Jwayelani

Shop Winter Savings at your nearest Jwayelani! Products available at selected stores only. Visit our website to find a store near you.

Jwayelani

Pension Payouts are available for collection at your nearest Jwayelani store from Tuesday, 2 July 2024. Enjoy a quick, easy, and secure collection process.

Quick, easy and bursting with flavour. Our Chicken Fried Rice is a winner every time!

Ingredients:
350g chicken breast, chopped
2 tbsp soy sauce
¼ cup oil
½ bunch of spring onions, chopped
1 red bell pepper, diced
½ cup frozen mixed vegetables, thawed
1⅓ cups rice, cooked and cooled
3 eggs
Salt and pepper, to taste

Method:
1. In a bowl, marinate chicken in soy sauce, ensuring even coating. Cover and let it marinate for 10 minutes.
2. Heat a large skillet over medium-high heat. Stir-fry chicken until cooked through, around 3-4 minutes. Set aside.
3. In the same skillet, add oil and heat over medium heat. Cook the onion until translucent, about 3 minutes. Stir in the vegetables and cook for 1 more minute.
4. Increase heat to medium-high. Add cooked rice and stir until heated through, about 3 minutes.
5. Create a well in the centre of the rice. Crack eggs into it and scramble gently until softly set. Mix the eggs into the rice. Season with salt and pepper.
6. Add cooked chicken back into the skillet. Stir to combine.
7. Serve warm and enjoy!

Rise up, Mzansi, as we honour the dreams and determination of our youth! They are not just the leaders of tomorrow, but the change-makers of today.

Happy Youth Day!

Have you ever wondered how to make the perfect Creamed Spinach? This recipe will show you how to do it effortlessly!

Ingredients:
2 bunches of spinach
2 tbsp butter
2 tbsp flour
1 ½ cups milk
Salt and pepper, to taste

Method:
1. Rinse the spinach, remove the stems and then chop it into small pieces.
2. Place the spinach in a pot over medium heat and cook for 5-8 minutes without adding water.
3. Remove the spinach from the heat once the excess water has evaporated.
4. In a separate saucepan, melt the butter over medium heat. Once melted, add the flour and stir.
5. Gradually add the milk, stirring continuously to create a creamy sauce. Start with half the milk, then add more until you reach the desired thickness.
6. Combine the spinach with the sauce and mix thoroughly.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy.

Pension Payouts are available for collection at your nearest Jwayelani store from Tuesday, 4 June 2024. Enjoy a quick, easy, and secure collection process.

Winter evenings are made for hot chocolate and these Pan-Baked Brownies!

Ingredients:
10 tbsp unsalted butter
250g semi-sweet chocolate, chopped
200g sugar, sifted
3 large eggs, at room temperature
1 tsp vanilla essence
200g cake wheat flour
2 tbsp unsweetened cocoa powder
¼ tsp salt
1 cup semi-sweet chocolate chips
*Optional: ice cream

Method:
1. Melt butter and chocolate: Melt butter and chopped chocolate in a saucepan on medium heat, stirring constantly, for 5 minutes. Allow to cool for 10 minutes.
2. Prepare oven: Preheat to 180°C and lightly grease a large skillet. Set aside.
3. Mix the batter: Add sifted sugar to the cooled chocolate mixture and whisk to combine. Whisk in eggs and vanilla essence. Gently fold in flour, cocoa powder, and salt. Stir in the chocolate chips.
4. Bake the brownie: Pour the batter into the skillet. Bake for 30-35 minutes. Check if it’s baked by inserting a toothpick; it should come out with a few moist crumbs. Don't overbake.
5. Cool and serve: Let the brownie cool in the skillet for 10 minutes. Serve with ice cream.

Get stuffed with our irresistible Mince Cabbage Rolls!

Ingredients:
8 cabbage leaves
1kg mince
¼ cup chopped onion
1 egg, slightly beaten
1 tin chopped tomatoes
1 tsp salt
¼ tsp ground black pepper

Method:
1. Prepare the cabbage: Fill a large pot with water and add a pinch of salt. Boil the water, then add the cabbage leaves. Boil them for 2-4 minutes until they soften, then drain and set aside.
2. Make the filling: In a large bowl, mix the mince, chopped onion, egg, salt, and pepper. Stir until everything is combined.
3. Stuff the cabbage leaves: Lay a cabbage leaf flat. Put about 2 tablespoons of the meat mixture on one end, then roll it up, tucking in the sides to keep the filling in.
4. Cook the cabbage rolls: Put the cabbage rolls in a large skillet over medium heat. Pour the tomatoes over the rolls, then cover the skillet and bring it to a gentle boil.
5. Simmer the rolls: Turn the heat down to low. Let the rolls simmer for about 30 minutes. Stir occasionally and spoon some of the tomatoes over the rolls to keep them moist.
6. Serve hot and enjoy!

Happy Workers' Day to all the individuals whose hard work and dedication contribute to the growth and success of Jwayelani!

Here's to a day filled with recognition and appreciation.

Today, let's celebrate you and all that you do!

Shop at your nearest Jwayelani for Unbeatable Savings! Products available at selected stores only. Visit our website to find a store near you.

Jwayelani

As we mark 30 years of democracy this Freedom Day, let's remember the heroes who made it possible and look ahead with a common vision. Together, we can keep the spirit of freedom alive.

Happy Freedom Day, Mzansi!

Pension Payouts are available for collection at your nearest Jwayelani store from Friday, 3 May 2024. Enjoy a quick, easy, and secure collection process.

Explore the richness of our mnandi Butter Chicken recipe!

Ingredients:
300g chicken thigh, cubed
1 tsp garlic, grated
1 tsp ginger, grated
½ tsp chilli powder
Sauce:
1 large red onion, diced
1 sachet tomato puree
½ cup evaporated milk
40g butter
1 tsp garam masala
1 tsp garlic, grated
½ tsp ground cumin
½ tsp chilli powder, or to taste
sugar, to taste
salt, to taste
Naan:
2 tsp instant yeast
1 tsp sugar
½ cup warm water
3 cups flour
½ tsp salt
¼ cup oil
5 tbsp plain yoghurt
1 large egg

Method:
1. Marinate chicken with garlic, ginger and chilli powder for 10-15 minutes.
2. Heat a large pot over medium-high heat and add 1 tablespoon of oil. Fry the marinated chicken until browned, about 4-5 minutes. Remove the chicken from the pot and set it aside.
3. In the same pot, add butter and diced onions. Fry until the onions are translucent, reducing the heat to medium.
4. Add garlic, garam masala and ground cumin, frying until fragrant.
5. Add tomato puree, chilli powder and a little water. Mix well to combine.
6. Add the evaporated milk, sugar and salt to taste. Add the cooked chicken back into the pot and cook for another 2-3 minutes.
7. To make the Naan, combine yeast, sugar and warm water in a bowl. Then mix in oil, yoghurt and egg. Set aside.
8. In another bowl, mix 1 cup of flour with salt. Add wet ingredients and stir. Gradually add more flour until dough forms.
9. Turn dough onto floured surface, knead for 3 minutes, adding flour as needed.
10. Let dough rise until doubled. Flatten, cut into 8 pieces and shape into balls.
11. Heat skillet over medium heat. Roll out each ball, dry fry until golden brown and bubbly, then flip and fry the other side.
12. Keep Naan warm and enjoy with your butter chicken.