Ethnic food is not particularly popular in this part of the world. Locals like their Pap and Sheba (see a photo here), meat on the braai, and starchy sides. For dessert, they like malva pudding and Melktart (milk tart). For more on South African desserts, please click here. Based on my way of eating, none of these traditional foods fit my way of eating, other than sauce-free meat on the braai.
There are few options for ethnic specialties here in Marloth Park, although Giraffe Restaurant offers sushi, attracting many visitors, including locals and tourists. It’s not that South Africans don’t have a taste for ethnic foods. Mostly, they do, and they seem to love trying new dishes.
But, for a restaurant to make a go of it in Marloth Park, local cuisine is the way to go. Otherwise, an ethnic restaurant would have a hard time being successful enough to survive. Thus, when I started shopping for ingredients to make Leon’s favorite Asian dishes, Sweet and Sour Pork and Fried Rice (with Spicy Prawns with Asparagus for Dawn and me). It was tricky finding the ingredients necessary to make these Asian dishes. I ended up placing an order with an online Asian grocer in South Africa.
In my old life, one of my favorite meals to make was what was then referred to as Chinese food. Politically correct or not, it is no longer called Chinese food but Asian food, although I doubt Chinese people have stopped calling it Chinese food, based on the names of restaurants we’ve seen throughout the world in bigger cities.
Asian food is quite popular in Cape Town. According to TripAdvisor, there are 74 entries for Chinese restaurants. See here for details. Surely, tourists who visit the beautiful big city seek out all types of ethnics food. But it’s not the case here in sleepy little Marloth Park and nearby Komatipoort.
This morning, I decided to tackle the fried rice, having chosen to make a huge batch. This way, we’ll be able to give Leon and Dawn a good supply “to go” and we’ll freeze single portions for Tom. This way, when we braai, or make other dishes, we can take out one container at a time to accompany his dinner instead of his usual plain buttered white rice.
Tomorrow, I’ll start chopping and dicing for the two remaining dishes we’ll cook on Monday. Our guests are planning to arrive around noon so we can enjoy relaxing time on the veranda. With everything cut and ready to stir, preparing the two remaining dishes won’t take long.
Today, we received another bale of lucerne. We scheduled another bale for Monday morning so our friends can enjoy watching the animals with us. We’re hoping all of our favorites will stop by and say “hello.”
I am still holding my own with the headache and facial pain. On Thursday, I had the headache return for a few hours but went away on its own. The facial pain is almost completely gone. I am practically holding my breath in hopes the pain won’t return.
Last night, we had an enjoyable evening and dinner at Jabula, as surely we will again tonight, hanging out with Leon and Dawn and other patrons, laughing and telling stories. His attitude is amazing.
We just finished making the fried rice and once it cools, we’ll place it in containers to serve and to freeze. After standing in the kitchen for several hours, I am ready to get off of my feet and take a little rest with the fan on. Although the temperature isn’t high today at 81F, and 28C, the humidity is outrageous, and the dew point is tropical once again.
We’ll be back tomorrow with more. Be well.
Photo from one year ago today, October 29, 2021:
