Located in a building designed by Sir Herbert Baker in 1902, and operating as a restaurant since 1968, De Volkskombuis in Stellenbosch has a lot of history. It reopened in March after extensive renovations, but Koekie’s curry bredie
remains as heartwarming as ever
THE NAME: Koekie – a.k.a. Susan Daniels – is the household chef of one of the restaurant owners. De Volkskombuis’s executive chef Daniel de Villiers says slight tweaks have been made, “but the core recipe remains just as Koekie has always made it”. THE MEAT: Freerange Karoo lamb is seared, then cooked at a low temperature to make sure it’s soft and tender.The process takes about four-anda-half hours. Aan de Wagen Road, Stellenbosch; tel: 021 741 0980; devolkskombuis.co.za THE FLAVOURS: Turmeric, curry powder, vinegar, sugar, rosemary and Worcester sauce combine to make a mild curry with a beautiful balance of sweet and tangy flavours. THE VEGGIES: Tomatoes, potatoes and all other greens are organic, sourced from a local, Western Cape supplier. The herbs are grown in the restaurant's on-site herb garden. THE SAMBALS: The curry is served with basmati rice, Mrs Balls chutney, and two sambals: red onion, tomato, coriander, red wine vinegar and sugar; and banana chopped into homemade mayo with lemon juice and yoghurt.