South African Food

I know nothing about South African food other than what I know about the food my wife and I had tonight. Several months ago, we had dropped in on a small specialty shop just up the street from us and spent time looking at what was advertised as South African food. Ultimately, we bought a metal pouch filled with South African Spicy Durban Curry. Tonight, my wife browned some chicken in a skillet, put the browned bird in a casserole dish, covered it with the contents of the Spicy Durban Curry pouch, and let it cook at 350 for about 30 minutes. Simultaneously, she cooked a cup of white rice. At the appointed hour, we spooned the Durban Curry over the rice and feasted. It was very good! I suspect that, as with most foods, the pre-packaged curry dish is far inferior to the real thing, but we were impressed, nonetheless. So, we have a new direction for our food exploration: South African food. I have never even thought about what might constitute "typical" South African food, but now I know one thing...this pre-packaged curry is tasty stuff! Incidentally, for my own recollection later, the brand name of the stuff we bought is Something South African.

Speaking of food...my chana dal/garbanzo/tomato soup is cooking as I write this and the wonderful odor is driving me insane. I want it now!

Back to the S.A. curry. Here is a curry recipe that I came across, for those interested in meals from scratch.

2lb beef, cubed
2 medium sized onions, chopped
2 T oil
1 tsp salt
Black pepper, to taste
1-2 T curry powder
1 tsp turmeric
1T apricot jam
1/3 cup vinegar
2 tsp sugar
2 tomatoes, skinned and chopped
2 cups water
2 potatoes, peeled and cubed
1/2 cup carrots
1/2 cup peas

Method:
Brown meat and onions in oil.
Stir in salt, pepper, curry powder and turmeric.
Add jam, vinegar, sugar, tomato and water and simmer for 1 1/2 hours.
Add vegetables and cook for 30 - 45 minutes.
Adjust seasoning and serve with rice, chutney, coconut and sliced banana.

Here's another recipe that is, ostensibly, an authentic S.A. curry:

1 teaspoon ghee
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon paprika
12 boneless skinless chicken thighs
1/2 tablespoon ghee
2 large onions, medium dice
4 garlic cloves, minced
1 1/2 tablespoons curry powder, homemade or authentic Indian brand
1/2 tablespoon lime juice
1 tablespoon grated fresh ginger
1 cup crushed tomatoes
1 cup coconut milk
1/2 tablespoon sugar
1 tablespoon cilantro, chopped
2 cinnamon sticks
3 bay leaves

Not the one? See other Durban Chicken Curry Recipes
< 4 hours Curries
Indian Curries
Low Sodium Curries
Preheat oven to 300 degress F.
Heat 1 teaspoon ghee in a non stick fry pan.
Trim chicken thighs of visible fat and season with the salt, pepper and paprika.
Brown on both sides in the heated ghee and transfer to a casserole dish that has a tight fitting lid. My favourite is a Le Creuset oval casserole.
In the same fry pan add the additional 1/2 tablespoon ghee and saute the onions and garlic until soft.
Add the curry powder and cook further 2 minutes.
Add lime juice, fresh ginger, crushed tomatoes, coconut milk, sugar, chopped cilantro, cinnamon sticks and bay leaves.
Pour over chicken - mix so all is coated - cover with lid and bake upto 1 1/2 hours or until chicken is tender.
SAMBALS are condiments that are served in small dishes as compliments to the curry: 1) Mix together chopped tomatoes and finely chopped onion sprinkled with salt, place in a serving dish and set aside. 2) Sliced bananas. 3) Peach Chutney 4) Lime Pickle 5) Toasted coconut to sprinkle. 6) Papadoms 7) Naan bread.
LEFT OVERS FOR BREAKFAST: If you have left over gravy - add a couple of halved hard boiled eggs and serve on toast for breakfast the next day!

Here's a recipe from the author above for curry...in lieu of the stuff you buy in the stores:

1/8 cup whole cardamom pods, white or green
1/2 tablespoon whole brown mustard seeds
1/2 tablespoon whole fenugreek seeds
1/2 tablespoon whole fennel seeds
1/2 teaspoon whole caraway seeds
1 tablespoon whole coriander seeds
1 tablespoon whole cumin seeds
1 tablespoon ground turmeric
1/2 tablespoon ground ginger
1/2 tablespoon dried red chili pepper flakes

Not the one? See other Curry Powder Recipes
< 30 mins Herb & Spice Mixes
Low Protein Herb & Spice Mixes
Indian Herb & Spice Mixes
Pre-heat oven to 350 degrees F.
De-husk the cardamom seeds. Discard the shells and gather enough of the little seeds that are inside to fill a half tablespoon.
Place the cardamom, brown mustard, fenugreek, fennel, caraway, coriander and cumin seeds in a cake pan and bake the spices 5 to 7 minutes or until the aroma fills your kitchen! Take care not to burn them as they will turn bitter!
Cool these down completely.
Next, place the cooled toasted spices in the grinder and add the ground tumeric, ginger and red chili pepper flakes.
Pulverize until powder.
Pour through a funnel into a clean dry spice bottle and store in your pantry away from direct sunlight.
Use in recipes that call for curry powder.

To see the recipes in their original habitats, go here.