Curry is never the same in SA with its diversity
Govender-Ypma travelled around the country to find how curry dishes were adapted by different communities
The following is an extract of food and culture journalist Ishay Govender-Ypma’s new book, Curry — Stories and Recipes from Across SA: Over the course of years, I travelled to as many corners of the country as I could, guided in many instances by the recommendations of librarians, writers, guides and local organisations — the community selecting their favourite home cooks who make a delicious pot of curry. While there are a few notable chefs in the book (like Vanie Padayachee —featured), the majority of the people who shared their recipes are home cooks. The curries I encountered were as diverse as the people in the book — the fiery Kwa-Zulu Natal ‘Durban’ curries, the iKasi and fragrant Cape Malay curries, the Boere kerrie en rys, modern adaptations and the dishes of the immigrants from Pakistan and Bangladesh preparing food from home, yet so far from home. While the recipes make this a cookbook, the stories — many dip into the past, about mothers and fathers long gone, about mealt...
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