Denningvleis, one of the older recipes in South Africa's food history, was originally made with water buffalo but is more commonly made with lamb today. One can think of the dish as a sort of slow-cooked fricassee made with meat, chiles, spices, and vinegar. The protein may have changed, but the key component is still tamarind, which lends a sweet-sour flavor to this Indonesia-inspired dish. It's eaten with steamed rice.
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