South African cuisine has changed from indigenous dependence on wild game, cattle and gathering of foods from the wild, to farming, and cooking styles brought by colonists from Netherlands, Germany France and Britain, as well as immigrants from India. Traditional "Cape Dutch" cookery mixes European cooking with spices like nutmeg, allspice and hot peppers, brought to South Africa from India and Southeast Asia.
2 medium firm under-ripe mangoes
1 cup salt
1 quart water
1-1/2 cups oil
2 tablespoons curry powder
2 teaspoons ground turmeric
2 tablespoons finely chopped hot chile pepper
1 tablespoon minced garlic
1 teaspoon ground fenugreek
Peel the mangos and remove flesh from the seeds. Cut fruit into 1" cubes.
Combine the salt and water in a deep bowl and stir until salt dissolves. Drop the mangoes into the brine, cover tightly, and set aside at room temp for up to one day. Drain well and pack them into 1 quart jar or crock.
In a small saucepan, heat 1/4 cup of the oil over low heat. Add the curry powder and turmeric and sauté for one minute. Add the chile peppers, garlic, and fenugreek. Stirring constantly, pour in the remaining 1-1/4 cups of oil. Simmer for a few minutes, then pour hot oil over the mangoes. Cool to room temperature, then refrigerate for 3 days before serving.
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This page modified January 2007
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