remove from the heat and immediately add the rice vinegar, salt and 3 tbsp sugar. Stir through then let cool in the fridge. To pickle the carrots, place the water, white vinegar and ¼ sugar in a small pot and heat until sugar is dissolved. Pour this onto the carrots and leave to chill in the fridge. 
In a blender, mix the chakalaka, honey and mayonnaise to form a sauce. Thin it out with water.
To assemble, start by lining the bottom of your bowl with the cooked and cooled Excella rice. Then spoon a portion of the following ingredients onto the rice in segments:
Tuna, amadumbe, edamame beans, carrots, avocado slices and cabbage. Leave a portion of the rice uncovered then sprinkle with some chopped peanuts. Drizzle generously with the chakalaka mayo and serve cold with soy sauce.

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