Recipe Image

Sizzling Choka stuffed with curried cabbage served with a green “Umgqusho”

Homegrown Tastes South Africa S2 Episode 6: Sizzling Choka stuffed with curried cabbage served with a green “Umgqusho”

Serves 4

Sizzling Choka stuffed with curried cabbage served with a green “Umgqusho”


For the cabbage:

  • A splash of oil
  • 1/2 onion, finely chopped
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric
  • 1 1/2 Tbsp Curry powder
  • 1/2 tsp ground coriander
  • 500g cabbage, thinly sliced
  • 1 tsp salt2 Tbsp sugar

For the squid:

  • 8 large squid, cleaned
  • Toothpicks for securing the stuffing
  • A splash of oil for grilling
  • Sea salt & freshly ground black pepper for seasoning
  • Grill pan

For the Sizzling chilli oil:

  • 1/2 cup canola oil
  • 1 tbsp honey
  • A handful marinated sun dried tomatoes, finely chopped
  • A handful fresh herbs, finely chopped
  • 1 tsp sumac
  • 1-2 tsp chilli flakes
  • Freshly squeezed lemon juice
  • 2-3 cloves garlic, peeled and finely crushed
  • Salt to season, about 1/2 tsp

For green umgqusho:

  • 1/2 cup Samp, boiled in water and stock until tender
  • 1/2 cup spotted beans, boiled in water and stock until tender
  • 400g baby spinach, branched & chopped
  • 1/2 cup grated parmesan cheese
  • Butter


  • (Ice and cold water to store prepared garnish)
  • Spring onion, Julienne
  • Red chilli, remove seeds and julienne
  • Small basil leaves purple and green if available


  1. For the curried cabbage, heat oil in a pot, sauté the onions, mustard seeds and cumin seeds for 3-5 minutes then add the curry powder, turmeric & ground coriander, stir to combine then add the cabbage & sugar. Sauté the cabbage for 10-15 minutes on a medium heat or until the cabbage softens. Set aside to cool.
  2. For the Choka, once the cabbage has cooled down, stuff the Choka with the cabbage and secure the end with a toothpick. Repeat this process for all the Choka. Before serving, heat a grill pan to a high temperature and grill the squid one side at a time for about 5 minutes on each side. The squid should be tender. Set aside to rest before serving. When you are ready to serve arrange the grilled Choka onto a serving dish.
  3. For the green Umgqusho, In a pot, combine the cooked Samp, cooked beans, cooked spinach, parmesan & butter. Add a splash of water if you need to. Simmer for 5-10 minutes until well combined. Arrange the Green Umqgusho onto a platter.
  4. Prepare the sizzling chilli oil only when you are ready to serve, heat the oil on a high temperature. Place all remaining ingredients into a heatproof bowl, pour the hot oil onto the ingredients and pour over the grilled choka. It should be so hot that it sizzles!
  5. Remember to warm your plates