Ger-Nis INTERNATIONAL, LLC

Where in the World: Cape Town, South Africa

Cape Town is one of the most gorgeous cities in the world, with the likes of San Francisco or Stockholm. Cape Town is renowned for both its urban scene and country side, with a world famous wine growing region.

In the city, go to District Six for Cape Malay food. The cuisine is a beautiful blend of Malaysian, Indian, African and European cooking that is possibly the most celebrated cuisine in Africa.  Fresh herbs are a mainstay in this mélange of cuisine.   Just go to one of the neighborhood restaurants, and you’re in for a real treat.

In the wine country, go to Paarl or one of the other small cities in the Cape Winelands. If you can, stay on a winery property so you can really enjoy the area and tour the vineyards. Many wineries have rooms or villas you can rent from a one night to an extended stay.

For all of the city centre's visual harmony and cosmopolitan atmosphere, you don't need to be in Cape Town for long to realize that the scars of modern South Africa's violent birth and apartheid adolescence still run deep. However, the blend of many cultures despite the painful history, have inspired one of the most incredible cuisines in the world.

The Malay influence comes through in the curries, chilies and extensive use of spices such as ginger, cinnamon and turmeric. More Malay magic comes through in the use of fruit cooked with meat, marrying sweet and savory flavors, with hints of spice, curry, fresh herbs and other seasonings. The food has a nuance of seductive spiciness, true testament to the culinary capabilities of Malay women worldwide. I cannot think of a dried apricot without the image of a caramel colored woman, a wooden spoon in her hand, gently stirring a pot of simmering curry and fruit. So splendid…

Get in the kitchen and try out these sumptuous recipes for sambal & sosaties…followed by lime scented rice pudding!

Sambal is a delicious condiment to be served with vegetables, rice, fresh fish, and meats. Sambals derive from many different countries, Indonesia, Thailand and Malaysia. Many sambals use as many as six varieties of chiles. This Sambal is inspired by the Cape Malay cuisine found in District Six Cape Town.

 

 

Spicy Quince Sambal

Ingredients

2 tablespoons vegetable oil
4 garlic cloves, finely chopped
3 red Thai chiles, seeded &  finely chopped
1 2-inch piece of ginger, peeled and minced
1 small red onion, finely chopped
2 tablespoons salted roasted peanuts, coarsely chopped
2 small quinces—peeled, halved, cored and cut into ¼-inch dice
2 tablespoons fresh lime juice
1 tablespoon sugar
1 teaspoon salt
1 tablespoon mint leaves, chopped
1 tablespoon cilantro, chopped

Directions

In a large skillet, heat the vegetable oil. Add the garlic, chiles, ginger and onion and cook over moderate heat until softened, about 4 minutes. Add the peanuts and cook until sizzling, about 3 minutes. Add the quinces, lime juice, sugar and salt. Cover and simmer, stirring a few times, until the quince is barely tender, about 3 minutes. Let cool slightly. Stir in the mint and cilantro and serve.

Make Ahead
Sambal can be made ahead and refrigerated overnight

 

Sosaties on the BBQ are delicious. These kebabs can contain many types of meat (or vegetables) but lamb sosaties are a personal favorite. Serve these sosaties with yellow rice and mint with roti, similar to Indian Naan bread, and you have a fresh approach to a spring dinner!

Dried Apricot and Lamb Sosaties

Ingredients

½ cup apricot jam, heated and strained
⅓ cup white wine vinegar or rice wine vinegar
¼ cup water
2 ½ tablespoons curry powder
2 garlic cloves, minced
2 teaspoons kosher salt
2 teaspoons ground coriander
1 ½ teaspoons minced fresh ginger, minced
4 tablespoons fresh cilantro, chopped
4 whole cloves
4 allspice berries
2 bay leaves or lemon leaves if available
½ teaspoon ground cumin
¼ teaspoon freshly ground pepper
1 ½ pounds trimmed boneless leg of lamb, cut into 1-inch cubes
24 dried apricots (about 7 ounces)
Boiling water

Directions

In a small sauce pan over medium-high heat, add about 1 cup of apricot jam.  Heat jam for about 10 minutes, stirring constantly.  Strain jam.   In a medium saucepan, combine the strained jam, vinegar, water, curry powder, garlic, salt, coriander, ginger, cloves, allspice, bay leaf, cumin and pepper.  Bring to a boil, then simmer over low heat for 5 minutes. Let the marinade cool completely.

Put the lamb in a large glass baking dish, add the marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.

In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.

Thread the lamb cubes and apricots onto the skewers, using 3 apricots per skewer. Return the skewers to the marinade for up to 2 hours. 

Light the grill or preheat the broiler. Grill or broil the skewers for 12 to 15 minutes, basting and turning occasionally, until the lamb is still slightly pink inside. Serve at once.

Make Ahead
The marinade can be refrigerated, covered, for up to 1 day.

Inspired by the Indian influences of Cape Town and its famous rose and cardamom rice puddings, this recipe has a fresh and tropical twist

Lime Scented Rice Pudding With Fresh Mangoes

Ingredients

2 ½  quarts whole milk
2 cups short-grain white rice (14 ounces)
1 14-ounce can unsweetened coconut milk
1 vanilla bean, split and seeds scraped
1 ¼ cups sugar
½ cup heavy cream
Finely grated zest of 1 lime
6 ripe mangoes—peeled, pit removed and cut into 1-inch cubes
¼ cup mint leaves, chopped

Directions

In a medium enameled cast-iron casserole, combine the milk with the rice, coconut milk, vanilla bean and seeds and the poppy seeds and bring to a simmer over moderately high heat, stirring. Reduce the heat to low and simmer, stirring often, until the rice is tender, about 1 hour and 20 minutes.

Stir the sugar, heavy cream and lime zest into the rice and simmer, stirring occasionally, until the rice pudding is sweet and fragrant, about 10 minutes. Let cool to room temperature, then cover tightly and refrigerate until chilled, about 2 hours. Spoon the rice pudding into small bowls and top with the mango.  Before serving, add mint.

Make Ahead
The rice pudding can be refrigerated overnight. Serve chilled or at room temperature