Dombeya at The Africa Cafe - Cape Town

What started as a humble enterprise in Jason and Portia's Observatory home has turned into a rather large enterprise in town (think tour groups), but this is still the best place sample a selection of traditional dishes from all over Africa. Meals are brought to your table in bowls, a "communal feast" shared in the African tradition and you can eat as much as you want.

The lineup changes regularly (check out the menu for the latest variations), but you can expect interesting combinations like Malawi mbatata balls (sweet potato and cheese rolled in sesame seeds), West Coast mussels served in a Cape Malay coconut sauce, Tunisian briouats (potatoes and garlic in phyllo pastry), Ethiopian sik sik wat (lean, succulent lamb in a mild berbere and paprika sauce), Moroccan zeilook (aubergine, dhania, and garlic dip), Tanzanian mango chicken (strips of chicken filet, a little tough, in a tangy sauce), and South African ithanga (pumpkin and cinnamon fritters) all served with warm Xhosa potbread. There's a great moment when the wooden floorboards start to shake as the ululating staff dance through the restaurant with real unrestrained joy. All in all, it's a very touristy experience but still well worth it.

Read On

With that in mind, we've asked them to come up with a dish that best suits our Dombeya Chardonnay 2007:

CAPE MUSSEL CURRY
This recipe is a must for seafood lovers. The sauce can be made in bulk and frozen for months in the deep freezer. Buy local half shell mussels, that have already been cleaned.

Makes enough for 8
1.4kg frozen Local half shell mussels
1L coconut milk or cream
6 spring onion, roughly chopped
8 thick pieces fresh ginger root, scraped
2 thick blades lemon grass
10 medium size garlic gloves
1 tablespoon shrimp paste
8 chilli peppers
4 tablespoons ground coriander
1 teaspoon turmeric
90g desiccated coconut
6 tablespoons olive oil
OPTIONAL—2 tablespoons chilli paste
freshly ground black pepper

To make the sauce, combine all the ingredients, except the mussels & coconut milk, into the bowl of a food processor with the metal blade in place & puree, until smooth and creamy. Pour the coconut milk into a casserole pot & heat over a moderate flame. Stir in the puree and simmer into a thick sauce. Steam the defrosted mussels for about 3 minutes and using a slotted spoon, add to the sauce. Let simmer for another 6 min & serve. Can be enjoyed as a main meal with rice & vegetables.




Click here to go to Dombeya Wines website.