I enjoy something slightly spicy when having a drink or two. This sparks memories of Dodo’s vegetable market in Church Street, Pietermaritzburg where my mom would stock up on supplies and my dad would buy a large paper packet filled with greasy chilli bites for my sister and I. The outer crispness and the inner slightly-spicy softness - almost sponginess - is a texture sensation. I add onion, tomato, pepper and lots of roughly chopped dhanya. For its intensity and versatility I rate dhanya one of my favourite fresh herbs and served on Camembert it makes a memorable meal with a homemade sweet chilli sauce, or with curry, or in samoosas, or in salads or with chicken livers. The options are endless.
Sweet Chilli Sauce
Yields: about 70 ml
½ cup White Wine Vinegar
½ cup Water
½ cup White Sugar
4 Red Chilli (remove the seeds and thinly slice to result in about 10g of Chilli)
7 g Garlic, grated
15 g Ginger, grated
1) Heat the vinegar, water and sugar together in a saucepan. Stirring all the time until all sugar crystals are dissolved
2) Add the chillies, ginger, garlic and reduce until a syrup consistency is reached
3) Serve chilled
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I look forward to hearing from you.