Perima's Kitchen

12/08/2026

Mouth-watering Mince Kebabs 🤤🔥

Juicy, flavour-packed kebabs simmered in a rich masala chutney -comfort food at its best! ❤️

For the kebabs:
500g mince -mutton or lamb
Diced onions
Fresh coriander (dhania)
Mint
Thyme
Green chillies
1 beaten egg
1 tbsp Perima’s Kitchen All-In-One Mutton Masala (or according to your desired intensity), added to some oil
Salt to taste

Mix everything together well and shape into balls. You can air fry, oven bake or fry them on the stovetop.

For the kebab base:
Heat some oil and sauté your onions until softened. Add green chillies & curry leaves. Next add 2–3 tbsp Perima’s Kitchen All-In-One Mutton Masala, according to your desired intensity, and bloom for a few seconds.

Add about 4-5 grated jam tomatoes, a pinch of sugar and salt to taste. Allow everything to cook down until you see the oil separate -that’s when you know your base is ready.

Add your cooked kebabs and, if you like, pour in the delicious juices from the cooking tray too! 😍

Let everything simmer together so the kebabs soak up all that beautiful flavour. Finish with fresh coriander and serve. 🌿🔥

Simple ingredients. Big flavour. One Master Blend. Infinite Possibilities. ❤️

Perima’s Kitchen All-In-One Masalas are available at select Pick n Pay stores nationwide. 🛒🇿🇦

Visit www.perimaskitchen.co.za -all our stockist locations are listed on the first page.

11/08/2026

Thank you POST Newspaper 🙏🏽 Such an impactful and emotional experience. It was an honour to lead the Nelson Mandela Cooking Club launch and connect over food, stories and shared knowledge. To do this in Chatsworth, the community that shaped me, made it even more special. So grateful to be part of something so meaningful. ❤️

The Nelson Mandela Youth Centre Cooking Club inaugural launch was held on Saturday with Solina Naidoo of Perima’s Kitchen. Her class focused on learning the fundamentals of authentic home cooking with simple techniques. At the event were:

10/08/2026

Growing up, stovetop tea was always part of the moments that brought people together -family functions, unexpected visitors, long conversations around the table ❤️

There was just something about having a hot cup of tea after a beautiful, satisfying meal. And the best part? You could make it exactly how you loved it -strong, milky, spicy, sweet… your way ☕️✨

That kind of tea always hits the spot. Enjoy ❤️

09/08/2026

There’s something special about coming home and giving back. ❤️

This Women’s Month, we celebrated community, connection and generations coming together with the launch of the Nelson Mandela Centre Cooking Club in Chatsworth.

And a little first… our community was introduced to and gifted something very special from Perima’s Kitchen that isn’t available just yet. 👀❤️

A beautiful day of sharing, learning and growing together. This is what community is all about. 🙏🏽

05/08/2026

Let’s get cooking! ❤️🔥

We’re off to my hometown, Chatsworth, where I’m excited to be launching the Nelson Mandela Youth Centre Cooking Club this Saturday!

Join me for a fun, interactive session where I’ll be sharing authentic home cooking techniques, practical kitchen tips, and plenty of flavour. We’ll also chat about entrepreneurship, brand building, social media, and how to turn your passion into opportunities.

Whether you’re a beginner or simply love cooking, everyone is welcome.

📍 Nelson Mandela Youth Centre, Chatsworth
📅 Saturday, 8 August 2026
🕛 12pm
🎟️ FREE

✨ Complimentary Perima’s Kitchen Mini Masalas (limited availability)
✨ Taste testers provided

I can’t wait to cook, connect, inspire, and share this special day with you. See you there! ❤️

04/08/2026

Perima’s Fig Pickle 🤤 Another fave!

Ingredients
* 500 g dried figs
* Soak overnight in salty cold water, strain, dry and toss in vinegar
* 1 cup water (250 ml)
* 1 cup brown sugar
* 1 star anise
* 1 cup vinegar
* 2 tbsp Kashmiri chilli powder
* ¼ tsp turmeric
* 2 tsp pickle masala
* 2 drops red food colouring (optional)
* ¼ tsp asafoetida (hing)
* Add the vinegar-tossed figs
* Salt to taste

The flavours continue to develop with more time. Enjoy fam 🥰

31/07/2026

Love this recipe I shared 5years ago ❤️ Bor & Fig Pickle just takes me back to school days ✨

Pickled Bor Recipe:
Ingredients:
Wash & then soak overnight in salty cold water
500grams dried bor
250ml (1 cup )water
1 cup sugar star anise
1 cup vinegar
2 tbs Kashmiri chilli powder (or your preferred heat)
2 drops of red food colouring (optional)
1/4 tsp hing (asafoetida)
2 tsp pickle masala
Add air dried bor
Add salt
Let it cool down & bottle

The flavours continue to develop with more time. Enjoy fam 🥰

30/07/2026

Perima’s Spicy Chicken Noodles 🔥
Ingredients:
* Oil
* 2 tbsp Perima’s Kitchen All-In-One Chicken Masala (adjust to your preferred heat level)
* 400–500 g chicken fillet, diced
* Salt, to taste (be mindful, as the soy sauce adds saltiness)
* Thinly sliced vegetables of your choice
* 500g precooked egg noodles,
* Soy sauce, to taste
* Fresh spring onions, sliced, for garnish

Method

1. Heat the oil in a large pan or wok.
2. Add the Perima’s Kitchen All-In-One Chicken Masala and allow it to bloom for a few seconds until fragrant.
3. Add the diced chicken fillet, season lightly with salt, and cook until the chicken is fully cooked through.
4. Add the thinly sliced vegetables and wilt down for 1–2 minutes, just until they begin to soften while still retaining a little crunch.
5. Add the cooked egg noodles and toss everything together.
6. Add soy sauce to taste and toss until the noodles are evenly coated and heated through.
7. Garnish with freshly sliced spring onions.

To Serve

Serve hot with extra soy sauce on the side so everyone can season their noodles to their own taste.

⏱️ Total Cooking Time: Approximately 20–25 minutes.

Perima’s Kitchen All-In-One Masalas are available at select Pick n Pay stores nationwide.

To find your nearest stockist, visit www.perimaskitchen.co.za. On the first page of our website, you’ll find all our current store locations.

22/07/2026

🇿🇦 A South African Favourite – Mutton & Samp

• Heat oil and fry 2 large diced onions, green chillies and curry leaves (including the stems) until the onions are translucent.

• Add 3–4 tbsp Perima’s Kitchen All-in-One Mutton Masala, adjusting to your desired intensity, and allow the spices to bloom for a few seconds.

• Add 4 grated jam tomatoes and a pinch of sugar. Cook until the oil separates.

• Add your mutton curry pieces approx 750g. season with salt, and cook until the meat is almost tender.

• Stir in 1 heaped tbsp butter.

• Add your cooked samp and sugar beans. For a convenient option, use 3 cans of samp and 1 can of sugar beans.

• Simmer until the samp and beans have absorbed all the delicious flavours.

• Garnish with fresh coriander and serve.

Perima’s Kitchen All-in-One Mutton Masala and All-in-One Chicken Masala are available nationwide at select Pick n Pay stores.

📍 Find your nearest store on the first page of www.perimaskitchen.co.za

Enjoy your soul food cooking! ❤️

16/07/2026

Perima’s Butter Paneer Recipe 🧈🧀

Ingredients

* 500 g paneer, cubed
* 2 large onions, sliced
* 4–5 jam tomatoes, grated or liquidised
* 1–2 tbsp plain yogurt
* 2–3 tbsp cashew nuts (optional)
* 3 tbsp Perima’s Kitchen All-In-One Chicken Masala (add according to your desired intensity)
* 100 ml pouring cream
* 2 tbsp butter (divided)
* 3 tbsp oil
* Salt, to taste
* A pinch of sugar
* Fresh coriander stems and leaves

Method

1. Marinate the paneer with the yogurt, 1 tablespoon of Perima’s Kitchen All-In-One Chicken Masala, and salt to taste. Mix well and set aside while you prepare the gravy.
2. Heat a little oil with 1 tablespoon of butter. Lightly fry the marinated paneer for a few minutes until lightly golden. Remove the paneer and set aside, keeping any remaining butter and oil in the pot.
3. Add a little more oil and another tablespoon of butter if needed. Add the onions and fry until soft and translucent.
4. Add the cashew nuts (if using) and cook for 1–2 minutes with the onions.
5. Stir in 2 tablespoons of Perima’s Kitchen All-In-One Chicken Masala (adjust to your preferred intensity). Allow the spices to bloom for a few seconds.
6. Add the grated or liquidised tomatoes, a pinch of sugar, and salt to taste. Simmer until the tomatoes are cooked through and the oil begins to separate.
7. For a silky smooth gravy, carefully blend the sauce until smooth, then return it to the pot.
8. Add the fried paneer along with a few coriander stems for extra flavour. Simmer gently for a few minutes.
9. Stir in the pouring cream and allow everything to simmer together for another 2–3 minutes.
10. Garnish with a drizzle of cream and fresh coriander.

Serve with naan, roti or rice.

Hope you enjoy, Kreez! 😊 Amma absolutely loved it too.

Perima’s Kitchen All-In-One Chicken and All-In-One Mutton Masalas are available at select Pick n Pay stores nationwide.

📍All store locations are listed on the first page of our website:
www.perimaskitchen.co.za