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by Glenda Caine
 
This versatile spicy African relish has its origins in the townships and was served with white bread, or pap and often accompanied by maas to tone down its spicy notes. You can make it with whatever veg you like and as hot as you like or tone it down for those who don't have asbestos tongues. Then maybe serve minced chilli with vinegar separately for a fiery touch.
  • 1 onion, chopped fine
  • 1 clove of garlic
  • 2 green chillies, seeded and finely chopped
  • 1 small piece of fresh ginger, grated
  • 4 tablespoons sunflower oil
  • 2 teaspoons curry powder (or to taste, depending on the strength of the curry)
Fry the above ingredients slowly in the oil to bring out all the flavours, add a mix of vegetables:
  • 3 coarsely grated carrots
  • 1 small cauliflower, broken into small florets
  • A cup of shredded cabbage

Remember that this was cheap and cheerful food made to sustain workers round a fire on an icy Highveld night, so keep it rustic! Cook the veg in the curry oil for about 20 minutes, then add a can of baked beans and heat through. Serve hot or cold.

 
 
 
Posted in recipes |
Posted by Glenda Caine
21 Sep 2010



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