Gordon Ramsay: Food, Travel and Adrenalin
World, Food TV –
Season 2 of TV series GORDON RAMSAY: UNCHARTERED sees the famous chef discover new lands and new foods around the world. Try this CHAKALAKA beans recipe from his trip to South Africa
Those bulky muscles of his are not made merely by tossing pots and pans about in the kitchen. Gordon Ramsay is not only a Michelin-star chef but also an avid rugby player and Ironman athlete.
In his National Geographic TV series called Gordon Ramsay: Unchartered he laces his boots, grabs his knives, and buckles up as he hits the road to discover the food and local customs of places across the globe, many times high on adrenalin as he takes part in bull races, scary deep sea dives, and creepy cave crawling.
What’s your show Gordon Ramsay: Unchartered in Season 2 about?
We are exploring seven new regions this season, each with vastly different culinary customs and history. We get the opportunity to learn from the locals and hear their stories, and that gives us a much deeper experience and understanding of the world around us.
What countries are you covering this time?
Tasmania, South Africa, Indonesia, Louisiana, Norway, India and Guyana, and venturing even more off grid and off recipe to explore global cuisines.
How do you cover the food of these places?
Under the guidance of local experts and food legends, we discover culinary customs and learn about the delicacies and fresh flavours unique to each region. Every ingredient, local dish, and person we meet will inspire us to create a recipe from scratch, intended to represent the heart of that culture.
Each episode concludes with a final big cookout with a local food legend, as we prepare a meal together for locals.
What crazy things do you get up to?
Risking life and limb by participating in a traditional bull race in a remote West Sumatran rice paddy field;
– Braving Tasmania’s stormy waters to hose-dive among the rocks for giant spiny lobsters;
– Leaping from a helicopter into high waves to harvest mussels along the South African coast;
– Exploring a bat-infested Indonesian cave system in search of giant prawns;
– Racing a four-wheeler through Louisiana’s dangerously muddy back roads to forage for fresh greens and hunt for bullfrogs and crawfish;
– Plunging into Norway’s frigid waters to uncover the bounty of ingredients found within the fjords;
– And battling strong surf to catch fish using traditional techniques in South India — that is, with a 90-kilogramme net out at sea.
Recipe from South Africa
This dish shows the strong influences from the Zulu, Dutch, English and Indian peoples that combine in this regional cuisine. Born in South African townships, chakalaka is a spiced-up version of English baked beans.
Yields 4 quarts
3 yellow onions, medium dice
3 green bell peppers, medium dice
4 tomatoes, medium dice
2 garlic cloves, minced
3 carrots, peeled and shredded on box grater
1/4 cup vegetable oil
2 cups tomato sauce
1/2 cup brown sugar
1/2 cup apple cider vinegar
1 cup curry powder
4 fresh curry leaves
Salt to taste
Black pepper to taste
1 quart water
4 cans English baked beans, standard cans 13.7oz
1. In a medium pot, turn on heat and add 1/2 cup of oil when the pan is hot. When the oil is hot, add diced yellow onion and saute until translucent.
2. Add bell peppers and garlic. Continue to cook and season with salt and pepper.
3. Add tomatoes and carrots.
4. Add curry powder, curry leaves and a touch of oil.
5. Add brown sugar and vinegar.
6. Add 1 quart of water and reduce heat as needed to allow vegetables to soften and caramelise.
7. Add tomato sauce. Mixture should be very wet at this point.
8. Add baked beans. Taste and remove from heat. Adjuts seasoning with salt and pepper as needed.
9. Serve in a bowl.
Adapted by Carol Kraal courtesy of National Geographic. Feature photograph: West Sumatra, Indonesia – Gordon Ramsay on a boat during his culinary adventure in Indonesia. (Credit: National Geographic/Justin Mandel)