Explore The Spice Route with Cape Herb & Spice

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The word ‘curry’ originates from the Tamil word ‘kari’, meaning ‘sauce’; and is an umbrella term referring to dishes from the various cuisines of the Indian subcontinent. Most importantly, they are characterised by the use of complex combinations of herbs and spices. Many may say that spices played a key role in shaping the course of world history. There was a time when people risked their lives to gain access to spices from India – and the birth of the spice route saw traders and invaders flock to Indian shores – century after century.

Explore the Spice Route with Cape Herb & Spice

Cape Herb & Spice was born in the very epicentre of the spice route, situated at the tip of Africa. With spices being readily available today, they continue to celebrate the history of their origins and the colourful trading stories of the past as they endeavour to create iconic curry blends that speak to heritage. Authenticity is thus key, as is versatility and ease of use.

Cape Herb & Spice curry blends bring flavours from the spice route and around the world into your kitchen, allowing you to effortlessly create deliciously fragrant dishes that tell stories of the past.

Rogan Josh Chicken Livers with Green Chutney & Poppadums

spice route

Spicy chicken livers are a fabulous mid-winter treat for fireside snacking. Normally, spicy livers are livened up with just a touch of chilli but that’s not how we roll, there’s so much more you can do – like introducing more complex curry flavours. Cape Herb & Spice Rogan Josh curry blend hits the right notes with its warming coriander, cumin, chilli and cinnamon. To that add fennel, cardamom, cloves and curry leaves to make for a heady medium-heat spice blend that’s a treat with any meat. And because more is more, we up it another notch by serving these livers with a punchy fresh green chutney.


Chicken Livers

1 onion, very finely chopped
4 Tbsp ghee (clarified butter)
1 clove garlic, minced
2 Tbsp Cape Herb & Spice Rogan Josh Exotic Spice
1 tin chopped tomatoes
1 tsp sugar
1 cup
500 g chicken livers
A generous pinch of salt

Green Chutney

20g punnet coriander stems and leaves
2 mild Serrano green chillies, deseeded
20g punnet mint, leaves only
1 clove garlic,
4 Tbsp fresh lemon juice
1 tsp sugar
A pinch of salt


To make the chicken livers, fry the onion in two tablespoons ghee until soft. Add the garlic and Cape Herb & Spice Rogan Josh Exotic Spice blend and fry for a further minute.

Add the tomatoes, sugar and water, cover and cook over a low heat for 15 minutes until the sauce is thick. If it is too watery, simply lift the lid for the last few minutes. Taste sauce and add salt as needed. (Cook’s note: if you want the sauce silky smooth, use a stick blender to blitz it at this point.)

Once the sauce is done, heat a separate pan, add the remaining two tablespoons ghee and fry chicken livers. You want them browned outside, but still just a little bit pink inside. Add the chicken livers to the curried tomato sauce base and heat through.

To make the green chutney, blitz all of the chutney ingredients together in a blender or food processor to form a smooth paste. You could also use a pestle and mortar to do this.

Serve the Rogan Josh chicken livers warm with poppadums, full cream yoghurt and green chutney and let everyone build their perfect bite.

This recipe serves four as a snack or light starter. To turn it into a more substantial bite, replace the poppadums with warmed naan breads.

Bobotie Phyllo Crackers with Quick Dried Fruit Chutney

spice route

With its mild curry flavour, pleasant fruity sweetness and savoury baked eggy topping, bobotie is a firm family favourite. It’s super easy to make too, thanks to Cape Herb & Spice Cape Malay Exotic Spice blend that takes the guessing out of getting the spice just right.

But baked in a casserole with a custard blankie is by no means the only way to approach bobotie. Have some fun with your food and make a basic bobotie mince to stuff in phyllo pastry. The traditional raisins could be added to the mince to be sure, but we left them out – and introduced that much-loved sweet edge with a quick dried fruit chutney.


For the bobotie phyllo crackers

1 onion, very finely chopped
Vegetable oil or ghee, for frying
500g beef mince (or half beef, half lamb mince)
2 heaped Tbsp Cape Herb & Spice Cape Malay Exotic Spice
1 clove garlic, minced
1 slice white bread, soaked in a quarter cup of milk
2 bay leaves
Cup of water
¼ tsp black pepper
½ tsp salt
¾ cup flaked almonds, toasted in a dry pan until
Store-bought phyllo pastry
Melted butter
Sesame seeds (optional)

For the dried fruit chutney

1 cup dried apricots, finely
½ cup dried figs, finely
½ cup dried apple rings, finely sliced
½ cup white wine vinegar
½ cup brown Muscovado sugar
1 cup water


Make the chutney first. Simply add all the chutney ingredients together and simmer it over a very low heat with the lid on for about 20 minutes until the dried fruit it soft and the mixture resembles the consistency of chutney.

To make the bobotie phyllo crackers, start by frying the onion in vegetable oil or ghee over medium heat until soft. Add the beef and fry over high heat without stirring for a few minutes. This will enable the mince to start caramelising, which is the key to building loads of umami flavour. Once the mince is nicely browned, add the spice and garlic and fry for a further minute.

Break up the soaked bread and add it to the mince along with the bay leaves, water, salt and pepper. Cover and cook over a low heat for 30 minutes. You want a thick mince that is not at all watery so that it can go into the phyllo pastry without soaking it. The slice of bread will help to thicken it nicely, but if it is still too liquid towards the end of cooking, simply lift the lid and continue cooking until it’s thick.

Allow the mince to cool slightly. Once cool, remove the bay leaves and stir in the toasted almonds. Taste and add more salt if need be.

Lay 2-3 sheets of phyllo pastry out on a work surface. Paint each sheet with melted butter before adding the next. Decide how long you want your bobotie crackers to be and cut squares (we worked with 20cm squares.) Scoop mince in a sausage shape in the middle of the phyllo, taking care to leave quite a few centimetres open all around.

Roll closed to form a fat cigar shape, then pinch the two ends closed so you end up with a Christmas cracker shape. Brush very lightly with a bit of melted butter and sprinkle with sesame seeds if using.

Place on a non-stick baking tray and bake at 180 ˚C until golden. Serve right away with the chutney.

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Loved this whirlwind tour of the spice route? See more curry recipe inspiration here.

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