SOUTH AFRICAN YOGURT SAUCE (1-½ cups)
Indian settlers in South Africa introduced this tangy sauce to take the heat off spicy stews.
3 cups plain yogurt
2 tablespoons olive oil
2 garlic cloves, peeled
one 2 inch piece fresh gingerroot, peeled and minced
1 jalapeno chile, seeds and ribs removed, finely chopped
½ teaspoon ground coriander
½ teaspoon ground cumin
juice of 2 limes
2 teaspoons chopped cilantro
2 teaspoons chopped parsley
salt and freshly ground black pepper to taste
1. Set a fine mesh sieve or colander lined with cheesecloth over a bowl. Add the yogurt, cover with plastic wrap, and let drain at room temperature for 2 to 3 hours, or refrigerate overnight.
2. Heat the olive oil in a medium saucepan over medium heat. Add the garlic, ginger and jalapeno and saute until the garlic is golden, about 5 minutes. Add the coriander and cumin and saute until fragrant, about 2 minutes. Let cool briefly, then transfer to a blender, add the lime juice and drained yogurt, and blend until smooth.
3. Transfer to a bowl and fold in cilantro and parsley. Season with salt and pepper. (Store in a lightly covered container in the refrigerator for up to 4 days.)
from Marcus Samuelson, The Soul of a New Cuisine