BRONWYN Gopaul, 21, a BCom business management and economics student at NMMU, was always eager to learn how to cook. She would be at her mother’s side in the kitchen every day as a young girl and she soon learnt the difference between boiling and broiling, dough and batter, whisking and beating.
She grew up in Pietermaritzburg and it was only when she moved to Nelson Mandela Bay that she actually got the chance to cook the very first pot of her own curry. The same curry she watched her mother make all the years she spent in the kitchen as a child.
The curry recipe originates from Pietermaritzburg where Bronwyn’s grandmother used to make it for her mother. It is still alive and well and living on in Port Elizabeth today.
Bronwyn is now making more than just curry.
She has moved on to include an array of delicacies for different tastes and cuisine.
When asked if she would consider becoming a chef or take on competing in Master Chef SA, she replied: “Anything is possible in the future, we just have to wait and see”.
3 tbs oil;
1 tsp ginger and garlic;
1 whole chicken, cut into pieces;
1/4 tsp tumeric powder;
2 tsp curry powder;
3 potatoes (peeled and cut into halves);
curry leaves and coriander to garnish;
salt to taste.
Add oil to the pot and allow to heat up. Once heated throw in chopped onions and allow to get golden brown, once the onions are ready add garlic and ginger with curry leaves and mix.
Next place in the cut up chicken pieces with curry powder and salt. Add half a cup of water and chopped up pieces of tomato and simmer for 10 minutes. Finally drop in the potatoes and cook for approximately half an hour to 45 minutes. Ensure that there is enough water in the pot at all times to allow for the chicken and potatoes to simmer.
Once done garnish with coriander and bon appetit!