Last week a group of friends and I had dinner at Keenwä, a newish Peruvian restaurant situated on the Cape Town fan walk in Waterkant Street. We where one of a handful of tables in the restaurant that evening and thus got to speak with the hostess and owner at length about the menu and general intricacies of running the first Peruvian restaurant in South Africa. An interesting example being the two staple and readily available ingredients in Peru, limes and quinoa, are the two most expensive ingredients for them to source in South Africa.
We tasted dishes including Cerviche, Tiradito, a reinterpretation of Aji de Gallina and of course quinoa. Today’s lunch is inspired by the quinoa salad we shared, although I used the vegetables I had on hand instead of trying to recreate the dish we had that evening.
- Quinoa with mixed salad leaves, red peppers, spring onions, pomegranate arils and mange tout.