82 OCTOBER 2020
Freshly ground spices add depth to this barely
spicy, straightforward curry; sauté them with
the garlic mixture to allow their rich, flavorful
oils to permeate the entire dish.CAPE MALAY CHICKEN CURRY WITH MIELIE PAP Western Cape, South AfricaVisiting my friend and winemaker Adam Mason in South Africa during the grape harvest is on my bucket list. At Mulderbosch Vineyards in
Stellenbosch in the Western Cape, harvest meals show off the culinary heritage of the Cape Malays, a group with diverse roots in Southeast
Asia, Indonesia, and many parts of Africa. Their delicious cooking is one of their many contributions to the grape harvest, where lavishly spiced
dishes like Cape Malay curry and a spicy sambal sit on the table with South African staples like mielie pap, a comforting white maize porridge.
Chicken often has a reputation for being boring, but not here—the freshly ground spices add surprising depth. Enjoy it with a Sauvignon Blanc,
like the 2019 Radley & Finch Viking Point; bright with citrus notes, it’s a nice foil to the aromatics in the curry. (See p. 91 for the recipes.)