“I grew up in Lusaka, Zambia in a huge family of which my two grandmothers were the true matriarchs. Every Friday we’d all gather at ‘Nani Ma’s’ for lunch where there would be a spread laid out that featured a multitude of dishes, all stemming from our Indian heritage – daals, biryanis, meat curries, rotis, grilled chicken and more. These Friday feasts were a true family affair, with my uncles and aunties all rushing in from work to grab a bite before or after their Friday ritual prayers. My grandmother’s house had a wonderful swing inside that we’d all sit on after lunch whilst drinking sugary tea and eating the sweetest fruit, such as mangoes and custard apples.
There’d always be a sheet of plastic outside the house on which chillies, fruit or other spices would be laid out to dry in the hot sun. My grandmother used to make everything at home and there’d always be a project on the go, from pickles to chile powder, marinades to poppadoms, all to be distributed to different family members around the world. She was an incredibly emotional and maternal human being who showed the love she had for her flock through the food she made and shared. I was truly lucky to have such an incredible lady in my life and eternally grateful for the memories I have of her.”
Chef Nud Dudhia, UK
Feeds 4
Ingredients
2 tbsp ghee or butter
½ onion, sliced thinly
½ tsp black pepper
1 tsp turmeric powder
1 tsp cumin powder
½ tsp salt
1 cinnamon stick (about 3cm)
2 whole cardamom pods
A few strands of saffron
1 tbsp vinegar
50ml water
1 or 2 potatoes, cut into thin wedges
200g chicken breast pieces, sliced into 3-4cm cubes
100g Fresh green beans, trimmed and cut into 3cm batons
Method
Heat the ghee in a pan and fry the onions until they are translucent, 5-6 minutes.
Add the spices and cook out until you can smell their aromas.
Add the vinegar, water and potatoes and cook for another 5 minutes before placing the chicken in the pan.
Continue cooking until the chicken is tender, and then add the beans. If the sauce is dry, add some warm water to the pan.
Serve with rice or roti.