Musi Atchar - Korobela on husband

My best friend used Atchar as ‘Korobela’ on my husband!

musi Atchar uyajola 9/9 korobela
African people believe that the Earth is the bearer of various herbs and plants that can be used to heal, strengthen and destroy people.

Traditionally, when a person would fall sick in the olden days, they would be sent to a traditional healer who knew all about the herbs of life or ‘muthi.’

Over the years, many traditional healers expanded their knowledge and used various herb mixtures to create powerful love potions called “Korobela.’ These potions became extremely popular amongst the women in the villages as they would use them to make men fall in love with them, marry them, and ensure that their husbands never left them for any other women.

As times have changed and people have migrated more towards the cities, many have lost touch with their cultural side and have stopped consulting traditional healers for help. Morden doctors and medicine now solve the problem we face, but there is still one problem that our doctors of today are still unable to solve: love.

Themba is a very popular guy who stays in Midrand. After getting his first job as an IT specialist, he immediately upgraded his life, and all the women fell in love with Themba.

His wife, Refliwe, did not appreciate all the attention he was getting and how all the women in their complex were going on about how they would like a night with him or go on a never-ending drive in his new Midnight Blue GTi!

Refliwe would always express her sorrows to her best friend, who also happened to have a massive crush on Themba.

While crying her eyes out one afternoon, Refilwe’s best friend offered to drive Refilwe home and cook supper for her family while she tried to regain her strength and do the bit of work her boss gave her.

Once the food was ready, the best friend took out a small bottle of Musi Atchar and sprinkled some on Themba’s food.

The night went well as they all drank wine together and shared a few childhood stories. As Refilwe looked outside, she realized that it was very late, and because of curfew, her friend could not go home that night. She offered her the couch and gave her a warm blanket, and she and her husband went to bed.

During the night, Themba could not stop twisting and turning. Images of Refilwe’s best friend kept flashing in his head, and no matter what he did, he could not get her beautiful face out of his mind.

As he tried to tiptoe to the bathroom to try and wash his face, his eyes met a sight he had never seen before!

The atchar began working on him even more, and he could not resist the temptation!

To get your bottle of our mouth-watering atchar visit


Making people fall in love again!

(please note the story above is false and does not represent any real characters or a real-life situation. It is known that mangoes and atchar spice do act as aphrodisiacs, but we cannot confirm the validity of that statement and do not recommend that our mouth-watering atchar be used for such a purpose lol)


Simple Doerwors (Dry Wors) Recipe

Best Droewors (Dry Wors) Recipe – Quick, Easy & Delicious 

Whether you are at a rugby match, playing soccer with friends, or watching Master Chef SA, the best snack to have by your side has to be Droewors!

This snack based on the coriander-seed spiced Boerewors sausage has been part of South African tradition for many years, and today we would like to share with you the secrets of making the best droewors in SA.


What exactly is Droewors

This is a very delicious dried meat that is prepared almost the same way as biltong, but instead of using meat cuts, ground beef, mince, and mutton fat are mixed with different spices, and thin sausages are formed out of the mix.


My master tip for making your boerewors is to never use minced beef or meat with more than 5% fat. Trust me, this will make the taste much better and prevent you from gaining unwanted extra kgs.


  • 500g Beef mince (5% fat)
  • 5 g salt
  • 1 g black pepper
  • 2 g ground coriander seeds 
  • Pinch ground cloves (ground)
  • pinch ground nutmeg
  • 2 meters lamb casings
  • 100 ml malt vinegar


  1. Mix salt, black pepper, coriander, cloves, and nutmeg to your minced beef
  2. Take the 100ml vinegar and mix it with the mince
  3. Stuff the mince into lamb casings

Tip: The casings must not be overstuffed but rather be loose!

  1. Hang the wors in a cool dark environment with little air for 4 days (min).

Once the wors is dry and breaks easily, your droewors will be ready!


By now, you should be licking your fingertips and finding various different items to pair with your droewors! If we were to recommend a combo, our master chef snack would be crackers, homemade atchar, and chopped droewors.

Try it out and let us know what you think of this recipe in the comments below 😉

Do not forget to visit to secure your bottle of mouth-watering homemade atchar now!


Mogodu Monday Recepie

Quick Mogodu Monday Recipe


Mala Mogodu, Tripe, Umgxabiso or also commonly known as Usu, is a dish enjoyed by many South African’s who have had the privilege to indulge in various African Delicacies. 

Different myths and legends will tell you where the dish originally came from, but we as South African’s know for a fact that no one can make the dish better than us!

Here is a mouth-watering recipe you could use to prepare yourself a hot Mogodu pot that can be served with Musi Foods’ homemade Atchar 


YIELDS: 4 Servings

Difficulty: 4/10

PREP TIME: 10 mins

COOK TIME: 2 hrs 50 mins


Ingredients Needed:

To begin the process, you will need the following Ingredients:

1 kg Tripe

 1 Onion ((Finely chopped))

 1 Green Pepper (Finely chopped) – optional 

 2 Stock Cubes (You can use beef, chicken, or mutton stock cubes – Any works)

 ½ tsp Salt


1 Musi Atchar 

Order your mouth-watering bottle of homemade atchar from


Lets Begin

Step 1

Place tripe in a large bowl/sink and run the tap while cleaning it as thoroughly as possible with your hands


Add the cleaned tribe into a pot and add water until the entire tripe is covered. Switch the stove on and let the water boil.


Once boiling, turn down the heat and allow to simmer for 2 hours with the pot closed.


Add your chopped onion, green pepper, stock cubes, and salt to the pot. Leave the pot to simmer for an additional 45 minutes.


Serve and enjoy hot! 

To make the meal even better, add 2 spoons of Musi Foods mouth-watering Atchar!



Golden Koeksister with Syrup Recipe by South African Master Chef

Golden Koeksister with Syrup Recipe by South African Master Chef

If you have a sweet tooth and enjoy desserts, then you will love koeksisters. Like we mentioned in our Top 10 Traditional South African Meals article, there are 2 different types of koeksisters that have become extremely popular in our country. The first type is the standard koeksister, and the second is a version by the Cape Malay community. For this tutorial, we will be making the standard koeksister.


Side Note:

Unfortunately, this is that one dessert you cannot have with Musi Foods Atchar, or actually, is it?


You do not need to make the syrup but trust me, it is a bonus, and that is why we have added it to the recipe. 

For the syrup:

250ml water

625ml sugar (white)

12 ½ ml lemon juice

5ml vanilla essence


For the dough:

4 x 250ml (500g) cake flour

25ml baking powder

20ml margarine

1/2 large beaten egg

245ml water

Sunflower oil


For those with the extra sweet tooth, let get syrup started:

Step 1. Mix water and sugar in a pot and allow the pot to boil.

Step 2. Stir the pot until the sugar is completely dissolved

Step 3. Take the pot off the stove and add the vanilla essence and lemon juice to the put and leave the pot in the fridge.

The syrup should be ready after 15 minutes.

Now for the dough:

Step 1. Sift the banking powder and flour together and mix in margarine with your fingertips

Step 2. Beat ½ an egg, mix with water and whisk the mixture together

Step 3. In the centre of the flour, make a hole (well) and pour the water mixture and stir until a delicate dough has formed.

Step 4. Cover the dough with clingfilm and allow it to rest for 30 minutes or up to 4 hours (the longer, the better)

Step 5. Add your oil to a pot and heat it to 160 – 170 degrees celsius.

Step 6. Sprinkle oil to a flat surface as well as your rolling pin and roll out your dough. Once rolled out, cut the dough into rectangles and plait it into strips which look like the koeksisters in the above image. Be sure to press the ends together firmly before proceeding to the next step.

Step 7. Add the plaited dough into the pot with heated oil and allow the dough to cook until it turns golden brown (this should take about 7 minutes). Do this until all the dough pieces are cooked.

Step 8. (optional). Using paper towels, drain the excess oil in the koeksisters and immediately dip them into your syrup mixture


The time has come for you to enjoy your koeksisters, boil some tea, sit back and relax while you let us know how you found our mouth-watering koeksister recipe!

Easy and delicious potato salad recipe that goes well with any braai meat you are having with friends on the weekend. Grab your favorite wine/beer and some musi atchar and enjoy this easy braai potato salad!

Easy Braai Potato Salad


  • 6
  • Easy
  • 30 minutes
  • 30 minutes
  • Eagles Nest Viognier 2016


  • 10 rooibos tea bags
  • 2 kg potatoes, peeled and cubed
  • 1 t Woolworths hickory liquid smoke
  • 200 g bacon, cut into small lardons
  • 2 T condensed milk
  • 250 g Woolworths double-cream plain yoghurt
  • 200 g gherkins, finely chopped
  • a handful chives, chopped, plus extra to garnish
  • 5 free-range eggs, hard-boiled
  • Truffle oil, for drizzling
  • Musi Atchar


Infuse the tea in water to make a strong rooibos stock. Add the potatoes and cook until al dente. Drain, drizzle with the liquid smoke and set aside.

Cook the bacon in a hot pan until crispy. Whisk the condensed milk and yoghurt together, then add the gherkins, chives, potatoes and bacon and mix until just combined. Season to taste.

Grate the eggs and mix into the potatoes. Garnish with chives and a drizzle of truffle oil.