Monthly Archives: October 2018

Spicy Meatballs

Spicy Meatballs

Spice meatballs served with flat bread and a yoghurt salad. Quick, refreshing and very easy to make for a light meal on a hot summer’s day.

Salwaa Smith – Cape Malay Cooking & Other Delights


500g minced beef, chicken or lamb (washed and drained)
1 finely chopped onion
2 cloves of garlic, crushed or finely chopped
1 green chilli, finely chopped
1 tsp garam masala
1 tsp jeera/cumin
1 tsp paprika
1 tsp cayenne pepper
Handful chopped dhanya
Salt to taste
Oil for frying
Add the onions and spices to the minced meat and knead the mixture well. Pop the mixture in the fridge for about 1 hour to allow flavours to develop.
Shape the mixture into small meatballs then fry in a little oil till browned and cooked through. Serve with flat bread, salad and yoghurt sauce. Serves 4


Flat Bread

4 cups wholemeal flour
1 cup lukewarm water
1/2 tsp salt
4 tbsp butter (optional)

Pour the flour and into mixing bowl. Make a well in the middle of the flour. Gradually pour in the water and mix to make a dough. You may need more water but start with a cup full. Turn out onto a floured surface and kneed for 5 – 8 minutes until smooth and elastic like. Place the dough back in the bowl and leave to rest for 30 minutes. Divide the dough into 10 -15 pieces, depending on how big you want the bread. Roll out into a flat disk on a floured surface. Heat a dry frying pan until hot and cook one at a time. Cook each side until it begins to puff up, about 1 – 2 minutes on each side. Smear each side of the flat bread with butter, if using. Wrap it in foil to keep warm whilst the other bread are being baked. These flat breads may be used as tortilla wrappers if rolled out very thinly. Makes 10 – 15 flat breads.


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Homemade Bread

Homemade Baked Bread

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our traditions alive!


Fancy making your own bread? Baking homemade bread needn’t be difficult, here’s my easy recipe for a delicious crusty loaf of bread. My recipe makes 2 medium size loaves.


4 cups bread flour

1 sachet instant yeast (7g)

1 Tbsp sugar

1 tsp salt

1 ½  – 1 ¾ cups lukewarm water

Oil for greasing

1 Tbsp melted butter


In a large bowl add the flour, salt, sugar and yeast. Stir to mix, make a little well in the centre, add the water. Start with one and half cups first. If the dough is too dry add the remaining quarter cup water little bit at a time. You may not need all the water. A wet dough is better than a dry one which will result in a tough bread texture.

Knead well for 10 – 15 minutes. The dough should be smooth and shouldn’t stick to your hands after kneading.

Grease a bowl with little oil. One to two teaspoons oil should be enough. You just want to prevent the dough from sticking to the bowl. Place dough in the bowl. Cover with plastic wrap and leave to rise in a warm place. Depending on the weather it can take between 1½ to 2 hours.

Punch down. Place in prepared loaf tins, (grease the tins well with oil) and leave to rise until double in volume.

Bake at 190°C for 35-40 minutes.

Turn out and cool on wire rack. To check if the bread is baked through, tap bottom of the loaf, it should sound hollow. Brush melted butter over the loaf whilst still warm.

This bread was made from my basic bread recipe. Shaped in a fluted mould pan, dusted with dry flour before baking. Served with butter and homemade fig jam. Learn how to make my fig jam here.


Dusted with flour before baking

Common bread faults and causes

Lack of volume, heavy and closed texture.

  • Dough is too tight due to insufficient liquid.
  • Too much salt added.
  • Not enough yeast.
  • Dough over fermented, causing the gas pockets to break down.
  • Low gluten content due to incorrect flour used
  • Insufficient kneading or proving


Dough collapsing when placed into the oven

  • Over proving


Lack of crust colour

  • Dough over fermented
  • Lack of salt
  • Oven too cool


Uneven texture with holes and crust breaks away

  • Oven too hot
  • Insufficient proving
  • Dough left uncovered during proving and surface dried out


Bread is doughy in the middle

Taken out of the oven too early, not enough baking time.


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Salwaa’s Chilli Con Carne

Salwaa’s Chilli Con Carne
Serve with boiled plain rice or my kids love it with cooked spaghetti.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
1 Tbsp oil
1 large onion, chopped
1 red pepper, chopped
1 tsp crushed garlic
1 heaped tsp chilli powder, or to taste
1 tsp paprika
1 tsp jeera / cumin
500g minced beef
1 can chopped tomatoes
½ tsp oregano
2 tsp sugar
1 tsp salt, or to taste
1 tsp pepper, or to taste
2 Tbsp tomato purée
1 can red kidney beans
Heat the oil in a medium size pot. Add the onions and cook, stirring often, for about 5 minutes, or until the onions are soft and golden brown. Add in the garlic, red pepper, chilli, paprika and cumin. Give it a stir, then leave it to cook for another 5 minutes, stirring occasionally.
Add the minced meat to the pan and break it up with your spoon. Keep stirring for at least 5 minutes, until all the mince is cooked and there are no more pink bits.
Add the can of chopped tomatoes. Add the oregano, sugar, salt, pepper and the 2 tablespoons of tomato purée and stir the sauce well.
Simmer gently for about 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat is low. After simmering gently, the mince mixture should look thick, moist and juicy.
Drain and rinse the beans in a colander and stir them into the chilli pot. Gently cook for another 10 minutes, adding a little more water if it looks too dry.
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