Hello beautiful people. Welcome to THATO COOKS. Ingredients listed down below 👇

- 1kg lamb stew
- half a cup diced bacon
- 1 tbsp thyme
- 3 Bay leaves
- 2 tbsp lamb rub
- 2 chopped Carrots
- 2 chopped potatoes
- Half a cup flour
- 1 chopped onion
- 50g tomato paste
- 2 chicken stock cubes
- Oil for frying
- Salt n blackpepper for taste

Enjoy!!!

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When you talk about the cuisine of South Africa, a culturally and ethnically diverse country with no less than 11 official languages, Durban curry comes up in the first breath. Maybe that's not surprising, necessarily. Durban is a mini-India, outside India - But the Durban curry is an anomaly—loved fiercely by locals and rarely so by Indians from India, feared by those unfamiliar with the complex layers of spices, the glossy sea of orange-tinged oil that floats to the top, the flavor profile that can be described as linear and unrelenting—it burns from the moment it hits your tongue.
While the recipes and ingredients differ from family to family, broadly, Durban curry has a deep-red color indicative of the spice level (hot, hot, hot), a slick of oil, and, if it’s not a fish curry, large chunks of soft potatoes—known as "Up-To-Date" or “gravy soakers.”
How the Durban curry got here to Durban in the South African province of Kwazulu Natal and why it manifests the way it does is a story of survival of the indentured Indians who arrived by steam ships between 1860 and 1911 to work on the British-owned sugar cane plantations. This curry tells of adaptation to the terrain and available ingredients—and it’s not short on mystery, sparking its fair share of urban legends.
Laborers escaping harsh economic and social conditions in India left through the ports of the south and soon found themselves toiling in the sugar cane plantations and railway stations, living in conditions akin to slavery. In spite of the challenges faced in this foreign land—beatings and worse for minor transgressions and an understandably strained relationship with the indigenous Zulus who refused to acquiesce to British demands—they clung onto their religions and their food culture. Perhaps they considered it a small price to pay for a different hell they left behind - Other passenger or “free” Indians who chose to work in South Africa also maintained close relations with the motherland, traveling often to see family and to bring back spices, seeds and vegetable matter. They set up small establishments selling spices, or traveling door-to-door supplying vegetables from local farms.BUT majority of Indians, unlike others became stuck in time without the ability to travel home. “We need to understand that [they] had no access or means to go back and forth. So, over time they developed their own style of cooking curry. It has its own distinct taste.”
As a result, Durban curry has tasted the same for generations, morphing slightly only in the last decade with the need to cut back on the masala, oil, and ghee used (the incidence of digestion complications, high cholesterol and diabetes is high among Indians). Despite cutting back on the richness in homes and restaurants around Durban, you can still find a few restaurants that make it in the time-honored way - While some answers may be lost for all time, Durban curry remains locked in time and place at the cafés and tea rooms in the Old Indian Quarter, along the beachfront and in the suburban eateries, where fingers and a sense of nostalgia are all you need to enjoy it.
https://youtu.be/DWG67K_aNZg
Ingredients :
Pork 500 gms ( I use Lean Pork )
cinnamon
bay leaf
cardamom
cloves
Onions sliced
Green chillies
Ginger and garlic paste
Oil 4 tbsp
one cup tomato puree
red chillypowder usually 2-3 tbsp
cumin powder
coriander powder
turmeric powder
choppedcilantro
LARGE Potatoes
stock
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Heres something to Try this Weekend a Cornish Curry on an Outside Fire...
Sponsored by @osmans_taj_mahal

Fresh Cornish Chicken sponsored by Seafood Mall - Stores on 823 Inanda Road, Durban & Shop 6 Joydeen Centre, Engine Road Opposite Engen Garage, Shallcross

INGREDIENTS:
5kg Fresh Cornish Chicken
50g Chilli Powder
25g Dhania Powder
25g Jeera Powder
25g Tumeric Powder
10g Elachi Powder
10g Cinnamon Powder
5g Egg Yellow
5g Cloves
5g Black Peppercorn
50g Coarse Salt
200g Ginger Garlic Mix
1 Bunch Thyme
1 Bunch Dhania
5 Green Chillies
10 Grated Tomatoes
4 Onions Sliced
200ml Maas
3kg Potatoes
300ml Oil

3 Bundles of Wood for Cooking on the Outside Fire

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"Potjiekos" is a traditional Afrikaner dish hailing from South Africa. It originated with the Voortrekkers in the 1800's and is still widely prepared and enjoyed in South Africa today. It is a simple dish, easy to prepare, with few 'rules' but hundreds of variants. When done properly a "potjie" needs little to no supervision and practically prepares itself. It thus allows you time to enjoy the company of your friends and family while preparing the meal. "Potjiekos", translated would mean 'Little Pot' (potjie) 'Food' (kos) and although it resembles a stew it is not a stew and is not prepared like a stew.
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Ingredients:
1 Pack Oxtail
1 Potjie pot
Large onion
Half butternut
6 Carrots
Mushrooms
Sweet potato
Tomato and onion mix
Mutton stock
Brown onion instant soup
Tomato paste
1 Pack bacon
Flour
Spices

Step By Step:
Lets get started
Make your fire
Prepare your veggies
Cut them evenly
Sweet potato
6 Medium carrots
Half the carrots
Cut them into small blocks
Half a butternut
A handful of mushrooms
A pack of back bacon
When its heated start browning your onions
You should hear the sizzle
Mix it in with your oil of choice
Place to potjie back on the fire and let it brown
Now lets add our spices
Mix it up good
Lets coat our oxtail in flour
Add flour to the bag and mix
Make sure each piece is covered in flour
Great ! lets check on our onions
Perfect! They ready to take out
Remove onions and add the oxtail
Add oxtail to potjie
Great ! put it back on the fire to brown
Move the meat around to make sure it cooks evenily
Its starting to brown
Add stock cube to boiling water
add some instant brown onion soup to mix
Thats browning up real nice !
Now add our onions to the potjie
Add stock mix
Add tomato and onion mix
Now we start layering our potjie
Butternut and carrot
Tamato paste
Sweet potato
2 tsp salt
We added a glass of wine (optional)
And some fresh tyme
Little bit of peach chutney
Make sure all is covered. Don’t mix it
Nice !
Add some pepper
Yum !
Now put it on the fire
Leave on fire for about 3 hours
And check up on it
Add mushroom and carrots
Mix it up
Let it cook for another hour
Serve with rice / mash potato
And enjoy ! Perfect sunday lunch

GEMMA AND ADJ AFRICA 2008