Behind the meal

The Process

How we go from fresh and raw to a rich juicy succulent balanced meal...with a juice.

The main event

The Meat

First we clean and rinse the meat from from our supplier

Then we lightly salt the meat before we cook

We then slow cook inlhoko for 3+ hours, adding water when neccessary

After 3+ hours, we debone, chop and add the meat back into the pot with diced onions

After 4+ hours of cooking, we switch off the flame and let the meat rest before serving

The foundation

The Pap

To start, at the right ratio we mix water and maize meal

We allow to cook to a boil, then we stir

As it thickens we fold and stir to ensure a smooth thick consistency

Then we let it steam to finish

Then we serve

The balance

The Cabbage

Steamed fresh for a lighter bite that cuts through the richness.

First, we pull off the outer leaves

Then we chop it into quarters

From quarters, we chop it fine and stringy

With a drop of water, we steam it over a low-medium heat, during which we add grated carrot

Once most of the water in pot has evaporated, its ready to serve

The heat

The Chilli

Fresh, fiery and bold—it wakes everything up.

First, we wash and rinse the fresh chillis

Then we snip of the gnarly bits and stem

From there, we blend the chilli with a mix of vinegar and garlic infused oil

The resulting fire chilli is then spooned into tubs

Sauce tubs are then refrigerated for orders

The finish

The Juice

A cold 350ml fruit juice to wash it all down.

Bottles are rinsed, dried and lined up for labelling

Each bottle is labelled with Good Juice Co. label

Bottles are then lined up to be filled with our fruit juice

Using a jug, bottles are filled and closed

Juices then move to refrigeration for orders