Although not the first ingredient that springs to mind when making, cabbage works well with spices. This dryish Cabbage Curry, slow-cooked with potatoes, is a recipe from Mauritius. It makes an excellent side dish.
What you need… • 1 Tablespoon oil • 1 teaspoon garlic paste • 1 teaspoon ginger paste • 2 teaspoon curry powder • 1 teaspoon chilli flakes • 0.5 teaspoon coriander powder • 0.5 cabbage, shredded • 1 large potato, peeled and chopped into chunks of about 3–4cm in size • 100ml water • Salt to taste • 1 Tablespoon tomato paste • A few coriander leaves, torn, to garnish
How you make it… 1. Heat the oil to a medium-hot heat and fry the garlic and ginger pastes for 1 minute. 2. Add the curry powder, chilli flakes and coriander powder and fry for 3 minutes. Add a tiny splash of water if need to avoid it sticking. 3. Add the cabbage and fry for a few moments then add the water and potato. Cook, covered, for 35 minutes. 4. Add the salt and tomato paste, mix well, and cook covered until the water has all evaporated and the potato is soft (about 5-10 minutes). 5. Garnish with the coriander leaves and serve.
Chicken Feet Curry is shared at bars in Africa while chatting to friends. This mild recipe is from a small restaurant in Johannesburg, South Africa. The best way to eat this curry is with your fingers and to suck each piece to extract the slow-cooked flavour and the (small amount) of meat from the feet.
What you need… • 1 litre water • 1kg chicken feet • 5 Tablespoons oil • 2 onions, finely chopped • 1 red pepper, finely chopped • 1 teaspoon salt • 1 teaspoon garam masla • 1 teaspoon flour
How you make it… 1. Boil the chicken feet for 1 hour. 2. Add the oil to a pan and heat to a medium heat. Add all other ingredients (except the flour) until the onions are soft (but not brown). 3. Turn down the heat. Add the chicken, half of the water and the flour, and cook for 10 minutes. • Recipe courtesy Florence Chareka, chef at TSA restaurant in Randburg, near Johannesburg, South Africa.
For the garnish • 100g chopped onions • 1 tomato cut into small cubes • small handful of chopped coriander • pinch of parsley
How you make it… 1. Mix half of the cumin, turmeric, cardamon, garlic, ginger, yoghurt and lemon juice and 150ml coconut milk, and coat the chicken with the mixture to marinade. Set aside for two to three hours. 2. When the chicken has marinated arrange the pieces on an oven tray, making sure they are all well coated with the mixture. Preheat the oven to 180 C and cook the chicken for 25 minutes. Check that all the pieces are cooked through. 3. Heat the oil in a pan and sauté the onion then stir in the rest of the cumin, turmeric, cardamon garlic, ginger, coconut milk and lemon juice. Reduce the sauce to half of its original amount then add the rest of the yoghurt and let it boil for 1 minute 4. Add in the chicken pieces and heat through. 5. Add the garnish and serve with rice and chapatti. • Recipe courtesy of Dominic Keya, chef at the Hilton, Nairobi, Kenya.