A Fun Weekend of Cooking with Reza Mahammad at African Relish

Guess what? Last weekend, I spontaneously decided to try something new and exciting. I packed my bags and headed to the amazing African Relish, a place where you can learn to cook while having a blast! I had been there before, but this time was going to be extra special because the famous chef, Reza Mahammad, was leading a weekend course on Indian cuisine. How cool is that?

Ahh, Friday. The weekend had just begun and I was already in for a treat. We kicked things off with a feast! Imagine sitting at a table filled with delicious food, ready to tantalize your taste buds. It was a true food lover’s dream.

After a long drive from Cape Town to Prince Albert in the Karoo, my boyfriend Joe and I finally arrived at African Relish in time for dinner. We were greeted with a mouthwatering spread prepared by Reza and the other participants in the cooking course. As vegetarians, we enjoyed a feast of lamb pilau, beetroot raita, coriander chutney, and a Mughal dish with onion, tomato, and creamy hard-boiled eggs. For dessert, we indulged in a creamy cardamom panna cotta with rose coulis and berries. It was the tastiest Indian food I’ve had in a long time!

Meeting Reza for the first time was an absolute delight. He is just as sparkling, energetic, hilarious, and charming as he appears on TV. From the moment we sat down for dinner, Reza had us in stitches. Throughout the whole weekend, he entertained us with stories of his travels, cooking tales, and colorful life. It was a weekend filled with laughter and joy.

As I indulged in heaps of delicious food and enjoyed a lovely bottle of Bergwater Sauvignon Blanc Reserve, my partner and I retired to our cozy Karoo cottage, Doringbos, and snuggled up in a warm bed with a hot water bottle. Being a city dweller, I had never experienced the sound of a rooster crowing in the early hours of the morning before. But there it was, piercing the silence at 5 am. So, our day began bright and early, and we were among the first to arrive at the Saturday morning market in the heart of Prince Albert.

I absolutely adored this little market when I visited the town before, and I was eager to share its culinary delights with Joe. Among the vendors was Brett, a veterinarian who happened to be a vegetarian – what a delightful combination! Brett had a small table filled with his gorgeous organic vegetables. Kohlrabi, red carrots, Jerusalem artichokes, and indigo-purple turnips adorned his display.

Have you ever heard of the mouthwatering R3 pancakes at the Prince Albert market? They’re quite famous, and for good reason. The batter is light and fluffy, and the sugar-cinnamon topping is expertly sprinkled. It’s the perfect treat to start your day. As I walked among the various tables filled with mouthwatering roosterkoek, freshly baked pot bread, and homemade jams and preserves, I couldn’t resist trying one of the Karoo lamb pies. Once my appetite was satisfied, I made my way to African Relish for a delightful breakfast of yogurt and muesli, followed by the most delicious eggs benedict. It was a truly delightful way to start the day.

Cooking lessons on Saturdays

I have a great tip for you when it comes to buying and using spices. Reza, the expert, recommends that you buy whole spices and make your own blends, like masala, using a coffee grinder. But before you grind them, you should dry-roast the spices in a pan to release their flavors.

Now, let me tell you about my experience. I had the chance to compare freshly-ground garam masala with store-bought garam masala, and the difference was mind-blowing! The store-bought one had probably been sitting in a packet for ages, while the freshly ground one had an incredible aroma and taste. That experience has made me swear off packet spices forever. I have decided that from now on, I will only buy whole spices. And if you’re in Cape Town, Reza recommends Atlas Trading in Bo Kaap as the best place to get spices.

Now, let’s talk about what we cooked. For lunch, we made a delightful meal consisting of coconut and spinach dal, sweet potato, and feta samoosas, and onion-stuffed aubergines. Reza had us all buzzing around the kitchen, each with our own tasks. Some of us were cutting up onions, others were grating ginger, and some were chopping coriander. Oh, and let’s not forget folding the phyllo pastry for the samoosas.

“Reza is an absolute whirlwind of energy! He’s always talking and giving us advice while we cook together. I remember him saying things like, ‘Darling, let’s chop those onions into the same size’ and ‘Oh my goodness, we need more ginger than that!’ It was so funny! But let me tell you, his knowledge of Indian cookery is out of this world. We asked him so many questions about curry, and he never got tired of answering them. We learned so much from him! It was like our questions were like onions soaking up ghee in a pan. We fried so many onions that morning, haha!”

Oh boy, let me tell you about this amazing vegetarian feast I whipped up! We had a good laugh in the kitchen, cracking jokes about how aubergines enjoy a little rough handling. But hey, it’s all worth it when you see the final spread. The star of the show was the dal, a delicious lentil dish that hit all the right spots. And let me tell you, those samoosas were surprisingly easy to make. They were a crispy, flavorful delight!

But the real showstopper was the stuffed aubergines. Reza, my cooking partner-in-crime, calls it a “regal dish”. And you know what? I couldn’t agree more. These aubergines were so tender and creamy, they practically melted in your mouth. The combination of onions, aubergines, mint, and lime dressing was an absolute flavor bomb. It was like a party in your mouth!

To round off our lunch, we indulged in a semolina and pistachio cake with rose petal cream. Let me tell you, it was pure decadence. The cake was moist and fragrant, the pistachios added a delightful crunch, and the rose petal cream brought it all together. It was the perfect ending to a perfect meal.

After we took a quick nap in our adorable Karoo cottage, Doringbos, we went back to the kitchen for an afternoon of cooking. We made kudu pasanda, which is a spicy vegetable dish, along with chapatis, oven-roasted cauliflower with saffron and raisins, and cardamom rice pudding with rose petal jam and meringue. My favorite thing to make was the koftas, which are deep-fried balls made with peas, carrots, and potatoes, and cooked in a spicy tomato curry. Meanwhile, Joe really enjoyed making the chapatis.

We enjoyed the delicious food we made along with some beer. Reza, our cooking instructor, kept us entertained and made us laugh throughout the evening. I have no idea where he found the energy to be so funny after spending the whole day in the kitchen.

The next morning, we had to say goodbye to Reza. It was sad to leave our new friend, but we felt incredibly fortunate to have met him and learned so much about Indian cooking from a true master of the cuisine.

I was so pumped after the weekend to go home, toss out all my store-bought spice packets, and start my spice collection from scratch! I couldn’t wait to get in the kitchen and start cooking.

Here are my top tips for Indian cooking:

– Let’s talk onions. Fry them nice and slow in a lot of oil or ghee for about twenty minutes until they become caramelized. Then, drain them on some kitchen towel to create a flavorful base for your curry. Trust me, properly cooking the onions like this will add a ton of flavor to your dish.

– Once the onions are golden and soft, add a touch of turmeric (no more than half a teaspoon) to give your curry some nice color. If the onions start to stick, just add a splash of water. And when you add the rest of your spices, make sure the pan isn’t too hot. Just add a little water to cool it down.

When it comes to Indian cooking, it’s important to take the time to learn about spices and their complementary flavors. Understanding the right spices to use is essential for creating delicious dishes. In the summer, people in India use spices that generate heat, causing them to sweat and cool down. On the other hand, in cold places during the winter, they use spices that warm you up from the inside without causing excessive sweating.

In Indian cuisine, cloves, cardamom, and cinnamon are often referred to as the “holy trinity” of spices by Reza. These three spices can be used in a variety of dishes and their combination creates a fragrant and flavorful experience.

When cooking with spices, it’s important not to heat them at high temperatures. However, mustard seeds are an exception and should be cooked in hot oil until they pop to prevent indigestion. Garam masala, a popular spice blend, should be added at the end of cooking a curry to preserve its aromatic qualities.

Hey there, I wanted to let you know about an amazing cooking course happening this weekend at African Relish. Reza Mahammad, a fantastic chef, will be there, and you won’t want to miss it! There are still a few spots left, but they’re going fast, so you’ll need to book as soon as possible.

Now, let me tell you about what’s included in these incredible weekend cooking courses at African Relish. First off, you’ll get to enjoy two nights of comfortable accommodation. And all your meals will be taken care of too, so you won’t have to worry about a thing. But it doesn’t stop there – you’ll also get to participate in other fun activities, like wine or olive tasting. Imagine sipping on a glass of delicious wine or trying some flavorful olives while surrounded by the beautiful scenery of the Karoo veld.

On top of that, there are ghost walks and walks in the Karoo veld led by a renowned botanist. It’s the perfect opportunity to explore the area and learn about the fascinating plants and wildlife that call it home. The atmosphere is truly special, and you’ll feel a sense of wonder and excitement as you immerse yourself in this unique experience.

So, how much does this incredible weekend cooking course cost? Well, it starts at R3850 per person. Considering all the amazing things included, it’s definitely worth every penny. Trust me, you won’t find an experience quite like this anywhere else.

If you’re interested in joining Reza Mahammad at African Relish for this unforgettable cooking course, you’ll need to act fast. Spaces are limited, and these spots will fill up quickly. Don’t miss out on this incredible opportunity – book your spot now!