Frikkadel
Frikkadel / Meatballs with yellow sweet rice and vegetables or salads
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Frikkadel, also known as meatballs is a very versatile dish to make, you can create a number dishes from this humble recipe. For example; spaghetti meatballs, tomato frikkadel, kool frikkadel, frikkadel curry, oond frikkadel, as well as pan fried traditionally served with yellow rice, mashed potatoes, vegetables, creamy sweetcorn and not forgetting beetroot sambal.
A frikkadel is a round flat-bottomed, pan-fried meatball consisting of minced meat, vegetables, spiced with a selection of spices.
Although the origin of frikkadel is unknown, frikkadel is often likened to the German version of meatballs. The term frikkadelle is German but the dish is associated with Nordic and Polish cuisines. They are one of the most popular meals in Poland, where they are known as kotlety mielone. In Sri Lankan meatballs are made into a savoury dish.
There are various local variants of frikkadel throughout Scandinavia, as both a main and a side dish. In Sweden, the word frikadeller refers to meatballs that are boiled, not pan-fried.
In Cape Malay (South African) cuisine, frikkadel are made with lamb, mutton or beef mince. Fish, stok fish (cod) or tuna are used to make. My mother-in-law used “pap” snoek (snoek that was too soft to fry) to make fish frikkadels as well.
Here’s my mothers version of frikkadel which I make now a days as well and its a firm favourite in our home. Left over frikkadels are delicious next day to make sandwiches with for work and school.
Ingredients :
1 kg minced meat (fat-free works best)
2 medium onions, chopped finely
1 large green pepper
2 medium tomatoes
1/2 bunch dhanya
1 teaspoon nutmeg
2 teaspoons crushed garlic
2 – 3 slices one day old bread soaked in water
2 medium eggs
Salt & pepper to taste
Method:
Wash and drain minced meat well.
Soak bread in water and squeeze excess water out.
Chop onion, pepper, tomato, dhanya finely.
Add all the ingredients in a mixing bowl and mix thoroughly using your hands or a spoon. I prefer using my hands mixing to ensure all the ingredients are mixed.
Heat your oven to 220°C. Roll mince mixture into small golf ball size meatballs. Arrange the meatballs onto a slightly greased baking tin or line your baking tin with greaseproof paper then you don’t need to use any oil. This is to prevent the meatballs from sticking onto your tray. Roast in the oven for 20 – 25 until browned. Can also be pan fried using some cooking oil.
Cook’s tip:
To save time when cooking freeze half of the meatballs ready to use next time. Form the frikkadel balls, freeze on a baking tray covered with greaseproof paper. When the frikkadels are frozen remove from baking tray, mark and store in an airtight container in your freezer.
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Fresh Fruit & Cream Sponge Cake
Weekend Baking Inspo…
Fresh Fruit & Cream Sponge Cake
This vanilla cake is quite an easy cake to make. A simple yet delicious 2 layer sponge cake which can be used for any occasion. I used homemade strawberry compote to sandwich the cake and for the topping.
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
1 cup castor sugar
4 large eggs
1 cup cooking oil
2 tsp vanilla essence
1½ cups cake/plain flour
1 cup self raising flour
2 tsp baking powder
½ cup milk
300ml fresh cream, whipped (1 tub)
Strawberry compote**
Fresh seasonal fruit
Method:
Preheat oven to 180°C.
Grease 2 x 20cm baking tin with butter or oil, dust the baking tins with flour or line the tins with greaseproof paper.
Cream eggs, sugar and oil until light and fluffy or until sugar has dissolved. Add vanilla essence. Add flour and baking powder and stir well. Stir in milk and mix to combine until the mixture is a smooth dropping consistency. Divide the mixture between the two prepared tins and bake for 20 – 25 minutes. To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done. Allow to cool slightly, turn out into a cooling rack to cool down completely. Sandwich the cakes together with strawberry compote and some of the whipped cream. Pipe fresh cream around the edge of the cake, fill the centre of the cake (inside the cream)
Decorate with slices of fresh fruit. I used strawberries, figs, passion fruit, kiwi and blueberries.
To make the strawberry compote
1 Tbsp maizena /cornstarch
3 Tbsps warm water
500g strawberries, hulled and sliced in half (you can also use frozen, no need to thaw)
zest and juice from ½ small lemon
¼ cup sugar
Method:
Mix the maizena with the warm water until dissolved.
Add the strawberries and all the other ingredients in a pot.
Simmer for about 10 minutes over low heat.
Cool completely before using. It will thicken up as it cools down. Store in an airtight container for 1 week in a refrigerator.
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Pizza Bread Buns
Pizza Bread Buns
Here’s a great recipe for homemade pizza buns. Make a batch for your next picnic or for your lunch boxes. Best of all these pizza buns freeze well. Just remove from freezer as needed, pack in your lunch box and by lunch time its ready to enjoy!
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
500g cake / plain / all-purpose flour
1 sachet yeast
1 teaspoon salt
1 tablespoon sugar
3 tablespoons oil
300ml lukewarm water
Fillings of your choice, I used polony braised with onion, garlic and tomatoes. You may use any of your favourite pizza fillings.
Grated cheese
Method:
Add the flour into a large mixing bowl. Mix the yeast, salt and sugar into the flour. Make a well in the centre of the flour. Pour the oil and lukewarm water, start with 250ml of water first. Mix into a dough. Add the remaining 50ml (as needed). Continue kneading the dough for about 10 minutes on your worktop until the dough is smooth and no longer sticking to your hands. Grease a bowl slightly with oil and transfer the dough into the bowl. Cover the bowl with plastic wrap and leave to proof until double in size, about 90 minutes.
After about 90 minutes divide the dough into equal balls, I usually make mine in 50g balls. Smooth the dough balls, dip the dough into a bit of water and then in sesame seeds. Make a dent in the centre of the dough, fill the dough with fillings of your choice and topped with grated cheese. Place your pizza buns on a baking tray lined with parchment paper, I got about 20 buns out of this recipe. Let stand 20-25 minutes, while you preheat the oven.
Pre-heat your oven to 190°c. After the buns have stood for 20-25 minutes or so (or until they look a little puffy around the outside edges), bake in preheated oven for 20-25 minutes, or until golden and bubbly. Remove from oven then immediately remove to a cooling rack to cool completely. Enjoy immediately or place in an airtight container and refrigerate. These buns freeze really well. Freeze them on baking tray and then transfer to a freezer bag. Enjoy straight from the freezer, no need to thaw. Just place the frozen pizza buns on a baking tray and warm in a preheated oven, at 190°c, for 7 or 8 minutes until warmed through.
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Banana, Date & Walnut Muffins
Have some over ripe bananas that the kids don’t want to eat? Here’s a delicious and easy recipe to making banana muffins. You can omit the dates and walnuts…
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Makes 12
Ingredients:
3 – 4 overripe bananas, chopped / mashed
⅔ cups soft dates, chopped
½ cup cooking oil
2 medium eggs
¾ cup brown sugar
1 teaspoon bicarbonate of soda
½ teaspoon cinnamon
1½ cups self raising flour
¼ cup walnuts (optional)
Chocolate chips (optional)
Method:
Pre-heat the oven to 170°C.
Line a muffin tray with muffin liners.
Soak the dates in hot water to cover for 5 minutes. Mash or chop the bananas. Drain the water off the dates.
Using a small bowl, mix all the wet ingredients together.
In another bowl, mix the dry ingredients together.
Finely mix the wet and dry ingredients together. Mix the walnuts into the batter.
Fill the muffin cases three quarter full with the muffin mixture.
Bake in the preheated oven for 20 minutes or until a skewer inserted in the centre of the muffin comes out dry and clean.
Cook’s Tip:
Add chocolate chips instead of dates and/or nuts. Make a double batch, freeze or store the batter in the fridge to bake for breakfast or brunch the following day. Can be kept in the fridge for up to 2 days.
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Chicken & Mushroom Soup
Salwaa’s Chicken and Mushroom Soup
This creamy chicken and mushroom soup is easy to make. Best of all it only take 30 minutes to make!
Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
2 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
1 cloves garlic, finely grated
3 bay leaves
400g boneless chicken breasts, diced
250g sliced fresh mushrooms
2 tablespoons flourd
4 cups chicken stock
1 tin cream style corn
Salt and pepper to taste
½ cup fresh cream, optional
Method:
In a large pot, heat butter and olive oil over medium-low heat. Add the onion, garlic and bay leaves, stir until tender and translucent but not browned.
Add diced chicken cook, stirring, until chicken is nearly cooked through.
Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken stock and corn.
Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10 to 15 minutes.
Season with salt and pepper to taste; stir in cream, if using and heat through. Remove the bay leaves, serve warm.
Cook’s Note:
You can use chicken thigh or chicken breast fillet. The fresh cream can be omitted.
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Date Truffles
Salwaa’s Date Truffles
Delicious date balls or truffles made with dates, pistachios, crushed tennis biscuits and covered it with coconut and chocolate. It’s a very nice sweet and it goes well with mint tea. These date balls makes a great gift.
Add apple sauce instead of an egg. See my notes at the end.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
250g dates (pitted)
1 packet Tennis or Marie biscuits
110g butter or margarine
1/2 tsp vanilla essence
1/2 cup sugar
1 egg, beaten*see variation below*
Desiccated coconut
Method:
Chop the dates ensuring no pits remain.
Crush the biscuits.
Combine the dates, butter, vanilla essence and sugar in a small pot.
Cook over low heat until well mixed and soft.
Allow to cool slightly, add the beaten egg and crushed biscuits and mix well.
Shape into small balls by hand and roll in the coconut.
Store in the fridge.
Variation:
Use 2 tablespoons apple sauce instead of the egg.
Dip the date balls in melted chocolate then dip in chopped nuts. I used pistachio nuts and almonds.
Or, press flat and evenly into a flat baking tray, cut into squares.
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 Cooking & Other Delights - Salwaa Smith 
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