Home Lifestyle Recipes Covid-19: Lockdown junk food recipes

Covid-19: Lockdown junk food recipes

Chef Fikile Zungu and food blogger Jabulile Dube helps Mzansi make our favourite ‘take-aways’ at home


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Full disclosure. I’m craving junk food. I miss the convenience of grabbing a pizza or burger. It doesn’t help that my social media timeline is bombarded with cries for Mzansi fast food joints to be reopened, because hey, I can seriously hear the McDeez fries calling my name 

I’m quite sure I’m not alone, so in the interest of staying home, staying safe and staying sane, Food For Mzansi asked some of our favourite foodies for some lockdown junk food recipes. 

Sowetanborn cook Fikile Zungu has taken to Twitter and challenged her followers to cook their favourite takeaway meals at home. Since the beginning of the national lockdown Zungu has shared meals ranging from mouthwatering crispy chicken wings to shisanyama.  

Although Zungu lives in Belgium, working at the South African Embassy as their resident chef in Brusselsthe zealous cook says she saw an opportunity to make light of the unfortunate circumstances in SA. 

READ MORE: From maid to a professional cook 

“I figured most of the takeaway shops would be closed, and people are not into cooking. I thought by me sharing these recipes it would help keep people at home,” she explains. 

The all-time favourite on her Twitter account is Chicken Lickenstyle hot wings. 

“People are really loving the chicken wing recipes, yoh ba hlanye (they are going crazy)! Some have even said to me ‘yoh Fikz, you are carrying the nation,” she laughs. 

Zungu also shares her recipe for char grilled ribs. She urges her followers to use their own discretion and let their own instincts take over when making these delicious ribs. 

Cape Town-based food blogger Jabulile Dube shares a wholesome burger patty recipe to silence those burger cravings. 

READ MORE: Jabulile Dube unwinds in the kitchen 

“Now that we’re home, we don’t have a choice but to cook. Even though I love cooking it becomes a chore. So, I mostly miss the convenience of takeawaysI think takeaways are on everybody’s minds. No one ever thinks of making a burger patty because you can just go out and buy them, Dube adds.  

Try these Takeaway meals:  

Jabulile’s succulent beef burgers  


  • 500 g mince 
  • 1 grated onion 
  • 1 tsp paprika 
  • 1 tsp sweet basil 
  • 1 egg 
  • 2 tsp garlic powder 
  • Salt and pepper to taste 
  • Seasoning of your choice  
  • provitas 


  1. In a bowl add beef mince, garlic powder, sweet basil, provitas, an egg, paprika and seasoning spice.  
  2. Then with a fork mix everything and form tennis balls gently with your hands.  
  3. Gently pat the balls into patties. Do not overwork the mix.  
  4. Place the patties in the fridge at least 30 min before making the burgers.  
  5. To cook them, heat a nonstick pan on high heat. Brown the one side first until the edges are cooked, then turn the patty only once. 
  6. Enjoy with toppings and bun of your choice. 

Fikile Zungu’s hot wings 


  • 12 chicken wings 

For batter: 

  • ½ cup flour 
  • 2 tbsp cumin 
  • 2 tbsp paprika 
  • 2 tbsp chicken masala 
  • 2 tbsp chilli flakes 
  • Salt and pepper for seasoning 
  • 4 to 5 eggs  

For crumb: 

  • Breadcrumbs 
  • Flour 


  1. Split the wings into halves. 
  2. In a large pot boil the wings with salt and pepper until they are cooked on the inside. Be careful not to overcook them. 
  3. In a large bowl, combine flour, cumin, turmeric, paprika, chicken masala, chilli flakes and salt and pepper to taste. 
  4. Add eggs. Whisk until smooth. 
  5. Add wings and mix until fully submerged and coated in batter. 
  6. Let wings sit in mixture for 30 mins in the fridge. 
  7. In a plastic bag, mix flour and breadcrumbs. 
  8. Remove wings from fridge and put them inside bag with flour and breadcrumb mix. Shake it! 
  9. Shake them well so they are coated.  
  10.  Heat oil on high heat and then lower to a medium heat. This is important so that you don’t burn them. Deep fry on a medium heat until golden brown. 
  11. Place them on paper towels to absorb excess oil. 
  12. Serve with a hot sauce of your choice and enjoy! 

Fikile Zungu’s char grilled ribs 


  • 1 kilogram of pork belly ribs 

For basting sauce 

  • ¼ cup olive oil 
  • lemons  
  • 2 tbsp honey 
  • 1 tbsp ginger spice 
  • 1 tbsp cinnamon spice 
  • 1 tbsp parsley  
  • 1 tbsp ginger and garlic paste 


  • 1 tbsp coriander  
  • ¼ cup barbeque sauce 
  • 1 tbsp mixed dry herbs 
  • Salt and pepper 


  1. In a large oven pan season meat with coriander, barbeque sauce, dry herbs and salt and pepper then drizzle with a little oil. 
  2. Rest while you make a fire. 
  3. In a bowl add oil, lemon, honey, ginger spice, parsley, ginger and garlic paste. Mix together to form a thick mixture. 
  4. Grill on the fire on a low heat until cooked inside. Keep brushing basting sauce until they are a nice color. 
  5. Serve with sides of your choice and enjoy! 


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Noluthando Ngcakani
Noluthando Ngcakani
With roots in the Northern Cape, this Kimberley Diamond has had a passion for telling human interest stories since she could speak her first words. A foodie by heart, she began her journalistic career as an intern at the SABC where she discovered her love for telling agricultural, community and nature related stories. Not a stranger to a challenge Ngcakani will go above and beyond to tell your truth.

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