Dr. Tuleka Prah is a filmmaker, food enthusiast, and avid traveler. In an effort to bring together her three passions, she created “My African Food Map.” Dr. Prah calls the project, “a growing record of African recipes just as they are made, by people who love to eat them, and who prepare them every day.” Here’s how it works: Dr. Prah travels to an African country, spends time in the nation, identifies four popular dishes to feature, and then showcases the making of that dish through a gorgeous four-minute film. To explore more of Africa through food and film, join Dr. Prah at her website, My African Food Map.
We at Ayiba Magazine encourage you to treat yourself to a trip to South Africa with this Lamb Bredie.
- 4 cans of whole, peeled tomatoes (240g each)
- 6 white onions
- 8 cloves of garlic
- 3 star anise
- 1 cinnamon stick (split in two)
- 6 pieces of dry chili
- 5 stalks of fresh marjoram (alt: oregano), or 1 tablespoon of dried marjoram
- 2 tablespoons of fluid honey
- 1 1/2 tablespoons of balsamic vinegar
- 1/2 a cup of oil
- 20 pieces of lamb
- salt and pepper to taste
First, you should flavour the oil. So, warm it in a heavy pot and gently fry the garlic, star anise, chili, and cinnamon for 5-10 minutes. Remove these and set aside.
Turn the heat up a little and brown the pieces of lamb. When they are browned, put the pieces in a bowl. Reduce the heat again and gently fry the onions until opaque. Add the marjoram to the onions and stir.
(Pre-heat the oven at 180º C)
Stir in the garlic, star anise, chili, and cinnamon, and add the tomatoes, balsamic vinegar, and honey. Then, add the lamb and make sure that as much of it is submerged in the sauce.
Cover the pot and put it in the oven. Cook for 4 hours. When the meat is very tender, your bredie is ready to serve.