Namibian Vegetable Relish (Groente Relish)
The Quirky Foodster Team
Ingredients
- Cabbage, shredded — 1/2
- Carrots, grated — 2
- Onion, chopped — 1
- Red bell pepper, chopped — 1
- Tomatoes, chopped — 2
- Curry powder — 1 tsp
- Oil — 1 tbsp
- Water — 120 ml (4 fl oz)
- Salt and pepper — to taste
Method
- Heat the oil in a large pan and sauté the onion until softened.
- Add the curry powder, cooking briefly.
- Add the shredded cabbage, grated carrot and chopped pepper, stirring to combine.
- Add the chopped tomatoes and water, and simmer for 15–20 minutes until the vegetables are tender.
- Season with salt and pepper before serving warm.
Introduction: A spiced mix of cabbage, carrot, onion and pepper simmered together into a flavourful relish, a colourful accompaniment to braai and pap.
Cultural Background: This vegetable relish reflects a practical, produce-forward side found across Southern African tables, offering a spicy, textured contrast to grilled meats and simple starches.
Tips: Cut the vegetables into similar-sized pieces so they cook evenly. Simmer gently, checking occasionally, and add a splash more water if the pan looks dry.
Variations: Add a chopped chilli for extra heat. Adjust the curry powder to taste for a milder or bolder flavour.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of water, stirring occasionally, until warmed through.
FAQs:
Q: What is this relish typically served with?
A: Braaied meats, pap or oshifima, as a colourful, flavourful side.
Q: Is this relish spicy?
A: Only mildly, from the curry powder; chilli can be added for more heat.
- Cabbage, shredded — 1/2
- Carrots, grated — 2
- Onion, chopped — 1
- Red bell pepper, chopped — 1
- Tomatoes, chopped — 2
- Curry powder — 1 tsp
- Oil — 1 tbsp
- Water — 120 ml (4 fl oz)
- Salt and pepper — to taste
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