Tamarind is something very commonplace in Indian cuisine and in a variety of drinks around the world and is loved for it’s sweet and sour taste. It is also found in a famous South African dish called ‘Denningvleis.’ It is one of those dishes that all South Africans claim as their own, but with all the cultural tweaks giving to this culinary marvel, it is truly a ‘fusion’ food.
Denningvleis has an interesting history where the meat of choice had been water buffalo. Today, it depends on where you go, but lamb is always a safe bet. Laura isn’t a real fan of lamb, but I manage a mixture with pork that always seems to please her. The trouble is that today I am back on a strict Jenny Craig schedule to lose a bit of the Christmas cheer.
Here’s my friend Michael Tracey’s ( the AfriChef) recipe should this strike your fancy as much as it does mine!
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“Denningvleis (literal translation Spiced Meat)
Ingredients:
3 large onions, sliced
2 tablespoons vegetable oil
5 large cloves of garlic crushed.
5 allspice.
6 cloves.
2 bay leaves.
1 green chilli finely chopped.
2 teaspoons freshly ground black pepper.
1 KG (2 ¼ pounds) fatty mutton
2 tablespoons seedless tamarind. (If you can’t get tamarind use
Lemon juice.)
1 cup boiling water.
1 teaspoon full grated nutmeg
Salt to taste
Method:
Fry onions in oil in a large saucepan until soft add garlic, allspice
cloves, bay leaves, chilli and pepper.Layer meat on top of the onions
Close saucepan with a tightly fitting lid and allow to simmer for
13 — 40 minutes.
Soak tamarind in boiling water. Allow to cool. Pour through a sieve.
Pressing all the juices through with a spoon. Pour tamarind liquid
over meat and sprinkle with nutmeg Season to taste and simmer for 10 — 15
minutes. Serve with freshly — cooked rice.
This recipe will serve eight hungry people.
AfriChef Micheal Tracey sell a recipe e-book containing 266 African recipes.
You can find it on http://www.africhef.com for only $11.95
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Roger Freberg