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We will bring you the basics – news headlines, sport, weather and traffic: and AWESOME MUSIC! The kind that makes you sing out loud in the car… the kind that has you singing along at the top of your voice… the kind that you stay in the car for after you’ve arrived at your destination to finish the song! 

In fact, NOVA Sunrise is all about the music – the biggest hits from the past 40 years and today. So get on board with NOVA Sunrise… 6AM to 10AM weekdays – the best way to start your day with a smile.

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  • 1kg lamb stew

  • 30 ml (2 Tbsp.) Sunflower oil

  • 1 onion, chopped

  • 10 ml (2 tsp.) PAKCO Masala Traditional Curry Powder

  • 250 ml (1 cup) prepared lamb stock

  • 1 x 400 g Rhodes Quality Chakalaka Mild & Spicy 

  • 1 red onion, diced
  • 1 x 410 g can Rhodes Quality Tomato Peeled & Chopped

  • ½ green pepper, chopped

  • 30 ml (2 Tbsp.) coriander, chopped

  • 125 ml (½ cup) vinegar

  • 15 ml (1 Tbsp.) salt

  • 15 ml (1 Tbsp.) sugar

    To serve: roti


Heat the oil in a saucepan and brown the lamb pieces in batches on all sides until evenly browned. Reserve to one side.

In the same saucepan, fry the onions until softened.

Add the PACKO Masala Traditional Curry Powder and stir well.

Add the lamb back to the pan.

Add the Rhodes Quality Chakalaka Hot & Spicy and stir to mix.

Add the 250 ml (1 cup) prepared lamb stock.

Bring the sauce to the boil and then reduce the heat to a simmer.

Continue to cook over a gentle heat for about 35 minutes or until the lamb is tender.

Season to taste.

To make the salsa, place the onion, Rhodes Quality Tomato Peeled & Chopped, green pepper and coriander in a bowl and toss to mix.

Add the vinegar and season to taste.

Serve the lamb curry on the roti with the salsa.