Monthly Archives: March 2016

Raisin Buns

Raisin Buns – Cape Malay Cooking & Other Delights​ – Salwaa Smith

Freshly Bakes Raisin Buns

Freshly Bakes Raisin Buns

This time of the year brings back fond memories of many years ago. My late mom (may Allah/God grant her nur/light in her kubr/grave, ameen) used to make these buns to gift to our neighbours. She would knead and bake up to 5kg at a time. Imagine all those buns and all the people who enjoyed it. Here I’m sharing her recipe to make 24 buns but if your feel adventurous and generous make extra to share with your neighbours 😉

Makes 24
1 kg cake flour, extra for dusting
1 & 1/2 tsp salt
100 g soft butter
2 packets instant yeast (7 g packets)
2 Tbsp sugar
3 tsp mixed spice
2 tsp cinnamon powder
4 tsp ground aniseed
250g raisins or dried mixed fruit
2 – 3 cups warm water & milk mixture (half & half)

Raisin Buns - Before Baking

  Raisin Buns – Before Baking


Raisin Buns Before Baking

Raisin Buns Before Baking


Freshly Baked Spread With Lots Of Butter

Freshly Baked Spread With Lots Of Butter

2 Tbsp sugar
2 Tsp boiling hot water

In a large mixing bowl, mix together the flour and salt, rub in the butter. Stir in the yeast, sugar, spices and raisins. Mix in the water/milk to form a dough. Start with 2 cups first, gradually add the rest as needed. Certain flour needs a little more or less liquid so feel free to adjust. Mix until all the ingredients are fully incorporated.

Turn the dough out onto a lightly floured surface and knead for 10 minutes or so until the dough is soft and smooth.

Return the dough to the mixing bowl, cover with plastic wrap and leave to rise in a warm spot until double is size, about 2 hours.

Gently knock the dough down for the air to escape. Divide the dough into 24 pieces and shape into buns.

Place on a floured baking sheet cover with plastic and leave in a warm place to rise until double in size.
Bake for about 15 – 20 minutes in a preheated oven at 200 degrees Celsius.

To make the glaze, mix together the sugar and hot water until sugar has dissolved. Brush over the baked buns immediately after taking from the oven.


Instead of making buns divide the dough into two, bake in loaf tins for raisin bread / loaves. Brush with glaze after baking.


Raisin Loaf

Raisin Loaf


Raisin Loaf

Raisin Loaf

© Cape Malay Cooking & Other Delights


Mutton Akhni

Salwaa’s Mutton Akhni

Cape Malay Cooking & Other Delights – Salwaa Smith

Akhni is basically a rice and curry dish which have been made into one. Mutton, lamb or chicken pieces are made into a dish very similar to curry and topped with rice. Basmati or long grain rice is best to use for this dish as with all rice dishes. Akhni is very often served at large gatherings and sometimes made over an open fire (BBQ). The taste of akhni made over an open fire changes completely in comparison to one made on an electric or gas stove. There are different versions of akhni available e.g. akhni is made in most Asian countries and varies by region. Here I share my version of Cape Malay akhni which is served with dhai, tomato and onion salad or various atchars.

Mutton Akhni

Mutton Akhni


1kg mutton/lamb pieces
6 medium potatoes, peeled and halved
1 heaped tsp of saffron
3 large onions, finely chopped
50g butter or margarine
1 cup buttermilk
1 large whole fresh green chilli, slit open
1 Tbsp garlic and ginger paste
1/2 cup chopped fresh dhanya
2 & 1/2 tsp salt, to taste
2 & 1/2 tsp red leaf masala/roasted masala
2 tsp ground jeera/cumin
2 tsp ground coriander/koljana
1 tsp chilli powder
2 tsp turmeric/borrie
4 – 5 cups basmati rice
1/2 cup cooking oil
2 tsp jeera seeds
1 tsp mustard seeds
2 bay leaves
6 cardamom pods, slit open
4 pieces of stick cinnamon
6 all-spices
6 cloves

Wash the mutton pieces, drain and set aside. Boil the potatoes in a little water, till half-cooked but still firm. Infuse the saffron in 1 cup of boiling water and set aside.

Melt the butter in a pan and fry 1 chopped onion in the butter and set aside.

Place the mutton pieces in a large mixing bowl and add the buttermilk, green chilli, garlic and ginger paste, dhania, salt, red leaf masala, ground jeera, ground coriander, chilli powder, and turmeric. Mix thoroughly, ensuring that all of the mutton pieces are covered in the marinade. Set aside for 1 hour.

Rinse the rice in a colander, drain and place in a large pot on medium to high heat. Add water to reach halfway and add 1 teaspoon salt. Boil till half-cooked (the rice grains should be firm). Transfer to a colander and rinse under cold running water. Drain and set aside.
Heat a large pot on medium to high heat, add the oil. Add the jeera seeds, mustard seeds, bay leaves, cardamom seeds, all-spices,cloves and cinnamon. Stir-fry for 1 minute then add the remaining chopped chopped and braise till golden in colour. Add the marinated mutton pieces along with the marinade, the 1 cup of water and simmer on medium heat for about 30 minutes, or till the meat is tender and cooked. Add more water if the meat becomes to dry.

Arrange the potatoes between the mutton pieces and spoon the rice directly on top. Pour the fried onion with the melted butter over the rice, and lastly pour the cup of water containing saffron plus 1 more cup of boiling water over the rice and onions. Turn the plate on high for 5 minutes, then lower it to low. Steam, covered, for 20 minutes. Turn the heat off, leave to “rest” for 10 minutes before serving with dhai and tomato & onion salad.

Note: All akhnis and breyanis should be dished from the bottom up.
Variation: The mutton may be substituted with lamb or chicken pieces (thigh, drumstick, wing and breast,) and prepared in exactly the same manner. Cooking time however will be less if using chicken or lamb. Note that the breast portion should be halved 🙂

How to make to tomato and onion salad 

How to make to dhai

© Cape Malay Cooking & Other Delights


Chocolate Coconut Dreams

Chocolate Coconut Dreams
Chocolate biscuits made with oats, flour, coconut and topped with melted chocolate. This was one of the first biscuits I made as a teenager.
Chocolate Coconut Dreams

Chocolate Coconut Dreams

2 cups cake flour (plain flour)
2 cups rolled oats
1 cup sugar
1 ¼ cup desiccated coconut
250g soft butter
5ml bicarbonate of soda
25ml boiling water
25ml cocoa powder
25ml golden syrup
2 large eggs, beaten
To complete: 200g cooking chocolate

Combine flour, oats, sugar & coconut in a large mixing bowl.
Rub in butter with finger tips to resemble fine crumbs.
Pour boiling water over bicarbonate of soda, stir in cocoa powder and golden syrup.
Beat eggs well and combine all ingredients. Mix well to form soft dough.
Divide into approx. 30 small balls. Place on a baking tray and press flat with a fork.
Bake in a preheated oven at 190 degrees Celsius for 10-12 minutes.
Cool on a cooling rack and dip the top of the biscuits in melted cooking chocolate.

Cool completely before storing in an airtight container. This biscuits last for up to a month if stored in an airtight container.
© Cape Malay Cooking & Other Delights


Tripe Curry

Tripe Curry (Pens Kerrie) – Salwaa Smith – Cape Malay Cooking & Other Delights

A traditional South African delicacy that remains a favourite in many homes. You either love it or don’t like it.


Tripe Curry / Pens Kerrie

Tripe Curry / Pens Kerrie


1 kg clean tripe

1 tsp salt

3 bay leaves

3 large onions, finely chopped

2 medium tomatoes, grated

2 tsp garlic

1 ½ tsp turmeric/borrie

1 ½ tsp coriander/koljana

1 green chilli, chopped

1 tsp chilli powder

1 tsp salt

2 tsp leaf masala



Boil the tripe with one teaspoon salt, bay leaves and enough water to cover until soft, about 2 hours. Drain and reserve the water. Allow the tripe to cool down before cutting it into strips. Set aside whilst making the sauce.

Fry the onions in a large pot until transparent and soft. Stir in the grated tomatoes, garlic, turmeric, coriander, green chillies, chilli powder, salt and the leaf masala. Simmer over low heat until the gravy is well blended and cooked through, this should take about 20 minutes to get a nice thick gravy. Add from the reserved water if needed. Add the strips of tripe and cook a further 15 minutes stirring every now and then, adding water if necessary. Serve with boiled white rice. Serves 6



Add soft boiled sugar beans when adding the tripe

Add 1 cup of steamed gram dhal when adding the tripe.


Click here for details of where to by the NEW Cape Malay & Other Delights Cookbook

© Cape Malay Cooking & Other Delights






Egg & Tomato Salsa Bake

Egg and tomato salsa bake smothered in cheese. 

Quick and easy brunch idea. The salsa can be made in advanced. Serve in individual dishes.

Baked Egg

Baked Egg


4 Tbsp cooking  oil

1 small onion, chopped

3 cloves garlic, grated

1 tsp crushed chillies

½  tin (about 200g) chopped  tomatoes

4 large eggs

¼ cup grated strong cheese

1 Tbsp chopped basil

Salt & pepper to taste



Heat a saucepan over medium heat.

Add the oil and heat until hot.

Saute chopped onion, garlic, and crushed chillies.

Cook until softened and light brown, about 6 minutes.

Add the chopped tomato and bring to a simmer.

Cook for about 10 minutes until the sauce has slightly thickened.

Turn off the heat and divide the sauce into your separate oven proof dishes.

Ramekins works well for this dish.

Add the eggs into the your dishes.

Sprinkle over the grated cheese. Season with salt and pepper.

Bake in a preheated oven at 200 degrees Celsius for around 12-15 minutes or until the egg has cooked to your taste.

Remove the dishes from the oven and serve immediately.

Sprinkle with fresh basil and serve with some toasted bread or tear and share bread on the side.

© Cape Malay Cooking & Other Delights



Tear & Share Bread

Ingelegde Vis (Pickled Fish)

Ingelegde Vis (Pickled Fish) – Salwaa Smith – Cape Malay Cooking & Other Delight
Pickled fish is a sweet and sour dish which is traditionally eaten over Easter time. This is a very tasty way of preparing fish and can be cooked in advance. The flavour improves with time and stays fresh for up to two weeks in the refrigerator . Here I have used yellow tail to make this pickled fish. You may use snoek or any other firm fish. Best eaten cold.
Ingelegde Vis / Pickled Fish

Ingelegde Vis / Pickled Fish

1kg snoek or any firm fish cut into large slices
Salt and pepper for seasoning
1 cup  brown vinegar
1/2 cup water
1/4 cup cooking oil
1/4 cup lemon juice
1/4 cup sugar
3 large onions, sliced
1 lemon, sliced
1 tsp whole peppercorns
1 tsp salt
2 tsp ground coriander / koljana
1 tsp ground cumin / jeera
1/2 tsp turmeric /borrie
1/4 tsp dry ginger
1/4 tsp cayenne pepper
5 bay leaves
Season the fish chunks with salt and pepper, and quick-fry till opaque in a well-oiled pan. Remove and set aside.
Yellow Tail

Yellow Tail

Wipe the pan, and fry the sliced onions till they turn golden. Add the liquids and the spices, raise to boil, turn low and simmer for about five minutes. Turn off heat, allow to cool slightly.

Arrange the fish chunks and sliced lemon in a pyrex or glass dish, and pour sauce over. Cover, and refrigerate when completely cold. Leave the pickled fish to marinade for a day or two before eating. The flavour improves the longer its left before eating and will keep up to 2 weeks in the refrigerator. Serve with crusty buttered bread.

Fried Yellow Tail

Fried Yellow Tail


Ingelegde Vis / Pickled Fish

Ingelegde Vis / Pickled Fish

© Cape Malay Cooking & Other Delights
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