DIY safari food with an Asian Touch
- zucchini (baby marrows) – sliced lengthwise
- 1 red onion
- 1 cup red wine vinegar
- cherry tomatoes
- sun-dried cherry tomatoes
- olive oil
- 1 cup white sugar
- salt and pepper to season
- a selection of fresh herbs, star anise and bay leaves – all elements that you will find in Indian, Thai and even Nigerian cooking
The ingredients and cooking are simple enough. Slice the zucchini (baby marrow) lengthwise and marinated for 30 minutes in a concoction of extra virgin olive oil and fresh herbs, with a sprinkling of salt and pepper.
Next, fire up your griddle pan, sear some stripes onto those zucchinis and set them aside to cool.
Sauté your thinly sliced red onion over a low heat until soft, add the red wine vinegar and sugar and simmer until the onions are caramelised and golden. Throw in some star anise, bay leaves, whole cherry tomatoes and sundried cherry tomatoes and cook until softened.
All that remains now is to arrange the zucchini on a serving platter, add a sprinkling of the fresh herbs and pour the tomato mixture into a serving bowl or spoon it over the vegetables.
Side note on star anise: this spice features prominently in Chinese cuisine and is one of the five ingredients in traditional Chinese five-spice powder. This attractive spice is shaped like an 8-pointed star, bears seeds with an aniseed taste, and was used in traditional medicine to promote good digestion. Star anise was introduced into Europe in the 17th century and travelled to Africa with the Europeans and Indian immigrants who immigrated here shortly afterwards.