- Cape Malay Frikkadels
- These meatballs (rissoles) are flavoured with spices which make them a real taste sensation. Traditionally served with tomato smoor (an onion and tomato sauce)… more
- Posted 3-Nov-2009 in Cape Malay Recipes
- Emmertee
- Sweet tea served in an enamel bucket. Guests help themselves by dipping their cup into the bucket… more
- Posted 3-Nov-2009 in Cape Malay Recipes
- Dhai
- An Cape Malay accompaniment for spicy meat dishes made with yoghurt, spices and dhania. Very good with beryani… more
- Posted 3-Nov-2009 in Cape Malay Recipes
- Denningvleis Recipe
- A delicious Cape Malay lamb stew flavoured with tamarind or lemon juice, bay leaves and spices to give an exciting sweet-sour flavour and lingering aroma… more
- Posted 3-Nov-2009 in Cape Malay Recipes
- Gestampte Snoek
- This pâté-like spread is also known as snoek paste or snoek sambal and is delicious served on freshly baked bread… more
- Posted 3-Nov-2009 in Cape Malay Recipes
- Ghiema Curry
- Ghiema is beef or mutton cut into very small pieces, slightly larger than minced meat. For variation, add cubed potatoes and a chopped chilli… more
- Posted 2-Nov-2009 in Cape Malay Recipes
- Essies
- Crisp, sweet biscuits with a lovely combination of spices baked in interestingly coloured S-shapes… more
- Posted 2-Nov-2009 in Cape Malay Recipes
- Gedatmelk
- A sweet, milky drink served at Cape Malay prayer meetings following a funeral… more
- Posted 2-Nov-2009 in Cape Malay Recipes
- Bobotie Beef
- Beef bobotie begins with minced beef, a little soaked bread, eggs, butter, finely chopped onion, garlic, curry powder and turmeric. All are mixed together, put in a pie… more
- Posted 27-Oct-2009 in Cape Malay Recipes
- Koesisters
- Spongier, plumper and spicier than koeksisters - and never plaited - sometimes made with the addition of cooked potato and covered in dessicated coconut after soaking… more
- Posted 23-Oct-2009 in Baking and Sweet Recipes
- Sosaties
- Sosaties are one of the best examples of the Malay influence in our cooking. The word ‘sosatie’ is believed to be a derivation of the Indonesian word “satay”, used to… more
- Posted 19-Oct-2009 in South African Cuisine
- Samoosas
- Samoosa (pronounced suh-moo-suh) - A small, spicy, triangular-shaped pie that has been deep-fried in oil. Made by the Indian and Malay communities, samoosas are popular… more
- Posted 19-Oct-2009 in South African Cuisine
- Koeksisters
- Koeksisters are twisted plaits of golden dough soaked in thick syrup until translucent. Tasting of honey they are as traditionally South African as melktert, biltong… more
- Posted 19-Oct-2009 in South African Cuisine
- Bobotie
- How bobotie became a traditional South African dish is unknown. The word is derived from the Indonesian word “bobotok”, the recipe for which first appeared… more
- Posted 19-Oct-2009 in South African Cuisine
- Snoek Sambal
- The recipe for fish sambals - very spicy fish spread - was brought to South Africa by Malay slaves and adapted for the fish available locally. Snoek is one of the best… more
- Posted 5-Oct-2009 in Appetiser Recipes
- Snoek Curry
- The Cape Malays have been serving snoek in a curry sauce for years and this dish with the addition of apricot jam is a taste sensation that will have you coming back… more
- Posted 4-Oct-2009 in Curry Recipes
- Pienang Curry
- A mild Cape Malay lamb curry simmered until all the flavours have blended to form an aromatic whole which is a true taste… more
- Posted 4-Oct-2009 in Curry Recipes
- Cape Malay Pickled Fish
- Cape Malay pickled fish is one of the best known Cape dishes and it is probably one of the oldest. Although pickling is a universal method of preserving fish… more
- Posted 3-Oct-2009 in Cape Malay Recipes
- Cape Malay Curried Fish
- This traditional Cape Malay dish of curried fish layered with cooked onions and saturated with a sweet-sour sauce is very similar and just as tasty as Cape Malay… more
- Posted 3-Oct-2009 in Cape Malay Recipes
