Food, or the lack thereof, played a big role in Madiba's life.

On Robben Island, black prisoners received the worst food of all the inmates.

In 2008, the Nelson Mandela Foundation commissioned medical anthropologist-turned-chef Anna Trapido to write A Hunger for Freedom - The Story of Food in The Life of Nelson Mandela, to commemorate Madiba's 90th birthday.

The book is a collection of his favourite dishes, but more than that, it places him in his historical, political and cultural context and 'recognises all those who cooked for and ate with him, not only for their culinary contribution but also for their role in building a democratic and non-racial South Africa'.

The recipes were submitted by many friends of Madiba, including this chicken curry from Farieda, wife of Dullah Omar.

The Omars used to smuggle in samoosas, rotis and curries to the Robben Island prisoners.

3 tablespoons sunflower oil

3 cardamom pods

1 stick cinnamon

4 cloves

1 tablespoon butter

2 onions thinly sliced

2 teaspoons garlic crushed

2 big tomatoes, grated

1 tablespoon tomato paste

1 large whole chicken, portioned and skinned

2cm chunk of grated fresh ginger

3 teaspoons coriander powder

2 teaspoons cumin powder

1-2 teaspoons chilli powder

0.5 teaspoon turmeric powder

1.5 cups (about 375ml) chicken stock

6-8 small potatoes, peeled

Heat the oil. Fry the cardamom, cinnamon and cloves in the oil until they release their aroma.

Add the butter and the onions and fry until translucent, then add the garlic and stir through.

Once garlic releases aroma, add grated tomato and tomato paste and cook over a low heat to form a thick sauce.

When you see the oil coming to the top, add the chicken pieces, ginger, coriander, cumin, chilli and turmeric.

Braise the chicken curry with 1.5 cups boiling water or chicken stock until the chicken is almost cooked through, approximately 20 minutes.

Cut the potatoes in half, add and cook them with the chicken until they are very soft, about 20 minutes. Serve with rotis or rice. - Daily Voice