-Mobile Cooking Class with a Difference:

Cooking classes are a great way to meet new people and learn to prepare exciting dishes, dishes you’ve always wanted to learn to prepare and amazing dishes from copious cultures.

Through a casual one-day class, you may learn how to cook for your specific healthy needs, it could be that you want to learn to cook delicious meals for your family, friends or to horn in on your hosting abilities. You could even gift a cooking class to your significant other, a friend or your helper at home.

Cooking helps you open yourself up to a world of possibilities.
Cooking is all about confidence, know-how and most importantly the nutritional value of food.
Valour Foods  is the concept by qualified Chef and Owner Boitumelo Moselakgomo offers customised classes for all your needs, whether you are a beginner or a little more advanced; from couples to groups.

Valour guarantees not only will you have fun, but you will be able to prepare delicious and easy recipes for breakfast, to scrumptious lunches and magnificent dinners and events.

Cooking classes are held at the convenience of your kitchen. Special venues can be arranged for larger groups.

To find out more information contact Valour Foods:

Mobile: 072 440 5235

Email address: valourfoods@chef.net



Chicken Livers Peri-Peri 

Courtesy of Chef Boitumelo Moselakgomo from Valour Foods

The secret to great livers is to cook them in a fiercely hot pan. The ingredients are very simple, but following the steps in the right order is paramount!


-250g chicken livers
-1 large onion sliced
-50g butter (not spread, not margarine)
-4 cloves garlic roughly chopped
-2 red chillies chopped
-Half cup white wine
-1 cup tomato puree
-Juice of 1 lemon
-0Coconut oil
-Salt & pepper
-1 handful basil roughly chopped


  1. To make the sauce, sauté the onion in butter on a low heat until soft sweet and golden brown. Add the garlic and chilli and sauté until fragrant.
  2. Add the wine and reduce by half. Add the tomato puree and lemon juice and simmer for a minute. Season to taste with salt and pepper and set aside.
  3. Clean the livers, cut into bite size pieces and toss them in oil, salt & pepper.
  4. Get a large heavy-based frying pan smoking hot, drop the livers in the pan and spread them so they’re in one layer. Remember the heat is high so be careful.
  5. Use a fork to turn each piece, do not stir them you want to keep them quite still in the pan to get great colour and stop them from leaching their juice.
  6. When the livers are nice and brown on each side pour the sauce into the pan and simmer for a minute or two.
  7. Season with salt & pepper and add the fresh basil, check the seasoning one last time and serve immediately


Serve with Sweet Potato or Cauliflower Mash

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