Content: Akni/Akhni, Bobotie variations = Bobotie – yellow rice & blatjang/Cape Malay Bobotie, Boeber, Bollas, Bredie, Breyani, Cape Malay Curry, Denningvleis, Dhaltjies, Essies, Falooda, Frikkadel, Fritters, Gadat melk, Gesmoorde rys, Ghiema, Hertzogies, Koeksisters, Lamb leg roast, Matabah, Mavrou, Melk tert, Pannekoek, Pickled fish, Roti, Sosatie, Trifle, Vermicelli and Vetkoekies.
No aspect of Cape Malay life has been more closely interwoven with life at the Cape than Cape Malay cookery. To the average European this means the introduction of a couple of sambals and possibly atjar and blajang into his own menu. It probably does not occur to him that Malay cooking is an art all its own. Close contact between the colonists and the Cape Malays led to an interchange of food habits which has enriched our cuisine and added to theirs (Du Plessis, 1957). Hence, the old Cape Malay saying: “We cook in the old (Cape) Dutch Style”. It seems preposterous that this might be true. The spices used by Cape Malays, their choice of condiments, their food combinations, their manner of feeding, all point eastward rather than to Holland. But a comparison of their food habits with those of the old Dutch colonists seems justified. Cooking at the Cape during the first fifty years or so of the Dutch occupation closely followed the fashion prevailing in Holland at the time. When Jan van Riebeeck’s Batavia-born granddaughter visited the Cape in 1709, she found the food little to her liking because it differed entirely from what she had been accustomed to in Indonesia. So revolting did she find it, that she felt obliged to retain her Batavian slave with her as a cook throughout her stay at the Cape, instead of sending him home, as had been arranged. Malay slaves who as domestic servants were the most sought after by the colonists. Those known to be good cooks were bought at high prices and shared the homes of their masters (Gerber, 1949).
There were in old Cape Town eating-houses or cook –shops, kept by Cape Malays, that had a reputation for cleanliness. They specialized in providing Eastern dishes, and the portly Cape burghers of the time patronized them freely. The food was cheap too, which attracted many a passing seaman or soldier of the garrison. The cook-shops have vanished since; food fashions have changed and Cape Town remembers the Malay eating-houses no more. But in modest homes, the descendants of the Cape Malays of former times have maintained the old high tradition of good cooking (Ibid).
Mogamat Ganief Kamedien notes that, “The context at the time of Hilda Gerber’s engagement with the community of Malay cooks, was the dominance of European visitors gracing the Bokaap enclave with their ‘inspections’, resulting in selective recalls of paying homage to the ‘superior’ Dutch culture.
It must be (further) noted that the Indonesian Rijkstafel remains the high cuisine of Dutch food culture, and similarly the Cape Malay cuisine is the foundation stone for high cuisine of Afrikaner ‘boerekos’ cuisine.
Food historians must still investigate what specific socio-economic structures and political-cultural conditions were in place which enabled these imported oceanic Asian exiles and slaves, and their creole born slave descendants to retain and to transmit heritage knowledge and practical food techniques of these signature Cape Malay recipes (Penang kerrie, Denning meat, Bobotie), more so the institutional capacity to preserve their religious and cultural practices during the post slave emancipation period.”
There is no association here with the Hindu deity. Rather, it is a type of breyani without lentils, which has something in common with the Pakistani pullao (or pulua).
250ml plain yoghurt
2 cloves garlic, crushed
10ml grated fresh ginger
1 cinnamon stick
2 cardamom seeds
5ml ground coriander
5ml ground cumin (jeera)
5ml cayenne pepper
15ml tomato sauce
30ml lemon juice
600g cubed mutton
500ml uncooked rice
250ml uncooked lentils, sorted
2 onions, sliced
2 large potatoes, skinned and cubed
salt and pepper to taste
Blend the plain yoghurt with the garlic, ginger and the remaining seasonings, except the salt and pepper.
Add the tomato sauce and lemon juice.
Pour over the meat cubes and marinate for about an hour, if possible.
Cook the rice and lentils in separate saucepans until soft.
Drain well and set aside.
Sauté the onion in a little oil until soft.
Remove the meat cubes from the yogurt marinade and fry with the onion in the saucepan until brown.
Pour over the marinade, add the potatoes and simmer until the potatoes are soft and the meat is tender.
Add a little lukewarm water if the mixture becomes too dry.
Season to taste with salt and pepper.
Add the rice and lentils and mix.
Heat slowly until hot. Alternatively, the rice may be served separately.
Serve with achar and tomato and onion salad.
20ml cooking oil
2 large onions, finely chopped
1kg lamb/mutton pieces (or thick rib)
1 green chilli finely chopped
15ml salt or to taste
15ml fine ginger & garlic masala
5ml jeeru powder
15ml ground coriander powder
5ml ground fennel/somph
15ml chilli powder
1 whole clove
3 cardamom pods
3 pieces stick cinnamon
4 medium potatoes peeled and quarted
100ml hot water as needed
4 x 250ml uncooked rice
60ml chopped dhunya
1. Heat oil in a large pot and add the onions and braise until golden brown and soft.
2. Add the meat, spices and cook covered over medium heat until meat is tender
3. Add potatoes and water and cook for another 10 mins.
4. Pour over rice, add enough water to cook the rice, Fast boil rice without stirring.
5. When settled stir well and steam covered for 20/30 minutes or until the rice is done.
6. Garnish with dhunya and serve with atchar and salads.
The earliest reference to bobotie can be found in a cookbook published in 1609 – quite a few years before there were any signs of Jan and his settlers at the Cape – in other words, it arrived at the Cape with the Dutch. An egg custard was placed on top of the bobotie at the end of the cooking process. Where the South African cooking differs from that of Apicius (Roman) is in the use of the spices and that was probably thanks to the slaves who had may have introduced spices to their Dutch masters.
* 3 kg lamb or beef mince
* 250 g blanched almonds
* 1 tsp tamarind paste
* 285 ml good-quality red grape juice
* 24 black peppercorns, crushed
* 2 tbsp fresh ginger, grated
* 8 allspice berries
* 1 tsp cumin seeds, dry roasted
* 5 hot chillies, finely chopped
* 20 coriander seeds, crushed
* 3 tsp turmeric
* 4 cloves garlic, finely diced
* 1 small onion, finely diced
* 1 large lemon, grated zest only
* 100 g sultanas
* 285 ml double cream
* 125 g unsalted butter, softened
* 8 bay leaves
* salt and freshly ground black pepper
* butter, for greasing
* 565 ml milk
* 10 eggs, whisked
* 2 tbsp strong curry
* freshly grated nutmeg, to taste
* Sea salt and freshly ground black pepper
* Preheat the oven to 180C.
* Put all the ingredients for the meat, execpting the butter, the cream, the bay leaves and the wine into a bowl and mix everything, kneading the meat and spices together thoroughly.
* Combine the tamarind and the wine until the tamarind is incorporated into the wine.
* Pour the tamarind and red wine mixture into the meat and then add the cream and 125 g butter.
* Season to taste with salt and pepper, roll up the bay leaves and pop them into the meat so that half of the roll is in the meat and half sticks out.
* Butter the sides and bottom of an earthenware or other oven dish, big enough to hold the meat with enough space for the custard – the meat mixture must not be too stiff.
* Put the meat mixture into the preheated oven for about an hour until cooked – then remove.
* Once the meat is out of the oven, whisk together the milk and the eggs, add salt and pepper and the curry and check and correct the seasoning.
* Pour the custard mixture over the top of the meat, return to the oven and bake until the custard topping has set and golden brown in colour.
(South Africa, The Journey of Cape Food, Part 2 – Settler & Slave)
The recipe is likely to have originated from the Dutch East India Company colonies in Batavia, with the name derived from the Indonesian Bobotok. Afterwards, it was taken to South Africa and adopted by the Cape Malay community. It is also made with curry powder leaving it with a slight “tang” and often served with Sambal.
Here is another recipe (serves 6-8):
2 thick slices of stale white bread
1 tbsp. vegetable oil
1/4 c. butter
2 large onions, chopped
1 3/4 lb. ground beef (sirloin apparently works best)
3 cloves garlic, crushed
3 tsp. garam masala
1 tsp. tumeric
2 tsp. ground cumin
2 tsp. ground coriander
3 cloves & 5 allspice (I ground these up by hand with the peppercorns)
1/2 tsp. peppercorns
1/2 c. golden raisins (dark ones are OK too)
1/4 c. sliced almonds
2 tbsp. chutney**
Salt and freshly ground black pepper
2 bay leaves (or 6-8 lemon leaves)
1 c. milk
2 eggs, beaten
1. Preheat the oven to 350 degrees. Grease a 9″x13″ pan. Soak the bread in the milk then squeeze it out, adding the squeezed-out milk back into the original cup; if you now have less than a whole cup, top it up. Add the eggs and whisk just until mixed.
2. Saute the onions in the vegetable oil over medium heat until they start to turn translucent. Add the spices (not the bay leaves), nuts, chutney, and raisins, and cook for about 30 seconds. Add the meat and bread and cook, stirring, for a minute or two just until the beef starts to brown.
3. Turn the meat into the prepared pan, place the bay leaves on top, and pour the egg-milk mixture over it. Bake for 30 minutes until the custard on top has set.
This variation serves eight.
Preparation time: 30 min. Cooking time: 50 min.
1kg minced beef or mutton
1 medium onion, finely chopped
125ml seedless raisins (optional)
125ml blanched almonds (optional)
12ml apricot jam
12ml fruit chutney
1 slice of white bread
10ml butter or oil
3 large eggs
25ml lemon juice
10ml Robertsons curry powder
5ml Robertsons turmeric
2 Robertsons lemon or bay leaves
Soak the bread in 125ml milk, squeeze to remove the milk and mix the bread with the minced meat. Mix in all the other ingredients except the butter or oil, eggs, milk and leaves. Melt the butter or heat the oil in a frying-pan and brown the meat mixture lightly in it. Turn out into a casserole. Beat the eggs and the rest of the milk together and pour over the meat. Garnish with the leaves. Bake in the oven for about 50 min at 180ûC at which point the topping should set.
And another variation (6 to 8 servings)
2 pounds cooked or uncooked ground mutton or beef (or leftover roast, minced)
2 onions, thinly sliced Oil
1 slice white bread
1 cup milk (separated)
1 tablespoon curry powder
1 1/2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon pepper
1/2 tablespoon turmeric
2 tablespoons vinegar or juice of 1 lemon
6 almonds quartered
1/2 cup raisins
3 tablespoons chutney
4 bay leaves
Place sliced onions in a saucepan filled with a little boiling water and cook for about 5 minutes, or until they appear swollen and glassy.
Remove and drain. Chop onions finely and brown slightly in hot oil. Soak bread in some milk, then squeeze bread dry. Combine onions, bread and remaining ingredients, except for 1 egg, 1/2 cup milk and bay leaves.
Place the mixture in a greased baking dish (9X13). Insert bay leaves into meat in an upright position. Bake at 350 degrees for 1 1/2 hours if uncooked meat is used, 45 minutes if cooked meat is used.
Beat remaining egg with 1/2 cup milk and pour over meat for final 1/2 hour of cooking time.
Serve with cooked rice and chutney, custard or vanilla pudding for dessert.
Did you know that rice is one of the most important dishes on the Cape Malay table. Rice food or huiskos is traditionally regarded as every-day food. Yellow rice made with saffron is served for special celebrations.
Did you know that it takes the stamens of 75 000 flowers to produce a mere 450 g of dried saffron ! Reason why it is the most expensive spice in use today.
Did you know that cardamom is also called seed of paradise ?
Did you know that the cloves are the unopened flower buds of an evergreen tree found in Madagascar, Mauricius, Zanzibar and the Philippines? The buds are picked when red, and sun-dried until they are a darkish brown colour.
Did you know that in order to make a true masala, you need no less than 9 species : dried red chillies, black peppercorns, cumin seeds, coriander seeds, turmeric, ground ginger, cloves, cinnamon and cardamom?
Did you know that rice has also important cultural uses for Cape Malays : when a Cape Malay woman moves into a house, the first items she carries with her over the threshold are 3 small containers, one filled with rice, one with sugar and one with salt? These containers are placed in the back of the kitchen cupboard until the family moves. The rice ensures that her cupboards will never be empty, the sugar that the household will be filled with sweetness, and the salt keeps away evil spirits!
Did you now that sambals are served with almost every Cape Malay meal – cool sambals with hot dishes, and hot sambals with bland dishes to add interest and piquancy?
Bobotie & Yellow Rice
(Serves 4 to 6 persons)
1kg steak mince (or lamb mince)
1 large onion
1 tablespoon oil
1 thick slice stale bread without the crust (white)
1 cup milk (more or less)
1 tablespoon apricot jam
juice of half a lemon (you can add more if you like it less sweet)
10-12 dried apricots (optional)
2 tablespoons seedless raisins
15 blanched almonds (ie. with skin removed) -optional but adds the crunch
1 teaspoon curry powder (more if you prefer it stronger but the dish is meant to have a mild curried flavour)
1 teaspoon fresh ginger grated ( I am happy with a little more)
3 cloves garlic salt and pepper 6 lemon leaves (or 3 bay leaves as a poor substitute) -you could grate a bit of the rind of the lemon before you squeeze it for the juice and add it to the bay leaves but add carefully so as not to allow the lemon to dominate
1. Lightly fry chopped onion in oil till golden. Add chopped garlic. Add grated ginger. Remove from heat.
2. Soak bread in half a cup of milk. Crumble with a fork. Add to the mince. Mix well.
3. Place pot on stove. Add a little oil if the onion has absorbed it all. Put meat and all other ingredients except the rest of the milk, the lemon leaves and the eggs.
4. Mix like mad to avoid lumps. Cook until soft and cooked through, to the stage when meat is getting brown and not pink.
5. Be smart and use a slotted spoon to transfer the meat mixture to a baking dish about 5cm high as you will have to add on. Make sure you taste at this stage to correct seasonings. You can add more of any ingredients at this stage. Don`t taste too often as there will be little left for others!!!!
6. You will probably have some residual gravy in the pot. Reduce it by gently cooking without lid on and add to the baking dish. This makes the dish a little richer in flavour.
7. Now beat the two eggs. Add 1 cup of milk plus what is left of the milk in which the bread had been soaked. Total should not exceed one and a half cups. Mix well. Add salt and pepper.
8. Check that there is not too much water in the baking dish containing the milk. The meat should not be dry but there should not be any gravy at the bottom.
9. Pour milk and egg mixture after beating till well mixed on to the bobotie mixture. Place lemon leaves or substitute bay leaves & a little lemon rind on top.
10. Bake uncovered in moderate oven (350 – 375 F) for 30 to 40 min. Till the egg mixture has become set. Serve with a plain green salad or chopped tomato and onion, sprinkled with a little vinegar. Make sure you have some chutney near at hand. Serve piping hot with the yellow rice – see recipe below.
See Geelrys below for the sugary kind.
(Serves 4 Persons)
2 cups rice
4 cups water
2 Tbs oil (approx)
raisins – as many or few as you like
1. Heat oil a little.
2. Add rice Stir till coated.
3. Add water & salt
4. Add raisins & turmeric (watch for colour by adding a little at a time!)
5. Cook gently for 10 min. Covered on low heat, simmer.
6. When most of the water is absorbed. Switch off stove & let the rice swell on the cooling plate.
What makes bobotie such a popular traditional South African dish is that it is exceptional served hot with geelrys (yellow rice). It is just as good served cold with a peppery green salad with a tart vinaigrette dressing in the following recipe:
• 1 large onion, chopped
• 25g butter
• 500g minced beef
• 3 large eggs
• 2 garlic cloves, crushed
• 2cm fresh root ginger, peeled and grated
• 2 tsp Garam masala
• 1/2 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 cloves
• 3 allspice berries
• 1 tsp dried mixed herbs
• 50g dried apricots, chopped
• 50g sultanas
• 25g flaked almonds
• 3 tbsp chutney
• 4 tbsp chopped parsley
• 4 bay leaves, plus extra to garnish
• 250ml whole milk
Preheat the oven to 180°C/gas 4 (356°F). Heat the butter in a saucepan and cook the onions until soft. Set aside. Heat a large frying pan over a high heat and fry the beef, without oil, until golden brown.
Remove from the heat and add the onions together with all the other ingredients except the milk and eggs.
Mix well and put into 4 x 300ml ovenproof bowls or a large ovenproof dish. Press the mixture down with the back of a spoon.
Beat the milk and eggs together lightly and pour over the mince mixture.
Bake for 20–25 minutes for small boboties (and 30–40 minutes for a large one) or until the topping has set and is golden brown.
Serve your bobotie with blatjang, a delicious, tangy chutney of dried fruit and spices.
• 250g dried apricots
• 1 red onion, quartered
• 1/2 tsp dried crushed chillies
• 2 garlic cloves
• 50ml white malt vinegar
• 1 heaped tbsp brown sugar
• A dollop of mustard
• A knob of ginger, grated
Put the apricots in a bowl and pour over 600ml boiling water. Leave for 30 mins to soak and cool. Plop the apricots and their soaking liquid into a food processor with all the remaining ingredients, then blitz for a scant 30 seconds or until roughly chopped. Tip into a saucepan, then cover and simmer for 20-25 minutes until thick and pulpy.
• 350g basmati rice
• 50g butter
• 1 heaped tbsp caster sugar
• 1 tsp ground cinnamon or 1⁄2 cinnamon stick
• 6 cardamom pods, shelled and seeds crushed
• just under 1 tsp ground turmeric
• 5 tbsp raisins
Put all the ingredients in a large pan with 1 tsp salt and 500ml water, then heat until boiling and the butter has melted. Stir, cover and leave to simmer for 6 mins. Take off the heat and leave, still covered, for 5 mins. Fluff up and tip into a warm bowl to serve.
CAPE MALAY BOBOTIE
(Serves 4-6 people)
1 onion, chopped
20 ml (4 cloves) crushed garlic
1 packet Sonja’s Foods Bobotie Mix
60 ml vegetable oil
1 kg lean minced meat (1.5 kg for a less spicy dish)
1 cup fruit chutney (can be replaced with sweet chilli sauce)
60 ml tomato paste
4 slices of bread, soaked in 1 cup of milk
3 eggs, mixed with ½ cup of milk and a pinch of turmeric
salt & coarsely ground black pepper according to taste
10 bay or lemon leaves
a handful of flaked almonds
Additional ingredients to serve on the side:
cooked long grain rice
chutney (can be replaced with sweet chilli sauce)
flaked, dried coconut
1. Fry onion, garlic and Sonja’s Foods Bobotie Mix in oil.
2. Add mince meat and fry until done.
3. Add chutney, tomato paste and bread. Stir through.
4. Add salt & pepper.
5. Dish into a casserole.
6. Pour egg-milk mixture over the meat and peg lemon or bay leaves into it.
7. Sprinkle with almond flakes.
8. Bake in the oven at 180˚C for 30 min.
9. Serve on rice with sliced banana, chutney and flaked coconut.
The traditional plain version of Bobotie. It makes a pleasingly spiced slightly sweet dish, with a very light curry flavor or a more elaborate fruity version as follows:
· 1 lb beef, minced
· 2 eggs
· 2 slices white bread, stale with crusts removed
· 1 onion, thinly sliced
· 2 tbsp cooking oil
· 2 tbsp hot water
· 2 tbsp sugar
· 2 tbsp lemon juice
· 2 tsp curry powder
· ½ tsp ground cloves
· 1 tsp garlic, crushed
· 1 tsp turmeric
· ½ tsp salt
· 1 egg, lightly beaten
· ½ cup milk
· bay leaves or lemon leaves for garnishing
Pre-heat the oven to 325o F.
Soak the bread in water for 10 minutes, squeeze out the excess and then crumble.
In a large frying pan, heat the oil and braise the onion until golden.
Break the two eggs into a large bowl and beat lightly. Mix in the mince
Add the onion mixture from the frying pan, the hot water, lemon juice, crumbled bread, turmeric and sugar to the mince, mixing well.
Spoon the mixture into a well-greased, oven-proof dish and bake for 40 minutes, or until golden brown and then remove from the oven.
Combine the other egg with the milk and beat well.
Pour the mixture over the bobotie and arrange the bay/lemon leaves as garnish.
Return to the oven and bake at 350o F for 10 minutes, or until the topping is set.
Serve the Bobotie with a large salad and rice.
The original recipe calls for dried apricots, but the current Cape Malay version has evolved since then. Chutney is common in South Africa today.
1 kg minced lamb
1 thick slice of white bread, crust removed and soaked in milk
2 roughly chopped onions butter
1 tablespoon of leaf masala / curry powder (Cartrights Medium works well.)
½ cup vinegar
1 tablespoon of lemon juice
1 teaspoon of brown sugar
A handful of chopped dried apricots or 1 tablespoon of chutney
1 clove of garlic, crushed and finely chopped
6 bay leaves
1 orange, peeled and sliced in wheels
1 lemon, peeled and sliced in wheels
Oil for cooking
Heat the oil in frying pan and add the garlic, onion and curry power. Cook over medium heat for three minutes, then add the mince meat. Fry until the meat is almost done, then using your hands, squeeze the milk from the bread. Discard the milk and add the bread, vinegar, lemon juice, sugar and apricots/chutney to the mince. Fry for a minute or so and then remove from heat.
In an oven-proof dish, place three bay leaves, two wheels of orange and two wheels of lemon at the bottom. Now scoop the mince mixture into the dish.
If you want to impress with presentation – which is half the meal – decorate the sides of the dish with the rest of the lemon and orange wheels, wedging them between the mince and the sides of the dish so that only a third protrudes.
Beat the eggs and 125ml milk, and pour over the meat. Put three bay leaves on top of dish. Place the dish uncovered in the oven and cook for about 30 minutes at 160 deg Celsius.
Serve with a plain green salad and yellow rice with slivered almonds and raisins.
Usually served on the fifteenth night of Ramadan to celebrate the middle of the fast. The more sago you use, the thicker the boeber will be. Conversely, the less sago you add the more liquid it will be.
100 g butter
75 ml sago
200 ml water to soak the sago
250 ml extra-fine vermicelli
3 cinnamon sticks
50 g sultanas
2 litres milk
100 ml condensed milk
15 ml rose water or 10 ml vanilla essence
150 ml white sugar
50 g blanched almonds
Soak the sago in the water for about 15 minutes. Meanwhile, melt the butter in a saucepan.
When it has melted, add the vermicelli and toss it so that the butter covers it and it starts to go golden brown.
Add the cardamom, cinnamon and the sultanas.
Stir before pouring the milk into the pan.
Bring to the boil before adding the pre-soaked sago and then simmer for about 15 minutes stirring constantly otherwise it will stick. The sago should become transparent.
Mix in the condensed milk the rose water, sugar and almonds and continue to simmer for another 10 minutes or so.
Serve hot and prepare to enjoy this rich, spicy pudding or drink, made from a typical South African Cape Malay recipe.
They are not really koeksisters.
3 heaped tablespoons of white sugar ( you can add more if you like it sweet)
4 tablespoons oil
5ml vanilla essence
2 cups cake flour
2 tsps baking powder
1 cups buttermilk
Black currants ( About a handful. Optional)
Oil for deep frying
Coconut for sprinkling
Whisk eggs and sugar in bowl until light and fluffy. Add vanilla and oil and beat till creamy.
In a separate bowl sift flour and baking powder twice. (If you are fussy. Not really necessary)
Add flour mixture to egg mixture.
Add buttermilk and currants and mix into a soft, sticky dough.
Allow mixture to rest for at least 30mins.
Place spoonfuls of mixture in hot oil and fry until golden brown.
Hint: Dip spoon in cold water to ensure that dough separates from spoon to form neatly rounded balls when dropped in oil.
1 cup of sugar
1 cup of water
Allow to simmer over low heat until syrupy
Place bollas in the hot syrup on a medium heat, until glossy (about 1 minute), remove and sprinkle with coconut.
The most popular are green bean bredie, tomato bredie and cabbage bredie. A bredie is a Cape Malay stew. Mutton is commonly used in Cape Malay cooking. This stew calls for tomatoes.
Serves: 4 – 6
750g (1 1/2 pounds) fresh tomatoes
2 tablespoons cooking oil
2 large onions, chopped
1.5kg (3 1/4 – 3 1/2 pounds) fatty mutton, chopped into 1 inch pieces
300ml (1 1/4 cups) hot water
3 large potatoes, peeled and sliced
2 teaspoons sugar
1 tablespoon melted butter
1 tablespoon flour
Skin tomatoes by blanching in boiling water. Chop peeled tomatoes and set aside.
Heat oil in a heavy saucepan. Sweat the onions. When translucent, add add mutton. Brown on all side.
Add hot water and simmer for 1 1/2 hours.
Add reserved tomatoes and potatoes and simmer for a further 30 minutes.
Add sugar and peppercorns.
Thicken with a mixture of melted butter and flour and simmer for another 15 minutes.
Serve with boiled rice and a caramel smile.
BREYANI (or Biryani)
It can also be prepared with fish or chicken.
2 onions, finely chopped plus oil to sauté onions
1 kg meat, washed, trimmed and drained
20 ml garlic and ginger
2 green chillies
2 pieces stick cinnamon
3 cardamom pods
3 whole cloves
3 all spice berries
30 ml ground koljana
15 ml turmeric
10 ml fine cumin
10 ml fine fennel/ barishap
15 ml chilli powder
1 large tomato, grated
250 ml yoghurt
125 ml bunch fresh coriander, chopped
5 ml saffron soaked in boiling water
250 ml crispy fried onions, well golden
125 ml cooked lentils, kept aside
125 ml melted butter
14 small potatoes, fried in oil
• Heat oil in large pot. Add onions and sauté until golden. Add meat, ginger and garlic and sauté for 20 min add water if necessary.
• Add all spices and tomato and cook till soft. Lastly add yoghurt and fresh coriander. Cook for a further 10 min and until sauce is reduced
The rice :
Boil 4 cups rice with 2 stick cinnamon, 3 cloves, 3 all spice berries, 3 cardamom pods, 60 ml oil, 20 ml salt in 2litres of water until rice is ¾ done. Rice must not be very soft. Drain.
• Using a pyrex. Place a layer of rice at bottom, then a layer of meat sauce, followed by potatoes, lentils and fried onions. Repeat the process until all rice and meat is used, ending off with rice.
• Sprinkle the top layer of rice with saffron water, melted butter and lentils and onions.
• Cover with foil and place in oven and allow to steam until heated through.
Serve with dhai, onion salad and/ or atchar.
CAPE MALAY CURRY
There are different varieties.
(Chicken or lamb)
Serves 3 – 4
1 teaspoon vegetable oil
1 onion, chopped
1 garlic clove, minced
1/2 teaspoon ginger paste
1 tomato, peeled and chopped
1 tablespoon tomato paste (optional)
2 -4 tablespoons garam masala paste, depending on desired heat
1 tablespoon red wine vinegar
1/2 cup chutney (You may want to use Mrs Balls plain chutney)
1/4 cup apricot jam
1 teaspoon turmeric
1 teaspoon cinnamon
1. Saute onion in oil until soft and golden.
2. Add garlic and ginger and saute for a minute.
3. Deglaze pot with a little water.
4. Add tomato, red wine vinegar, tomato paste, chutney, apricot jam, turmeric and cinnamon.
5. Add chicken to mixture, and pour in enough water to cover the chicken.
6. Optional: You can add chopped and peeled potatoes to the curry at this stage. They’re delicious this way, and mean you don’t have to cook rice!
7. Simmer for 30-45 minutes, or until chicken is done.
8. Taste mixture before serving and make adjustments. If it’s too sweet, add more vinegar and salt. If it’s too acidic, add sugar. If it’s not hot enough, add more curry paste. Essentially, there’s no one recipe that will make a curry to please everyone, so you have to taste and add.
This recipe for Denning meat is Asian inspired, but with only a hint of spiciness. It’s also simple to make.
1.5-2.0kg lamb knuckles including bones
2 large onions (or 4 regular size onions)
4-6 cloves garlic crushed
1 teaspoon grated nutmeg (1/2 teaspoon powder)
1/2 teaspoon allspice
6 whole cloves
2 bay leaves
Salt and pepper
2 teaspoons lemon juice
Trim the fat from the knuckles, remove the bones and cut the meat into large chunks.
Roughly chop the onions.
Heat a little oil in a heavy based pot or cast iron baking dish and brown the meat a few pieces at a time to colour the outside, remove and set aside.
Add a little more oil, reduce the heat to medium and fry the onions until they become glassy and start to go transparent. Add the garlic and cook for a few more minutes, stirring every 30 seconds or so.
Return the meat to the pot, add all off the spices(not the lemon juice) with a good pinch of salt and pepper and mix to combine all of the flavours.
Add the water, bring to the boil, reduce the heat and simmer gently for about 1 1/2 hours, stirring every 30 minutes or so.
taste and add salt if necessary.
I left mine on a slow simmer for a further 2 hours, also stirring every 30 minutes or so.
10 minutes before serving, add the lemon juice and stir.
Serve with yellow rice.
DHALTJIES (Chillibites or Curry balls)
Pakoras are flat. You can vary this recipe by adding 250ml sweetcorn kernels instead of spinach or by adding grated potato.
250ml Yellow Pea Flour
30ml Cake Flour
1 onion, grated
5ml Ground Jeera (Cumin)
5ml Ground Koljander (Coriander)
10ml Crushed dried chillis
3ml Borrie (Tumeric)
½ Bunch chopped green dhunia leaves (coriander)
1 Small green apple, grated
A few leaves spinach leaves, shredded
5ml Baking powder
500ml Sunflower oil for deep frying
Sift pea flour and cake flour into a fairly large mixing bowl.
Add remaining ingredients, excepts baking powder and oil, and mix with sufficient water to make a thick batter.
Stir in baking powder just before frying.
Heat oil in a deep frying pan.
Drop 15ml mixture at a time into hot oil and fry until lightly browned, about 5min.
Turn over and brown other side.
Drain on absorbent paper or in a colander and serve hot.
Crisp, sweet biscuits with a lovely combination of spices baked in interestingly coloured S-shapes.
750 ml flour
5 ml salt
5 ml bicarbonate of soda
5 ml cream of tartar
5 ml ground nutmeg
5 ml ground cloves
5 ml ground cinnamon
5 ml ground ginger
375 ml brown sugar
125 g butter
50 g fat
5 ml red bole
Sift flour, salt, bicarbonate of soda, cream of tartar and spices. Add sugar and mix.
Rub butter and fat into flour mixture with fingertips.
Beat eggs, add to flour mixture and form a dough that can be rolled out.
Divide the dough into two chunks of roughly equal size.
Mix red bole into one chunk.
Roll dough into small balls.
Press each red ball into a white ball, roll into a snake and form a ‘S’.
Place on a greased baking sheet and bake at 180°C for 10- 12 minutes.
Loosen biscuits and cool on wirerack.
FALOODA Milkshake (Faluda or Indian Lassi Drink)
Cooking Time: 30 minutues
Preparation Time: 10 minutes
2 1/2 cups of water
4 cups of sugar
1/4 cup of lime juice
1/2 cup of rose water
2 cups of whole milk
2 tbs of basil seeds
(Handful of thin Falooda noodles or fine vermicelli)
A pinch of cardamom
1 tsp of sugar
Rose Syrup Recipe:
Whisk together in a heavy pan
1. 2 1/2 cups of water
2. 4 cups of sugar
Bring the mixture to a boil and simmer it for ten minutes, then add:
3. 1/4 cup of lime juice
4. 1/2 cup of rose water
Simmer together for another 10 minutes.
Take the pan off the heat and allow the mixture to cool.
Put it in a clean dry jar or bottle and cork or cap it tightly.
Color the syrup with about 3 drops of red food coloring to give it a nice rosy glow.
Basil seeds are found in many drinks and desserts. They resemble tiny little tadpoles in whatever one serves them.
Soak 2 Tbs of basil seeds in 2 cups of water for at least 30 minutes, or until they become gelatinous.
If cooking the noodles:
Put them into a pan containing
1. 2 cups of whole milk
2. a pinch of cardamom
3. 1 tsp of sugar
When the milk is hot turn the heat off, add in the noodles and let them soak for about 5 to 7 minutes.
When the noodles are cooked, take them out of the milk mixture, drain and chill them. Save the cooked milk and chill it also.
If adding ice Cream:
A good quality (or homemade) vanilla, or rosewater ice cream or kulfi.
Assemble into a tall glass:
Pour 2 Tbs of rose syrup.
Add a few cooked falooda noodles.
Add 1 tsp of basil seed on top of the noodles.
Take the chilled milk mixture , add in 1/2 scoop of ice cream and beat with a hand mixer until frothy.
Tilt the glass so layers form then add some of the thickened milk mixture.
Put a generous scoop of ice cream into the milk.
Sprinkle whipped cream and a cherry.
Mix up a bit of saffron sirkhand and use that as a topping.
Place chopped (almonds or) raw pistachio nuts on top.
A long silver spoon and a straw.
There is also the scotch egg variation.
500g steak (or fish) mince
5-6 slices of stale white bread
1 onion (finely chopped)
5ml (1 tsp) garlic paste
5ml (1 tsp) salt
2.5ml (1/2 tsp) turmeric
5ml (1 tsp) curry powder
5ml (1 tsp) masala or leaf masala
pinch (1/4 tsp) fine cloves
1-2 green chillies (finely chopped)
45ml (3 Tbsp) dhanya (coriander) – chopped
3 boiled eggs
Wash and drain mince (remove excess water from mince by squeezing out)
Soak bread in water and squeeze out all the moisture
Combine mince with spices before mixing the bread
Add egg, dhanya, chillies and mix thoroughly
Cut boiled eggs into wedges (6 pieces each)
Form balls with frikkadel mixture and flatten in palm of hands
Place a wedge of boiled egg on the the frikkadel mixture
Cover the egg with the frikkadel mixture (shape in palm of hands)
Fry in moderately heated oil until golden brown
Serve with yellow rice, mashed potatoes and hot vegetables
These are made from either pumpkin, sweet potatoe or banana. For potatoe fritters:
Makes 14 – 20
2 large potatoes, peeled and halved
60g (1/2 cup) butter, melted
250ml cake flour
2.5ml (1/2 tsp) baking powder
1 egg, beaten
a pinch of ground nutmeg
60ml (1/4 cup) cold milk
250ml (1 cup) oil
cinnamon sugar for susting
If preferred use 500g peeled sweet potatoes. Cut into thin chips, which will stick out of the fritter when cooked, giving an uneven shape.
Cook potatoes and mash with butter.
Add remaining ingredients, except oil and cinnamon sugar, to form a pliable batter.
Heat oil in large shallow pan with the bottom of pan generously covered in oil.
Dip a desertspoon into the hot oil and also into the batter.
Drop spoonful of batter into oil.
Fry until golden brown.
Remove with a slotted spoon.
Roll in cinnamon sugar.
A sweet, milky drink served at Cape Malay prayer meetings.
1 litre milk
5 ml ground cardamom
5 ml cinnamon
sugar to taste
5 ml rose syrup
Pour milk into a saucepan.
Tie cardamom and cinnamon in a muslin bag; hang it in the milk.
Stir in sugar; bring to the boil over low heat.
Remove from heat; allow to stand for a few minutes to infuse.
Remove muslin bag with spices and stir in rose syrup.
Serve in small cups.
GESMOORDE RYS (Braised Rice)
(It Serves 4-6)
30 ml oil
1 onion, chopped
5 ml ground cumin seeds
1 piece cinnamon / cinnamon stick
2 cardamom peels
200g uncooked rice (250 ml)
625 ml water
5 ml salt
30 ml butter or margarine
1. Heat the oil in a large saucepan and saute the onion until soft and translucent.
2. Add the cumin, cinnamon, cardamom and rice and stir fry for about a minute.
3. Add water and salt and bring to boil. Cover, reduce heat and let simmer gently for about 20-25 minutes or until all liquid is absorbed and rice is tender and cooked.
4. Mix the butter or margarine into the hot rice just before serving.
A curry with beef or mutton cut into very small pieces, slightly larger than minced meat. For variation, add cubed potatoes and a chopped chilli.
2 large onions, chopped
90 ml vegetable oil
5 ml crushed root ginger
3 ripe tomatoes, skinned and chopped
10 ml crushed garlic
15 ml masala
5 ml borrie
2 sticks cassia
10 ml ground barishap
1 kg ghiema
salt to taste
Sauté onions in oil until golden.
Add ginger and garlic and fry for 5 minutes.
Add tomatoes and spices and cook until a thick sauce is formed.
Wash the meat, drain and add to the curry sauce.
Season with salt, close with a tightly-fitting lid and cook over low heat until the meat is tender (about 40 minutes).
Serve with roti and sambals.
(Makes 45 – 50)
A cross between a biscuit and a cookie because of its cupcake shape and jam and coconut filling. These traditional Malay cookies take centre stage on any platter.
250 g soft butter
37,5 ml (2 ½ tsp) sugar
5 egg yolks
500 g (1 pkt) self-raising flour, sifted
5 ml (1 tsp) baking powder
7.5 ml (½ tbsp) cooking oil
1 ml (¼ tsp) salt
5 egg whites
20 ml (4 tsp) white sugar
250 g (½ pkt) fine desiccated coconut
450 g (1 small can) jam of choice
Preheat the oven to 200˚C.
Cream the butter and sugar.
Add the egg yolks and beat well.
Add the flour, baking powder, oil and salt and mix to form a soft dough.
Roll out on a lightly floured surface to about 6 mm thick and cut out rounds with a cookie cutter.
Place the rounds in greased patty pans and set aside.
For the filling:
Beat the egg whites until stiff and gradually add the sugar.
Stir in the coconut, mixing well. Set aside.
Place 1 tsp of jam onto each pastry round and top with the coconut mixture.
Bake on the middle shelf of the oven for 10 – 15 minutes or until glolden brown.
Cape Malay koeksisters, which are different to Afrikaner ones, yet go by the same name. Flavoured with ginger, cinnamon and cardamom, they are oblong yeast balls cooked in a citrus-flavoured syrup and sprinkled with dessicated coconut – traditionally served on Sunday mornings.
• 6 medium potatoes, peeled and cubed
• 250ml (1 cup) milk
• 60ml (¼ cup) vegetable oil
• 60g butter, melted
• 1 large egg, lightly beaten
• 1 packet (10ml/2 teaspoons) instant yeast
• 60ml (¼ cup) sugar
• 5 x 250ml (5 cups) flour
• 5ml ( 1 teaspoon) salt
• 7ml (1 ½ teaspoons) ground cinnamon
• 5ml (1 teaspoons) ground ginger
• 2ml (½ teaspoon) ground cloves
• 5ml (1 teaspoon) ground naartjie peel
• 2ml (½ teaspoon) ground cardamom
• 5ml (1 teaspoon) whole aniseed
• Vegetable oil for deep frying
• 250ml (1 cup) water
• 250ml (1 cup) sugar
• 2 green cardamom pods
• 1 stick cassia, or cinnamon
• Desiccated coconut, for sprinkling over
• Boil the potatoes in water until sift.
• Drain and mash roughly.
• Add the milk, 60ml (¼ cup) vegetable oil,
butter and egg.
• Mash well making sure there are absolutely
• Place the yeast, sugar, flour, salt and
all the spices in a large mixing bowl.
• Add the mashed potato mixture and mix well
to form a smooth dough.
• Cover the dough with cling wrap and leave
in a warm place to rise until doubled in
volume (about 1 hour).
• Knock down the dough and turn out onto a
• Form into oblong shapes (60mm x 25mm or 2
½ inch x 1 inch) and allow to rise for 15
• Deep fry in hot oil until golden brown.
• Remove with a slotted spoon and drain on
kitchen paper towel.
To make The Syrup:
• Place all the ingredients for the syrup in
a saucepan and bring to the boil.
• Stir over low heat until syrup forms a
film on the spoon.
• Dip the koeksisters in the hot syrup.
• Sprinkle with coconut on all sides.
LAMB LEG ROAST
When purchasing the leg, ask the butcher to remove the glands or slit the inside of the leg and remove the gland with its cord, which is covered in fat.
2kg leg of lamb
10ml (2 tsp) peri-peri oil
4 cloves garlic, crushed
10ml (2 tsp) salt
7.5ml (1 1/2 tsp) pepper
5ml (1 tsp) red masala
500ml (2 cups) water
1 small carrot, peeled and sliced
1 kg new potatoes
375ml 1 (1/2 cups) oil
Make a few incisions in the meat before soaking in lukewarm water for 20 minutes.
Rub with peri-peri oil, garlic, salt, pepper and masala.
Place in roasting saucepan with the water.
Cook covered for 60 minutes on high, then reduce to medium.
Add carrot to stock.
Baste meat occasionally for 40 minutes or until tender.
Add more water during cooking to make a thick gravy.
Deep-fry potatoes in hot oil.
Serve with spicy carrots and gem squash.
In the Cape, this is a meat and spinach pie. For Malaysians, Mutabah could be the Murtabak roti chinai stuffed with minced meat curry with eggs and onion. Further north, it is known Mataba. A Middle Eastern sauce is called Matabal – an eggplant/aubergine dip.
This is a favourite spiced cubed steak dish served at weddings with rice:
• 30ml sunflower oil
• 500g veal cut steak
• 2 large onions
• 1 large ripe chopped tomato
• 3ml salt
• 3 whole cloves
• 3 cardamon seeds
• 3 whole allspice
• 2 cinnamon sticks
• 5ml ground coriander
• 5ml ground cumin
• 5ml ground fennel seeds
• 5ml garlic
• 5ml ginger
• 3ml chilli, dried or fresh
Add all spices to meat about an hour before cooking.
Heat oil in a pot, add onions and cook 5 minutes until golden brown.
Add meat and spices, then cook for covered on a medium heat for 45 minutes or until meat is tender.
Add tomato then cook for another 15 minutes
MILK TART (Melk Tert)
For the base you will need:
200ml castor sugar
30ml sunflower oil
5ml vanilla essence
500ml cake flour, sifted
500ml self-raising flour, sifted
Beat sugar, oil & butter in a large bowl till light & fluffy.
Add eggs one at a time, beating well after each addition.
Stir in vanilla essence until well blended.
Mix in flours until you have a soft dough.
Using two thirds of the dough, press into rectangular oven dish including sides.
Allow to rest in the fridge until the filling is ready.
Preheat oven to 160 degrees celsius or 310 degrees fahrenheit.
For the filling you will need:
1 litre milk
30ml custard powder
15ml cake flour
10ml vanilla essence
5 drops almond essence (optional)
2 pieces stick cinnamon
3 cardamom pods (elachi)
3ml ground cinnamon
Beat eggs & sugar in a very large bowl till thick & well blended, set aside.
Mix 50ml milk with the custard powder, flour & 5ml sugar.
Heat the rest of the milk in a saucepan until it reaches boiling point, remove from heat.
Stir in custard mixture and mix well.
Slowly pour milk mixture into eggs, while beating continuously.
Add vanilla essence, almond essence (if using), cardamom pods & stick cinnamon & mix well.
Pour filling into prepared biscuit crust, dot with 60 ml butter & sprinkle with 3ml ground cinnamon.
Bake for 35-45 minutes until set.
A pancake is a batter cake fried in a pan or on a griddle with oil or butter. Pancakes can be eaten hot or cold, and are generally filled or topped with a sweet (sugar, cinnamon, golden syrup, coconut) or savoury sauce or condiment.
Cook Time: 2 min per pancake
500 ml cake flour
2 ml baking powder
2 ml salt
600 ml milk
60 ml cream
30 ml melted butter
oil for frying
Combine flour, baking powder and salt.
Beat eggs and milk until foamy.
Gradually add flour mixture, beating constantly.
Beat in cream, then melted butter.
Heat a small frying pan and grease lightly with oil.
Pour in a thin layer of batter, tilting pan to distribute it evenly.
Fry on one side until lightly browned – about 1 minute – then turn pancake with a spatula and fry for another minute.
Turn out onto a plate and keep warm over boiling water or, covered, in the oven at 100°C until all the batter has been used.
This recipe is a traditional easter time classic in Cape Town.
1/2 cup vegetable oil for frying
3 pounds cod fillets, cut into 2 to 3 ounce portions
salt to taste
2 large onions, peeled and sliced into rings
2 cloves garlic, chopped
8 whole black peppercorns
4 whole allspice berries
3 bay leaves
1 red chile pepper, seeded and sliced lengthwise
2 cups red wine vinegar
1/2 cup water
1/2 cup packed brown sugar, or to taste
2 tablespoons curry powder
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
Heat the oil in a large skillet over medium-high heat.
Season the fish with salt and place in the skillet.
Fry on both sides until fish is browned and cooked through, about 5 minutes per side.
Remove from the skillet and set aside.
Fry the onions and garlic in the same skillet over medium heat until translucent.
Add the peppercorns, allspice berries, bay leaves, and red chile pepper.
Pour in the vinegar and water and bring to a boil.
Stir in the brown sugar until dissolved.
Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired.
Layer pieces of fish and the pickling mixture in a serving dish.
Pour the liquid over until the top layer is covered.
Allow to cool then cover and refrigerate for at least 24 hours before serving.
A delicious treat and can be filled with curry mince, chicken and salads or with the curry recipe below. This is one of our favorite Cape Malay recipes.
(Makes about 16)
500g of plain flour
2 tsp salt
30 ml oil
Knead lightly then divide into 16 small pieces.
Roll out on a floured board into a rough circular shape.
Brush with a little melted butter.
Roll up into a sausage then tie it in a knot.
When all done place on a floured board under a clothe for 30 minutes.
When ready to cook, roll out each individual knot and fry lightly until freckled on each side.
Spoon your curry into the center and roll up.
Sosaties are a well known favorite in most South African homes and are traditionally served at braais. Their origin is Malay and the word taken from sesate which means skewered meat. Normally lamb is used but if you do not eat red meat substitute with chicken.
Alternate threading meat/chicken cubes (Approximately 1 kg = 16 sosaties) with red pepper and onion slices. Place into marinade for a day.
2 large onions, chopped
125 ml white vinegar
375 ml dry wine
2 bay leaves
15 ml sugar
45 ml curry powder
30 ml coriander
10 ml salt
2 ml cinnamon
2 ml cumin
Heat all the ingredients in a pot, allow to cool. Pour over sosaties and leave to marinade for a minimum of 24 hrs. Braai over hot coals.
Old fashioned trifle is an all-time favourite.
1 x Swiss roll
1 packet raspberry jelly
1 packet greengage jelly
500 ml boiling water
300 ml cold water
1 x 425g can fruit coctail, drained
500ml prepared custard
125ml flaked almonds
250 fresh cream
10 glace cherries for garnishing
a few pieces of anglica for garnishing
In two separate containers dissolve each jelly pack in 250ml of hot water.
Add 150ml cold water and stir. Set aside to cool.
Line bottom and sides of glass bowl with Swiss roll slices.
Spoon 30ml of jelly over each slice, alternating the colours and allow jelly to soak in.
Allow to set in freezer for about 20 minutes.
Spoon well-drained fruit on top of swiss roll slices.
Pour over with remaining green jelly.
Set in freezer, then pour red jelly on top and allow to set.
Pour custard over and sprinkle with almonds, reserving some for decoration.
Whip cream until stiff.
Spread a layer of cream over the custard.
Pipe remaining cream on top. Decorate with almonds, cherries and angelica.
Leave in refrigerator to set for 2-3 hours.
Geskroeide (scorched) vermicelli is a favourite dish during Ramadaan.
250g butter or margarine
3 pieces stick cinnamon
3 cardamom seeds, slightly bruised
250g vermicelli or lokshen
Heat butter in a saucepan and add cinnamon, cardamom seeds, sultanas and vermicelli when foam subsides.
Cook, tossing occasionally with a fork for five minutes, until vermicelli turns golden brown.
Add water and sugar.
Steam for 15 minutes, covered over medium heat until water has been absorbed, tossing now and then.
Makes about 20
500ml cake flour
10ml baking powder
2 eggs, beaten well
500ml sunflower oil
Sift flower, baking powder and salt into mixing bowl.
Combine eggs, milk and melted butter separately and add to flour mixture.
Stir well to make a smooth thick batter.
Heat oil in a deep frying pan or saucepan and drop 15ml of batter into it at a time.
Fry for 2 minutes on one side or until golden, then turn with a slotted spoon and fry the other side for 1 minute until brown.
Drain in a colander and serve with jam, butter and cheese or mince curry.