In a fast-paced world, it’s easy to find yourself eating alone, whether due to a busy work schedule, living alone, or simply not having time to share meals with others. Did you know that eating alone can have significant negative impacts on both your mental and physical health?
Sharing meals with others brings a range of benefits beyond satisfying hunger. During this season of families coming together, KOO’s iconic duo – Chakalaka and Baked Beans – is the perfect pair to add to your meals, helping you celebrate life’s precious moments and embrace the opportunity to connect.
KOO’s ethos of bringing loved ones together or being at the centre of sharing moments embodies the holiday spirit. The holiday season is all about sharing meals, and core is always at the centre of any festive feast Whether it’s around the Christmas tree, at a New Year’s Eve gathering, or during a cozy family dinner, KOO’s Chakalaka and Baked Beans make it easier to prepare and enjoy delicious, comforting meals without the stress of complicated cooking. “At KOO, we believe that food has the power to bring people closer. Whether it’s a family dinner or a festive gathering, we’re proud to be part of the moments that matter most. With KOO, every meal is an opportunity to share, connect, and celebrate together,” said Senior Brand Manager at KOO, Thabiso Masehla.
Food has always been a universal language. Whether it’s a celebration, a family reunion, or a simple dinner with friends, meals have a way of uniting us. In South Africa, few things capture the spirit of togetherness quite like KOO’s catalogue of canned goods. These pantry staples have been a beloved part of South African kitchens for generations, known for their bold, delicious flavours and versatility.
KOO’s iconic canned goods have been at the heart of South Africa’s memories for over 80 years. With locally sourced fruit and vegetables that do not lose their nutritional value due to long hours of travelling before packaging. KOO ensures a clear thread of farm to can freshness and goodness while contributing to the South African economy by ensuring that all farmers both big and small contribute to KOO’s goodness.
Masehla added “At KOO, we believe that great taste and nutrition can come in a can. Our products are made with carefully selected ingredients, preserving the freshness and nutritional value you can trust. KOO’s canned foods offer convenience without compromising on quality, helping you create healthy, balanced meals for your family, anytime. “The best you can do this festive season starts with KOO. Here ais awesome recipes to make eating together.
KOO African Scallop Recipe
Scallops
Ingredients
8 x Scallops
1 tsp Salt To taste
1 tsp Pepper
¼ cup Unsalted Butter
2 x garlic cloves
Method
Dry Scallops using kitchen towel
Add salt and pepper
Bring pan too medium heat, add butter and garlic.
Sear scallop for 1- 2 min each side.
Lemon Foam
Ingredients
1 x Lemon
2 x tbs Castor sugar
1 x large Egg (white)
½ tsp Gelatine
Method
Mix lemon juice and castor sugar.
Add Gelatine to spoon of warm water and add to your lemon mixture.
Using a whisk, whisk your egg white while slowly adding you lemon mixture.
Crispy Onions
Ingredients
2 x Baby Onion
¼ cup corn flour
½ cup flour
Pinch of salt
Method
Thinly slice the baby onions into rings.
Mix corn flour, flour and salt.
Coat onion rings in flour mixture and deep fry till golden.
Basil Dust
Ingredients
1 x hand full fresh basil
Method
Add basil to tray and leave out to dry
Once dried push throw fine sifts
KOO Chakalaka Puree
Ingredients
1 x tin Koo Chakalaka Mild and Spicy
Method
Add to blender and blend until smooth
Add to saucepan and heat up, add salt if needed
KOO Trifle Recipe
Vanilla Sponge Ingredients
1 cup x cake flour
1 cup x castor sugar
4 x Large Eggs
2 x tsp baking powder
½ cup x Unsalted butter
1 tsp Vanilla Essence
1 x cup Full cream milk
1 pinch salt
Method
Whisk butter with sugar and eggs.
Mix flour, baking powder and add to butter mixture
Add milk and vanilla essence
Bake at 180 degrees for 10-15 minutes.
Amarula Anglaise (Custard)
Ingredients
2 x cups Fresh Cream
1 x cup Full Cream Milk
1 x cup Amarula
2 x tbl Corn flour
½ cup x Castor sugar
6 x Large Eggs
Method
Add cream, milk, Amarula and sugar to saucepan and bring up to a simmer.
Whisk egg yolk and corn flour together then Gradually add milk mixture to egg while whisking.
Place back on heat and stir custard on low heat till it thickens.
Sherry jelly
Ingredients
4 x gelatine leaves
¼ cup x Sherry wine
¼ cup Castor Sugar
2 x cups water
Method
Bloom gelatine leaves in ice water
Mix warm water, sherry wine and castor sugar.
Pour into a flat tray and allow to set in fridge overnight.
KOO Peach halves Gel
Ingredients
1 x Canned KOO Fruit in syrup peach halves
1 x tsp Agar agar
Add Canned KOO fruit in syrup to a blender and blend until smooth.
Add Agar Agar to KOO and blend again and set in fridge.
Once set, remove from fridge and blend again until smooth and silky Gel consistency.
How to serve: Layer all components and top with KOO PEACH GEL and Diced KOO Peaches