Naartjie Churros with chocolate chilli dip

1 cup flour

1 cup water

½ cup butter

4 eggs 1 teaspoon naartjie zest

For the cinnamon and sugar mix: 1 cup castor sugar 4 tablespoons ground cinnamon

For the sauce: 250ml cream 100g chopped good quality dark chocolate a pinch of dried chilli flakes

Oil for deep frying

Bring the butter and water to the boil in a small saucepan. Take off the heat and quickly add the flour, stirring quickly until the mixture forms a soft dough. Allow to cool. Beat in the eggs a little bit at a time. Add the naartjie zest. Mix together the cinnamon and sugar and place in a bowl. To make the sauce. Bring the cream up to the boil in a sauce pan. Take off the heat and add the chopped chocolate. Whisk together until the chocolate has melted and add a little chilli. Heat some oil on the stove to about 180C. Place the dough into a piping bag with a star nozzle. Pipe the dough into the oil in lengths of about 15cm. Fry until golden brown and drain on some kitchen paper. Toss in the cinnamon and sugar mixture and serve warm with the chocolate chilli sauce. Garnish with a few fresh strawberries.

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