One of the highlights co-inciding with Cape Wine 2004, also open to the local public, is Celebration of Cape Cuisine at the Castle of Good Hope. Twenty top Cape chefs, such as Peter Goffe-Wood, Graeme Shapiro, Margot Janse and Eric Bingo will each prepare a sample-size signature dish, accompanied by a local wine. Tickets to the event, on the night of April 1, entitles visitors to indulge in all 20 combinations. Booking for Cape Wine 2004, entitling visitors to attend for two days, at R200 a head and for Celebration of Cape Cuisine at R300, can be made on line at www.capewine2004.co.za The Institute of Culinary Arts (ICA) was established as a professional and well-rounded training facility for those entering the world of fine cuisine, where the aim is to train and inspire culinary arts graduates, professional chefs and amateur cooks. Setting the standards for the culinary industry through holistic and classical training, providing a platform for entrepreneurial development. To find out more about the ICA, please visit www.icachef.co.za EZIKO At this township restaurant and cookery school, friendly chef Eric Bingo and trainee staff dish out delicious homemade ginger beer, traditional fare and ubuntu (a Zulu word which means that ‘people are people through other people’ and encapsulates the spirit of warmth and giving here) in generous portions. The motto here is ‘share the taste’ and among the dishes on offer are umngqusho (samp and beans), ulusu (tripe) and isonka sombona (steamed maize bread cooked in a three-legged cast iron pot). Eziko lamb casserole SERVES 12 3kg stewing lamb, cut into cubes 1 tablespoon crushed garlic 1 onion, chopped 1 green pepper, chopped oil for frying 250ml lamb stock 50g tomato paste 2 tablespoons chutney 2 tablespoons chilli sauce 1 teaspoon dried mixed herbs 1 bay leaf salt and milled black pepper 2 cups chunky frozen vegetables 2 large potatoes, peeled and cubed Rub the lamb cubes with crushed garlic and place on an oven tray. Roast in the oven at 180°C for about 10 minutes until the meat is lightly browned and crisp. Fry the onion and green pepper in a little oil in a large saucepan until golden brown. Add the meat and cook for 30 minutes, stirring occasionally. Add the remaining ingredients, cover and simmer for about 20 minutes more until the lamb is tender. Serve with umngqusho (samp and beans). Samp and beans 2 cups samp and beans, rinsed with cold water 1 teaspoon salt 2 onions, chopped butter for frying 3 teaspoons Bisto powder 2 cups boiling water Place the samp and beans in a saucepan, add cold water to cover generously and set aside to soak for about 8 hours. Drain well. Bring 1,5 litres of water to the boil in a clean saucepan, add the samp and beans, cover and cook gently for about 1½ hours until very tender, replenishing the water when necessary. Add the salt towards the end of the cooking time. Drain well. Fry the onion in a little butter until golden. Add the samp and beans. Mix together the Bisto powder and boiling water and pour over the cooked samp and beans. Serve hot. Wine note Eric Bingo enjoys good red wines. He picked two personal favourites, Warwick’s Trilogy 2001, a delicious flagship Bordeaux-style blend, or Warwick’s Three Cape Ladies 2001, a beautifully balanced blend of cabernet, merlot and pinotage, to accompany his hearty casserole. cnr Washington and Jungle Walk avenues, Langa, Cape Town Tel: +27 (0) 21 694-0434 Email: ezikolanga@hotmail.com