On Sundays in South Africa, you can smell these curried lamb skewers cooking over live fires throughout every neighborhood as families gather around the braai, an Afrikaans word that describes both the social event and the actual technique of grilling over a live fire. These sweet and savory skewers can be made with pork, beef, or lamb and are displayed in almost every South African butcher’s counter or grocery store, already prepped and marinated for convenience. Stateside, I make my own sosaties with boneless lamb and marinate them overnight when time permits. We love serving these to guests who visit our home for a braai, with a round of Springbokkie (a traditional peppermint liqueur shot)—the best conversation starter!
Want to “wake up” your white fish with full flavor? Look no further than George McCalman’s recipe for fried jacks. Jacks is a local tropical fish indigenous to the Caribbean, but you can substitute with any mellow white fish. With a dish so simple and quick, we recommend seeking out a Grenadian curry, which differs from its Indian counterpart, with roots going back to the slave and spice trade. We promise this dish is bound to take your tastebuds to the Caribbean.
Prawn Curry with Darkened Cinnamon
An˘duru kurun˘du saman˘ga issan kariy
An everyday cooking sauce for any type of meat, fish or protein. Blend the ingredients and store the uncooked sauce for later use, or cook it and then leave to cool.
I used to miss my dad’s curried egg sandwiches until the guys at Thug Kitchen gave me the idea of using chickpeas in place of eggs in my sandwich.
You may think I have gone off the rails by adding curry powder to cookies, but along with the ground and candied ginger, the combo really wakes up a classic American cookie.