Indian - Chicken Curry, Entrée
Serves 4-6 people
1 chicken, cut into small pieces
1 cup Ginger-garlic paste
1 tsp. fenugreek seeds
Green curry leaves
1 chopped onion
Cut chicken into small pieces and place into a pan half-filled with water. Add two tsp. ginger-garlic paste,
turmeric powder and salt and bring it to a boil to cook the chicken. Grind the grated coconut, all the
powders, cumin and fennel seeds, one chopped onion and two tomatoes to a nice paste and keep aside.
Take a pan, add two tsp.cooking oil - olive/canola, add one tsp. of fenugreek seeds, two small
cardamoms, one small piece of cinnamon and two cloves and then plenty of green curry leaves. Fry it
and then add the ground paste of coconut etc. and fry well till the raw aroma goes. Into this mixture
pour the boiled chicken with the stock and let it boil, add salt and lime to taste and allow to thicken.
Garnish with chopped coriander/cilantro leaves. Serve hot with rice or any Indian bread.
Serves 8-10 people
1 (2 1/2 lbs.) chicken 1 lb. ground beef
2 cups long grain uncooked rice 2 tb. oil
2 tsp. salt 1 tb. butter
1 tsp. allspice 2 bay leaves
1/2 tsp. nutmeg 1/2 cups almonds and/or pine nuts
1 cinnamon stick 1 medium onion
Clean the chicken, put it in a pan with the bay leaves, cinnamon stick and an onion peeled and cut in 4
quarters. Cover with water, and let cook until the meat is falling off the bones. Reserve the chicken broth
liquid. Remove the chicken bones and keep the meat in a separate bowl. Put the oil and butter in another
pan, add the ground beef and brown it. Add the rice over the meat, mix well, and then add the reserved
chicken broth. (Be sure there is enough broth for the rice to be cooked for the 2 cups of rice you need 4
cups of broth) Add allspice, nutmeg, and salt. When the rice is cooked, put it on a big plate, add the
cooked chicken on top of the rice, and decorate with toasted almonds and pine nuts.
South Africa - Best Bobotie, Entrée
2 tb. vegetable oil
2 medium onions, minced
1 ½ pounds ground beef
1 cup milk
2 slices Texas toast thick-sliced bread
1/2 cup raisins
1 tsp. apricot jam
1 tb. hot chutney
½ tb. curry powder
1 tsp. salt
½ tsp. ground black pepper
1 large egg
1 pinch salt
1 bay leaf
Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.
Heat the oil in a large skillet over medium-high heat. Cook the onions in the hot oil until soft. Break the
ground beef into the skillet and cook until brown.
Place the milk in a shallow dish. Soak the bread in the milk. Squeeze the excess milk from the bread. Set
the milk aside. Add the bread to the beef mixture. Stir in the raisins, apricot jam, chutney, curry powder,
salt, and black pepper. Pour the mixture into the prepared baking dish.
Bake in the preheated oven 1 hour.
While the bobotie bakes, whisk together the reserved milk, egg, and a pinch of salt. Pour over top of the
dish. Lay the bay leaf onto the top of the milk mixture.
Return the bobotie to the oven until the top is golden brown, 25 to 30 minutes. Remove bay leaf before
South Africa - Dessert
For the soaking syrup (start the day before):
3 cups granulated sugar
2 cups water
Zest of ½ a small lemon, in large pieces
3 large slices fresh ginger, peeled (slices should be about the size of poker chips and about 1/4-inch
1 tsp lemon juice
For the koeksisters:
2 cups cake flour
3 tsp baking powder
¼ teaspoon salt
2 tb cold, unsalted butter
½ cup milk
For the soaking syrup:
Combine ingredients in a heavy saucepan; boil together over medium heat for 10 minutes. When cool,
transfer to a storage container and chill overnight.
For the koeksisters:
In a large bowl, sift together the flour, baking powder and salt.
Rub the butter into the flour mixture with your fingers until the mixture has the texture of cornmeal.
Add the milk and mix until a smooth dough forms. Wrap dough in plastic and allow to rest for at least 2
Roll the dough out on a floured surface into a 5 x 14 inch rectangle with a thickness of about 1/4 inch.
Cut the dough into strips about 5 inches long and 1/2 inch wide. Twist pairs of strips together, pinch the
ends, and allow the koeksisters to rest, covered with a clean dishcloth, for about 15 minutes.
While the koeksisters are resting, heat about 2 inches of oil in a large, heavy-bottomed pot over medium-
Meanwhile, pour some of the syrup into a small container so that it’s at least 3 inches deep. A small loaf
pan is ideal for this. Keep the loaf pan filled with cold syrup in the refrigerator until ready to use.
When the oil is hot but not smoking (about 350 degrees) put in a test koeksister: Cook it until it swells
and is evenly golden brown.
When it’s done, remove it from oil, allow excess oil to drip off, then plunge it immediately into the cold
syrup. Keep it completely submerged in the syrup for about 10 seconds, then remove and place on a rack
set over a cookie sheet so that any excess syrup can drain off.
Break it open: If it’s cooked all the way through, the oil is at the right temperature and you can continue
frying and soaking the remaining koeksisters. If the outside is browned but the inside is raw, turn down
Continue frying and soaking the koeksisters as directed in 8 and 9, adding more cold syrup to your
soaking container as needed.