Curry - Capetown Masala
The cuisine of South Africa is a melting pot of influences- from native tribes, Dutch, British, and German colonizers, Indonesians, Indians, and Malays. This curry boasts a little more heat than in our others because a pinch of African Cayenne was called for.
If you want to go traditional- try Capetown Masala in an ostrich stew (use beef or chicken if ostrich isn't availabale) with corn meal porridge and washed down with one of South Africa's excellent white wines.
Turmeric, Coriander Seed - Indian, Paprika - Hungarian, Cumin Seed, Cardamom Seed, Peppercorn - Black - Tellicherry, and Cayenne - Indian