Sophia Lindop has produced another little gem in the flavours and traditions range, telling the tale of the two main influences: the Indian and Malay populations, as well how their age-old usage of spices and eating habits influenced the rest of our country. These population’s recipes are now part of South Africa’s national heritage.
SPICES, Flavours and Traditions is the latest book in the flavours and traditions series and is a little book of gastronomic delight. It brims with history, unique South African recipes, and will hopefully inspire you to cook flamboyantly.
SOUTH AFRICAN Flavours and Traditions, CAPE TOWN Flavours and Traditions, BRAAI & POTJIE Flavours and Traditions have been created for both locals and tourists alike, celebrating our heritage in a bite-sized chunk.
Recipes in this tantalizing collection include, among others, Cauliflower-and-chickpea biryani, Chilli bites, Courgettes stuffed with lamb mince and fragrant rice, Cucumber pickles, Chocolate cardamom brownies, Milk tart, Spicy rooibos iced tea and Mosbolletjies.
“Spices that we add to our food every day without thinking, such as pepper, cinnamon, cloves and nutmeg, were such a valuable commodity in the 15th century that they inspired fearless mariners to cross vast oceans in less than adequate vessels in search of new routes to the spice-rich Orient,” said Lindop.
“Today pumpkin without cinnamon, potatoes without nutmeg and a curry without ginger is unimaginable, so, even now, all around the world, spices are still making magic.”