Curry

Ishay Govender-Ypma delves into the fascinating story of South African curry. Spanning almost 90 recipes and conversations with more than 60 cooks and food experts, Ishay threads together the aromatic flavours of South African curry, from classic KwaZulu-Natal crab and dried-fish curries to Cape Malay chicken and crayfish curries, from Calvinia offal to kasi beef from Orlando West and Qunu. Learn to cook Karoo venison, kerkbasaar kerrie en rys and vegetarian dhals from respected local cooks as they share their stories and recipes, as diverse as they are. "I remember Monday's green bean curry and dhal, the aroma of spices tempering to be bottled as garam masala, Wednesday's chicken curry and Aunt Caroline Rice, Saturday's mutton breyani and maas salad, my Ayah's green mango pickles and masala-fried sardines... But the Durban curries of my childhood, though a proud and prominent part of South African food culture, are not the defining curries of this land. As I travelled from city to farm, CBD to township, across the breadth of our nine provinces, both the dish and the heart of our people revealed itself to me - some boisterous and fizzing with energy, others shy and reticent at first. It wasn't simply recipes I was gathering, but memories and hopes."

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