Today's Globe featured an interview with doctor/jazz man/cook Stanley Sagov (below). He spoke about some of the dishes he likes to make, from his native South Africa. If they intrigued you, here are two of his recipes.
Stanley's South African Jazz Curry
Note: A heady mixture of various curries gives this dish an exotic flavor. Try to find some that are spicy and some that are sweet, from India and/or Java. Try Cartwrights Curry Powder from South Africa or Shan brand from an Indian grocery store.
2 potatoes, peeled and cut into thick slices
1/2 cup fresh green beans, chopped into small pieces
1/2 cup fresh lima beans
2 eggplants, peeled and cut into thin rounds
3 small green mangoes, peeled and halved
1/2 cup chopped carrots
2 green peppers, seeded and diced
3 large tomatoes, halved
1 small piece fresh ginger root, peeled and crushed
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
1 stick cinnamon (or 1/2 teaspoon ground cinnamon)
1 teaspoon fennel seed (or 1 teaspoon grated fresh fennel)
1 teaspoon curry powder, or more to taste
Salt to taste
2 tablespoons fresh coconut, shredded
2 green chili peppers, chopped
1/2 cup apricot jam
1 cup plain unsweetened yogurt
1 teaspoon garlic, crushed and sliced thin
2 tablespoons olive oil
1. Preheat oven to 350.
2. Wash, peel, and cut all the vegetables and mangoes. Set peppers and tomatoes aside.
3. Simmer the remaining vegetables in a pot with as little water as possible. When the vegetables are half-cooked, add the peppers and tomatoes and simmer until everything is gently cooked but still "al dente."
4. Mix together the ginger, all of the spices, salt, coconut, and green chilies. Add jam and yogurt and stir to make a thick sauce.
5. Place the cooked vegetables in an oven-proof casserole and pour the yogurt mixture over them. Carefully toss and turn the vegetables so the sauce is distributed fairly evenly.
6. Sprinkle garlic and olive oil evenly over the vegetables. Bake for 5 to 10 minutes.
Sagov says: Curry is always better the next day! Serve with rotis (Indian flatbread) and yellow rice -- white rice that is cooked with raisins, turmeric, butter, cinnamon, and sometimes a little sugar. For table condiments, serve chutney, raita (a mixture of yogurt, fresh mint, and chopped cucumbers), and sliced bananas.
Stanley’s Bebop Tomato Bredie
1/4 cup olive oil
About 2 pounds stew beef, cubed
1 onion, coarsely chopped
3 marrow bones
About 1 pound tomatoes, peeled and ground to a pulp
2 teaspoons tomato paste
1 teaspoon salt
1 tablespoon sugar
1 chopped green chili
1/4 green bell pepper, sliced
About two pounds small potatoes, halved
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1. In a large saucepan, heat oil over medium heat. Toss in the beef cubes, onion, and marrow bones. Cook until well browned.
2. Add tomatoes, tomato paste, salt, sugar, chili, bell peppers, and potatoes. Stir well and simmer for about 20 minutes.
3. Reduce heat and add turmeric and garam masala. Simmer uncovered until the meat is tender, about 2 hours.
4. Serve over white rice. You can add turmeric to the rice for color.
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.