CURRIED GAZELLE

 

This land-locked Central African country once thrived on its copper reserves, which are now dwindling. Farming methods are primitive, using bush-fallow cultivation methods, but the potential of agricultural expansion is promising. Peasant farmers grow the bulk of local foodstuffs but there is little surplus for sale so that currently a great deal of food is imported.

In the bush the hunter can rely on a more substantial meal. Zambia is renowned for its prolific wild life, with large game parks teeming with classic African animals such as the elephant, lion, leopard, giraffe, hippopotamus, rhinoceros, zebra, antelope and many more.

 

1 kg of gazelle rump steak, or beef chump steak cut into bite-size cubes

2 onions, chopped

3 garlic cloves, finely chopped

2 large chillies, seeded and finely chopped

2 plantains or bananas, sliced

1 tbsp tomato paste

1 tbsp seedless raisins

1 tsp ground cumin

1 tsp ground cardamom

˝ tsp turmeric

˝ tsp paprika

2 tsp mild curry powder

1 tbsp vegetable oil

300 ml coconut milk

 

Lightly sauté the onions in the oil for 3 minutes and then add garlic. Fry for 1 minute then add chillies, frying for another 3 minutes. Add steak and brown on all sides. Add the tomato paste, raisins, curry powder and spices, stirring. Pour in the coconut milk and bring to the boil. Reduce heat to simmer and add plantains. Cook, covered, for another 30 minutes. Test occasionally to ensure the liquid has not boiled away too much - there should be a rich sauce. Serve curry on a bed of rice.

 

Serves 4.

 

country : Zambia

course : meat dish

 

source : Laos to Liberia : Nutritious Foods from 200 Lands / Debbie Cook & Andy Gravette