Slow Cooked African Curry.
Take one large three-legged cast iron pot, well oiled and place on hot Mopani wood coals. Add cumin seeds and yellow mustard seeds, stirring with a wooden spoon until they pop, then immediately add fresh curry leaves (if you are lucky enough to have a curry tree…dried curry leaves if you have no tree), chopped onion, garlic and ginger and two or three small HOT red chillies. Two teaspoons of Durban special curry powder (or Madras curry powder if you do not live in Durban) and a generous sprinkle of turmeric, ground cumin, ground coriander seeds and ground cardamom seeds, sea salt and black pepper complete the spice route. Add chunks of potatoes, butternut squash and sweet potatoes stir until LIGHTLY browned, then add enough water to just cover the vegetables. cover with a heavy cast iron lid and leave to simmer for thirty minutes. Do not open. At the last, remove lid, allow your guests to whiff the aroma and gently stir in a can of coconut milk. Serve with Lin’s famous Samp – or rice if you are feeling more traditional. If you have no three legged pot and no wood fire to cook on, create this meal in a stove top cast iron pot with a good lid. Easy.