butter chicken
I remember vividly when and how I fell in love with Butter Chicken. The month was May, the year 2011 the place a small, ramshackle restaurant in New Delhi, India. I had been in Delhi studying since early March of that year and had months to go before heading back home to Cape Town to finish off my degree. Most of the food I had been exposed to in the city until then had not been to my liking, mainly because I did not at the time have much of a palette for hot and spicy food. One day when my friend and I went out as we often did to get out of the campus, I decided to try out Butter Chicken, which I was assured was the dish with the least heat on the menu. I was immediately hooked. For me it was the creamy texture and how the spices were tempered with yoghurt and tomatoes that made this meal a winner. Fast-forward to 2021, I’ve been enjoying this meal for a decade. The recipe below is my take on this delicious meal and I hope you can use it to switch up your chicken meals once in a while.
Scones, Scones, Scones
This is my recipe for yumminess produced in under an hour. These scones are perfect for a weekend or weekday morning. All you need to do is set your alarm an hour early to make sure that you stay in your family’s good books for an entire week! My scones are light, fluffy and golden. The sugar content ensures that they are sweet enough to enjoy on their own and not too sweet that you can’t add jam and cream. I really like adding ½ a teaspoon of cinnamon for that added bit flavour. You can also add a teaspoon of nutmeg for that additional flavour pop. Go on, give this recipe a try and let me know how popular you become in your home.
Umleqwa (Hard Body Chicken)
On the list of foods that remind me of my childhood, Umleqwa features right up there in my top 5. The funny thing is that I never used to enjoy Umleqwa when I was younger. I think between it being overcooked and hard, and my palette naively preferring the softer store-bought chickens (youth!), I always felt that it wasn’t quite the best meal option. Fast-forward almost three decades later, this version of chicken features prominently in my kitchen. Not only does it have natural flavour that doesn’t need much enhancing, its healthier than buying chickens stuffed with all kinds of hormones that aren’t good for our health.
I buy my chicken and other meats used in our traditional meals like ulusu from two amazing suppliers who supply most areas in Gauteng. Everything they deliver is fresh from the farm, mostly cleaned and ready to be cut and cooked or frozen. If you’re looking for umleqwa, ulusu, liver, trotters and the like, here are the contacts.
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Nangamso - 084 404 0926
Mike - 083 429 0502
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