Monthly Archives: November 2017
Akhni
Salwaa’s Akhni
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!
Ingredients:
1 jar Salwaa’s Akhni Pre-Mix
4 cups Akila Fragrant Rice
750g lamb, mutton or chicken pieces
3 potatoes
Fresh dhanya for garnish
Butter as needed
Method:
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.
Cook’s note:
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.
Available from:
Salwaa’s Cape Malay Kitchen
5 Alleman Road, Newfields
Open daily 10-4pm, except Fridays and Sundays
WhatsApp 071 924 9583
Fruit Cake
Salwaa’s Rich Fruit Cake
Cape Malay Cooking & Other Delights – Salwaa Smith
From My Kitchen To Yours – keeping our heritage alive!
Today I’m sharing with you one of my late mommy’s favourite cakes. The making of this cake was reserved for Eid and other special occasions. Although we didn’t and still don’t celebrate Christmas my mom would always bake cakes and share with our neighbours.
We grew up in an area where multi-faith people lived. Everyone respected each other’s religion. At Eid some of our non-Muslim neighbours reciprocated with their home bakes. Naturally they would only send gifts suitable for Muslim consumption.
For an extra rich fruit cake buy fruit cake mixture that has cherries and nuts included. You may add extra almond slivers. During my younger days I didn’t like cake that had cherries as an ingredient. But strangely now that I’m older I’ve acquired a taste for cherries. I have made a double batch of the recipe below to show you different ways of presenting your fruit cake.
I would have loved to bake a cake for each and everyone of my followers but the very least I could do is share my mom’s recipe. Who knows, maybe you could start your own tradition, make an extra cake and share it with your neighbours?
Happy holidays!
Here follows my step-by-step method. The full recipe is further along.
Using a large pot add 250g butter or margarine, 1 cup soft dark brown sugar, 2 tsp mixed spice, 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1 dessert spoon instant coffee, 3 cups water, 500g luxury fruit cake mixture.
Bring to the boil, simmer over medium until all the butter is melted and the sugar has dissolved, about 5-10 minutes. Stir gently.
Allow to cool completely.
Whisk eggs in a separate bowl.
Add the flour and baking powder as well as the boiled fruit mixture.
Stir with wooden spoon, mix well until all the ingredients are combined.
Pour into the prepared cake tin/s. As I’ve doubled the recipe i made some in a loaf tin, some in mini loafs and one in a bundt tin.
Bake on the centre shelf. To test if the cake is baked insert a toothpick / cake tester in the centre of the cake, if it comes out clean the cake is done.
FAN OVEN: 130°C for 2 hours
CONV OVEN: 150°C for 2 hours
You can now visit our online store to purchase your copy of my Cape Malay & Other Delights Cookbook as well as my range of spices.
https://cape-malay-delights.myshopify.com/collections/all
Salwaa’s Rich Fruit Cake
Ingredients:
250g butter or margarine
1 cup soft dark brown sugar
2 tsp mixed spice
1 tsp ground cinnamon
1/4 tsp ground cloves
1 dessert spoon instant coffee
3 cups water
500g luxury fruit cake mixture
4 large eggs
4 cups self raising flour
1/2 tsp baking powder
Method:
Grease and line a 20cm deep cake tin with grease proof / parchment paper.
You may also wrap a double layer of brown paper, tied with string, around the outside of the tins.
Alternatively, use two small loaf tins or mini loaf tins, perfect for gifting.
Place all ingredients except flour, baking powder and eggs into a large pot.
Bring to the boil, simmer over medium until all the butter is melted and the sugar has dissolved, about 10 minutes.
Allow to cool completely.
Whisk eggs in a separate bowl.
Add the flour and baking powder as well as the boiled fruit mixture.
Stir with wooden spoon, mix well until all the ingredients are combined.
Pour into the prepared cake tin/s.
Bake on the centre shelf
FAN OVEN: 130°C for 2 hours
CONV OVEN: 150°C for 2 hours
When cooked, leave for 30 minutes before turning out
©Cape Malay Cooking & Other Delights
Cape Malay Cooking & Other Delights - Salwaa Smith 
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