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Fehmz Fehmz is a snippet of life. Things I like, things I love and things I love to do. It's my creative outlet. Its a space for my followers to get real raw honest me.

Places I experience, Products I love to use and buy and food I love to eat and make. It's my opinion. I share what I love, what I've tried and recommend from my own experience. I am Fehmz

23/10/2026

Chicken biryani by

2kg chicken
3 cups masoor (brown lentils), boiled
7 cups rice, boiled
8 eggs, boiled and peeled
7 potatoes, peeled and cut in half
1-2 potatoes, peeled and sliced
2-3 cups frozen mixed veg
1 bunch fresh coriander
60ml ghee, additional for bottom of pot
4 green chilli

Marinade ingredients:
4 tblsp ginger garlic
4 tblsp salt (or to taste)
2 tsp shah jeera (sub fennel powder)
2.5 tsp turmeric
5 tsp ground coriander seeds
5 tsp ground cumin
Half tsp garam masala
5 tsp chilli powder
3 tblsp chilli flakes
6 tblsp ground green chilli
1&1/2 cup fried onions
6-7 saffron strands, crushed and bloomed in ice plus 150ml cold water
1kg plain yoghurt
Juice of 1 lemon
1 tsp freshly cracked black pepper
1 tin tomato puree (350ml)
4 tblsp tomato paste
3 tomatoes (grated/liquidised)
3 cinnamon sticks
6 cardamom (elachi)
6-8 cloves
1 cup ghee + oil mixed

Add all your marinade ingredients into a bowl and combine well. Add the chicken and leave to marinate for 2-3 hours while you prep your other ingredients.
Precook your rice until almost done and ready to be steamed.
Fry your halved potatoes until 80% done.
Layer your biryani as per the video.
Cover well to trap the steam while cooking.
Preheat your oven to 180degC and place your pot into the oven to cook. Bake for 2-3 hours.

Check now and again to see done-ness. Feel free to taste along the way.
Serve family style on a large platter, garnish with coriander and serve with condiments like paapar (papad), minty raita, kachoomber etc.
Enjoy ♥️

Pot:

21/10/2026

Pepper sauce aka Spur style by

60g butter
2 tblsp flour
1 tblsp cornflour
1 tso onion powder
4-5 generous tsp cracked black pepper
One-third tsp white pepper
Salt, to taste
250-350ml milk
60ml fresh cream

Enjoy!

20/10/2026

See you in Botswana

Date: Saturday 14th November
Time: 10.30am
Venue: Maru-a-Pula School
Ticket Price: P450 includes brunch

Secure your ticket with Femida on +267 71 271 088 or [email protected]

A limited number of books will be on sale on the day.

15/10/2026

Chunky African bird’s eye salsa by
Serves 4

250 g ripe tomatoes
½ red pepper
½ small red onion
2 spring onions
2 Tbsp chopped fresh coriander
1 fresh African bird’s eye chilli, or to taste
1 Tbsp vinegar
1 Tbsp olive oil
Fine salt and freshly ground black pepper

1. Quarter the tomatoes and remove the very wet seed centres.
2. Dice the tomatoes and red pepper into roughly 1 cm pieces.
3. Finely dice the red onion and thinly slice the spring onions.
4. Finely chop the coriander and African bird’s eye chilli.
5. Combine all the prepared ingredients in a bowl.
6. Add the vinegar and olive oil.
7. Season with salt and black pepper just before serving so the tomatoes do not release too much liquid.

14/10/2026

Gharam masala by

Disclaimer: each family has their own way and combo of spices, relax, it’s perfectly okay if we are different 🥰

2 tblsp coriander seeds
1 tblsp cumin seeds
1 black cardamom
6 green cardamom
1 tsp black peppercorns
1 small star anise
8 cloves
3-4 bay leaves
1/3 tsp nutmeg
1/3 tsp fennel seed powder (optional)

Method as per video

11/10/2026

Bounty cake bites by

Chocolate sheet cake:
2 eggs
110g castor sugar (0.5 cup)
60ml hot water
60ml neutral oil
0.25 tsp instant coffee
2 tblsp cocoa powder (20g)
2-thirds cup cake flour (85g)
1.5 tsp baking powder (8g)

Bounty mixture:
2 cups Dessicated coconut
380g tin sweetened condensed milk

Topping
350-400g melted Callebaut chocolate
1/2 tsp coconut oil

Baking pan size: 20 x 22cm

08/10/2026

Honey soy raita by

Serves 4

250 g thick plain yoghurt
½ small cucumber
30ml Nando’s PERi-PERi Honey Soy Sauce
1 tsp lemon juice
1 Tbsp finely chopped fresh corianderc
¼ tsp ground cumin
Pinch of fine salt
Pinch of freshly ground black pepper

1. Coarsely grate the cucumber.
2. Place the cucumber in a clean tea towel and squeeze out as much liquid as possible.
3. Combine the cucumber, yoghurt, Nando’s PERi-PERi Honey Soy sauce, lemon juice, coriander and cumin.
4. Season lightly with salt and black pepper.
5. Refrigerate until required.

07/10/2026

Back in the kitchen and I cannot wait! See you soon at the hirschs_homestores Hyde Park store. What should I make?

Event details: Hirsch’s x Samsung Live Cooking Experience
Venue: Hirsch’s Hyde Park 226 Jan Smuts Ave, Dunkeld West, Johannesburg
Date: Saturday, 17 October
Time: 10.30am

RSVP: [email protected]

06/10/2026

Easy Peasy naan by
Makes 4 breads

250 g self-raising flour
½ tsp fine salt
180 g plain full-fat yoghurt
1 Tbsp olive oil
1-2 Tbsp water, only if needed
40 g butter
1 small garlic clove, finely grated
1 Tbsp finely chopped fresh coriander
Pinch of fine salt

1. Combine the flour and salt in a mixing bowl.
2. Add the yoghurt and olive oil and mix until a soft dough forms. Add a little water if the dough is too dry.
3. Knead for 2-3 minutes until relatively smooth, then cover and rest for 20 minutes.
4. Divide the dough into four equal pieces and roll each one into an oval about 3-4 mm thick.
5. Heat a heavy-based frying pan or cast-iron pan over medium-high heat.
6. Cook each naan for 1-2 minutes on the first side, until bubbles form and the underside is charred in places. Turn and cook for about 1 minute more.
7. Melt the butter and mix it with the garlic, coriander and salt.
8. Brush the hot naan with the garlic butter and keep covered with a clean tea towel until serving.

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