Taste of Africa

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African Spices...

Our Taste of Africa Spices has grown up! All of you who loved our Spicepacks with Masala chicken, Cape-Malay Curry, Namaquapotjie and Cape-Malay Bobotie will quickly recognise your favourites in our new Taste of Africa Spices. These spice mixes are now available in lovely handmade African ceramic pots and in refill bags. Genuine and carefully selected for the right flavour and feeling. We are of course hoping to have an honorary position on your spice rack, in your gift basket, or perhaps you prefer the refills. Truth be told, these beautiful and useful ceramic pots soon find their new purpose ...for storing jam, marmalade and honey...

Just the aroma from these spices makes you want to start cooking! Just as before, you can, in a convenient and relaxing way, cook fantastic African meals. Just follow the recipe and add a few tablespoons of the spice mix. Each recipe is carefully tested by us and corresponds to the same amount of spices that was in our spicepacks for 6 people. The flavour and heat varies between our different mixes and also depending on the ingredients used. We suggest that you follow our recommendations until you have tasted and eventually discovered your own preference! At the bottom of this page, we give the recipes for our own sambals and aromatic yellow rice which will make your dinner a complete African meal.

Our Taste of Africa Spices are extra convenient and taste great when you cook outdoors in an African cast-iron potjie!

Cape-Malay Curry Paste(click to order)

Cape-Malay Curry is one of our most popular recipes and the pride of the South African 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 your Curry. Serve with aromatic yellow rice, chutney and sambals (see below). Cape Malay Curry Paste has the same spices but an even greater taste! It is a ’must have’ in our daily cooking. Keep refrigerated when opened. Ingredients: coriander, cumin, blackpepper, turmeric, salt, garlic, ginger, spirit vinegar, mustard, bay leaves, sunflower oil, no preservatives, additives & colouring agents added.

Masala Spice (click to order)

Using Masala Spice you can make one of our absolutely most popular Curries. Masala means ’mixture’ in Kiswahili 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. Use chicken or filet of pork. It has a refreshing flavour amongst the spiciness because of the squash and the tomatoes. It's a curry that will pleasantly surprise you every time you cook it. Enjoy! Serve with aromatic yellow rice, chutney and sambals (see below). Ingredients: cayenne, coriander, turmeric, cumin, fennel, fenugreek, ginger, salt, mustard, bay leaves, cinnamon, cloves, garlic, no preservatives, additives & colouring agents added. Store in a cool and dry place. Recycle as plastic, 95 g net.

Namaqua Spice (click to order)

Namaqualand – a 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 an array of different bulbs, slow growing fine-leaved shrubs, and succulent plants. This potjie has the rich flavour of rosemary, red wine, dried fruits, 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 sambals. It is clearly a winner and perfect for the potjie! Ingredients: chilli, cumin, anisseed, fennel, coriander, salt, fenugreek, cloves, cinnamon, corn starch, nutmeg, blackpepper, whitepepper, bay leaves, no preservatives, additives & colouring agents added. Store in a cool and dry place. Recycle as plastic, 95 g net.

Cape-Malay Bobotie Spice (click to order)

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 crust. In South Africa, Bobotie is often served with yellow rice, chutney and sambals. Bobotie quickly becomes a favourite among the children. Ingredients: bay leaves, coriander, cumin, mustard, turmeric, cayenne, nutmeg, salt, paprika, fennel, cloves, ginger, cinnamon, no preservatives, additives & colouring agents added. Store in a cool and dry place. Recycle as plastic, 95 g net.

Berbere Spice (click to order)

Taste of Africa's own Berbere - an exciting chili spicemix from Africa's Horn. The secret is that the spices are roasted & that they need about 1.5 hrs to reach full flavour. Allow it to take time! This mix of spices gives a lovely body to potjies & stews that cook for a while, preferably in combination with tomatoes, onions, lentils & beans. Our favourite recipe is Doro Wat, a chicken stew with origin in Eritrea & Ethiopia. As usual, we gave it our own twist! Ingredients: cayenne, paprika, black pepper, ginger, salt, coriander, cardamom, fenugreek, nutmeg, cloves, pimento, cinnamon, no preservatives, additives & colouring agents added. Store in a cool and dry place. Recycle as plastic, 95 g net.

Namaqualand - a carpet of annuals explodes with the first drops of rain

Yellow aromatic rice
For 6 people you will need:

500 ml long-grained rice
1 tsp ground or 2 tsp whole cumin
1 tsp black peppercorns
3 bayleaves
1 tsp turmeric
50 ml raisins
800 ml water
1 tsp salt

Do like this:
Heat water, rice & dry spices (no raisins) in the pot/potjie. Stir now and then. Bring to a boil and simmer gently under cover. Over an open fire: Make sure that you place the potjie so that the coals heat the pot from all sides. Move the pot around every 10 min. If it looks dry, you will have to slowly add more water. Add the raisins when your rice is almost ready. TASTE the rice and add salt. If you make this rice in a potjie, it will stay warm for long even when remoned from the fire.

Banana sambal
For 6 people you will need:

3 ripe bananas
lemon - or limejuice
6 tbsp fat natural yoghurt
coconut in flakes

Do like this:
Slice bananas thinly and sprinkle with lemon juice. Add the yoghurt and stir gently. Sprinkle coconut over the sambal. Cover and keep in the fridge for 2 hours before serving. It will last for one day only!

Tomato sambal
For 6 people you will need:

3 large ripe tomatoes
1 red onion
fresh basil
spirit vinegar
1 tbsp sugar

Do like this:
Slice tomatoes in small cubes. Chop the onions finely and mix with the tomatoes. Add some fresh basil and mix everything in a bowl. In a glass: mix a drizzle of spirit vinegar, sugar and a few tablespoons of water. Pour over the sambal and stir. Taste! Add more sugar or vinegar until you have a homogeneous flavour that is neither too pungent nor too sweet. You can add basil on top as a garnish! Keep cool until served. It will keep for a couple of days in the fridge. You can vary this sambal and for instance exchange part of the tomatoes with melon and/or cucumber.