One of the benefits of working in remote areas like Singita Sabi Sand is the abundance of local farming communities around the reserve. I was fortunate enough to have found one, Saringwa farm that is only a few kilometers down the road in the town of Belfast.
They have a wide variety of freshly picked vegetables on offer, and with such fresh produce available it’s a sin not to utilize them when they are at nature’s best.
I could not wait to get hold of the sun- ripened tomatoes that were on offer and make one of my all time favorites: tomato and chili jam with local tomatoes and chilis out of the herb garden that we started behind the Boulders’ kitchen. You’ll want to store this recipe deep in your recipe chest because it is an absolute winner – and something to pass down the generations.
Peter Liese – Sous Chef, Singita Boulders Lodge
Tomato and Chili Jam
500g plum tomatoes
100g golden sugar
100 ml white wine vinegar
2 red chilis
4 cloves garlic
1 red onion
Making the Jam
Wash the tomatoes, chili and peel the garlic and red onion. Place in a food processor and puree until liquid. Pour into a heavy bottomed pot and add the vinegar and golden sugar. Bring to a simmer on a gentle heat and cook for about 40 to 80 minutes. Occasionally stir the pot to ensure the mixture will not burn. Place two suitably sized jars into rapidly boiling water for 10 to 15 minutes to sterilize. Fill the jars with the hot jam and seal immediately.
Pair the jam with crispy tempura vegetables, calamari or cheese for some delectable flavors.
Tips: If you would like less bite to the jam feel free to take the seeds out of the chilis first.
For more texture to the jam you may also chop a third of the tomatoes roughly and add them to the liquid when you begin to cook it.