The Science of Spice

Africa 37

If South Africa is known as the Rainbow Nation,

the country’s cuisine encompasses a similarly broad

diversity of spices, largely determined by the colonial

past. Early Dutch colonization has left a legacy of

Indonesian-influenced spicing in Cape Malay dishes,

while the influx of Indian labourers under British

rule makes Durban a contender for the premier curry

city in the world. Mozambique is the fiery quarter

of Southern Africa with its Portuguese-influenced

piri piri chilli blends. By contrast, flavours within

landlocked Botswana and Zimbabwe are much

milder, with spices used carefully and sparingly.

SOUTHERN AFRICA

Hot | Sweet | Diverse

SPICE

PALETTE

LOCAL SPICE BLEND

Durban curry

masala

This blend from South

Africa’s third city is

characterized by bold heat

with a touch of sweetness.

2 tsp coriander seeds

2 tsp cumin seeds

1 tsp cardamom seeds

(^1) ⁄ 2 tsp fenugreek seeds
2 cloves
5cm (2in) cinnamon stick
6 tsp mild chilli powder
1 tsp cayenne pepper
(^1) ⁄ 2 tsp ground ginger
Toast the whole spices in a
frying pan over a medium heat
until fragrant, then grind and
combine with the remaining spices.
Signature
Cinnamon, turmeric,
coriander, chilli, garlic
Regional cooks don’t hold
back if chilli is called for,
but turmeric is often used
for a milder curry-like
flavour. Cinnamon enlivens
the Dutch-derived custard
dessert melktert, and coriander
adds fruitiness to biltong,
a dry-cured meat.
Secondary
Clove, black pepper, cumin,
ginger, cardamom, bay
Further combinations
of Asian spices produce
a variety of Indonesian-
or Indian-inspired masala
blends, while bay leaf
flavours the savoury custard
topping of bobotie, South
Africa’s national dish.
Supporting
Nutmeg, anise, allspice
These three sweet, fragrant
spices are sometimes used
alongside coriander in
regional variations of biltong.
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036-037_West_Africa_Southern_Africa.indd 37 04/06/2018 15:54