Cakes For Kids – Free Birthday Cakes For Less Privileged Children A Cape Malay Cooking & Other Delights Initiative – established in memory of our deceased parents. May Allah / God elevate their status in paradise, ameen. I started this initiative (Cakes For Kids) after doing much research. I wanted to do something for the […]
Category Archives: General
Sweet & Savoury EBook
Get ahead with your ramadan prep with my sweet and savoury ebook. Our most favourite and most asked for recipes compiled in an ebook. Please support my work by purchasing a copy of my ebook. Price is £6 or R100 each. Payment can be made in £s or Rs
Order now via WhatsApp link below⤵️
https://wa.me/p/8965638300155413/447704107431
Salwaa’s E-Books
https://capemalaydelights.myshopify.com/
Assalamu Alaikum / Good Day All
Hope everyone is well and enjoying good health with the grace of the Almighty.
Just wanted to pop in to inform you all of the E-Books (digital books) I currently have on special. Buy my best selling cookbook (hardback), Cape Malay & Other Delights Cookbook, in E-book form for only R60 and get Salwaa’s Biscuits & Cakes E-Book absolutely FREE. Click here to buy your own copy. https://capemalaydelights.myshopify.com/products/cape-malay-other-delights-e-book
Other titles available are:
Collect in Newfields. Arrange your own courier or we can courier at an additional cost.
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Please support Salwaa and Salwaa’s Cape Malay Cooking by making a purchase of one our E-Books.
330th anniversary of the arrival of Sheikh Yusuf of Macassar to South Africa.
Our Cape Malay Heritage
Today marks the 330th anniversary of the arrival of Sheikh Yusuf of Macassar to South Africa.
If you see some people in the Cape Malay community today packing their picnic baskets with samoosas, koeksusters, boeber, rose water and dates it is most probably because they’re going to be having Iftar (breaking of the fast) today in Macassar.
Macassar is a small suburb between Strand and Somerset West in the western Cape. The small fishing village is hardly paradise but it has a legendary tale which will be told by its inhabitants that Moses parted the waters, Jesus walked on the waters but that it was Sheikh Yusuf of Macassar who put his foot in the salty sea waters and it turned into fresh waters that the sailors on board the Voetboog could drink when they were sailing to the Cape of a Good Hope. Sheikh Yusuf of Indonesia was exiled in the Cape by the Dutch East India Company in 1693
The story about Sheikh Yusuf of Macassar is one that will be celebrated today by lots of Cape Town aunties and their families who will be visiting his shrine in the Western Cape. In a booklet, “Guide to the Kramats of the Western Cape.”, edited by Mansoor Jaffer and published by the Cape Mazaar the voyage of the Voetboog sailing to the Cape was not without its challenges. Jaffer writes, “The voyage to the Cape was not without mysterious events. En route the fresh water supply became depleted and being far away from land, this caused deep concern. When Sheikh Yusuf came to hear of this, he merely put his foot in the sea, and told the men to let down the casks in that spot. When they pulled up the casks, they discovered, to their amazement, that the water was fresh and perfectly good to drink. It could have been that the Sheikh knew that they were near one of the fresh water currents of the coast of Natal. If so, it clearly displays the extent of his exceptional knowledge. Nevertheless, the legend lives on in the oral history of the community and is related with great pride by those who believe in his mystical powers.”
Today marks 330 years when the Voetboog sailed into the Cape of Good Hope in 1694 with Sheikh Yusuf; and his “mystical powers” continued to rein for the five years during which he was exiled here and during which time he contributed to a phenomenal spread of the Sufi school of Islam that was rooted in stoicism of personal & political ideals, tolerance for others and a marriage between science, art, politics and spirituality.
Sheikh Yusuf was a spiritual and political teacher to many of the slaves in the Cape. In 2005 the South African government honored Sheikh Yusuf posthumously with the National Order of the Companions of O. R. Tambo in Gold for his contribution to the struggle against colonialism.
Sheikh Yusuf died in 1699, just five years after his arrival at the Cape, and more than three centuries later his memory continues to live on with significant numbers of people who pay homage at his shrine in Zandvliet (now known as Macassar to honour the place where he was born).
Written by Ismail Raeesa and share by Mogamat Kammie Kamedien
Cape Malay Little Chef Club
Greetings
Here follows an update on our future activities at Salwaa’s Cape Malay Kitchen.
In addition to our frozen and spice ranges we offer cooking and baking classes for kids aged 7 – 18yrs during school holidays.
We also offer baking sessions for birthday parties. Minimum 10 kids per party.
Bookings are now open for our Little Chef Cooking Club
Monday 2/7
Biscuits Making (7-15yrs)
Tuesday 3/7
Burger Making (7-15yrs)
Wednesday 4/7
Cupcake or Chocolate Cake Making (7-15yrs)
Thursday 5/7
Roti & Curry (12-18yrs)
Time: 13:30-16:30
Venue: Salwaa’s Cape Malay Kitchen, 5 Alleman Road, Newfields
Instructors: Salwaa & Tohierah
Price: R100 per session
50% deposit secures your child’s place. Limited place available.
To Book:
WhatsApp 0719249583
Price includes cooking / baking activities, ingredients, children get to take their creations home at the end of the session. Refreshments (cold drink) will be available.
Salwaa Smith – Cape Malay Cooking & Other Delights.
Ramadaan 2018
Assalamu Alaikum (peace and blessings upon you)
That time of the year is upon us – Ramadaan. The ninth month in the Islamic calendar. It commemorates the first revelation of the Quran to Prophet Muhammad (peace be upon him), and lasts between 29 and 30 days. Fasting is obligatory for adult Muslims, except those who are suffering from an illness, travelling, are elderly, pregnant, breastfeeding or menstruating.
The fast is from dawn to sunset, with a pre-dawn meal known as Suhur and sunset meal called Iftar.
As well as fasting, abstaining from eating and drinking during daylight hours, Muslims are encouraged to read the entire Quran throughout the month. Muslims should engage in increased prayer and charity during Ramadaan. Ramadaan is also a month where Muslims try to practice increased self-discipline and self-restrain.
With this in mind many of us have already started planning and stocking their freezers weeks and months before in preparation of welcoming this blessed month. Samosas, pies, quiche, spring rolls, doughnuts and traditional Cape Malay koesisters all of which can be made in advance and frozen for up to six months. This savouries and sweet treats can be fried, baked or sugared before iftar and served with a healthy soup for family and friends.
Even though Ramadaan might seem like it’s not all that close, the earlier you are prepared, the better. Thinking of what to cook takes about as much time and effort as the actual task. Make the most of your time now to browse through recipes and try out dishes to assess the cooking time and the amount of effort required. Make a schedule for one or two weeks and rotate it during the month, or make it for all 30 days! You’ll save a lot of time during Ramadaan doing the prep beforehand. If you have older children get them involve peeling and chop onions, garlic, ginger, dhanya, etc. Freeze them in portions ready to use. Likewise, vegetables for soup can also be prepared now, peel, chop, liquidise pour into freezer bags.
Before sunset children will be seen going from house to house taking barakats (plates of food or treats) to the immediate neighbours. In a typical Cape Malay home Iftar will consist of dates, soup and savouries. Boeber, a milk drink, will typically be served with something sweet e.g. koesisters or fritters. After the prayer, a light meal will be served.
Kebabs or burgers can be made, pre-baked and frozen. Homemade, no preservatives. You’ll get approximately 18 burgers from a kilogram of chicken mince. You may substitute the chicken mince with steak mince. Make chicken mince by shredding fillets in a food processor.
My recipe for kebabs or burgers
Ingredients:
1kg fresh chicken or steak mince
3 large onions, finely grated
1 Tbsp. minced garlic
1 1/2 Tbsp. minced ginger
1 Tbsp. minced green chillies or to taste
1 heaped Tbsp. jeera/cumin powder
2 tsp salt or to taste
1 bunch dhanya, finely chopped
Method:
Mix all the ingredients together in a large mixing bowl. Cover and refrigerate overnight for the flavours to develop. Next day shape the mixture into burgers or use a burger shaper. Separate the burgers with round pieces of greaseproof paper, big enough to cover the whole burger. Freeze until needed. This mixture can also be used to make chicken kebabs. Pre-bake for about 6 minutes in the oven to hold the shape (can be frozen at this point) before putting the kebabs on the grill. Cook from frozen. Serve with naan bread and a healthy salad for a scrumptious meal.
For Ramadaan we all want quick and easy recipes, the following recipe is no exception. This two ingredient recipe can be used to make naan bread as well as pizza bases.
2 Ingredients Naan Bread
500g self-raising flour
2 cups full fat Greek yoghurt
Method:
Mix the self-raising flour and yoghurt in a bowl until the mixture forms a dough. Leave to rest for 15 minutes. Roll the dough out onto a floured surface into the desired shape or size. Brush with a mixture of melted butter and oil on both sides. Alternatively add garlic paste to the oil mixture to give it a garlic flavour, garnish with freshly chopped dhanya. Cook in a pre-heated oven at 200C for 10-15 minutes. For naan bread turn half way through baking. Makes 2 large pizza bases or 8 naan breads.
A meal idea for Suhoor (pre-dawn meal) is to make mini Frittatas which can be prepared the night before and pop into oven in the morning.
Ingredients:
1 medium diced onion
1 large carrot, grated
1 medium chopped tomato
5 chopped mushrooms
2 chopped spring onion
1 finely chopped chilli
3 large eggs, beaten
1 cup of grated mature cheddar cheese
3 Tbsp. self-raising flour
1/2 tsp salt
1/2 tsp black pepper
Dry parsley for garnishing
Method:
Mix all the above ingredients in a bowl. Spoon into a greased muffin tray. Bake at 180C for 15 minutes. Makes 12 Frittatas.
Cooks tip: substitute with any other vegetables of choice. Left over sausages, chicken or meat can be added as well.
Another easy and quick meal is lamb or mutton chickpea pilau. The meat can be substituted with chicken pieces which reduce the cooking time significantly. No potatoes are added instead chickpeas are used.
Lamb/Mutton or Chicken Pilau Rice.
Ingredients:
750 gram lamb / mutton pieces cleaned and cut into small pieces
4 cups long grain or basmati rice
1 tin chickpeas (400gram tin)
2 large onions, diced
3 tablespoons vegetable oil
60g butter
2 stick cinnamons
5 cardamoms
2 star anise
3 tsp garam masala
2 tsp jeera / cumin
2 tsp salt
2 tsp crushed garlic
1 tsp crushed ginger
3 green chillies, deseeded and chopped
Chopped dhanya for garnishing
Method:
Soak the rice in hot water to cover for 30 minutes. Meanwhile using a large heavy based pot melt the butter with the oil. Fry the onions until golden. Add the lamb, mutton or chicken pieces and spices and cook until done. This will take approximately 20 – 40 minutes depending on the type of meat. Add the chickpeas.
Rinse the rice until the water runs clear. Add the rice to the lamb, mutton or chicken and chickpeas. Stir gently to combine. Dot with butter (optional) and chopped dhanya. Add 4 cups of hot water. Bring to the boil, then turn the heat to low and steam until the water has evaporated and the rice has cooked. Serve with dhai or atchar. Serves 6
Salwaa Smith is the author of Cape Malay & Other Delights Cookbook. Salwaa is the third generation Cape Malay cook in her family and is the founder of Cape Malay Cooking & Other Delights on Facebook and other social media. Salwaa offers Cape Malay cooking experiences for locals and tourists at her purpose build kitchen in Newfields on the Cape Flats. In addition, she also founded the popular Little Chef Cooking and Baking Club for children which is held during school holidays. Salwaa has her own range of pre-mixed cooking sauces and spices which can be purchased online at https://capemalaydelights.store or from her kitchen in Newfields.
More recipes and meal ideas can be found on her social media – www.facebook.com/capemalaycooking or www.capemalaycookingdelights.com
© All Rights Reserved 2018
ONLINE SHOP
Our online shop is now live!
Salwaa’s Cape Malay Kitchen 5 Alleman Road, Newfields
Greetings Everyone
I’m please to announce our online store is up and running! You can now purchase your copy of my Cape Malay & Other Delights Cookbook as well as Salwaa’s Pre-Mix Spices online for home delivery. We offer local, national and international delivery.
Local and national deliveries purchase here:
https://capemalaydelights.store
International delivery purchase here:
https://cape-malay-expats.myshopify.com
Our homebased shop is open Monday’s to Thursdays 2pm – 4pm.
Saturdays 10am – 4pm.
Here we stock frozen curry pre-mix, akhni pre-mix, butter chicken pre-mix, savouries, koesisters, doughnuts, pre-baked rotis, konfyt, atchars as well as a range of other goods.
Address: 5 Alleman Road, Newfields, 7764
WhatsApp: 0719249583 / 0786069655
Akhni Spice Mix
Curry Soice Mix
BBQ / Braai Spice
Koesister Mix
Boeber Mix
Pre-Mixed Curry, Akhni, Butter Chicken Paste
Cape Malay & Other Delights Cookbook
Akhni Mix
eBook
Greetings Everyone
Welcome to all my new readers at http://www.capemalaycookingdelights.com
I hope you like what you see here and will take some time out to try some of my recipe.
Thank you for taking the time to subscribe to receive my eBook. I’m sure you’ll find a few favourites in it. Mine has to be Shepherd’s Pie, it’s so simple and easy to make. If you haven’t been able to download the eBook be sure to click the link at the end of this email.
I regularly post recipes on Facebook as well as on my website, be sure to check it out. These recipes are already proven to be really popular so make sure to have a look and treat your family, friends and neighbours to some quick and easy treats.
I have a few projects on the go. One of them has been Cakes For Kids – Free Birthday Cakes For Kids In Need. Please join us and if you would like to sponsor a cake or ingredients please email cakesforkids@capemalaycookingdelights.com
I’ll be launching my second cookbook in the next couple of months, God willing. I’ll keep you updated about the eminent release date.
In addition I’ll be offering cooking lessons / classes. For further information, please email enquiries@capemalaycookingdelights.com
Have a wonderful day and please tell your friends and family about Cape Malay Cooking & Other Delights.
Download your copy of my eBook here ⤵️
https://capemalaycookingdelights.com/wp-content/uploads/2016/05/winter-warmers-with-cape-malay-cooking.pdf
Winter Warmers with Cape Malay Cooking
South African Blog Awards 2016
Greetings Everyone
Cape Malay Cooking & Other Delights has entered for the category “Best Food Blog”
Please register your vote for Cape Malay Cooking & Other Delights by entering your email address, the link is provided below.
Alternatively click on the red 2016 SA Blog Awards logo on my homepage at http://www.capemalaycooking.me and follow the instructions. It wont take a minute of your time. 😊
Please show your support for your favourite recipe sharing page. you to everyone.
http://website.sablogawards.com/2016/vote/voteforme/547
Thank you for your continued support. 👌
Cape Malay & Other Delights Cookbook Launch
Cape Malay & Other Delights Cookbook Launch
On Sunday, 7th June 2015, my Cape Malay & Other Delights Cookbook was launched at the Grassy Park Civic Centre.
The launch of my cookbook was the result of more than 20 years of dreaming and preparing for this, my first published work. I started collecting recipes in my teens, scribbling recipes from mother, family members and friends on pieces of paper. About 20 odd years ago we bought our first computer and I started to type up all my recipes I collected mostly from my mother, the late Zainunesa Francis (nee Adams). My mother was a great cook and baker, she in turn was taught by her mother (my grandmother) who made the most amazing tarts and pies I am told. She made this pies and tarts, which she sold at factories, as a means of helping to maintain the family. My mother, may her grave be filled with light and may she be elevated to the highest place in heaven, baked the most wonderful bread. (It would have been her birthday today 1st July) Although my mom stopped cooking and baking long ago due to her having a stroke people would still talk about the raisin bread, egg loaf, rolls amongst other stuff she made. At one time my mom baked cakes for a small bakery as well, supplying them with freshly baked cakes and delicacies every day.
My journey with Cape Malay Cooking started in earnest during 2001 when we moved to the UK. In the UK I had access to many ways and methods of researching how to compile and to produce a cookbook. I began by researching how to produce a family heirloom recipe book and self-publishing. All these methods needed lots of monetary investments. For a few years I forgot all about it. In the meantime I was lucky enough to go on many courses. I did various courses from Community Parenting to Business & Administration Diplomas. During 2007 whilst working at the Birmingham City Council I went on an Empowerment for Women course. During that 5 days I learned a lot about myself and my goals in life. On the last day of the course the instructor asked us to close our eyes and visualise the next 5 years of our lives and what we would like to achieve at the end of the 5 years. For me that was visual journey was very emotional and I came to realise that I still wanted to compile a cookbook.
My first granddaughter was born in November 2009 and I resigned from work to take of her whilst my daughter completed her education. The next year and a half was spend caring for my granddaughter. In the meantime my daughters were telling me about Facebook to keep in contact with my family in Cape Town. I opened a Facebook account in February 2011, naming it Cape Malay Cooking. I started posting pictures of food I made every day. Ever since we moved to the UK I continued cooking our traditional Cape Malay foods, bredies, frikkadel, breyanis, etc. The first message I received was from a lady who said “motjie, don’t ever stop with this page, I was looking so long for something like this”. From then onwards it all took off. Within months I reached my 5000 friend limit (I didn’t know about fan pages then, I learned as I went along). Another person advised me to open a second account, I reached my friend limit very soon on that one as well. It was only after I reached my friend limit on my third page that I found out about fan pages! I researched some more and finally merged all my Facebook accounts into one, Cape Malay Cooking & Other Delights. For 3 ½ years I was known only as Cape Malay Cooking, very few people knew my true identity. The reason for this was I wanted to remain anonymous for as long as possible, I didn’t start this page for name and fame, I simply did it for the love of my culture and tradition, my sole wish was to preserve our unique way of cooking for my children and future generations.
Many of my followers started requesting recipe books. I compiled 5 PDF Ebooks, but people still wanted the hard copy. I had a few copies printed at a local printer but the quality wasn’t very good. From then onwards I started researching again, this time in more earnest. I approached a large publishing house, who agreed to print my cookbook but due to unforeseen circumstances the contract was cancelled. This was in fact a blessing in disguise. Towards the end of 2014 my husband, Aghmad Smith, decided to finance my project. Alghamdulilaah he worked very hard to enable me to realise my dream.
But the real struggle was still to come. I learned so much the past year. Through research I learned how to style food, take food photography, the layout, publishing, graphic designing, marketing, web designing amongst other things. But I’ll be the first to admit I still have lots to learn as everything is not perfect yet. This journey has finally came full circle with my self-published cookbook being received with wide acclaim from most people, especially people who knows about publishing, cookbooks and literature. I am humbled by the response and feedback I have received thus far. I have to admit my cookbook has a couple of spelling errors but as my brother, Mustapha Francis (who was MC at my launch) pointed out in 30 years time this cookbooks will be a sought after collector’s item! In Sha Allah (God willing)
A few facts about my “Cape Malay & Other Delights Cookbook”
- My book was launched at the Grassy Park Civic Centre on 7th June 2015
- Over 500 people attended my launch
- My foreword was written by Mogamat G Kamedien, independent slave scholar & community heritage activist who also delivered the key note speech on the day of my launch
- My cookbook is self-published
- My desire to write a cookbook started over 20 years ago
- Members of the oldest Malay Choir, Young Men’s Malay Choir, entertained guests
- My cookbook launch was covered by Abidah Dixon Mohamed for TVs “Proe” program
- The Weekend Argus, covered my story in their 13th June 2015 edition
- The Cape Times as well as the Argus included recipes from my book in the Ramadan supplement
- Chanel Islam International radio covered my story
- Voice of the Cape radio station reviewed my cookbook
- My story featured on southafrica.net
- Capetownmagazine.com featured my story as well
- In addition to the Cape Town launch I had a launch in Birmingham, UK as well as in Bosmont, Johannesburg
Stockist of the new Cape Malay & Other Delights Cookbook are:
– Shaikhs Exotics
crn of Repulse and Belgravia Road
Belgravia…
0745838129
– Simply Spice – Montague
Ground floor
Kenilworth Centre
021 671 2672
– Simply Spice – Montague
Cavendish Square
Claremont
074 45838129
– Khans
Promenade
Mitchell’s Plain
021 3761500
– Timbuktu Books
Shop 4, 19 Golf Course Road
Sybrand Park
021 697 0517
– Sawants
32 Hadji Ebrahim Crescent, Rylands
021 699 1200
– Deen Store
508 Lansdowne Road
021 762 6745
– Online at the Deen Store
http://deenstores.co.za/product/cape-malay-other-delights-cookbook/
– Voice Of The Cape Studios
2 Queenspark Avenue Salt River
021 442 3500
– Frozen Delicates / Fazliens
Gatesville / West Gate Mall / Kenilworth
021 637 6080 / 021 374 7541
– Ameera’s Fashions
Gatesville
021 637 3474
-Top Boutique
Gatesville
-Eastern Tempatations
35 Greenhill Road
Emmarentia
Johannesburg
011 646 8429
– CII Stores
Trade Route Mall
Lenasia
Johannesburg
011 852 0097
– Covered Pearls Hijab Parlour
Shop L05
PnP Hypermarket
Ottery
079 025 4545
– Islamic Sound & Vision
Souk 3941
Vangate Mall
079 025 4545
– A1-Chemist
Entrance 2
Ottery Hypermarket
082 786 1304
-Expats can buy from
http://www.amazon.co.uk/dp/0620526505
More stockist will be added in the next couple of days…
Links to articles
http://www.iol.co.za/weekend-argus/treasuring-the-flavours-of-home-1.1871181#.VX280LeJhVA
http://mobi.iol.co.za/#!/article/treasuring-the-flavours-of-home-1.1871894
https://www.facebook.com/abidahd/posts/848895435179565?hc_location=ufi
http://www.news24.com/SouthAfrica/Local/South-Coast-Fever/Hastings-on-Food-20150605
http://www.southafrica.net/blog/en/posts/entry/cape-malay-cooking-is-in-a-class-of-its-own
http://m.capetownmagazine.com/events/the-cape-malay-and-other-delights-cookbook-launch/11_37_56155
http://www.ciibroadcasting.com/2015/05/11/kanala-smaak-jy-n-koeksuster/
More pictures of my cookbook launch
Cape Malay Cooking & Other Delights - Salwaa Smith 
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