More food

Stanley - Thursday

It is an amazing coincidence that yesterday Sujata wrote about the role of food in stories because I planned to write about food in my blog today.

For those of you who have read any of our Detective Kubu series, you will know Kubu loves food and wine. He is a foodie - within his limited budget. When he's not investigating, he's thinking about food.

The whimsical drawings are by Tao Wedfall Lydiksen

Several years ago, we decided, in response to numerous requests, to share the recipes of typical foods that Kubu and his family would eat. The result was a small recipe book, to which we gave the title A TASTE OF AFRICA - A KUk BUk. The title came from one of our readers in Belgium - Vincent Moureau - and we know Kubu would have loved the wonderfully bad pun. 

South Africa was originally settled by Europeans in the mid Seventeenth Century to provide fresh vegetables and water to crews of the Dutch East India Company ships heading to and from the Far East - mainly Indonesia and Malaya. Of course, once the settlers realised what a paradise they'd found, they brought in slaves from the East to do the hard work, and invited their friends to leave the cold and damp of Europe to make their futures in the sun. 

As the word got out, initially Holland, then England, claimed it as its own. When fabulous diamond and gold deposits were found, the scramble was on and eventually Britain claimed huge swaths of land as being part of the British Commonwealth, from South Africa, through the Rhodesias, to British East Africa, not to mention West Africa. 

The result of all this international commerce, attention, and settlement, Southern Africa enjoys a wonderfully rich and diverse offering of foods. Not only is there indigenous African fare, but also rich Indian and Malayan, offerings, in addition to a panoply of European treats.

Kubu loves it all!

Here are three recipes for you to enjoy. The first is probably the best known dish among whites - a spin-off of having Malayan slaves. It is called bobotie - a curried, ground lamb (or beef) casserole. Serve it hot over rice with a good mango chutney. You can use the left-overs in omelettes, pita bread with sour cream, or on its own.

Bobotie

Even if you do not normally like curries, you will enjoy this delicious dish.

2 pounds (900 gms) ground lamb or beef

1 slice bread

3 cups (700 mls) milk

4 eggs

1 medium yellow or white onion chopped

1 – 2 tablespoons (15 – 30 gms) curry powder

1 tablespoon (15 gms) brown sugar

1 teaspoon (5 mls) salt

½ teaspoon (2.5 mls) ground pepper

¼ cup (60 mls) lemon juice 

1 tart apple grated

1 cup (225 gms) seedless raisins

½ cup (125 gms) slivered almonds

Several bay leaves

1.  Put the bread into a bowl containing all the milk.  Let stand.

2.  Lightly brown the meat in a skillet, breaking up any chunks. Transfer to a large container with a slotted spoon.

3.  Cook the onion in the remaining fat in the skillet until translucent. Don’t burn!

4.  Add the curry powder, salt, sugar, and pepper.  Cook for 2 minutes.  Add the lemon juice.  Cook for 3 minutes.  Pour the mixture over the meat.

5.  Take the bread out of the milk and squeeze out the milk back into the bowl. Put the bread with the meat.

6.  Add raisins, almonds, apple, and 2 eggs to the meat.  Combine.  (If you use your hands to do this, it feels great and you can lick your fingers afterwards!)

7.  Pack the mixture into a casserole dish.

8.  Combine the remaining two eggs with the milk and pour over meat.

9.  Push a few bay leaves into the meat.

10. Cook for 45 minutes at 300°F (150°C).

-->

A side dish of thinly sliced cucumbers in yoghurt (a cucumber raita) is a good addition. Kubu prefers a Riesling or Gewürtztraminer to drink with bobotie.

Pap (pronounced pup)

Pap is a traditional African dish made from ground maize (corn).  When part of a main course, it is usually cooked so that it is stiff (called stuiwe pap) and should be eaten with your fingers.  It is eaten with meat from a braaivleis (barbeque), or dipped into a nyama (meat) stew, or with chakalaka (see below).

4 cups (1 l) water

2 tablespoons (30 gms) butter

2 teaspoons (10 mls) salt

2 1/2 cups (575 gms) ground maize

1.     Boil the water in a heavy-bottomed pot.

2.     Add butter and salt.

3.     Pour the ground maize into the center of the pot.  Put the lid on the pot.

4.     Simmer for 10 minutes.

5.     Remove the lid and stir.

6.     Replace the lid and simmer for 15 minutes.

-->

7.     Take off the heat and set aside for 45 minutes.

Chakalaka

This is another very common dish in Southern Africa, which may have originated in the Black townships.

3 tablespoons (45 mls) cooking oil

2 tablespoons (30 gms) chopped fresh ginger

2 tablespoons (30 gms) chopped fresh garlic

4 teaspoons (20 gms) chopped chili peppers

1 cup (225 gms) chopped onions

2 cups (450 gms) tomatoes, roughly chopped

½ cup (125 gms) green peppers, roughly chopped

½ cup (125 gms) red peppers, roughly chopped

2 tablespoons (30 gms) garam masala (or curry powder)

14 ounces (400 gms) baked beans

2 teaspoons (10 ml) fresh coriander

1.     Fry the ginger, chilis, onions, and garlic in the oil.

2.    Add the garam masala or curry powder.

3.    Add the tomatoes and cook for 10 minutes.

4.    Add peppers and cook for 10 minutes. 

5.    Add baked beans and cook for 5 minutes.

6.     Remove fromheat and add coriander.  Stir.

-->

Serve with whatever you want, hot or cold.  Goes well with pap, stews, or curries.

Steelworks

Finally, Kubu's favourite non-alcoholic drink is the tangy steelworks. The main ingredient, kola tonic, is difficult to find in the USA. However, several US-based online South African stores have it.

In a tall glass, mix

1 shot Kola Tonic

I shot lime juice cordial

A generous splash of Angostura Bitters to taste

Top up with ginger beer (not ginger ale) or half-half ginger beer and club soda (Kubu prefers just ginger beer).

Always add ice cubes and a slice of lime last.

The book also has recipes for such classics as monkey gland sauce, oxtail potpie, and mope work stew.

Bon appetit!

_______________________________

Upcoming Events

A lot of familiar names in the panels below. Very lekker!

Crimefest, Bristol, England

FRIDAY, 10 MAY
17:10 – 18:00
Sunshine Noir
* Paul Hardisty
* Barbara Nadel
* Jeffrey Siger 
* Robert Wilson 
Participating Moderator: Stan Trollip

SATURDAY, 11 MAY
11:20 – 12:10
10 Year Stretch: The CrimeFest Anthology
* Peter Guttridge 
* Caro Ramsay
* Zoë Sharp 
* Michael Stanley (aka Stanley Trollip)
Participating Moderator: Kate Ellis


Once Upon a Crime, Minneapolis

Launch of SHOOT THE BASTARDS (This is the US title for DEAD OF NIGHT)

TUESDAY, 18 JUNE
18:30 - 22:00 
Stanley will be in conversation with Kent Krueger. 
Refreshments