HIGHLY RECOMMENDED TOUR
  Three night-four day fully guided Tour to northern KwaZulu Natal visiting Imfulosi-Hluhluwe, Mkhuze and St Lucia big game reserve areas which also provide excellent birding opportunities Accommodation on all three nights is at the small, intimate family owned and run Malala Lodge on a dinner bed and breakfast rate. Tour price includes park entry fees, light picnic luncheons in the parks and bottled water drinks on the vehicle but not including alcohol refreshments which are for the guest’s own account. Tour also includes a hippopotamus and crocodile viewing estuary boat trip ( about two hours in duration) at St Lucia weather permitting or a game viewing drive to Cape Vidal. Tour commences in Durban at about 07h00 on Day one and ends back in Durban on Day four at about 18h00.
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CAPE MALAY RECIPES
BOBOOTIE
2 tablespoons vegetable oil
2 onions, peeled and sliced
2 1/4 pounds good quality lean ground beef
1 thickish slice of white bread
1 cup milk
* 1 tablespoon medium curry powder (or hot for the hale and brave)
1 1/2 tablespoons sugar
2 teaspoons salt
* freshly grated pepper (about a half teaspoon)
3/4 teaspoon turmeric
1 1/2 tablespoons malt vinegar
1/2 cup seedless raisins
2 tablespoons strong chutney
2 bay leaves (or fresh lemon leaves if available)
2 medium eggs
METHOD
Preheat oven to 350°F.
Heat oil in medium sauté pan. Stir in onions. Cook over medium heat until transparent. Add ground beef. Cook until lightly browned and crumbly.
Soak bread in half the milk, squeeze out excess milk and mash with a fork - DON'T TOSS SQUEEZED OUT MILK! Pour it straight back into remaining milk. Set milk aside, and ad pulled-apart bread to the meat mixture.
Add curry, sugar, salt, pepper, turmeric, vinegar, raisins, chutney to the beef mixture. Spoon the mixture into a greased baking dish, and place bay leaves on top.
Bake for 50-60 minutes in preheated 350°F oven.
Beat egg with remaining milk and pour over mixture approximately 25 - 30 minutes before end of baking time.
Serve with steamed rice (traditionally yellow!) and extra chutney.
Pure South African comfort food! Especially nice in winter, or cold with a salad in summer Serves: 6
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CAPE MALAY SOSATIES (CURRIED KEBABS)
"Sosaties are kebabs or kabobs as they are also known, marinated for a few days in a thick, sweet curry sauce. The lengthy duration of marinating ensures that the meat is tender.
2 pound loin mutton
2 large onions, peeled and sliced
1 teaspoon ground ginger
2 teaspoons coriander seeds
2 teaspoons crushed chilli
30 dried apricots
2 tablespoons seedless raisins
1 teaspoon green ginger, finely grated
4 tablespoons good quality curry powder
1 tablespoon brown sugar
2 tablespoons butter
350ml (1 1/3 cups) good quality dry white wine
Salt and freshly ground white pepper
METHOD
Cube the mutton into 2 inch squares. Sprinkle with ginger and season.
Lay in the bottom of a glass dish with a fitting lid.
Braise one onion and spread over the mutton.
Add a layer of apricots and raisins.
Braise the second onion with the coriander seeds, chilli, green ginger and curry powder.
Remove from the heat and add the sugar, butter and wine.
Bring to the boil and remove from the heat.
Pour over the meat and other layers of ingredients in the dish.
Cover with a lid and keep refrigerated for 3-4 days.
To cook, thread the meat and apricots alternately on skewers.
Reserve the marinade and boil until thickened.
Grill the sosaties, turning constantly to prevent burning.
Traditionally served with yellow rice and raisins and the boiled marinade.
Serves: 4 - 6
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TOMATO BREEDIE (TOMATO AND MUTTON STEW)
A 'bredie is a Cape Malay stew. Mutton is commonly used in Cape Malay cooking. This stew calls for tomatoes. Click link below for more information about South Africa Cape Malay cooking.
750g (1 1/2 pounds) fresh tomatoes
2 tablespoons cooking oil
2 large onions, chopped
* 1.5kg (3 1/4 - 3 1/2 pounds) fatty mutton, chopped into 1 inch pieces
300ml (1 1/4 cups) hot water
3 large potatoes, peeled and sliced
10 peppercorns
2 teaspoons sugar
1 tablespoon melted butter
1 tablespoon flour
METHOD
Skin tomatoes by blanching in boiling water. Chop peeled tomatoes and set aside.
Heat oil in a heavy saucepan. Sweat the onions. When translucent, add add mutton. Brown on all side.
Add hot water and simmer for 1 1/2 hours.
Add reserved tomatoes and potatoes and simmer for a further 30 minutes.
Add sugar and peppercorns.
Thicken with a mixture of melted butter and flour and simmer for another 15 minutes.
Serve with boiled rice and a caramel smile.
Serves: 4 - 6
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CURRIED FISH (PICKLED FISH)
In South African cooking, curry always implies the Cape Malay cooking.
* 1.5 kg (3 1/2 pounds) firm white fish such as South African yellowtail
Butter for frying
2 medium sliced onions
1 clove of garlic, bruised
12 black peppercorns
tablespoon brown sugar
* 2 hot red chilies, seeded and sliced lengthwise
1 lemon leaf
1 bay leaf
2 heaped tablespoons good quality curry powder
2 cups good quality brown malt vinegar
Seasoning
METHOD
Clean and cut fish into 6 x 6 inch pieces.
Lightly salt and fry gently in melted butter until cooked through. Never overcook fish of any kind.
Melt more butter in a heavy based saucepan.
To make the pickle, lightly brown onions with garlic. Remove from heat.
Add peppercorns, sugar, chilies, lemon leaf and bayleaf.
Mix together curry powder and and 1/2 cup of the vinegar. Return onion mixture to heat. Add curry/vinegar mixture.
Simmer for 15-20 minutes. Check consistency of the pickle, adding more vinegar if it is too thick. It should be a fairly thick liquid.
Pour a layer of onion mix into serving dish. Top with a layer of fried fish. Continue until all fish is well covered in the pickle, keeping a little of the pickle aside.
Add vinegar to remains of pickle and pour this thin liquid over fish.
Refrigerate for 2-3 days for the fish to absorb the pickle.
Serve with buttered white bread.
Serves: 6
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YELLOW RICE WITH RAISINS
"This Cape Malay rice dish is always attractive served with curries or bobotie. The amount of turmeric you use is up to you, but I prefer a slightly lighter yellow rice. Children adore rice made this way as it presents itself as an exciting nibble rather than the stodgy white stuff smothered in gravy.
* 200g (1 cup) white rice
* 75g (1/2 cup) pitted raisins
* 5ml (1 teaspoon) salt
* 4ml (3/4 teaspoon) turmeric
* 10ml ( 2 teaspoons) butter
* 1 piece of whole cinnamon
* 500ml (2 1/2 cups) boiling water
METHOD
Clean the rice, picking out any grains that are not pure white.
Place all the ingredients in a heavy bottomed saucepan.
Bring the rice to a boil, then lower heat and simmer very slowly until the water has entirely evaporated.
Remove the cinnamon stick and fluff the rice gently before serving.
Serves: 4 - 6
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DRY SPICY MASALA FISH
5 ml chilli powder
5 ml ground cumin
5 ml freshly ground black pepper
10 ml crushed garlic
5 ml garam masala
1 green chilli, crushed
10 ml chopped coriander leaves
20 ml lemon juice
1kg filleted kingklip or hake
cooking oil for shallow-frying
METHOD
Combine spices, coriander leaves and lemon juice and rub into fish fillets.
Set aside to marinate for 15-20 minutes.
Heat oil in a heavy-based frying pan and fry fish for about 5 minutes on each side.
Keep cooked fillets warm while frying the rest.
Serve with fresh bread and sambals.
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MUTTON CURRY
2 kg stewing mutton
10ml turmeric
10ml garam masala
10ml ground coriander
10ml ground cumin
50ml sunflower seed oil
4 medium onions chopped
5 cloves garlic crushed
25ml green ginger chopped
few sticks of cinnamon
5 cardomon seeds
8 whole cloves
6 tomatoes skinned and chopped
5 potatoes quartered
250ml frozen peas
chopped coriander leaves
METHOD
Cube the meat and sprinkle with turmeric, curry powder, coriander and cumin. Allow to stand for 30 minutes.
Heat the oil in a heavy castiron saucepan and brown the onions gently, adding the ginger and garlic.
Brown the meat and add the cinnamon, cardamon and cloves.
Add the tomatoes and 250ml water and cook the curry very gently for about 60 minutes,until the meat is tender (add more water if necessary).
Add the potatoes and peas and cook for another 45 minutes.The potatoes should be cooked but not disintegrating.
Add some chopped coriander - it always enhances the flavour of a curry.
Serve this curry with a selection of sambals, as well as a sweet chutney and perhaps a lemon pickle
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BOERBOER
100g butter
250ml Ony-Ony
2 cardamom pods
2 sticks cinnamon
1 litre milk
50 ml sago, soaked in milk
10 ml rosewater
sugar to taste
250 ml sultanas
100g flaked almonds
METHOD
Melt butter in a saucepan.
Add Ony-Ony, cardamom pods and cinnamon sticks and stir over a low heat until Ony-Ony is golden brown.
Add milk and bring to the boil. Cook over low heat until ony-ony is tender.
Add sago and cook, stirring all the time, until sago is transparent.
Stir in rosewater, sugar, sultanas and amonds. Sprinkle with ground cinnamon and serve.
To make Ony-Ony: Mix together 250ml cake flour, a pinch of salt and sufficient water to make a soft dough that can be rolled out. Turn out onto a floured surface and roll out very thinl, about 2 mm. Cut into long thin strips.
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SAMBALS
2 large onions, sliced
60 ml coarse salt
60 ml brown vinegar
30 ml smooth apricot jam
60 ml chopped coriander leaves
METHOD
Place onions in a bowl ans sprinkle with salt.
Gently rub the salt and the onions together to remove all the bitter onion juice.
Wash thoroughly in a sieve under cold running water to remoce all the salt.
Return to the bowl.
Mix vinegar and apricot jam and pour over onions.
Sprinkle with coriander leaves and serve with mutton curry.
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 HIGHLY RECCOMENDED DESTINATIONS
  ULUSABA SIR RICHARD BRANSONS PRIVATE GAME RESERVE
  QUIRIMBAS NATIONAL PARK THE BEST OF BOTH WORLDS
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