I am a Zimbabwean-born Indian who grew up in Africa and moved to the United States once I was married. I truly have a significant passion for food, especially natural foods.
I ate a wholesome diet influenced mainly by Ayurvedic practices amongst other natural philosophies. It was part of everyday life, I was never told “…because it’s natural!” or “…because it’s Ayurvedic” It was just what we did! My mum would put turmeric on open cuts, make us drink peppermint water to aid a upset tummy or simply make us down some honey with turmeric and a little lemon juice to ward off a cold. Simple things that I try to pass along to my kids…
I can’t remember when or where I learnt how to cook. All I can tell you is that there has been rumor that I could cook an egg for myself when I was three years old. I do however, remember melting grated cheddar cheese in one of my mums brass kitchen bowls over the stove when I was a wee little one. I can still smell the aroma of the sizzling cheese against the warm bowl and after waiting patiently for the magic to unfold, the crunch of the toasty cheese in my mouth.
Now you may be wondering why “For the Love of Ghee”? Well that’s something that always seemed to be around when I was growing up. A huge container full of ghee!
Ghee is the true essence of the food I grew up eating as a child. My mum and family would make super huge pots of ghee on any given occasion especially during weddings. We would never dream of not having ghee! A biryani without ghee? Impossible! Or how could we possibly make the never ending list of sweets without ghee too. It would have been considered a absolute catastrophe 😉
I love the pleasant taste ghee lends to almost anything it’s slathered on! Be it a fresh piece of warm toast or dolloped over a plate of warm steamy rice. Ever had an egg fried in ghee instead of regular old oil? Give it a shot! Please do! You won’t be disappointed, I promise you!
Being of Indian heritage and growing up in Zimbabwe, I am proud to say I have stayed well connected to the Indian culture, tradition and most importantly the food. I was lucky enough to grow up having a full belly and enjoying some of the delectable delights mentioned below.
- a bowl of fluffy rice drenched in ghee and a spoonful of sugar. Pure heaven!
- a square of perfectly made barfee, an indian sweet confectionary made with ghee, powdered milk and sugar.
- a perfect biryani doused in ghee. The biryani, taking days to make with the utmost attention to detail and made with the finest ingredients.
- hadur waro keer – a warm milky concoction, an antidote to a cold and cough, made with ghee, turmeric, and sweetened with jaggery (unrefined cane sugar). Perfect on a cold wintery day before bedtime.
However, my palate was not limited to Indian food alone, I’d absolutely devour a steak pie in a heart beat. The great thing about growing up in Zimbabwe is that I ate as much homebound Indian food, as well as, tones of food influenced along the way by British cookery.
- Hot, delicate and crispy fish and chips made to perfection.
- A moist sausage roll made with the flakiest pastry
- and let’s not forget shepherds pie, just to name a few.
I will share with you too, the mouthwatering African dishes I absolutely loved devouring as a child.
- Sadza and Muriwo (African polenta made with white corn and stewed spinach or vegetables)
- Bones stew (a bone-in, cartilage and all, beef stew simmered for hours)
- and the ever popular Braii, a feast of meat barbecued over a charcoal grill. I assure it is finger licking good, especially eating the seared meats right off the fire.
As an Indian who grew up in Africa, I have a unique twist on classic Indian recipes, and some British and African recipes too. And now from my home in the United States I have numerous recipes that I haven learned along the years to share with you.
Please join me in my epic adventure in jotting down these glorious finds.
Enjoy, comment, bake, cook, stir, sauté, fry and let’s make Ghee!
For The Love Of Ghee,
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