Two South African treats paired with Nederburg Foundation Rosé

Who knew shredded chicken could taste this good? Thuli Gogela, one of South Africa’s most popular foodies and bloggers clearly did. She’s taken Tshohlo, added mango atchar and a few other special ingredients. Instead of serving with pap or steamed bread, she’s used the combo to make a fab quiche filling. And to bring out those fruity, spicy flavours, she serves it with Nederburg’s Foundation Rosé. Refreshingly fruity with tastes of berry that dance on your tongue, it’s an absolutely awesome match for this novel but super-nice dish.

Tshohlo and mango atchar mini quiches with pumpkin seeds, paired with Nederburg Foundation Rosé

From the kitchen of Thuli Gogela


Tshohlo is a Sotho term for shredded chicken.  It is a traditional dish usually served as a main course accompanied by pap or steamed bread. 

Serves: 12 to 18


Chicken (Tshohlo)

4 chicken breasts

125ml (½ cup) boiling water

2 bay leaves

1 chicken stock cube

1ml turmeric

Atchar filling

15ml (1 Tbsp) canola or olive oil

1 big leek with leaves, chopped

½ red pepper, chopped

1 clove of garlic, chopped

3 tomatoes, peeled and diced

250ml (1 cup) mango atchar

15ml (1 Tbsp) fresh thyme or 5ml (1tsp) dried thyme

2.5ml (½ tsp) freshly milled black pepper, to taste

Salt, to taste (optional)


800g puff pastry

Flour for dusting

250ml (1 cup) full cream milk

2 eggs

For final assembly

30ml (2 Tbsp) dried pumpkin seeds


Chicken (Tshohlo)

1.      Cook chicken breasts with water, bay leaves, chicken stock and turmeric in a saucepan on a hot stove.

2.      Cook until done, so the breasts are white throughout.  Leave to cool.

3.      Shred the chicken using a fork and set aside.

Atchar filling

1.      Heat the oil in a medium sized pan. Sauté the leek, red pepper and garlic for about 2 minutes. 

2.      Add tomatoes, atchar, thyme and pepper.  Cook for another 2 minutes. 

3.      Add the shredded chicken to the leek and atchar mixture.  Mix well and set aside.

Mini quiches

1.      Preheat the oven to 190˚C.

2.      On a floured surface, roll out the pastry, and cut into 12cm diameter circles. 

3.      Lightly grease a muffin tray and ease the circles into the muffin cups. 

4.      Prick the bottom of each circle with a fork, line with wax paper and fill with beans, rice or samp.

5.      Bake for 20 minutes. Remove the wax paper with beans. Adjust the oven temperature to 180°C.

6.      Spoon Tshohlo mixture into the blind baked pastry cups.

7.      Whisk milk and eggs and pour over the Tshohlo mixture. Sprinkle with pumpkin seeds. 

8.      Bake for 45 to 50 minutes. Leave to stand for 10 minutes before removing the mini quiches from the muffin tray. 

9.      Enjoy with Nederburg Foundation Rosé.