Quite a few of our guests have enjoyed this dish at the lodge. And I know they have asked Kalmay, Vusi and Amu for the recipe.
Now you can enjoy this delicious dish at home.
Coconut Crepes (what we call Pancakes in South Africa)
2 Cups of All-purpose Flour (Cake Flour)
1 Teaspoon Salt
2 Tablespoons Sugar
2 Teaspoons Baking Powder
1 Cup desiccated Coconut
2 Cups of Milk.
Sift all the dry ingredients together and add the Coconut. Mix with the wet ingredients until you get a smooth “runny” batter.
Heat a pan over medium heat and add a tablespoon of Oil.
Make a stack of the Coconut Pancakes and set aside to cool.
Curried Vegetables
1 Onion finely diced
1 Clove of Garlic – finely diced
1 Piece of Ginger – finely diced or grated
2 Fresh Chilies – finely diced
4 Fresh Tomatoes – Finely diced
1 Table spoon Tomato Paste
1 Table spoon Curry powder
1 Tin of Coconut Milk
Selection of your favorite veggies roughly chopped.
In a large pan or skillet, add two Tablespoons of Oil and place it over medium heat.
Sauté the Onion until they are soft and add the garlic. Now add the Ginger and Chili.
Add the Curry powder and stir it through the mixture.
Add the Chopped tomatoes and tomato paste and mix through, now add the Coconut Milk and simmer for a few minutes.
Place your selection of veggies on a baking tray and drizzle with Olive Oil. Roast them in the oven until cooked, yet firm.
Take a crepe and fold it in half and in half again. It will create a small “pocket” fill this pocket with your roast veggies and the sauce. Place it on the plate and drizzle the Curry sauce over the Crepe.
We hope you enjoy making this at home as much we did.
Kalmay, Vusi & Amu.