Wonderbag is an innovative design that has been impacting climate change for years now. They help women around the world feed themselves and their families more efficiently, saving more than 70% of cooking fuel and hours of labor with every meal. The Wonderbag is a simple but revolutionary non-electric slow cooker developed for women cooking over open fires. After bringing a pot of food to the boil and placing it in a foam-insulated Wonderbag, the food will continue cooking for up to 12 hours without additional heat.
I was gifted a gorgeous set to try for myself and decided to make one of the dishes that comes with the recipe book in the pack. This Durban Lamb Curry was so delicious and easy to prepare. I used Qurbani meat which is usually tougher than most but it was ready and tender in under the time stated on the recipe. The depth of flavour in this curry was incredible. It was an amazing Sunday meal. The kind you need a long nap for afterwards.
I also used it to keep drinks cool for a small get together. Works great. And I got a craving for soji on Sunday so made a small batch and popped it into the smaller bag in the set to steam till it was done. We went out for a few hours and when we returned the soji was perfectly done and still hot.
Designed by South African, Sarah Collins, there are more than 1.5 million Wonderbags around the globe, and for every one purchased, a portion goes toward subsidizing bags for people in vulnerable communities. I love the social responsibility behind this product. It’s not the by product, it the main aim. It’s working towards alleviating the burden on low income families and reducing the impact on the climate as well.
The Wonderbag is compacted and shipped in a relatively small box and upon unboxing needs to be prepared before use. Here is a small video to show you how.
Guys, @wonderbagct is running an incredible campaign at the moment where you can get subsidised Wonderbags for R150. Buy it for yourself or gift one to someone who could really use it. More here: www.wonderbagsa.co.za
Durban Lamb Curry
2 Tbsp of sunflower oil
1.3kg lamb on the bone
1 medium onion, chopped
4 chilies, chopped or to taste
2 cloves of garlic, diced
2 Tbsp fresh ginger, crushed (I substituted the garlic cloves and fresh ginger with 3 Tbsp garlic & ginger paste)
3 Tbsp of mild or medium curry powder (I used Osmans Curry Powder)
400g can chopped, peeled tomatoes
2 Tbsp of tomato paste
1 bay leaf
400g can of butter beans, drained
Salt and pepper to taste (2 and a bit tsp salt was good for me)
Brown the lamb in 2 Tbsp of oil, 2 minutes on each side and set aside. Brown the onions then add the chilies, garlic, ginger and curry powder. Sauté for 2 minutes. Add the lamb back into the pot and stir, season with salt and pepper. Add peeled tomatoes and 1 cup of water and bring to a boil for 5 minutes. Add butter beans and tomato paste, stir, and allow to boil for 15 minutes.Place lidded pot into the Wonderbag for 4-5 hours. Remove from bag and add fresh chopped coriander when ready to serve.