Taste of Africa
A Safari full of Flavour
African Spices...
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Now it’s easy to cook African food! Just the smell from these spices makes you want to start cooking! With our Taste of Africa spices you can, in a convenient relaxing way, cook a fantastic meal for 6 people. Follow the recipe at the back and add all the spices, if you like rather hot and tasty food. You only need to buy the raw ingredients. At the back we also give ideas and recipes for extras, i.e. aromatic yellow rice and sambals, if you wish to treat somebody to a complete African meal. If you are cooking outdoors, for example in an African cast iron pot (a potjie), these spices are extra convenient!
Our tip: If you are careful with spicy food, try the recipe for the first time by adding only half the amount of spices. Then add more to taste!
Taste of Africa Spices are made in South Africa under conditions applying to Rättvishandel (Fair Trade).
Cape-Malay Curry (click to order)
with ground coconut and bananas
A carnival of smells and flavours! This curry is the pride of the Cape-Malay kitchen. It has hints of coriander, cumin, fennel, cinnamon, cloves, chillies, mustard, and ginger. Use chicken fillet, fillet of pork, beef, or why not fish & shellfish? In South Africa, this curry is often enjoyed with yellow rice, ground coconut, sliced bananas, Mrs Ball’s chutney and sambal. The recipes are on the spice pack, so you can cook a complete African meal. Should you not want to have all the spiciness, this curry can easily be made milder by adding some more cream.
Masala Chicken Curry (click to order)
with squash and tomatoes
Masala means ’mixture’ and in this case it’s a wonderful array of aromatic herbs and spices, such as cinnamon, cumin, fennel, coriander, cayenne, bay leaves, garlic and ginger. This curry is slightly milder than the Cape-Malay Curry. It has a refreshing flavour amongst the spiciness because of the squash and the tomatoes. In South Africa, this curry is often enjoyed with yellow rice and other extras (see Cape-Malay Curry above). The recipes are on the spice pack, so you can cook a complete African meal. It's a curry that will pleasantly surprise you every time you cook it. Enjoy!
Namaqua Potjie (click to order)
With rosemary and mushrooms
Namaqualand – a mythical semi-desert area along the Atlantic coast of South Africa. A mountain plateau meets the sea in a burning sandy desert. Here water is very scarce. A carpet of annuals explodes with the first drops of rain. There is array of different bulbs, slow growing fine-leaved shrubs, and succulent plants. This potjie has a rich flavour of rosemary, red wine, dried apricots, chutney, and mushrooms. Cook it with fillet of pork, chicken fillet, or lamb meat in chunks. In South Africa, this curry is often enjoyed with yellow rice and other extras (see Cape-Malay Curry above). The recipes are on the spice pack, so you can cook a complete African meal. It is clearly a winner and perfect for the potjie!
Cape-Malay Bobotie (click to order)
with raisins and almonds
Bobotie is a traditional Cape-Malay savoury dish with a wonderful smell and taste sensation coming from cumin, coriander, cloves, ginger, cinnamon, nutmeg, fennel and raisins. Bobotie is baked in the oven with golden savoury custard. In South Africa, Bobotie is often served with yellow rice and other extras (see Cape-Malay Curry above). The recipes for all of these are on the spice pack, so you can cook a complete African meal. Bobotie quickly becomes a favourite among the children.
Namaqualand - a carpet of annuals explodes with the first drops of rain