The
largest group outside of India and Pakistan reside in South Africa; most of who
were brought to Natal as contract workers for the sugarcane fields who stayed
on and settled down as artisans or merchants. Predictably the Indian influence
added spicy curries and much more to the cuisine.
A GLOBAL MIX
Unlike
Zambian or Moroccan, South African cuisine is not so easy to define. A mixed
bag of world cuisines it throws back the country’s history. An amazing fusion
of French, Portuguese, Indian, Dutch, Malaysian, Zulu, Xhosa and German
influences all blending in agreement on a single plate. The best example is a
platter of Gemsbok, Crocodile, Warthog and Ostrich meat, but no worries the
regular chicken, Lamb and vegetables are available easily at most restaurants
at bars in Durban or Cape town are at par with that of any cosmopolitan cities.
THE INDIAN CONNECT
Interestingly
almost twenty percent of Durban’s (billed as South Africa’s gem) population is
of Indian descent, and that is visible in the city’s cuisine. On offer are
intriguing chutneys, buttermilk, curries and even Rotis. The favourite local
dish is ‘Bunny chow’ basically half a loaf of bread hollowed out and filled
with curry which can be chicken or mutton and beans for the vegetarians. Indian
stalls also dominate the Victoria Street Market in Central Durban with stallholders
selling a huge array of curry powders; the most interesting names being ‘razor
blade’, ‘mother-in-law’ and ‘hellfire’ powder which I would say are surely not
for the faint-hearted. All in all South Africa is a culinary odyssey that you
will never forget!
IN DILLI CITY
For
a taste of South Africa one can head to ‘Café style’ in Noida or ‘Life Caffe’
in Connaught place which serve the most scrumptious ‘Bunny chow’. “In our new
menu this year we plan to incorporate some South African dishes like ‘bredie’
which is a marvellously subtle and flavoursome stew and perhaps a ‘boboti’
which is a gently spiced symphony of lightly curried mincemeat with a savoury
custard topping”, shares Chef Ravitej Nath, Executive Chef at The Oberoi
Gurgaon. “Indian cuisine being my forte I love trying anything that even has
the remotest whiff of India in it, I have learnt a few dishes like the ‘African
pot roast with chicken’ and some desserts made out of the ‘versatile plantain’
which is a staple of South African cooking’, says Chef Kunal Kapoor, judge
Master Chef India and Executive Chef Leela Kempinski Gurgaon.
BUNNY CHOW
Makes 4
INGREDIENTS
Oil:
45 Ml; Finely chopped Onions: 4 nos; Finely chopped tomatoes: 4 nos; Tomato
Puree: 250 Gms; Finely chopped green chilly: 2-3 nos; Finely chopped garlic: 2
nos; Lamb: 800 Gms ; Halved potatoes: 2 medium size; Ground fennel: 1 ½ tsp.;
Ground cumin: 1 ½ tsp.; Ground garam masala: 1 ½ tsp.; Ground Coriander: 1 ½
tsp.; Ground Cinnamon: 1 ½ tsp.; Turmeric: 1 ½ tsp.; Bay leaves: 3-4 nos; Salt:
to taste; Unsliced whole loaves of
bread: 2 nos.
METHOD
1. Sauté the onion and garlic until soft in oil. Add all the
spices and fry for 2-3 minutes, stirring continuously. Using the extra oil,
brown the meat. Add the canned tomatoes and potatoes and simmer gently for 45
minutes to one hour or until the meat is tender and the potatoes are soft.
2. Cut the fresh white bread loaves into halves or
quarters for smaller portions and hollow out the centre, keeping the spare
bread to one side. Fill the hollowed out bread with the hot lamb curry and
serve with the extra bread.
3. Serve it with a salad of tomatoes and onions.
published in HT City
