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Mykya’s famous tongue twister


All Gold 950g tin of apricot jam, 10ml brown sugar, 20ml salt, three finely chopped onions, 2 teaspoons garlic, 30 green and red chillies, 2 green peppers finely chopped, a teaspoon of Ina Paarman’s Lemon and Rosemary season, a dash of Worcestershire.


  • Put the chillies, onions and green pepper in a blender until fine to your liking.
  • Add the jam, brown sugar, salt, and herbs and Worcestershire sauce.
  • Bottle and store in the fridge.
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Recipe: Mykya Erasmus.

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