The early years of Nelson Mandela’s life as an organizer and revolutionary were marked by cross-cultural experiences centered around the table, even when such alliances were frowned upon politically. The Indian South African community, and the solidarity it showed in passive resistance campaigns, deeply influenced Mandela’s later mass actions and encouraged Mandela and his colleagues to work across racial and cultural lines. Among his greatest influencers was Amina Pahad, who became politically active in her teenage years, and welcomed activists of all backgrounds into her home, truly letting “all who were hungry come and eat” and creating a safe haven filled with political debate and good meals.

“I often visited the home of Amina Pahad for lunch, and then suddenly this charming woman put aside her apron and went to jail for her beliefs.…”, recalled Mandela in his autobiography “Long Walk to Freedom.”

This vegetable curry, a vegetarian adaptation of Pahad’s dry chicken curry (dry because the spices form almost a paste coating the ingredients, making the flavors extra strong), reminds us of the importance of opening our minds to people and flavors that may be unfamiliar, and to the quiet power that food wields in the pursuit of justice.

Forwarding the News

Thoughtful, balanced reporting from the Forward and around the web, bringing you updated news and analysis each day.

Terms(Required)

I agree to the Forward's Terms of Service and Privacy Policy

Email(Required)

Vegetable Curry, Adapted From Amina Pahad’s Dry Chicken Curry

From “Hunger for Freedom: The Story of Food in the Life of Nelson Mandela” by Anna Trapido

1 tablespoon coriander seeds

¼ teaspoon cloves

¼ teaspoon peppercorns

1 cinnamon stick

1 jalapeno pepper, seeds removed and diced

1 teaspoon ginger, grated

3 cloves garlic, crushed

1 teaspoon cumin

1 teaspoon salt

½ teaspoon saffron

¼ teaspoon cardamom

2 tablespoon olive oil

1 large onion, diced

1 large eggplant, peeled and cubed

3 carrots, peeled and cut into ½ inch rounds

Juice of one lemon

1 cup almond milk

1. Combine spices (first 11 ingredients) in a small bowl.

2. Heat oil in a medium saucepan and add diced onion. Heat over medium flame until onion is translucent, about 5 minutes, stirring frequently. Remove from flame and immediately add spice mixture, stirring quickly to coat onions. Add eggplant, carrots, lemon juice and almond milk and stir to coat vegetables.

3. Return saucepan to heat and keep flame on low. Cover and cook until carrots are soft but not mushy, about 30 minutes. Serve with matzo or quinoa.

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

The coming year promises to be filled with more complex and historic developments. We are entering an era where independent, fact-based Jewish journalism will be more important than ever. We need to be ready for whatever 2025 will bring, and with your help, we can be.

We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.

If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.

—  Rachel Fishman Feddersen, Publisher and CEO

With your support, we’ll be ready for whatever 2025 brings.

$36 $500

$120 $180 Other amount