South African Sojourn: Cape-Malay Beef Curry with Potatoes and Sambal

The Dutch East India Company used Cape Town as a resupply station for ships, traveling between Europe and Asia. Sailors needed fresh produce to combat scurvy, because they ate mostly salted meat on the journey. The company brought people from Indonesia and Java, both colonies of Holland. The food of this culture is milder than Indian and Thai, the curries have a fruity undertone, and it is a huge influence on cuisine in the Cape area. Lamb, chicken and fish are staples, as are chutneys and sambals (small side dishes).

In this fun and interactive cooking class, You will learn how to create a Cape-Malay curry dinner party. Using fresh beef, potatoes, and sweet dried apricots, we will make a rich and satisfying curry. Then, we make fragrant basmati rice flavored with a cinnamon stick. Last but not least, a fresh tomato and onion sambal from scratch will add a flavorful addition to your meal.

No experience is required! We will send you the equipment and ingredients list, which are easy to find and you may already have them in your home kitchen. Just make sure you have these essential ingredients: olive oil, onion, lean ground beef, garlic cloves, fresh ginger, Serrano chili pepper, dried apricots, ground coriander, ground cumin, ground cayenne pepper, ground turmeric, can crushed tomato, tomato paste, potatoes, frozen green peas, garam masala, salt, basmati rice, cinnamon stick, cherry tomatoes, apple cider vinegar, fresh cilantro. This class is dairy and gluten-free friendly. You will have an opportunity to interact with the Chef and ask questions during the class.

Prepare your mis-en-place ahead of the session, grab your favorite drinks, and get ready to join a fun virtual cooking party! Ticket is on a per-person basis.Please note our class time is in Eastern Time Zone!