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South Africa

PYNAPPEL HOENDER

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(Maak: 4 Porsies)

Ingredients

1 ui, gehalveer en in skyfies gesny
25 ml (2 e) sonneblom- of olyfolie
1 kg hoenderporsies
50 ml (4e) blatjang
250 ml (1k) rou rys
750 ml (3 k) sterk tee
1 pakkie sampioensoppoeier
1 x 440 g-blik pynappelstukke
1 elk rooi en groen soetrissie, pitte verwyder en in driehoeke gesny

Directions

Braai ui en hoenderporsies in warm olie tot verbruin. Gooi blatjang en
rys by en meng deur. Meng tee met soppoeier en gooi oor hoender.
Dreineer pynappelstukke en gooi sap by. Prut vir 30 min. Roer af en toe.
Gooi pynappelstukke en soetrissie by. Laat prut vir 10 min. tot net sag
en geur na smaak met sout en swartpeper. 'n Vullende maaltyd in een gereg.

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