Rubina Shaukat
Professional Chef and Cookery TeacherRubina Shaukat is a professional chef who teaches cooking at a government technical college in Pakistan. She manages IngRecipe, sharing recipes and practical guides to ingredients and kitchen basics for home cooks. She also runs the Home Ingrecipe kitchen in Multan.
Chef's Recipes
DORO WAT
This Ethiopian chicken and egg stew is really fragrant thanks to the heady mix of berbere spices and a long, slow cooking time. You can buy ready made berbere spice blends in some supermarkets, but I’d urge you to make your own if you can. It takes no time at all if you have a
THE GATSBY
Meet the amazing South African Gatsby sarnie – an Indian-spiced barbecued steak, chip and cheese concoction, all squished into a long baguette made for sharing. You could, in theory, add a little salad as a slightly lame nod to health, but in this double-carb meat feast I think it would pretty much miss the point.
BUNNY CHOW Hollow Stuffed Bread Roll
Bunny chow is simply a hollow bread roll stuffed with curry – not made with real bunny, but with tender pieces of stewed lamb. In its native South Africa it is often spooned into large hollowed-out loaves of bread, which are designed to be eaten with your hands – quite a challenge, even for the
MASALA PINEAPPLES
Masala pineapples are so simple – they are literally chunks of ripe, juicy fruit rolled in a special masala spice blend and threaded on to a kebab stick. If you’ve ever been by the beach in Durban, South Africa, where they are sold on numerous street carts, you’ll know the fruit and spice combination makes
MELKTERT
Melktert – literally ‘milk tart’ in Afrikaans – is a delicious cinnamon-topped custard pie that is hugely popular across South Africa. Not limited to street eating, it’s often baked at home, to a recipe passed down through generations, and is also served in bakeries across the land as a delicious snack. I make it in
DHOLL PURI WITH BUTTERBEAN CURRY
Dholl puri are lovely nutritious flatbreads with a thin filling of ground split peas. Cooked until soft and still wrappable, they are the classic accompaniment to this butterbean curry. On the streets of Mauritius they are the number-one street food, and quite right too. Delicious, vegetarian and healthy – what’s not to love?
