The weather is playing silly buggers. On Wednesday it was 32 degrees Celsius which is around the 100 deg F mark (it IS winter you know!!) and today it is cold and wet again with a very watery sun trying to make itself seen between the dark clouds. I see those bright white fluffy cumulo nimbus all around….which tells me that it most probably is snowing in the surrounding mountains. When the weather is cold I get hungry….for warming comforting slow cooked stews, curries and casseroles. My recent encounter with a miracle piece of cookware came to mind and I suddenly realized that I had not yet blogged about it. I bragged all over facebook about it and then my oral surgery episode happened and the information stayed filed in the folder of articles to be blogged.
A couple of months ago I came across a page on the internet proclaiming the values of the amazing Wonderbag™ that looks like this
Photograph courtesy of Wonderbag™
After reading all I could, and having watched the videos and being suitably impressed and intrigued, I wrote to the address provided on the website and procured one of these amazing devices for myself to see how it works. Sean, the sales and marketing manager in the Western Cape, delivered the bag to me and I could not wait to try it out for myself. Basically a heat rentention/insulation cooker that works similarly to a slow cooker, without using any electricity or other fuelled heat source, the Wonderbag™ is made out of traditional Shweshwe fabric and is stuffed with polystyrene balls. The saucepan of food is put into the bag after the initial cooking stage on the stove, the bag is closed around the saucepan and it is left to cook using its own heat. With the cost of electricity going up as steeply and as often as it does this is a very attractive alternative way of cooking. It is also fantastic for those living in rural areas and townships who do not have access to electricity and cook via open fire methods. It is a much safer and economically viable option for them to use a Wonderbag™.
The first meal that I made in mine was the very traditional Umngqusho (or Samp and Beans to the uninitiated). I did the initial cooking for about 10 minutes on the stove top then covered the saucepan tightly with the lid and popped it into the beautiful dark blue patterned Wonderbag™ and went to bed.
The next morning hubby and I were amazed to see steam still rising out of the saucepan when we opened the bag and lifted the lid to peer at the food. It was perfectly cooked!! How impressive!
Now I just needed something meaty to go with the umngqusho! Chicken curry came to mind and that is exactly what I did!
To make the samp and beans : measure out 2 cups samp and 1 cup dried sugar beans. Rinse well under running water then place into a large saucepan with about 1,2 litres of cold water, bring to a rapid rolling boil then rinse off under cold water. Replace in the saucepan with 750ml water or enough to just cover the samp and beans, a bay leaf and some cardamom pods if you like. You can add onion, garlic or other spiced flavourings if you like as well but I love the taste of plain buttery samp and prefer to bring more flavour with a meaty stew or casserole. Bring to a rapid boil again then half cover with the lid and continue to boil over medium heat for about 5 minutes. Remove from the heat, cover tightly with the lid then place the hot saucepan inside the Wonderbag™ on top of a folded dish towel. Cover with the padded bag lid then pull up the cord and tie tightly. Leave for 6-8 hours or overnight as I did. Fluff up with a fork and add some butter and enough salt to taste. If you don’t have this wonderful invention you will have to continue cooking your beans in the traditional way on the stove top, lid askew and over a medium heat, checking every 20 minutes or so until they are soft. You would also need to use an added 500ml or so of extra water. Add salt, pepper and a knob of butter and enjoy either on its own or with an accompanying hearty meat stew or casserole. Never add salt to the water while cooking. It makes the skins of the beans toughen up!
Colleens Chicken and Butternut Curry
Serves 4 – 6 (depending how hungry you are!)
Dont panic at the long list of ingredients. A good homemade curry needs the spices! My advice is to measure all the spices out first then the rest of the recipe is very simple to follow
500 g Deboned Skinless Chicken Breast Fillets or Thighs
1kg Butternut – peeled and cubed (sweet potato also works very well)
2 Medium-sized onion – roughly chopped
Sunflower Oil – about 50ml
4 Garlic Cloves – peeled and crushed or finely chopped
2,5cm Piece Fresh Ginger – peeled and grated
2 Whole Red Chillies – sliced or minced (remove seeds and pith if you don’t want the heat)
1 Fresh or Dried Whole Bay Leaf
5 Cardamom Pods – bashed with a mallet
2 Whole Star Anise
Stick of Cinnamon or Cassia bark
5ml Whole Allspice Berries
5ml Whole Black Peppercorns
5ml Whole Cumin Seeds
5ml Barishap – Fennel Powder for those who don’t know what that is
5ml Turmeric Powder
5ml Coriander Powder
5ml Red Masala Powder
15 ml Curry Powder
Juice of 1 Lemon
30ml Smooth Apricot Jam (melted over gentle heat)
3 Large Ripe Tomatoes – blanched, peeled & chopped (or 1 Can Chopped Peeled Tomatoes)
250ml Tomato Passata – you can use a good chicken stock if you prefer
Handful of Fresh or Dried Curry Leaves
5 ml Garam Masala
Salt and Black Pepper to season
Handful of fresh Dhania – roughly chopped (fresh Coriander leaves)
Make a thick paste out of the barishap, turmeric, masala, curry powder, lemon juice and apricot jam and set aside until needed
Fry the onions and the whole spices & cumin seeds in the oil over medium heat until glazed and limp
Add the garlic, ginger and chillies, and stir-fry for a couple of minutes
Add the curry paste and stir in well, fry gently until the aromas enfold you in a dreamy spicy cloud
Add the chicken pieces and butternut and stir over the heat to coat well with the curry mix
Add the tomatoes and passata
Stir in the curry leaves then bring to a gentle boil, cover and simmer for about 10 minutes.
Cover with lid and transfer to the Wonderbag™ as previously explained. Leave for about 4 hours then return to the stove top over a low heat for the rest of the seasoning.
(If you dont have the Wonderbag™ then you can leave the chicken, half covered, over medium heat and continue simmering until the chicken and butternut is cooked through and the sauce is reduced and thickened)
Stir in the garam masala about 5-10 minutes before end of cooking time
Chop a handful of coriander leaves and stir in just before serving, reserve some for sprinkling on top as a garnish
(I like to stir through about 50mls of Bulgarian Yoghurt before serving but that is optional)
Serve with rotis, rice or samp, some sambals and a dollop of chutney
Some tips when using the Wonderbag™ :
- Always use a folded dish towel in the bottom of the bag to protect it from the soiled bottom of the saucepan
- Use liquid sparingly as no steam escapes during “cooking” in the bag
- Don’t use too large a pot for the amount of food as heat is retained most effectively if the pot is almost full
- It is recommended not to use cast iron cookware in your Wonderbag™
- Not only is the Wonderbag™ used for cooking, you can also keep cold foodstuff cold or at an even temperature.
- Ideal for when you do your shopping and you need to keep ice cream or frozen or cold stuff at the right temperature.
- Also good for travelling distances with frozen foodstuff. I kept a frozen pack of chicken totally frozen overnight in my Wonderbag™!
- You can even heat plates and keep them warm in the Wonderbag™!
As you can see from all of the above….I am so impressed and highly recommend a Wonderbag™ In fact I am about to purchase a divine red one for myself
Contact the company via their website to be put in touch with their sales representative in your ararea or to purchase online.
Have a great weekend,