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Cape Malay Cuisine


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.

Pineapple & Banana Fritters


Pineapple & Banana Fritters

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Pineapple & Banana Fritters

Ingredients:
100g canned pineapple, crushed or pieces
1 large banana, sliced
1 cup self raising flour
1 tsp baking powder
1 tsp fine cinnamon
3 tsp sugar
1 large egg
1/2 cup juice of the canned pineapple
Cape Malay Cooking & Other Delights

Mix self raising flour, baking powder, cinnamon & sugar. Add egg and juice. Add pineapple and banana, mix well. Drop spoon full of batter onto a hot greased pan and bake until done turning once during baking. Serve warm with cream and golden syrup. Or sprinkle with cinnamon sugar.

Variation:
Add any fruit of choice
Fresh pineapple can be used
Instead of the juice, add 1/2 cup milk
Recipe can easily be doubled if required.

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