After living under the African sky where nature reigns supreme you’re feeling like you’ve never felt before. You’ve carried 15 kgs of back pack every day for the past few days through the most hostile and unforgiving terrain on this planet. Finally, with a twinge of sadness your Wild Adventure along the Olifants River slowly comes to an end. Now let me tell you, if you had any idea what I am cooking up at base camp, you’ll be heading back at speed. I reckon I could talk you into an ice cold Castle Draught beer as you watch the sun finally settle on the end of your day. Untie your boots and stretch out for a while as the thought of fresh chilli, garlic, lemon juice and wild Indian potato fries race across your taste buds. Oh boy this recipe is trouble – it’s a touch of Africa and India all rolled into one as my grand pappy used to say. There’s an old gag that keeps re-appearing over the years – it goes like this:

How does a Pakistani know when he’s hungry? – His butt stops burning. Now a burning butt is not what I had planned for you, but you have to know that Wild Indian Potato Fries will settle your soul, stop your hair from falling out, it’s better than Viagra and will guarantee you another mile to the gallon on your Hummer. If you overdo it of course – it could burn your butt as well. Wild Indian potato fries is a wonderful spicy mix of South Africa and India in one pan – it’s scrumptious and oh sooooo easy. Please pass me the Tobasco.

What you need:

1. Get yourself a bag of fresh potatoes from your supermarket & select 4 of the best (depending on who’s coming for dinner)
2. Also buy a sachet of black mustard seeds from your local spice store
3. Get a sachet of fresh ground turmeric (or a bottle if you can’t find fresh)
4. Sunflower oil
5. 2 x Large lemons
6. Salt
7. Fresh garlic
8. Fresh ginger
9. 4 x Fresh Chillies (red and green if possible)

How to do it? :

1. Keep the skin on the potato and slice into thin round discs (not lengthwise like home or French fries)
2. Lay the potatoes onto a clean cloth and dry each segment individually
3. Pour sunflower oil into a non-stick pan, about 1 cm deep. Heat the oil over a low heat
4. Place the potato segments into the oil and add one tablespoons of mustard seeds
5. Regularly shake the pan to loosen the potatoes, but do not lift or stir the potatoes until they start going brown, otherwise they will break up and end up with mashed potatoes
6. Cover and simmer on a medium heat for about 15 minutes until the potatoes are partially cooked (test with a fork)
7. When the potatoes are slightly soft, remove the lid and increase the heat so they can start turning brown.
8. Lift and turn each segment over individually with a pair of thin tongs until they start getting brown on both sides
9. Chop the fresh chillies, garlic and ginger and add to the potatoes
10. Lift and turn the potatoes gently in the mixture.
11. Add salt (to taste)
12. Once the potatoes are brown and crisp on both sides, keep turning and add lots of Turmeric until the all the ingredients are a crisp golden brown colour.
13. Serve into a warm bowl and add a generous amount of freshly squeezed lemon juice and possibly a touch more salt

A great side dish with the wild adventure Indian fries is thinly sliced avocado, tomato and fresh cucumber.

And don’t forget our great South African Wine which can be delivered to you anywhere in the world - look to the right!