MONIQUE’S CURRY AFFAL (KERRIE AFVAL)
Most of the measurement ingredients is your own discretion. I never measured much of the spices as I just went with my own gut and feel. I also made mine in a pressure cooker as I started quite late in the day so it sped up the cooking process.
oil to fry onions
1 large onion, roughly chopped up
1 oxtail stock cube
1 chilli beef stock cube
freshly chopped garlic and ginger
2 ½ dessert spoons Rajah medium curry spice
½ a packet tomato paste
sugar to taste (takes away the acidity of the tomato paste)
potatoes, peeled, rinsed and cubed
water to cook
(Cooking time in pressure cooker 3.5 hrs estimated slow cooked)
(The more affal you make the more spice you add )
Clean and soak affal in water, rinse thoroughly!
Fry onions until translucent, add stock cubes and curry powder mix together.
Add affal then water to cover affal and cook on high for about 5 to 10 mins.
Then turn down plate to cook on medium heat. Keep checking every now and then, so that your pot doesn’t cook dry. About 30 mins before the affal has cooked soft and almost ready, add the tomato paste and sugar, cook through gently, add potatoes and cook on low.
The tomato paste thickens the curry stew quite quickly so be careful. I also added oxtail soup mix towards the end to thicken gravy even more!!
I served mine with jasmine rice.
Serve with creamy samp, rice or pap.
Recipe posted by Monique Matsebe
Photo: Monique Matsebe