Established by Refiliwe Modise-Matsoso, Stove & Spice specialises in both catering and retailing delicious wing and seafood boil dishes. “We’re passionate about bringing bold flavours and quality ingredients to our customers, whether they’re enjoying our food at events or purchasing our products for their cooking adventures,” the chef mentioned.
Refilwe further added that her inspiration derives from a bunch of factors that blend culinary traditions, seasonal availability, cultural influences, and personal creativity.
“I draw upon traditional recipes like Cajun or Low Country boils, which infuse dishes with robust flavours using a variety of spices and ingredients. Seasonal produce and seafood availability guide my choices, ensuring freshness and quality.”
She further added that cultural influences and experiences play a significant role too. This inspires her to incorporate flavours and techniques from diverse cuisines, whether it’s adding a Thai-inspired twist to a seafood boil or experimenting with different barbecue flavours on wings.
Chef Refilwe added that the magical ingredient for locals has to be the shrimp in the seafood boil since it absorbs the various flavours of the boil’s spices and seasonings.
“Shrimp is often seen as a highlight due to its tender texture and the way it complements other ingredients like corn, potatoes, and sausage in a seafood boil or pairs with various sauces and rubs in a wing boil,” Chef Refilwe added.
When asked what her go-to meal is for the cold winter of the city, the chef left Get It Bloemfontein craving her go-to dish and gasping for air! “It has to be a mouth-watering lamb shank and mash. This meal is a quintessential favourite for winter, cherished for its hearty and comforting qualities.”
The chef slowly cooks her lamb shanks as this allows it to exude rich flavours enhanced by her preferred herbs and spices. Pairing it with white wine offers a comforting contrast to the lamb’s savoury depth.
She further added that the dish’s popularity also stems from being easy to eat and enjoyable in both communal gatherings and casual dining settings, making it the perfect go-to choice for many locals when indulging in lamb shank and mash.
The chef casually enjoys a hearty vegetable stir-fry with chicken, served over steamed rice. “It’s quick to prepare and well balanced in flavours and nutrients and can always be customised with a variety of vegetables and sauces depending on what’s available,” she said.
The chef excitingly mentioned that the future for Stove & Spice is something she completely looks forward to. The future of Stove & Spice holds exciting possibilities driven by innovation and sustainability.
“As culinary trends continue to evolve, there’s a growing emphasis on using locally sourced, sustainable ingredients in the dishes that Stove & Spice provides to our clients.
This includes not only fresh seafood and high-quality wings but also exploring alternative sources of protein that are more environmentally friendly to clients,” she concluded.
Stove & Spice provides a free delivery to its clients depending on the vicinity of the location as we are based around town.
What makes a perfect seafood boil
Rapidly becoming not only a trend but a local favourite, a perfect seafood boil contains fresh prawns, mussels, lobster, clams, potatoes, corn, sausage and eggs. These are all boiled in a flavourful broth. It’s an amazing go-to meal, fitting perfectly into one pot. A seafood boil is perfect for those ‘come dine with me’ dates or when you’re feeding a crow. The boil is fun to eat and always loaded with flavour. All that hearty goodness gets drowned and smothered in an epic garlic butter sauce.
Chef Refilwe’s Tip: “I recommend serving your boil immediately, as seafood is highly perishable and tastes best when freshly cooked.”
The dos and don’ts of a classy seafood boil
Since seafood is often an intricate dish and can make quite a mess if not made with love, Chef Refilwe gave Get It Bloemfontein pro tips on what to do and what not to do when making a seafood boil:
DO thaw your ingredients in the fridge overnight. This is the preferred method of defrosting frozen foods. While you can also use cold running water or short microwaving increments, planning ahead and thawing overnight in the fridge will yield the best final results
DO rinse ingredients under cold water before cooking. Rinsing your food briefly before applying any seasoning or marinade allows you to remove any existing surface bacteria.
DO season your seafood. While the natural flavours of seafood are delicious, including your favourite seasonings, herbs and flavour combinations can do wonders to enhance your meal.
DO eat seafood more than once a week. Some of the healthiest places in the world make fish and seafood a staple part of their diet. There’s no need to limit it to once per week!
DON’T overcook. Whether we’re talking about prawns, mussels or other seafood, overcooking is a big no-no. Pay close attention to your cooking times, so you don’t accidentally end up with a dried out, rubbery final dish
DON’T risk contamination with your prep area or utensils. Make sure you thoroughly clean any cutting boards or utensils that you used to prepare your dishes, so you won’t accidentally cross contaminate once the cooking process is underway
Nothing screams Turn-off like pairing the wrong beverage with a perfect seafood and wing boil.
The chef recommends a white wine. This is typically very light and compliment seafood and wings, as seafood is a lighter source of protein, in comparison to foods like red meat.
“They range in terms of flavour profiles and acidity. Experts say that low-alcohol wines pair well with spicy foods. They even suggest sweeter white wines to accentuate wings. My personal, favourite pairing is The Fat Bastard’s Sauvignon Blanc.”
Fish Taco recipe
4 pieces of hake
1 ½ teaspoons chili powder
1 teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon salt
1 tablespoon olive oil
Fish Taco sauce
5 tablespoons sour cream plus 3 tablespoons mayonnaise
1 ½ tablespoons lime juice, from 1 lime
½ teaspoon garlic powder
1 tablespoon tomato sauce
Pinch of salt
water, as needed to thin sauce if necessary
For serving
8 small tortillas
½ small red and green cabbage
1 avocado, sliced or mashed
1 lime to drizzle over your fish
Pat the fish dry with paper towels. Combine the chilli powder, smoked paprika, garlic powder and salt in a small bowl. Sprinkle the seasoning over both sides of the fish and gently pat the seasoning onto the fish.
Heat the olive oil in a nonstick skillet over medium heat. Add the fish to the pan and cook for about 3 minutes per side. Turn off the heat.
Meanwhile, in a bowl, whisk together the sour cream, tomato sauce, lime juice, garlic powder, and salt. If the sauce is too thick you can thin it with a little water, a teaspoon at a time, until it reaches your desired consistency. Set aside.
Warm and slightly crisp the tortillas, one at a time, in a hot skillet on the stove. Alternatively, you can warm the tortillas all at once in the microwave. To serve, fill each tortilla with shredded cabbage, cooked fish, mashed avocado, fish taco sauce and drizzle with lemon.
Prawn cocktail recipe
This classic appetiser is guaranteed to please you anytime.
6 large prawns (cooked)
Sliced lemon for garnish
For cocktail sauce
1 cup tomato sauce
3 tbsp horseradish
3 tsp fresh lemon juice
½ tsp Worcestershire Sauce
Pinch of salt
dash of Tabasco Sauce
Instructions
Add all cocktail sauce ingredients to a bowl and mix until well combined. Refrigerate until ready to assemble shooters.
Place the lemon garnish into each mini glass. Add cocktail sauce and place prawns on top. Squeeze a little lemon juice over each prawn. Chill until ready to serve.
Text: Abigail Visagie Photographs: Gypseenia Lion
