[CH] REC(2): Wortel Sambal / Coconut Souskai
ChileBuzz (chilebuzz@earthlink.net)
Tue, 6 Sep 2005 18:41:55 -0400
Wortel Sambal
From "On The Side," by Jessica B. Harris (page 173)
Like so many other condiments, sambals have traveled far afield from
their Southeast Asian home. This carrot sambal was no doubt brought
by the Cape Malay to South Africa, where it accompanies barbecues and
curries.
1 pound carrots, peeled and trimmed
2 green cardamom pods
1 dried hot chilli, to taste
1 tablespoon minced fresh ginger
1 teaspoon sea salt
1 1/2 cups sugar
3/4 cup distilled white vinegar
Grate the carrots on the large holes of a hand grater or by putting
them through the medium grater blade of a food processor. Remove all
of the seeds from the cardamom pods and grind the seeds into powder
in a spice mill along with the dried chilli. Place the carrots, spice
mixture, ginger, salt, sugar, and 1/2 cup of water in a 3-quart non-
reactive saucepan and bring to a boil. Cook, stirring occasionally,
for 30 minutes. Add the vinegar, lower the heat, and cook for an
additional 30 minutes or until thick, stirring occasionally to make
sure that the mixture does not stick to the saucepan. When the sambal
has thickened, spoon it into a bowl. Cover the bowl with plastic wrap
and refrigerate for at least 1 hour. Serve chilled.
Serves 6
Coconut Souskai
from "On The Side," by Jessica B. Harris (page 110)
Coconut is also made into souskai, but it is eaten with its marinade.
Remind your guests to take care not to bite down on a piece of chilli.
1/2 coconut, shelled and peeled
1 teaspoon salt
1 clove garlic, minced
1 habanero chilli, minced
Freshly squeezed juice of 2 limes
Cut the coconut into long strips with a vegetable peeler and place
the strips in a medium non-reactive bowl. Prepare a marinade with the
salt, garlic, chilli, and lime juice, and pour it over the coconut
strips. Cover the bowl with plastic wrap and allow the souskai to
marinate for at least an hour at room temperature. When ready to
serve, bring out toothpicks and allow the guests to spear the coconut
strips directly from the marinade.
Serves 4