Remember to check it every now and then, and give it a good stir to cook evenly. Next add the mince and work it through with a wooden spoon to brown.Īdd a cup of water and cook the meat for about 10 minutes with the lid on. Start off by sautéing the onion with the garlic until fragrant. It’s usually served with rice, extra chutney, desiccated coconut and sliced bananas. The curry sauce is a simple combination of curry spice (I used Raj sweet and spicy) turmeric, sugar, vinegar, tomato sauce and fruit chutney (Mrs Balls is the best.)įurthermore, this recipe also has finely chopped carrot and cubes of potatoes cooked to perfection. Here is a little roundup I did a while ago for more ideas – four ways with Beef Mince. This version of South African Curry and Rice consists of slow cooked, minced beef in a sweet and spicy curry sauce. Luckily you don’t have to look for any weather updates, nor do you have to be a local to enjoy this delicious meal. What Ingredients do you need for South African Curry and Rice The ever popular (pannekoek) pancakes with cinnamon sugar or the mouthwatering “melkkos” with heaps of sugar and butter – I have managed to attach a sort of special memory onto these dishes.
And in an instant, you know, Curry and Rice for dinner!īack in the day, when the heavens used to open up, a thunderstorm always summoned my mom and gran to the kitchen to deliver (in what feels like minutes) delicious rainy day comfort foods. The wind carries one thing – that unmistakable cent of RAIN.
Then the storm moves like angry boulders and the blistering wind comes rushing through the windows. Other than at church bazaars and school markets, this South African Curry and Rice is the perfect warming meal to cook when those first blue clouds come tumbling over the African horizon. Spread out on tiny tables and accompanied by old smiling ladies with shiny cheeks and dirty aprons. A comforting, old school South African Curry and Rice recipe! Most definitely the ultimate South African comfort food. The sort of Curry and Rice you would find at the local church bazaar, vessels filled to the rim, topped with fruity Chutney and a tablespoon of coconut.
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