The history of Cape Malay cuisine in South Africa begins with the involuntary migration of Africans, Asians and Indonesians around the world, and with it their diverse origins and culinary techniques.
Cape Malay Cooking & Other Delights
Presenting my Akhni cooking sauce! After extensive research, trials and error I’ve perfected my cooking sauces. In my cooking sauce range you will find Akhni Pre-Mix, Curry Pre-Mix as well as our ever popular Butter Chicken Pre-Mix.
No more peeling, chopping, measuring we’ve done it all for you. This is a great way of trying new recipes without having buy lots of spices. Perfect for the beginner cook or even the more experience cook. Each recipe is usually about 20 – 60 minutes, depending if you use chicken, lamb, mutton or beef.
Akhni made with Salwaa’s Akni Pre-mix and Akila Fragrant Rice
From My Kitchen To Yours – keeping our heritage alive!
1 jar Salwaa’s Akhni Pre-Mix
4 cups Akila Fragrant Rice
750g lamb, mutton or chicken pieces
Fresh dhanya for garnish
Butter as needed
Soak 4 cups Akila Fragrant Rice in boiling water to cover.
Empty the contents of one Salwaa’s Akhni Pre-Mix in a deep pot with one jar of water. (Use the jar, at the same time get all the contents out of the jar)
Stir and simmer for 5 minutes.
Add the clean chicken or meat pieces and stir well to combine. Cover & simmer for 15 to 35 minutes depending on the type of meat used. Add water if required. After the meat has cooked for 15-35 minutes add three medium potatoes, peeled and cut into quarters (optional)
Cook for 5 minutes. Rinse the soak rice until the water run clear and add into the pot. Cover with 2 cups hot water or enough to just cover the rice. Add 1 tsp salt, a handful of freshly chopped coriander/ dhanya and butter dotted on top of the water. Cook on high until the rice start boiling, turn the heat to its lowest setting. Steam until the rice is cooked and most of the water has evaporated. Turn the heat off, cover with foil and leave to rest for about 10 minutes.
Before serving stir gently with a fork to fluff / separate the rice. Serve with dhai, onion & tomato sambal or atchar.
Each jar weighs at least 300g.
Ingredients include onions, garlic, ginger, spices.
You only need to add rice and meat, chicken or vegetables.
Frozen product, no additives, no preservatives.
Suitable for vegetarians.
Salwaa’s Cape Malay Kitchen
5 Alleman Road, Newfields
Open daily 10-4pm, except Fridays and Sundays
WhatsApp 071 924 9583