Jo's Space: January 2016

As a South African, and of late, a Namibian, my British roots are firmly grounded. South Africa’s colonial history (1652 to 1917) begins with the arrival of Jan van Riebeeck of the Dutch East India Company in 1652 near the site of present-day Cape Town. The British presence in South Africa began in 1792. British colonialism in South Africa was marked by intermitted periods of turmoil, armed conflict, cultural exchange and prosperity. Luckily today, South Africans and Namibians alike generally enjoy a good relationship with the British whose influence is still felt and seen throughout Southern Africa in a variety of ways, including architecture, food, customs, and, of course, language.

The British are a tea-loving, tea-brewing country. It is estimated they drink approximately 165 million cups of tea per day and consume 144 thousand tons of tea annually. They contributed words such as "afternoon tea" (4pm), "high tea" (6pm) "tea break" (11am), "tea towel" and "tea party" to the South African vocabulary.

My one and only grandchild has very strong family ties in the United Kingdom where her Dad, Granny Sheila and other relatives reside. I had the privilege and pleasure of visiting the United Kingdom with my granddaughter where we met most of her British relatives: Auntie Caroline, Uncle Mark and best of all, my granddaughter's lovely cousins Laura and Amy. Joan Oddy, (lovingly referred to as "Mrs. god") is not really blood family, but close enough. She is the hippest and funkiest vicar I have ever met!

It was a wonderful experience and whilst exploring the Suffolk, Essex and Norfolk counties, I fell in love with the people, their stories, the architecture, and, of course, their food. Their dialect, however, was one of the major obstacles I had to overcome. Unfortunately, the true Suffolk dialect is becoming extinct because of all the influences from other regions and countries.

Sheila, my granddaughter’s British grandma, stays in a quaint little historical town, Kessingland, in the Waveney District in Suffolk County. Kessingland is situated 6 km. south of Lowestoft on the eastern coast of the United Kingdom. Kessingland is home to an ancient forest that lies buried on the seabed, thus a haven for archeologists. It is one of only a handful places in the area where the beach is growing and the sea residing. All credit is due to Rider Haggard, the famous writer, who identified the erosion problem in the 19^th century and initiated the planting of marram grass.

Suffolk County also rightfully takes pride in the several authors, painters, poets, actors and singer/songwriters who have called or currently call Suffolk their home. Among these are: Thomas Gainsborough (1727 – 1788) a landscape and portrait artist, Maggi Hambling, (1945 - ) a sculptor and contemporary painter, famous for her sculpture for Oscar Wilde (A conversation with Oscar Wild), the very popular cartoonist of the Daily Express, Carl Giles (1916 – 1995), Baron Benjamin Britten (1913 – 1976) a composer, George Crabbe (1754 – 1832) and Robert Bloomfield (1766 – 1823).

Suffolk is also well known for the high quality and mostly free range pork and cattle produced in the area. Their dairy products, apple orchards and apple cider enjoy a well-deserved reputation as being the best in the country. Much of this can be traced back to Lady Eve Balfour who founded the Soil Association in 1946. She firmly believed that the quality of one’s life depends on the health of the soil. Her book, ‘The Living Soil’ can be described as the birth of organic farming as we know it today.

Visiting a Suffolk pub or restaurant is a lovely experience with affordable, down to earth dishes that can best be described as comfort food at its best. Some of the more popular items on many a menu include scampi and chips, sausage and mash, steak and ale pie and the ever so popular fish and chips, including curries of all kinds and flavors, as well as the delectable spuds. This, of course, is customarily washed down with a beer or ale of your choice.

Like in most counties, provinces and rural communities, traditional Suffolk recipes are often named after a town, an individual or a region. The ‘Suffolk Harvest Cake’, ‘The Lowestoft Buttons’ (dumplings), ‘Ipswich Almond Pudding’ and ‘Lowesthof Cod and Chips’ are some of the names which come to mind.

Prior to World War1, food in the British Isles was much different to what is called traditional British food today. During WW1, different nationalities and cultures from throughout the world found themselves simultaneously in active combat. The influence of the Indian army, the Egyptians, the Chinese and Fijian Labour Corps all contributed in one way or the other to change the concept of ‘British food’ as we know it today. British food in the 18^th century could have been described as bland and dull and largely consisted of bread, eggs, potatoes, meat, jam, sugar and tea. But a multitude of culinary changes occurred as a result of WW1 and new foods were introduced shortly after the war. Products like corned beef, custard powder, tinned tuna and soup-in-a-cup were introduced to the nation and it was well received.

This brings my story to Kevin, my grandchild’s father, who is an enthusiastic and avid cook and food expert or fundi, as we say in South Africa. Although a world traveler and exposed to foods of numerous countries and cultures, he is mostly renowned for cooking curries and traditional British food. He taught me how to cook the tricky Yorkshire Pudding and how to appreciate a pub lunch. I've learned that a mince pie has nothing to do with the type of mince I know, and a dark chocolate Hobknob is the best cookie in the world. He willingly shared one of his favorite curry recipes with me.

______________________________________________________________________________________________

Kevin's Butter Chicken

1 Kg Chicken - cut into pieces

The Marinade

2 Tablespoons of red chili powder

2 Tablespoons of ginger and garlic paste

20 Grams of Greek Yoghurt

4 Tablespoons of Lemon Juice

Salt

The Curry

1 Tablespoon of red chili powder

1 Tablespoon ginger and garlic paste

1/4 Teaspoon Cardamon powder

8 Tablespoons Milk Powder

2 Tablespoons dried fenugreek leaves

1 Tablespoon honey

1 Tablespoon chicken masala

Salt to taste

Cilantro and cream to garnish

The Tomato Puree

10 Medium size ripe tomatoes

1 Tablespoon butter

10 Cashews

Method

First start with making the tomato puree

Cut the tomatoes into pieces. Heat 1 tablespoon of butter, add chopped tomatoes plus the ten cashews. Stir and cover the lid. Cook till the tomatoes are soft. Cool the tomatoes and cashew mixture and blend it to a fine puree. Should have a creamy texture with an orange/red colour.

Marinate the chicken

Mix the yogurt, chili powder, salt, ginger and garlic paste and lemon juice and coat the chicken generously with it. Cover the bowl and keep it in the fridge for 2 or more hours.

Start making your curry

Pan fry (or BBQ the chicken if you have the facilities) on both sides till it is done. Keep brushing some leftover marinade or butter over the chicken to keep it moist and juicy. You may also squeeze some lemon juice over it for the extra tangy flavor.

Heat up a big wok or pan on medium heat and add butter. Once the butter melts and heats up slightly, add the tomato puree and salt mixture. Reduce the heat to low and cover the pan with a lid for 5 minutes or till the butter starts to float over the puree. Butter floating over the puree indicates that it is cooked completely.

Turn the heat to medium again. Add the red chili powder and ginger/garlic paste and stir for two minutes. Add the chicken masala.

Mix the milk powder with some water to make a thick batter-like paste and add it to the curry.

Add cardamon powder and dried fenugreek (rub the dried herbs roughly in your palm to release more flavor before adding it to the pan.) Stir for 2 minutes more.

Turn off the heat and pour in the honey. Let the curry cool before blending it. It should be a smooth mixture. Return the curry to the pan, add chicken pieces and mix gently. Garnish with cream and chopped cilantro. Serve with potato chips, popadums and relish of your choice.

Kevin's Butter chicken

___________________________________________________________________________________________

Culture is the sum of values, beliefs and behaviours we have acquired and learned throughout our lives. It is the legacy passed down through succeeding generations. For me, food is an integral part of any country's culture. The food and eating customs of any nation offer a valuable insight into that nation's history and development over time. More precisely, they offer a very specific insight into the quality of the people who prepare such food and preserve such customs. I remember the food, but the memory of the people of Suffolk who I met and spoke with is something I truly cherish and unlikely to ever forget.