You South Africa – 08 August 2019

ASSISTANTS:

CARMEN

PETERSEN

&WALEED

ALEXANDER

(Turnover)

t – teaspoon/s T – tablespoon/s c – cup/s

DENNINGVLEIS

Thenameofthedish

comesfromtheJava-

neseworddendeng,

whichis waterbuffalo

meat.Hereinthe

Capeweuselamb

ormutton.

SERVES6-8

PREPARATION: 15 MIN

COOKING:1½-2HOURS

45ml(3T)oil

4 onions,finely

chopped

1 greenpepper,finely

chopped

1,5kglambormutton

pieces

5 bayleaves

3 garliccloves,finely

chopped

3 wholeallspice(pimento)

saltandblackpepper

250ml(1c)warmwater

45ml(3T)tamarindpaste

(seetip)

250ml(1c)boilingwater

45ml (3T) sugar

TOSERVE

mashedpotatoes

vegetables

1 Heattheoilina largepot

onmediumtohighheat.

Addtheonionsandgreen

pepperandstir-fryuntil

theonionsaresoft.Add

themeatandbrownwell

onallsides.

2 Addthebayleaves,

garlic,allspice,saltand

pepperandbraisefor

3 minutes.Addthe

warmwaterandcook

onmediumheatfor

30 minuteswhilestirring

occasionally.

3 Mixthetamarindpaste

withtheboilingwater

andsugar.Addthetama-

rindmixturetothepot

andcookuntilthemeatis

tenderandthesaucehas

thickened(about1 hour

forlamband1½hours

formutton).

4 ToserveServewith

mashedpotatoesand

vegetables

CHICKENAHKNI

Inthisdishthericeis

cookedwiththecurry,

allowingtheflavours

toinfuseintotherice.

SERVES6-8

PREPARATION: 15 MIN

COOKING:1 HOUR 10 MIN

750ml(3c)basmatirice

salt

a pinchofturmeric

60ml(¼c)oil

2 onions,finelychopped

3 cardamompods

2 cinnamonsticks

2 staranise

2 bayleaves

5 garliccloves,finely

chopped

30ml(2T)gratedfresh

ginger

5ml(1t)turmeric

30ml(2T)ahknimasala

30ml(2T)leafmasala

625ml(2½c)water

1,5kgchickenportions,

skinremoved

6 potatoes,peeledand

quartered

125ml(½c)choppedfresh

coriander

TOSERVE

sambal

1 Cookthericeinwater

with5ml(1t)saltandthe

pinchofturmericfor

6 minutesonly.Drain,

rinseundercoldwater

andsetaside.

2 Heattheoilina largepot

onmediumtohighheat.

Stir-frytheonions,whole

spicesandbayleavesun-

tiltheonionsaresoft.

Stiroccasionally.Addthe

garlicandgingerandstir

intherestofthespices

andsalttotaste.Fryfor

2 minutes.Add125ml

(½c)ofthewaterand

cookfor 10 minutes.

3 Addtherestofthewater,

thechickenandpotatoes

andstir.Cookuntilthe

potatoesarealmostsoft.

4 Stirinthecookedrice

andfreshcorianderand

simmerfor15-20minutes.

Stir once. Cover with the

lid,switchofftheheatand

leavefor10-15minutes.

5 To serve Serve with

sambal.

Yo uc a n

replace

tamarind paste with a

mixture of 45ml (3T)

vinegar and 45ml (3T)

s u g a r.

MAVROU

This dish is traditional-

ly served at weddings.

With its array of whole

spices it’s one of the

most sacred recipes

in Cape Malay food

culture. It’s unique –

not quite a curry nor

a bredie, but somehow

meetsinthemiddle

andtakesyoutofla-

vournirvana.

SERVES6-8

PREPARATION: 20 MIN

COOKING:2 HOURS

90ml(6T)oil

5 onions,finelychopped

5 garliccloves

2 bayleaves

5 allspice(pimento)

4 cardamompods

4 cinnamonsticks

2kgbeefpieces

8 garliccloves,chopped

2 greenpeppers,chopped

2 tomatoes,peeledand

grated

saltandblackpepper

30ml(2T)groundcumin

15ml(1T)groundcoriander

5 freshchillies,chopped

15ml(1T)sugar

TOSERVE

yellow rice, vegetables and

boiledeggs

1 Heat the oil in a very

large pot on medium

heat.Stir-frytheonions

withthewholespices

untiltheonionsaresoft.

2 Add the remaining ingre-

dients and braise slowly

for 2 hours. Add a little

waterata timetopre-

ventburning.

3 Thedishisreadywhen

themeatisforktender

andthegravyisthickand

brown.

4 ToserveServewith

yellowrice,vegetables

andboiledeggs.

CHICKEN AHKNI

MAVROU

you.co.za 8 AUGUST 2019 | (^25)
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