A couple months ago my dear friends, Cameron and Robin, returned from an extended trip to South Africa. Robin was there a year helping women trapped in the sex trade, and Cameron was there for a few months designing and creating a sculpture to be featured in the facility where Robin worked.
Both Cameron and Robin are part of my cooking club and are such fabulous people. Authentic, down-to-earth, kind and loving, they make all our lives better just being there each week. They’re also fantastic, inventive cooks. They’re the sort of folks who can look in the fridge and cupboard, pull out random ingredients and put them together in ways that make us all swoon.
While in Africa they didn’t have a big kitchen to putter around in. Their tools were limited to a funny little hot plate and a small Braai – the South African BBQ. But that didn’t stop them. They still managed to churn out the most scrumptious dishes, and today I’m delighted to share two of them with you.
The first is a red lentil curry made at Museum Park, Pretoria Central, South Africa. They picked up spices at their local Pick and Pay, turned on their hot plate and started cooking. They added garlic powder, cracked mustard seed,
celery seed, and birds eye red peppers to red lentils and black pepper.
Then covered the lot with water and let it simmer for 45 minutes until the lentils were tender and flavorful.
While visiting the Cape of Good Hope, they got a craving for fresh fish. Although staying at a backpacker hostel, they were delighted to find a Braai (BBQ) at their disposal. They picked up a local black fish called Rock Fin from Kalk Bay, a small town on the Cape of Good Hope. They got some off the shelf braai spice at the Checkers grocery market down the street and grilled the Rock Fin until the skin was browned and crispy and the fish flaked beautifully.
I’m hungry just writing about it! 🙂 Makes me want to hop on the next plane to South Africa and explore that incredible country, closing each day with dear friends and homemade food cooked on a hot plate.
This is my contribution to Wanderfood Wednesday.
Cameron and Robin’s Red Lentil Curry
1 package red lentils
cracked mustard seed
birds eye red peppers
- Combine everything, cover with water, bring to boil and simmer for 45 minutes until lentils are tender.
- Serve with fresh bread.