South African musical heavyweight Sipho ‘Hotstix’ Mabusa has been dished up a hearty meal by another of the country’s best loved musicians and aspiring chef, J’Something, at the Kaya FM Live and Unplugged sessions by Castle Milk Stout.


Monthly Unplugged sessions will see a variety of leading local artists performing while Mi Casa frontman, J’Something, cooks up dishes inspired by South Africa’s favourite stout.  The first artist was Thembisile Ntaka, who rocked the airwaves with offerings from her latest album, Thula.


The live event is broadcast on Georgie in the Afternoon from 13h00 – 14h00 on the last Friday of the month. Besides top class jazz, on this week’s menu were three bean chorizo stew and biltong bread.


“The smokiness from the three bean chorizo stew dish satisfies all the senses,” said J’Something. “I recommend serving it with rustic bread to soak up the stew flavours.”


It sounds like everyone had one heck of a time.  |Imagine being treated to the sounds of Sipho ‘Hotstix’ Mabusa, Thembisile Ntaka and J’Something! On top of that, be served with a glorious meal.  Oh Gawd!


Check out some of the Tweets from the event:





Three Bean Chorizo Stew

Three Bean Chorizo Stew



Get the recipe below:


Three Bean & Chorizo Stew 

Difficulty: Very easy

Serves: 6

Hands-on (preparation) time: 30 minutes

Total time: 1 hour


Mousse ingredients:


1 large red pepper

1 tray of small tomatoes

2 Tbsp. vegetable oil of choice

2 onions, finely chopped

400g chorizo sausage [smoky or spicy], sliced

1 tsp. smoked paprika

3 cloves of garlic

½ cup Castle Milk Stout

1 x 400g tin or box of tomato puree

1 tin of chickpeas

1 tin cannellini or barlotti beans

1 tin butter beans

salt & ground black pepper, to taste

juice of a whole lemon

½ cup parsley, to garnish



  • Cut the red pepper in half, remove seeds and rub both the red pepper and whole baby tomatoes in oil.
  • Place red pepper and tomatoes in oven to grill, skin side up, till charred and skin has burst open.
  • Then remove from oven and let cool before peeling off the skin of the red pepper and cut into strips. Leave the tomatoes as is.
  • Thinly cover a thick-bottomed pot with 2 tablespoons of oil. Sweat the onion till translucent, but not browned.
  • Cut the chorizo into bite sized disks and add to the pot, fry until it begins to stick, then add Castle Milk Stout, 1 tablespoons at a time into the pot to deglaze and continue till the onion is caramelized.
  • Add tomato puree and season with paprika, salt and black pepper to taste.
  • While it simmers, remove the red pepper and tomatoes from the oven and allow to cool.
  • Add the red pepper, then all three tins of beans [rinsed in a colander] to the pot.
  • Check the seasoning and adjust if necessary.
  • Allow to simmer for 30 minutes on medium heat. Stirring to prevent sticking at the bottom.
  • Add the roasted baby tomatoes, squeeze in the juice of a whole lemon and sprinkle with parsley just before serving.



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