Polana recipes


Serves 4 - 6


Chilli Oil
60ml (4 tablespoons) chilli oil 
Fresh chilli (quantity of chill to your own taste)
60ml (4 tablespoons) Olive oil 
Infuse chilli in oil, a few hours before preparing the dish


500g uncooked Polana Spaghetti
15ml (1 tablespoon) olive oil
1 large onion, chopped
1 large red pepper, sliced finely
1 (400g) can chopped tomatoes
A handful of fresh Italian parsley, chopped 
Salt and black pepper to taste


Heat the oil in large pan over medium heat. Add onions and fry gently until soft.
Add red pepper and fry for 4-5 minutes until soft.
Add tomatoes to red pepper and simmer gently for 25 minutes
Cook the Spaghetti according to the packet instructions and set aside.
Add chopped parsley to tomato and red pepper mix, add this mixture to the Spaghetti and mix well.
Serve onto warm plates and drizzle with chilli oil.




Serves 4-6 people


500g uncooked Polana Spaghetti
10ml (2 teaspoons) cooking oil

Meatball ingredients:

60ml (4 tablespoons) cooking oil for frying
500g uncooked beef mince
1 medium sized onion, finely chopped
15ml (1 tablespoon) meat spice
1 slice of brown bread soaked in water
1 large egg
Salt & pepper to taste

Sauce ingredients:

15ml (1 tablespoon) vegetable oil
1 large onion, finely chopped
10ml (2 teaspoons) crushed garlic
15ml (1 tablespoon) chilli powder
1 (410g) can hot and spicy chakalaka
1 (70g) can tomato paste


Mix all the meatball ingredients together, shape into golf ball sized balls. 
Heat oil and fry meatballs in batched for 5 minutes on each side.
To make sauce, heat oil in a pan and on low heat fry onions and garlic until soft, add chilli powder and mix in. Add chakalaka and tomato paste and simmer over medium heat for 15 minutes. 
Add meatballs to the sauce and cook for a further 15 minutes.
Meanwhile cook the Spaghetti according to the packet instructions.
Add the Spaghetti to the sauce and heat through.
Serve immediately.


Serves 8 – 10 as side salad
Serves 4 – 6 as main dish


500g uncooked Polana Fusilli
2 medium sized ripe avocados, chopped into bite size pieces
Juice of one medium sized lemon
2 large tomatoes, chopped
1 medium red pepper, finely chopped
125ml (½ cup) black olives, de-pipped and roughly chopped
200g feta cheese, chopped into 1 cm cubes
80ml (⅓ cup) sunflower oil
2.5ml (½ teaspoon) lemon rind
15ml (1 tablespoon) lemon juice
85ml (⅓ cup) sweet basil leaves or 15ml (1 tablespoon) dried sweet basil
Salt and freshly ground black pepper


Cook Fusilli according to packet instructions and set aside in a large serving bowl.
Mix the cubed avocado in the lemon juice. (juice of one lemon)
Toss the Fusilli with the tomato, red pepper, olives and feta.
Mix the oil, 15ml lemon juice, lemon rind and basil together.
Add avocado to Fusilli and pour oil mixture over.
Season to taste and serve on a bed of lettuce leaves.