Shereen Jog - The East African Cookbook

Published in 2020 by Struik Lifestyle, an imprint of Penguin Random House South Africa (Pty) Ltd Company Reg. No. 1953/000441/07 The Estuaries, 4 Oxbow Crescent, Century Avenue, Century City 7441, Cape Town, South Africa PO Box 1144, Cape Town, 8000, South Africa www.penguinrandomhouse.co.za Copyright in published edition: Penguin Random House South Africa (Pty) Ltd 2020 Copyright in text: Shereen Jog 2020 Copyright in photographs: Penguin Random House South Africa (Pty) Ltd 2020 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and the copyright holders. PUBLISHER: Beverley Dodd MANAGING EDITOR: Cecilia Barfield EDITOR: Bronwen Maynier DESIGNER: Helen Henn PROOFREADER and INDEXER: Joy Nel PHOTOGRAPHER: Warren Heath PHOTOGRAPHER (pages 3, 6): Julius Moshiro STYLIST: Caro Alberts ASSISTANTS: Claire Ellen Van Rooyen and Kaylen Rolfe ISBN 978-1-43231-034-9 To my husband, who believed in my abilities and who encouraged, supported and motivated me every little step of the way. Thank you for treating my hobby and passion for cooking with as much respect as your own career.

And for that, I love you so very deeply. CONTENTS ACKNOWLEDGEMENTS I would like to thank my mother, my number one fan and perpetual support system, who originally taught me the basics of cooking when I was just a young girl. Her constant support through this five-year-long cookbook journey cannot be put into words, and the value she brought to the finished product by reading the manuscript, tasting my dishes, looking after my infants while I worked, and so much more is something for which I will always be grateful. I would also like to thank my friends Afzaa and Nikita for giving me the opportunity to develop my cooking skills by being my most constructive critics and my first guinea pigs outside of my family; as well as my friends Aya, Beejal, Hetal, Hanna, Jolita (Jo), Koonti, Lise and Sabrina for motivating me and supporting me every step of the way, right to the end. I must also thank most deeply my brother-in-law Tamish and his wife Priyanka for all their assistance in the final stages of this book, from ensuring that I met my deadlines to supporting me in every way they could. In the early nineteenth century, people of Indian origin started arriving on the beautiful, undeveloped shores of East Africa as traders. In the early nineteenth century, people of Indian origin started arriving on the beautiful, undeveloped shores of East Africa as traders.

Slightly later in the century, there was a further influx of Indians, brought by the British to work as indentured labourers in different parts of East Africa. Stationed in Kenya, Uganda and Tanzania, some worked on the railway lines, while others became traders and shopkeepers. Living among the local communities and tribes, these Indians chose to become East African citizens. Intermarriage and cross-communal bonding resulted in the current ecosystem: a region that is a beautiful amalgamation of Indian and Arab influences on language, cuisine and values. My great-grandfather made his way over to Tanga, Tanzania, from Diu, India, in the 1890s in a sailboat. For the last five generations, my family has created and passed down recipes that truly depict what East African cuisine is all about: the freshest local ingredients, cooked using traditional methods, creating scintillating flavours and wholesome food.

Food is a huge part of East African life. The dinner table is a sacred place, and families traditionally eat meals together daily. Mealtimes are something the whole family looks forward to, as food brings them closer and creates beautiful memories and moments. The traditional East African favourites in this book have evolved over the years to account for the growth of our region and the various additional cultures we have imbibed. East Africa has one of the worlds fastest-growing populations, and the new younger generation is worldly wise and thoroughly modern. Their exposure to global trends means that a new wave of locally enjoyed cuisine is gaining in popularity across the region.

The recipe selection in this book is therefore as modern as it is traditional, as healthy as it is wholesome, as organic as it is contemporary. It is my opportunity to share with you what we love and enjoy as East Africans. Combining the fruit of the highlands, the spices of Zanzibar, the vegetables of the rich and fertile soil, and meat and seafood untouched by genetic modification, East African cuisine is something everyone can enjoy and adapt. All that stuff you thought you wanted, the most jaw dropping moments, its here. Anthony Bourdain on visiting Tanzania in 2014 CHICKPEA AND ROASTED RED BELL PEPPER SALAD 1 tsp olive oil 1 red bell pepper 50 g rocket leaves 1 cup tinned chickpeas 1 red onion, thinly sliced cup chopped fresh coriander tsp salt 50 g flaked almonds DRESSING 3 Tbsp orange juice 1 Tbsp lemon or lime juice tsp dried red chilli flakes tsp cayenne pepper (optional) Preheat the oven to 220 C. Grease an ovenproof dish or baking tray with the olive oil and roast the bell pepper for 20 minutes or until it starts to char, turning it occasionally.

Set the bell pepper aside to cool for 5 minutes before deseeding and chopping into even cubes. Wash the rocket leaves and pat dry with paper towel. Trim the stems if necessary. Drain and rinse the chickpeas to remove excess brine. In a mixing bowl, combine the chickpeas, red onion, chopped roasted bell pepper, rocket leaves, coriander and salt. Combine the dressing ingredients, pour over the salad and mix well.

Transfer to a serving dish. Place a small frying pan over medium heat and dry-roast the flaked almonds for approximately 1 minute, tossing frequently to avoid burning. Sprinkle the roasted almonds over the salad when ready to serve. CHICKEN SALAD WITH MAHARAGE Going for the healthy option doesnt necessarily mean giving up on satisfying your taste buds. This salad is a perfect example of that, with its mild chilli and seared chicken combined with protein-rich maharage (East African red kidney beans), a staple in the local diet. Enjoy without remorse! 2 tsp olive oil 1 yellow bell pepper 1 cup dried red kidney beans or 1 x 400 g tin red kidney beans 4 cups water tsp salt cup halved cherry tomatoes 2 cups chopped lettuce 1 Tbsp chopped fresh basil, plus extra for garnishing 1 Tbsp chopped fresh parsley 1 tsp lemon or lime juice MARINATED CHICKEN 2 deboned chicken breasts 1 tsp lemon or lime juice 1 red chilli, finely chopped (optional) 1 tsp garlic paste 1 tsp ginger paste tsp salt 1 tsp olive oil First prepare the marinated chicken.