We are excited to bring you a guest Blog today – by Debbie Hines!
I was born in East London, South Africa and grew up living near the City of Durban, in KwaZulu Natal. When we decided to emigrate to the USA in October 1996, we were excited to visit “The Land of Opportunity”, to broaden our horizons and discover new cultures. My African roots run deep and I can honestly say that I miss my family and the familiar tastes and smells of home.
This nostalgia led to a dream that became reality when my online food store, “A Taste of Africa” was launched in November, 2012.
While in the planning stages of my South African food shop, I came across a motivational passage, “You can make things happen. Decide to do it, and do it” – and here I am, selling South African foods online!
I want to provide fellow expat South Africans with a taste of familiar, traditional foods as well as introduce our amazing South African products to Americans and bring them a taste of what Africa has to offer.
We carry a large range of South African food products and the Cape Malay Curry recipe below includes a few of these items.
We offer a wonderful variety of South African food products such as curries, chutneys, spices, canned fruit and vegetables, chocolates, biltong, droëwors and much more.
Please visit our South African shoppe, “A Taste of Africa”, to browse through our exciting range of South African food products.
I look forward to meeting you there!
- 3 tablespoons cooking oil
- 2 medium onions, chopped
- 1 garlic clove, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- 1 ½ teaspoons RAJAH CURRY POWDER, HOT/MEDIUM/MILD – depending on how hot you want it
- ½ teaspoon ground cloves
- 1 small piece of fresh gingerroot, peeled and crushed OR 1 teaspoon ground ginger
- 1 teaspoon turmeric
- salt and pepper to taste
- 2 pounds cubed beef or lamb
- ½ pound eggplant, cubed
- 1 green pepper, chopped
- 1-2 hot green chili peppers
- 1 cup dried apricots, soaked in warm water and drained
- 1 6-ounce can tomato paste
- 1 teaspoon SAFARI WHITE VINEGAR
- 2 cups beef broth
- ½ cup KOO APRICOT JAM
- 1 cup plain yoghurt OR 1 cup buttermilk
- Heat the oil in a large pot, over high heat. Fry the garlic, chopped onions and green pepper. Stir continuously. Add all the spices and continue stirring for a short while.
- Remove the onion mixture from the pot. Reduce the heat slightly and add the meat. Cook the meat until brown on all sides. Return the onion mixture to the meat.
- Add the remaining ingredients except the apricot jam and yoghurt /buttermilk. Cover and reduce the heat. Simmer on low heat for about an hour or until the meat is tender. Stir in the apricot jam and yoghurt/or buttermilk just a few minutes before you are ready to serve.
- Serve the South African Malay Curry on a bed of TASTIC RICE with MRS BALLS CHUTNEY, coconut and sliced bananas, or a selection of sambals.
Visit us at “A Taste of Africa” to view these products.