Kerrie Stampkoring Slaai (Curry Pearl Barley Salad)
Kerrie Stampkoring Slaai
There's something unmistakably homely about a bowl of Kerrie Stampkoring Slaai — the kind of dish that sat cooling on a windowsill long before anyone called it a "salad". You'd hear the soft clink of the spoon as your ma stirred the warm barley, the curry scent drifting through the house in that gentle, familiar way that made everyone wander into the kitchen to "just check". The grains always looked like tiny golden pearls, catching the afternoon light while the raisins plumped and the onions mellowed in their curry bath.
It's the taste of church bazaars, Tupperware lids clicking shut before a long road trip, and those big family gatherings where every aunt brought her own version. A salad that never tried to be fancy — just honest, hearty, slightly sweet, and quietly full of memory. One spoonful and you're back at the old table, the sun slanting in, someone laughing in the next room, and the world feeling wonderfully simple for a moment.
Ingredients
- 200 g pearl barley (stampkoring)
- 410 g canned sliced peaches, drained and chopped
- 1 green pepper, finely chopped
- 1 large onion, finely chopped
- 700 ml water or stock
- Salt & pepper to taste
- *Dressing:**
- 125 ml oil
- 2 tbsp vinegar
- 2 tbsp sugar
- 3 tbsp Mrs Ball's chutney (or alternative)
- 2 tsp Rajah curry powder (or alternative)
- 0.5 tsp turmeric
- Salt & pepper to taste
Method
- Rinse the barley under cold water until the rinse runs clear.
- Put barley, 700 ml water or stock and a pinch of salt in a medium pot and bring to the boil.
- Reduce to a gentle simmer, partially cover and cook for 20–30 minutes until tender but still slightly chewy.
- Drain any excess liquid, fluff with a fork and leave covered for 5 minutes.
- Chop the peaches, then mix barley, peaches, green pepper and onion together.
- Whisk the dressing ingredients together, pour over the salad and toss well. Serve hot or cold.