Spice Odyssey

Spice Odyssey showcases beautifully written recipes with familiar spices from the Cape Malay heritage and fresh aromatics from India, Turkey, Malaysia, Sri Lanka and the Middle East.
Isaacs, Cariema
21085
978-1-43-230936-7
sofort lieferbar
neu
29,95 € *

Title: Spice Odyssey
Author: Cariema Isaacs
Publisher: Penguin Random House South Africa
Imprint: Lifestyle
Cape Town, South Africa 2019
ISBN 9781432309367 / ISBN 978-1-43-230936-7
EU-Import: Namibiana Buchdepot
Softcover, 22 x 26 cm, 192 pages, throughout colour photographs

About: Spice Odyssey

My affinity and adulation for spices emanate from my Cape Malay heritage and the rich legacy left behind by my forebears who hailed from Indonesia, Java and Malaysia. The history of the Cape Malays dates back to the late 17th century in South Africa when the Dutch East India Company established a trading post at the Cape of Good Hope (now known as Cape Town) and brought with them royal exiles, political prisoners, slaves, cooks and kitchen hands. A Muslim community soon emerged, and still prevails today as the Cape Malays. One of the distinctive characteristics of this community is its cuisine and the spices used to create many of the traditional dishes and signature curries. The best way to describe Cape Malay cuisine is possibly to say that we prefer our food well balanced when it comes to spices and therefore our curries are also known to be spicy but not fiery hot.

Contents: Spice Odyssey

Introduction
Essence
Cherish
Craving
Harvest
Warmth
Feast
Indulge
Preserve
Comfort
Glossary of Terms
Bibliography
Acknowledgements
Index

Spice Odyssey Recipe: My Bo-Kaap Ouma’s Barley, Red Lentil and Split Pea Soup

Serves 6
500 ml soup mix (containing barley, red lentils, split peas)
2 allspice berries
2 whole cloves
2.5 litres water
500–700 g beef shin or chuck, cubed with the bone in
1 leek, sliced
2 medium stalks celery, chopped
3 carrots, peeled and grated
3 Tbsp (45 ml) tomato paste
1 Tbsp (15 ml) sea salt or to taste
1 tsp (5 ml) freshly ground black pepper or to taste handful fresh parsley, roughly chopped
2 Tbsp (30 ml) alphabet pasta (optional)

1. Place the soup mix in a large saucepan, add the allspice, cloves, 1 litre water and boil on high heat for about 40 minutes.

2. Stir in the beef, vegetables, tomato paste, salt and pepper.

3. Add another 1 litre water and cook on high heat for 15 minutes. Reduce the heat to medium and cook for a further 20 minutes.

4. Check the soup, as it should have thickened, and adjust the seasoning.

5. Add the parsley and alphabet pasta and the remaining 500 ml water.

6. Reduce the heat to medium and cook for another 20 minutes.

7. Remove from the heat and check seasoning again before serving piping hot.

You can opt for different cuts of beef, though I prefer beef chuck with the bone in. The chuck contains a lot of connective tissue, including collagen, which partially melts during the cooking process, making this cut of meat perfect for roasting, braising, stews and soups. The marrow in the bones is also dense in nutrients and iron, and provides a buttery, nutty and fatty flavour to the soup.

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