This delicious dish is a fusion of tender chicken, velvety butternut, and a medley of aromatic herbs and spices.


1 onion; chopped
200g chicken gizzards; chopped
1 chicken stock cube
400ml water
500g butternut; cut into chunky cubes
15ml (1 tbsp.) dry mixed herbs
1 tin chopped tomatoes/4 fresh tomatoes
1 tin lentils in tomato sauce
100g spinach; torn
Crumble pap to serve


  1. Heat oil in a pot and fry onions and gizzards for 5 minutes.
  2. Crumble in stock and pour in water to the pot, simmer on medium-low heat for 30 minutes.
  3. Add butternut cubes, mixed herbs and tomato to saucepan, continue simmering for 15 minutes or until butternut is tender.
  4. Stir in lentils and spinach to the pot, cook for 5 minutes. Serve over pap.

Recipe by Hope Malau from Hopeful foods.