We got curried away!

Dear Friends,

With autumn just around the corner, there is nothing better than a delicious, comforting curry.

Growing up, curry was very much a family affair in our house. My mom was usually responsible for cooking the meat, but when it came to the spices, that was my dad’s territory. He was the curry boss! He would stand in the kitchen, adding a little of this and a little of that, tasting, adjusting and making sure everything was just right. He never followed a recipe when it came to spices. He just knew.

One of our family favourites was the delicious curry lamb neck. My mom would take care of the meat and let it cook slowly until it was beautifully tender, and then Dad would work his magic with the spices. The smell would slowly fill the house, and we all knew there was something lekker cooking.

And then there was my dad’s tripe curry. Now, before you get too excited, I have to confess that I have never actually eaten it! But the rest of my family absolutely loved it.

Dad’s tripe curry took hours to cook. During those early stages, nobody really wanted to be at home because, well… the smell was not exactly inviting! But once Dad had done his magic and the curry was finally ready, suddenly everyone wanted to be in the kitchen.

In our house, we usually used Rajah Curry Powder. It was one of those familiar pantry staples that I still associate with home. Every now and then, my mom would also make a trip to the Oriental Plaza in Johannesburg to buy spices and other ingredients. I can still see the colours, the smells and all those little shops filled with wonderful spices.

But what makes a South African curry a South African curry?

South Africa has many different curry traditions, shaped by the many communities and cultures that have made our food what it is today. Two of the curries we often talk about at KuierKos are Cape Malay curry and Durban curry.

Cape Malay curry has its roots in the Cape, particularly Cape Town, and is closely connected to the Cape Malay community and the history of people brought to the Cape from Southeast Asia and other parts of the Indian Ocean world. It is generally aromatic and fragrant, with spices such as cinnamon, cardamom, cloves, cumin and coriander. Cape Malay curries are often beautifully balanced, with a gentle sweetness and warmth rather than just heat.

Durban curry comes from the Indian South African community in KwaZulu-Natal, particularly Durban, where generations of Indian immigrants developed their own distinctive curry traditions. Durban curry is usually bolder and hotter, with a deep, spicy flavour and that unmistakable red colour. It often uses a generous blend of chilli, cumin, coriander, turmeric and other spices.

So, while both are proudly South African, they have their own personalities.

And that is what I love about South African food. It tells stories. You can taste the history, the people, the places and the generations of families who have passed recipes and traditions down from one kitchen to the next.

And with Heritage Day coming up next week, we thought it was the perfect time to celebrate curry. At KuierKos, we have some lovely dishes to offer you, whether you are looking for a cosy meal at home or simply want to enjoy a little taste of South Africa.

Love,
Marnella & Andreas
KuierKos