South Africans celebrate Freedom Day on the 27th April.  This year I will be celebrating Freedom Day by feasting with family and friends.  The idea of marking the day with a feast came to me while reading Anna Trapido’s book, Hunger for Freedom.  The book also reminded me of South Africa’s food heritage and particularly Madiba’s love of all things spicy – pickles, breyani and even crab curry are just some of the recipes featured in the book.  There are many stories that are beautifully written – stories that tell us about people, the food they prepared and the meals they shared.

Indian food has long played an important part in the development of a South African food culture.  Our nation’s love of strong spicy flavours and chilli is part of our heritage.  Everywhere you go in South Africa, there is Peri Peri, Garlic, Chutney, Dips and generally robust flavours.  Those of you who have travelled widely will know that this is not always the case in other countries.

Try to find a traditional Durban Curry in India – you can’t!  And don’t think that South African Indians grew up on Rogan Josh, Korma and Vindaloo – we grew up eating curry and rice!  Ever been to an Indian wedding – I just know that you were served breyani, breyani and more breyani cooked in the biggest pot you have ever seen.  My point is that South African food is not based on fancy schmancy recipes, but rather on good wholesome spicy food.

We grew up eating curry cooked in AMC pots every day, but every now and then one of the many great cooks in the neighbourhood would break out with something different for example Malva Pudding, Milk Tart and Bobotie.  It was always like a breath of fresh air, and although we might have immediately gone back to our Durban curries, the memory of those ‘adventures’ has always stayed with me.  I still try to relive those adventures in my cooking, although Durban Curry will always have a special place in my heart.

Here are two of recipes that I will be preparing for my Freedom Day Feast….

Crayfish Curry - perfect for the Freedom Day feast

One of Madiba’s favourites, Crayfish Curry – this is how I make it!

Ingredients

12 medium sized crayfish tails, deveined

50ml sunflower oil

1 large onion, finely chopped

7,5ml coarse salt

Curry leaves, if you have them

15ml freshly crushed garlic

30ml Curry Me Home Red Chilli Powder

6 – 8 ripe tomatoes (I used the 1 and a half tins of Spar Whole Peeled Tomatoes)

5ml Curry Me Home Ground Cumin

10ml Curry Me Home Ground Coriander

2,5ml turmeric

5ml sugar

2 sprigs of curry leaves

Fresh coriander, to garnish

Here’s how:

If you are using fresh tomatoes, blanch them in boiling water.  Remove the skins and chop.  I used the tinned variety for this recipe simply because I was out of ripe tomatoes and the ones in the veggie basket were too firm to make up a good sauce.  Chop the tinned tomatoes and remove the hard centre.

Heat the sunflower oil on medium.  Add the onions, salt and curry leaves.  Saute until the onion is light golden brown before adding the garlic.  Saute the garlic for a few seconds until fragrant and then add the red chilli powder.  Stir for 5 seconds and then add the tomatoes.  Cook until the tomatoes soften and add the cumin, coriander, turmeric and sugar.  Reduce the heat and simmer for until the sauce thickens slightly.  Add the crayfish tails and simmer until the shells change colour.  When the tails curl slightly and the meat is cooked, remove the pot from the heat and add curry leaves.  Add the fresh coriander and serve with basmati rice.

Yudhika’s tips:

I leave the crayfish in the shell – it adds more flavour to the sauce.

A sweet ending...

Yum Yum Malva Pudding

Serves 4 – 6