BUGLE 10-03-2017

FRIDAY 10 MARCH 2017 THE BUGLE 5
Two killed in 'love traingle
shooting' in King
A horror scene played out on
the corner of Cambridge road
and Leopold street yesterday
afternoon when a King
William’s Town policeman
allegedly shot his supposed
girlfriend, and her lover before
turning the gun on
himself in a suspected love
triangle slaying.
Both the officer and the man
died on the scene while the
woman was rushed to hospital
in a serious condition. Her
condition could not be established
at the time of going to
press.
Police spokeswoman Captain
Siphokazi Mawisa said
the shooting took place in the
middle of Leopold Street.
Mawisa said it was alleged
the Warrant Officer walked
up to the couple seated in a
vehicle parked in the street
and opened fire. He then
walked back into his car and
shot himself in the head.
“The motive for the shooting
is unknown at this stage and
will form part of the investigation,”
Mawisa said.
She said the officer was
based at the King William’s
Town police station.
According to an eye-witness
the woman and her male
passenger were sitting in car
when she noticed the policeman
approaching them with
a gun and probably realised
what was going to happen .
'S he tried to drive in a hurry
off but bumped another car...
it was then that the man
opened fire... I heard at least
seven shots.
“The man got into his car and
a few seconds another shot
went off... he had put the gun
to his head and shot himself,'
said the eye-witness.
Police and forensic personnel
were on the scene within
minutes. It could not be
established if the policeman
had used his service pistol.
Garlic prawns with lemon pilaf
• 4 tbsp olive oil
• 1 onion, halved and finely
sliced
• 300g long-grain rice
• 550ml water or stock
• 1 tsp salt
• 1 tsp turmeric
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 3 garlic cloves, finely sliced
• 12 medium prawns, peeled,
deveined with tails left
• 1/2 tsp cayenne pepper
• 1 tsp ground coriander
• 1 tsp paprika
• 2 tbsp chopped parsley
• 2 tbsp chopped mint
• 1 lemon, cut into wedges
Method
Heat two tablespoons of oil in
a frypan and cook onion gently
for five minutes. Rinse the
rice under cold running water,
shake dry and add to the
onions, tossing well. Add water,
salt, turmeric, lemon juice
and zest and bring to the boil.
Cover tightly, reduce the heat
to very low and simmer for 15
minutes. Remove from heat
and leave to rest, covered,
while cooking the prawns.
Heat remaining oil in frypan
and cook garlic over medium
heat until it "flutters" in the oil.
Add prawns, cayenne, coriander
and sumac, tossing well
until the prawns are cooked
and the garlic is golden and
nutty. Toss parsley and mint
through rice, top with prawns,
garlic, a final dusting of sumac
and lemon wedges for
squeezing.
Serves 4
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