I had the pleasure of visiting Richard’s Bistro in Three Anchor Bay the other night. I had driven pass the building a few times and there was always a full house, with locals and visitors relaxing and sipping drinks and enjoying light lunches on the veranda. I wasn’t aware that there was a whole supper and comedy club above the Bistro.
I had heard rave reviews about the show that was currently running there so I got a few friends together and we booked to see ‘Kaapse Stories from the Mother City’. It is a unique and vibrant new musical experience with engaging storytelling and songs, audio-visual material as well as entertaining performance that is at once intimate as it is enthralling.
The show allows the audience to get under the skin of the Kleintjies family that is steeped in the colourful culture of Cape Town.
Taking you on a series of extraordinary events is Grandpa Kleintjies together with a host of his excitingly talented children, grandchildren, nephews, nieces – legally adopted or assimilated into this lively family that really fits in with the ideal of the “Rainbow Nation”.
Based on a true story, we get to know the seldom told tale of how, at the height of South Africa’s racial laws, one family survived the onslaught of destruction… even if they were forced to adhere to the bizarre racial divide. What drove one of the Kleintjies daughters to deny her roots and raise her family on the right side of the railway tracks?
Was it true love? Or did she quite simply make use of the chance for a better life for her and her children? What course did the family take to re-unite under a new democratic South Africa?
Incorporating unique humour, intoxicating rhythms and soulful songs the show is devised and directed by the experienced Basil Appollis, and produced by Naledi Lifetime-award-winning Richard Loring, of the internationally acclaimed ‘African Footprint’.
“While all of this might sound like fodder for a story of melodramatic proportions, the truth is that when people face uphill battles, they learn life lessons and the Kleintjies’ story bears testament to this truth,” says Basil Appollis.
“Let’s not forget that these ridiculous situations sometimes gave rise to hilarious consequences,” he adds. The music sparkles with spine-tingling harmonies, vibrant African percussion and the finest in local, Cape Town sounds under the baton of maestro extraordinaire Camillo Lombard.
“It is supper theatre with a difference and this quality interactive entertainment experience will give especially our growing tourist market an uplifting insight into the community of Cape Town” says show producer Loring.
Once we were seated we were served some really tasty starters for the table while we watched the beginning of the show. The snoek pate was the best I have tasted in a very long time.
Also featuring were meaty samoosas and a delicious fresh salad with freshly baked bread. Before the second half of the show we helped ourselves from a groaning buffet of really freshly cooked food. The food was simple, but tasty and reflected the flavours of Cape Town.
The fillet of beef was rare and juicy and there was a selection of fish, curries and salads and vegetables. We thoroughly enjoyed the chicken and prawn curry and there was also a plain chicken curry that had me licking my fingers clean.
Yes, I picked up the bone and stripped it of every delicious piece of meat. We all wished the evening would never end.
The entertainment was absolutely wonderful and I could go back and watch it all over again. Do yourself a favour and take some time out to watch this really feel-good show.
I never got to squeeze the chicken curry recipe out of the Chef, but try my easy Butter Chicken recipe – it is really tasty!
Butter Chicken The Way I Like It
- 3 tablespoons ghee or vegetable oil
- 6 chicken breasts, cut into bite-sized pieces and seasoned
- 1 tablespoon of mustard seeds
- 1 large onion, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 1 tablespoon garlic, crushed
- ¾ teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chilli powder
- pinch of sugar
- salt and pepper
- 3 cardamom pods, toasted and seeds ground
- 400g large juicy tomatoes, peeled and grated
- 2 tablespoons tomato paste
- ½ cup chicken stock
- 1 cup fresh cream
- 100 g cold butter, cut into small pieces
- 4 tablespoons cashew nuts, lightly toasted and chopped
- Fresh coriander
Heat 2 tablespoons of ghee or oil in a saucepan, and gently sauté the chicken pieces in batches till half cooked. Remove with a slotted spoon and set aside till late.
Add the remaining ghee to the saucepan and heat, now add the mustard seeds and fry for a few minutes so that they pop. Add the onion, ginger and garlic and cook for a few minutes till fragrant. Stir in the garam masala, cumin, coriander and chilli powder – do not let the spices burn. Add a little more ghee and cook for a few minutes.
Now add the sugar, salt, pepper, cardamom, tomatoes, tomato paste and chicken stock. Bring to the boil and cook till the sauce has become fragrant.
Pour the sauce into a food processor and blend till smooth. Return to the saucepan and add the cream. Bring the sauce to a simmer, adjust the seasoning, and return the chicken to the pot. Warm through.
Just before you are ready to serve, stir in the chopped butter a few pieces at a time. Spoon the butter chicken into a bowl, and garnish with chopped coriander and chopped cashew nuts.
Serve with steaming hot basmati rice.
© Jenny Morris “Cooking with Jenny Morris” 2011-2013
* To book, send an email to firstname.lastname@example.org, or call 076 1444 809.
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