Author: Cape Malay Cooking & Other Delights

Cape Malay Home Cooking made easy. The Muslim community has also had a large influence on the cooking of South Africa. Cape Malay cuisine is delicious. It usually consists of a combination of fruit, spices, vegetables and meat. Using my cooking know how to inspire everyone to cook the food they love. Here you will find tried and tested simple and delicious recipes for relaxed home cooking that go far beyond baking. From easy soups and roasts to delicious breads, deserts, stews, etc… All the recipes seen here are prepared in my kitchen with photos taken by my family and me. So please don’t expect professional photography or styling, it’s just the way we have our meals on a normal day! My motto is: "Give a man a plate of food and you've fed him for the day. Teach a man to cook and you feed him for a lifetime" - Cape Malay Cooking & Other Delights Facebook@www.facebook.com/capemalaycooking http://capemalaycookingdelights.com/ https://twitter.com/CapeMalayCooks www.youtube.com/capemalaycooking

Salwaa’s Akhni Pre-Mix

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Akhni Pre-Mix Cooking Sauce

Salwaa’s Pre-Mixed Akhni Cooking Sauce

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. Watch the full video tutorial above, for instructions on how to use my cooking sauce.

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.

Chicken Akhni

Akhni made with Salwaa’s Akni Pre-Mix and Fragrant Rice
From My Kitchen To Yours – keeping our heritage alive!

Ingredients:
1 jar Salwaa’s Akhni Pre-Mix
4 cups fragrant rice
750g lamb, mutton or chicken pieces
3 potatoes
Fresh dhanya for garnish
Butter as needed

Method:
Soak 4 cups 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.

Akhni Pre-Mix Cooking Sauce
Akhni Pre-Mix Cooking Sauce

All my spices and Ebooks are available on my website at www.capemalaycookingdelights.com

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Carrot Cake

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Carrot cake with cream cheese frosting

Here’s a versatile carrot cake recipe which is perfect for everyday baking and occasions. You will love this incredibly moist and easy carrot cake recipe with cream cheese frosting. This cake is quick and easy to make, versatile and utterly delicious.

 

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Ingredients:

2 cups cake or plain flour

2 tsps ground cinnamon

1 tsp baking powder

½ teaspoon bicarbonate of soda

1 cup soft brown sugar

4 large eggs

1 cup oil

Zest of 1 orange

Zest of 1 lemon

200g carrots, finely grated

150g walnuts, chopped (optional)

 

For The Cream Cheese Frosting

125g unsalted butter at room temperature

50g icing sugar

250g cream cheese

 

Method:

• Pre-heat the oven to 170°C.

• Line a 20cm deep cake tin, 2 loaf tins or a Bundt tin.

• Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar.

• Beat the eggs with the oil and citrus zests.

• Stir in the carrots and fold everything into the flour mixture.

• Fold in the walnuts if using. Spoon the mixture into the tin/s.

• Bake for 45 minutes or until a skewer comes out clean.

• The cake in the loaf tins will bake quicker as it’s not as deep as the round tin.

• Cool cake before frosting.

To make the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it’s thick but spreadable. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake. Decorate with walnuts (optional)

How To Make Homemade Bread

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Salwaa’s Homemade Bread Video Tutorial

Here I share with you my homemade bread recipe. Traditionally homemade bread was made every Sunday in most households for a light supper in the evening. I serve my bread with corned beef, polony, cheese or left over Sunday roast.

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Ingredients:
4 cups bread flour
1 tsp salt
1 tbsp sugar
2 tsps yeast
3 tbsp oil
1½ – 2 cups lukewarm water

For more Cape Malay Cooking recipes don’t forget to subscribe and press the notification button: https://www.youtube.com/capemalaycooking

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Homemade Bread

Cape Malay Cooking Ebooks

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Assalamu Alaikum / Good Day

Trust you are are all well and keeping safe during the Covid-19 lockdown. Here at Cape Malay Cooking & Other Delights we are trying to keep positive and engage with our followers on different levels and by a variety of means.

I have started making more video tutorials as many have requested it. So this has been very well received. All my tutorials are available on the following social media platforms. Please subscribe and “like” my videos. It will help tremendously if you would do this 🙂

http://www.youtube.com/capemalaycooking

http://www.instagram.com/capemalaycooking (IGTV)

http://www.facebook.com/capemalaycooking

I’m also planning on having live cooking demos from next week, do let me know if you would like to join.

Also, please feel free if you have any requests for video tutorials you would like me to do.

I have also made my cookbooks available as downloadable Ebooks, which you can purchase for a fraction of the normal price and enjoy making the recipes with your family. The following Ebooks are available for purchasing:

Salwaa’s Sweet & Savoury Delights Ebook

Cape Malay & Other Delights Ebook

Cape Malay Little Chefs Cookbook

You can obtain my Ebooks here via my online shop http://www.capemalaycookingdelights.com

Just an update regarding our frozen produce and spice ranges. We are currently not in production due to the lockdown. Our operations will resume once the Covid-19 lockdown has been fully lifted and it is safe for my staff and me to continue with our work.

Lastly I would love to thank you all for your continuous support throughout the 9 years we have been in existence.

Stepping Stones Into The Cooking World Launched October 2019

Kind Regards

Salwaa Smith

Cape Malay Cooking & Other Delights

Slow Cooked Lamb Shanks

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Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Slow Cooked Lamb Shanked

This recipe is so convenient to make. All you need to do is prepare the vegetables, pop it in the oven and forget about it for two hours. Best of all it’s made in one pan which is a plus, gives you time to spend some extra time with your family or catch up on your TV serial!

Ingredients:
2 lamb shanks
Salt and pepper to taste
1 small onion sliced into quarters
3 – 4 medium size potatoes
3 carrots
1-2 jalapeño peppers slit in half ( optional)
3 cloves of garlic, I left the peels on
3 bay leaves
A few sprigs of rosemary
3/4 cup vegetable stock

One-pan Wonder

Method:
Add all the ingredients in an oven proof pan or dish. Season generously with salt and pepper.

Pour the vegetable stock over and cover with foil. Slow cook at 170°C for 2 hours. Remove foil and grill further for 15 minutes.

Enjoy!

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