Does any of the following sound appealling to you? Cozying up with a warm blanket over your shoulders, having your hands washed with a sense of ritual, having your face painted, listening to African sounds playing in the background appeal to you?
Moyo is tempting you to a variety of traditional dishes from all over the continent to spice up your winter. In addition to that, they pride themselves on using ethical and sustainable products, sourced from their Rock Star farmers. All the spices used in their dishes are preservative free. Let me whet your appetites and take you through some of the dishes they are serving this winter:
Lamb Tagine: Slow-cooked with organic apricot jam, cumin, turmeric and paprika. See recipe below.
Samaki Kavu: It’s a fish dish originating from Tanzania with curried, toasted crushed peanuts, coconut milk and turmeric. Sounds Yummy!
Bobotie: There’s a bobotie for meat lovers as well as vegetarians. Moyo’s Lentil Bobotie (vegetarian) is low in calories and but nutrient dense.
Chicken Yassa: A Senegalese style, free range chicken dish popular for warming away the winter chill with its intrinsic spicy flavours.
Moyo’s restaurants are available in the following provinces and towns:Cape Town: Blouberg, V&A Waterfront, Stellenbosch, Kirstenbosch
Joburg: Zoo Lake, Melrose Arch, Fountains
Durban: Ushaka Pier
1kg stewing lamb
300g tomatoes, peeled
1 onion, sliced
Few sprigs of fresh coriander
1 can chickpeas
60g organic peach jam
Few sprigs fresh parsley
1 tsp fresh ginger
1 or 2 garlic cloves, crushed
60g Moyo Tagine Spice Mix (available at Moyo outlets)
1. Fry half the amount of onions in pan with oil until brown.
2. Add chopped garlic and fry.
3. Add tagine spice.
4. Add lamb and brown.
5. Add the remainder of the onions and cook for 5 minutes.
6. Add blended tomatoes.
7. Add coriander, parsley, jam, ginger, harrisa and chickpeas to the lamb after 1 ½ hours of cooking.
8. Remove lamb after 2 ½ hours of cooking.