With the festive season around the corner, it’s the perfect time to start warming up your baking game. We’ve got two bakes that add a little Amapelepele magic: Jalapeño Cookies (with a cayenne kick) and a super-moist Spice Cake (cinnamon for days). Both are simple, family-friendly and great for sharing as celebrations begin to roll in.

1. Amapelepele Jalapeno Cookies

Want a cookie that surprises in the best way? Buttery sweetness with cheeky heat to keep every bite interesting. Use Amapelepele Cayenne Pepper (a tiny pinch goes a long way) to lift the flavour without turning the cookie into a fireball. The cayenne brings a warm, tingling finish that makes the sugar taste sweeter and the butter taste richer. Try them with a glass of cold milk or a hot cup of rooibos for the perfect treat.

Try the recipe: Amapelepele Jalapeño Cookies.

2. Amapelepele Spice Cake 

For something comforting and festive-friendly, the Spice Cake is a warm, aromatic bake that fits right into the season. Amapelepele Cinnamon Powder adds sweet depth and a cosy aroma, turning a simple sponge into a celebration cake. The cinnamon pairs beautifully with brown sugar, cloves or nutmeg if you want an extra layer, and it keeps the cake tasting homey and inviting. Serve with cream or a drizzle of caramel for a little extra indulgence. 

Try the recipe: Amapelepele Spice Cake. 

Quick Tips

• Use high-quality spices and a small pinch. Our blends are strong, so a little does a lot. 

• Chill the cookie dough. Pop it in the fridge for 30–60 minutes so your jalapeño cookies don’t spread too thin. More chew, less flat. 

• Rotate your trays. Halfway through baking, swap the oven racks for even colour and bake every tray evenly. 

• Store smart. Keep spices in a cool, dark place and baked goods in airtight tins. 

Ready to get festive in the kitchen? 

Shop Amapelepele Cayenne Pepper and Cinnamon Powder online and enjoy nationwide delivery. Cook, share, and kick off the season deliciously. 

The post Feeling the festive sweet tooth kick in? Try these two spicy bakes appeared first on Amapelepele.

We all know that actually, the samp is the star of the table. It can make or break any meat dish. It’s creamy, comforting, and packed with nutrients, but let’s be honest: samp takes time. If you’re already investing that time, you might as well make every spoonful count. Stock is here to help, turning basic samp into a winner dish.

Have a look at some ways to add different flavours to isitambu.

1. Traditional Umngqusho with Beef Stock and Paprika

Follow our Traditional Samp and Beans recipe where we swap plain water for Amapelepele Beef Stock. One teaspoon adds rich, meaty flavour. Finish with a pinch of Paprika Powder for warmth and a beautiful red colour.

2. Chicken Stock for a Light Twist

Sometimes you want a softer, gentler flavour. Swap the beef stock for Amapelepele Chicken Stock, packed with garlic, turmeric, herbs and onion. It’s the perfect base for samp and beans when you want a lighter, slightly spiced taste. Same method, just stir in the stock as your samp cooks and let the spice do the rest.

1. Samp and Mielies

Looking for a colourful summer spin? Try samp with fresh mielies. Use Amapelepele chicken stock as your cooking liquid and add chopped mielies halfway through the simmer. This version is sweet, fresh and earthy, with all the nutrients of samp plus that corn crunch.

This recipe even makes a vegetable stock from the mielie cobs to add extra fresh flavour to the samp.

1. Creamy Twist with Soup Powder

For a creamier finish, add a spoonful of soup powder to the pot. We suggest trying beef, chicken, oxtail or mushroom. The powder melts into the cooking liquid, for a silky texture and extra tasty layers.

Cook with Heart (and Stock)

Time and love are your secret ingredients, but the right stock makes the difference. Whether you go deep with beef stock, light with chicken, or creamy with soup powder, Amapelepele has you covered.

Shop today and let your Isitambu shine.

The post Adding Flavour to Samp appeared first on Amapelepele.

Adding Flavour to Morogo

No more boring sides: morogo deserves centre-stage! It’s a superfood full of iron, vitamins A and C that delivers nutrition in millions of African homes, including South Africa, Zimbabwe and Botswana.

The Perfect Pair: Morogo and Pap(rika)

Pap is the co-star that makes morogo shine. The soft texture of pap balances morogo’s earthy taste and creates a comforting dish. This combo is high in protein and with a cheeky pinch of Amapelepele Paprika Powder, it becomes smoky and flavourful, but not spicy.

Basic Starting Point

This is a simple morogo recipe, with onions and garlic added to bring out some more flavour:

Ingredients

•  4 cups of fresh morogo
• 1 onion, chopped
• 2 tomatoes, diced
• 2 tablespoons of oil
• 2 garlic cloves
• 1 teaspoon of paprika
• Salt and pepper

Instructions

1. Wash the morogo very carefully to get rid of dirt and bugs. If there is any soil left, you will taste it when eating.
2. Cut the leaves into same-sized pieces.
3. You can also cut out the stems, because they are tough. If you want to use the stems, slice them into thin pieces so they can cook quickly.
4. One by one, add the onions and garlic, then the tomatoes and paprika, and then the morogo, cooking in between.
5. Stir everything together and then cover and cook for 15 minutes, until the leaves are soft but not mushy.
6. If you cover the morogo in water when cooking, it will turn brown, but if they just cook in some steam, they will stay bright and green.

More Options with a Twist

• Adding Protein: Stir in cooked beans or lentils for a boost. If it’s the weekend and you’re celebrating, maybe add cooked meat too!
• Spices & Herbs: In Botswana, the morogo is often curried. Experiment with swapping the Paprika for Curry Powder Supreme or adding chili flakes and fresh dhania at the end of cooking.
• Coconut Milk: A splash of coconut milk at the end gives a creamy, exotic twist.

Morogo is a kitchen staple that deserves to be celebrated. With these tips and your favourite Amapelepele spices, you’ll transform simple wild spinach into a nutritious, flavour-packed feast.

Ready to make your morogo mnandi?

🛒 Shop Paprika Powder, Curry Powder Supreme & more at Amapelepele.co.za and enjoy nationwide delivery!

The post Discover why morogo and pap are South Africa’s perfect pair, and how a pinch of paprika transforms this superfood. appeared first on Amapelepele.

Winter’s in full swing and in Mzansi that means one thing: time for warm pots that chase the chill. Amapelepele Beef Stock powder is your daily nyama partner in this weather, bringing rich flavour to everything from bunny chow to tshotlo.

Stir it into a pot of vegetable soup and BAM! You’ve got a bowlful of pure umso­co. Just one heaped teaspoon and your kitchen smells like home.

No fancy ingredients needed, just that deep, meaty taste that feels like Ma’s hug in a mug.

What’s in the pack?

Amapelepele Beef Stock powder is made from top-quality spices, herbs, and flavourings (and a little of the good stuff: MSG). Choose your size: try out a 200 g pack for R24, get 400 g for R48 or buy 1 kg in bulk for R70. Whatever your kitchen needs, we’ve got you covered.

Nyama Flavour Without the Price Tag

Why spend on pricey cuts when a spoonful of beef stock powder gives you the same rich, layered taste?

Because it’s cost-effective, you can cook more meals without breaking the bank. Less meat on the plate, same “eish, this is good” reaction. It can even level up dishes like pilchard bake or ox tongue—betha bele, every bite.

Don’t wait for a wedding eat tshotlo again! Make it with Amapelepele Beef Stock for a burst of meaty flavour and nyama that falls off the bone. Even Woolworths knows…check out their Tshotlo Recipe here.

Instant Flavour, Zero Hassle

Who’s got time to cook bones for hours? Not us. With Amapelepele Beef Stock powder, the flavour’s pre-loaded. Rip open the packet, stir into hot water, and bring the most out of your dish.

Using a powder stock also means no more chopping, straining or guesswork. Every sachet delivers that same meaty kick your family and customers expect. From Jozi to J-Bay, Pretoria to Port Elizabeth, your dishes will never fail.
Check out how it’s used in this Beef Bunny Chow recipe to add meaty flavour, without having to bother with making the stock from scratch.

Whether you need a quick gravy for braaied chops, a piping-hot potjie, or a speedy bowl of samp and beans, this stock sorts you out in minutes. Easy peasy.

Order Your Beef Stock Now

Don’t let winter leave you shivering, warm up with some spice and flavour.

Stock up (😉) on Amapelepele Beef Stock powder and cook like you mean it.

Stay warm. Stay lekker. Cook with Amapelepele.

The post Let the Nyama Loose with Amapelepele Beef Stock appeared first on Amapelepele.

In Mzansi, we don’t just cook. We cook with heart. Our moms, gogos and aunties didn’t need measuring spoons or cookbooks—just a big pot, strong hands and that unshakable kitchen instinct.

And now? It’s your turn to bring that energy back.
This Mother’s Day, let your cooking do the talking with our Mother’s Day Recipe. Whether you’re dishing up comfort or pulling out all the stops, make sure your food comes with flavour, feeling, and a little Amapelepele magic.

Let’s celebrate the women who fed us, raised us, and told us “Taste it first before you add salt.”

Here’s how you can show the love.

Samp and Beans: Straight from the Heart

You already know umngqusho is more than just food. It’s home on a plate. That slow, gentle simmer. That deep, earthy flavour. The way the smell hits before you even open the pot.

Seasoned with Amapelepele Beef Stock and Paprika Powder, this dish goes from everyday to unforgettable. These two spice champs don’t shout, they shine. They bring warmth, depth and that subtle smokiness that tastes like it came straight from Mama’s stove.

Slow-Cooked Oxtail: Big Flavour. Big Love.

This is not your Tuesday-night meal. This is a Mother’s Day recipe. This is “bring out the special plates” energy. Rich, fall-off-the-bone oxtail, cooked low and slow until it melts like butter.

The same heroes return—Beef Stock and Paprika Powder—showing their versatility. Just like Ma, they handle everything. From humble pots to big occasion meals, they bring the heat, the heart, and the flavour.

Stock Up and Cook with Confidence

You bring the love, we’ll bring the flavour. Whether you’re making, Sunday roast or curry with a twist, Amapelepele spices help you cook with your heart, like Ma does.

And don’t stress—we deliver everywhere. If you’re in Soweto or Springbok, Bizana or Brakpan, we’ll get your spices to your doorstep.

This May, cook with heart. Cook like Mama taught you.

The post Mother’s Day Recipes South Africa: Cook Like Ma Taught You appeared first on Amapelepele.

You might’ve seen MSG on an ingredients list and raised an eyebrow. Is this okay to eat?

For years, MSG was wrongly painted as the bad guy in the world of food, but turns out, that was all just a misunderstanding. In reality, MSG isn’t a villain.

Let’s dig into what it really is, why it makes food taste incredible, and how you can start using it to unlock a whole new level of deliciousness.

MSG: Debunking the Myths

For way too long, MSG was blamed for all sorts of things. But study after study (yes, science) has cleared its name. Used in everyday cooking amounts, it’s completely safe. Harvard Health even says that, when eaten in normal doses, MSG “likely won’t have a negative effect.”

So yeah, it’s time we stop side-eyeing MSG and start high-fiving it instead.

The Secret Superpower: Umami

MSG brings umami to the party (the fifth basic taste after sweet, salty, sour, and bitter). When you taste umami, your brain gets the message: this is rich, this is satisfying, this is goooood.

MSG is like the DJ spinning up the perfect beat in your tastebuds, lighting up the pleasure centers of your brain and making every bite taste deeper, richer, more…more-ish.

Kicking Down the Door of Blandness

MSG isn’t just for restaurant kitchens or instant noodles. It’s a game-changer for home cooks too. Here’s how to let it work its magic:

Seasoning: Add a pinch when you’re seasoning meat, seafood, or veggies. It boosts the natural flavours and that’s why we put it in our Spice-O-Seasoning.

Soups & Stews: Toss in a bit while things are simmering. Suddenly, your broth goes from “meh” to “chef’s kiss.” Taste the difference in our Meaty Beef Soup Powder.

Marinades: Mix it into your spice blends and marinades, like we have in our BBQ Spice. It helps all those flavours sink in and sing.

A little goes a long way—MSG doesn’t want the spotlight, it just wants your dish to shine.

Discover MSG with Amapelepele

If you’re ready to let MSG strut its stuff in your cooking, Amapelepele’s got your back. We offer top-quality monosodium glutamate that’s perfect for everyday use: easy to order, delivered anywhere in South Africa.

Hop onto our website and stock up

Next time you’re in the kitchen, don’t let bland win. Let MSG leap into action and rescue your meal. Because when flavour needs saving, MSG shows up with its cape on and tastebuds blazing.

Happy cooking, Mzansi. Go make something mouthwatering.

The post MSG: The Flavour Hero Your Kitchen Deserves appeared first on Amapelepele.