There’s definitely no story behind this meal more than feeling nostalgia.
400g Amanqina, cleaned
½ Medium Brown Onion, roughly chopped
300ml Chicken Stock, see note 1
1 – 2 Tablespoon Canola Oil, or as needed
1 ½ Teaspoons Mild Curry
1 ½ Teaspoons Cape Malay Curry
½ Teaspoon Turmeric
1 – 2 Garlic Cloves, minced
Water, see note 2
- If amanqina are not already cleaned by the butcher, you can do this yourself by soaking them in warm water for few minutes until you are able to remove (peeling off) the outer yellow skin off and remove the dirt. Rinse amanqina with clean tap water after and set aside.
- See note 3. In a large pan (or medium pot) on medium heat, add oil and fry the onion for about 2 minutes or until it becomes translucent, then add garlic and all the spices and season with salt, cook the onion, garlic and spices for 2 minutes.
- Add amanqina and fry for 5 minutes (add more oil if needed), keep stirring so that amanqina doesn’t burn.
- Add chicken stock and cook for 15 minutes (or until well cooked) while you keep stirring occasionally. Add a splash of water if Check seasoning by tasting, add salt if needed. Enjoy.
- To make chicken stock for this recipe, I dissolved 1 chicken stock cube (use any brand you like) in hot water.
- Water in the ingredients is to be used when necessary, follow your instincts. I recommend just a splash.
- It is important that you preheat the pan before cooking by placing it on medium heat at least for 5 to 10 minutes before adding oil and frying the onion. To test the heat of the pan you can drop few drops of water and watch how fast it boils and evaporates.