Cape Malay Cooking &amp; Other Delights &#8211; Salwaa Smith

Savoury Carrot Rice

From My Kitchen To Yours – keeping our heritage alive since 2011!

Here is a lovely savoury alternative to plain or yellow rice. Serve this aromatic carrot rice with roast chicken or meat, it doesn’t only taste divine, it’s quick and easy to make. You may even use leftover plain rice to give it a new lease of life! Any type of rice is suitable for this dish.

Ingredients:

2 cups rice

50g butter

1 large onion, peeled and finely chopped

1 tsp black mustard seeds

5 cardamoms

1 large stick cinnamon

4 cloves

1 garlic clove, peeled and grated

1 – 2 green chillies, chopped

5 curry leaves

2 bay leaves

1 cup grated carrots

Method:

Cook the rice as you normally would for plain rice. Keep the rice warm.

Heat a large saucepan over high heat.

Add the butter and wait until its melted.

Add the mustard seeds, cardamoms, stick cinnamon and cloves.

Stir fry for 30 seconds.

Turn the heat to medium, add onions and sauté the onions until light golden in colour.

Stir in the grated garlic. Then add the chopped chillies, curry, bay leaves as well as the carrots.

Pour in a ¼ cup of water and cook for 5 minutes over low to medium heat.

Add the warm spices to the cooked rice, stir thoroughly using a large fork. Make sure the rice and the spices are completely mixed before serving.

And there you have your delicious savoury carrot rice.

Serve with your Sunday roast or as a side dish when braaing / BBQ

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Posted in Rice, Savoury Carrot Rice

Tags: cape malay cooking, Cape Malay Cooking and Other Delights, Cape Malay Foods, Easy, Homemade, Salwaa’s Cape Malay Kitchen, Traditional Cape Malay Food

Pepper Steak Pie

Feb 9

Salwaa’s Pepper Steak Pie Filling

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2011!

Ingredients:
1kg stewing steak
2 onions, chopped
1 tablespoon oil
1 & 1/2 teaspoon freshly crushed garlic
3 bay leaves
3 cloves
3 allspice
1/2 cup sago soaked in water
2 teaspoons cracked black pepper
1 teaspoon white pepper
1 teaspoon black pepper
Water as needed
1kg puff pastry
1 tablespoon butter
1 egg (beaten for glazing pie pastry top)
200-250g mushrooms, chopped (optional- stir in at end of cooking while mixture is cooling)

Method:
Wash and dice up steak into 4 cm cubes.

Heat a large saucepan. Add oil. Cook onion until golden brown over medium heat and add garlic after a few minutes, stir well. Add the steak & water to cover, stir through.

Add and mix in the pepper. Whilst the steak is cooking soak the sago in water to cover.

Gently bring to boil then reduce heat & simmer on low for 1 – 1 & 1/2 hours or until steak is nice and tender.

Stir occasionally to stop burning, check because you may need to add some extra water.

Add the soaked sago and cook a further 15 minutes.

Allow your pepper steak filling to cool completely before using. (Stir in the mushrooms at this point if using.

When you are ready to cook the pie, preheat oven to 190°C.

Roll your pastry out on a lightly floured work surface. Ideally the pastry should be about 3mm thick.

Using your pie dish as a guide, cut the pastry 1 cm wider than edge of pie dish and set aside. This will be the base. Cut lid for pie, make this same size as pie dish and set aside.

Grease the pie dish by rubbing butter liberally over the base – this helps later for removing/serving pie after baking.

Line base of pie dish with the pastry bottom and press all around to edges of pie dish.

Spoon in the cooled pepper steak mixture, (removing bay leaves, allspice and cloves as you do this) spreading it out evenly to edges.

Brush lip of pastry around pie dish with beaten egg.

Put pastry lid on and press edges all round pie dish. Decorate with fork to create ‘crust edge’.

Brush all over with beaten egg. Make a small sliced opening in middle of pie before putting in oven – this lets steam escape as it cooks.

Transfer to oven and cook for 15 minutes. Rotate pie around and cook for a further 15 minutes or until top is lightly browned.

Allow to cool for 15 minutes, after cooking and before serving – this way the pastry sets and makes it easier to serve or flip on to a plate.

Alternatively, cut the pastry in square, drop a spoonful of filling on one half fold the other half over to make a triangle.

Or using a round cooking cutter, press out circles big enough to line a muffin tin (the holes) drop spoonfuls of filling in the centre and close with another pastry circle. Brush with beaten egg and bake as above.

Cook’s Tip:

Instead of adding plain water during the cooking process, dissolve 1 cube beef stock in half litre water and use that as needed.

You can find my pastry recipe here⤵️

Watch my video tutorial here

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Posted in Pepper Steak Pie, Pie Fillings

Tags: Cape Malay, cape malay cooking, PUFF PASTRY, ramadan treats, Steak Pie

One Pot Chicken Breyani

Feb 9

No mess, no fuss, cooked in one pot from raw ingredients, No pre-cooking required.

As you probably know there are hundreds of different breyani recipes out there. Each culture or country has at least one version of how to cook breyani. Alternative names: Biriyani, Biriani, Beriani, Briyani, Briani, Birani, Buriyani, Bariania, Beriani.

Biryani is a mixed rice dish originating from the Indian subcontinent. It is made with aromatic spices, rice, brown lentils and usually some type of meat, chicken or in some cases without any protein (meat). Usually fried potatoes and sometimes boiled eggs are added.

Salwaa’s Simple Chicken Breyani

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage since 2011!

Ingredients:
1 chicken cut into pieces
1 tsp salt
1 tsp whole pepper corns
1 tsp cumin powder
1 tsp coriander powder
1 tsp whole cumin seeds
1 tsp whole coriander seeds
2 tsp roasted masala or leaf masala
1/2 tsp tumeric
1 tsp whole fennel seeds
2 tsp garam masala
2 tsp freshly grated garlic
2 tsp freshly grated ginger
5 cardamom
5 allspice
5 cloves
3 pieces stick cinnamon
3 bay leaves
3 green chillies halved
1/2 cup of fresh mint leaves
1/2 cup fresh coriander leaves
3 medium onions braised very dark almost burnt in a little oil. ( keep about a TBSP aside)
1 cup of plain yoghurt or buttermilk
A few strands of saffron (optional)

Method: In a heavy based pot mix all the ingredients. Marinate for a few hours the longer the better

1 cup of cooked brown lentils (optional)
3-4, 1/2 cooked deep fried potatoes (optional)
4 cups of long grain white rice or basmati rice.

Cover 3-4 cups of rice with boiled water.
Add 1 tsp of salt and TBSP of oil, stir well and keep in boiling water for 30 minutes.After meat is well marinated in pot, put stove on high.

Add potatoes then lentils if you using it (optional)

Strain rice and layer over meat.
Add 2 cups of boiling water.

Cover with remaining braised onions and some fresh coriander.

Dot with butter (optional)

Cover pot.

After 5 minutes turn stove down to medium heat for 10 minutes then turn on low heat for a further 20 minutes.

Enjoy!

One Pot Breyani

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Posted in Breyani, One Pot Breyani, Traditional Eid Food

Tags: Breyani, cape malay cooking, Cape Malay Foods, Homemade, Salwaa’s Cape Malay Kitchen, TRADITIONAL, Traditional Cape Malay Food

Chickpea Salad

Dec 18

Salwaa’s Cape Malay Cooking

Here is a quick and easy chickpea salad recipe.

Salwaa’s Chickpea Salad

From My Kitchen To Yours – keeping our heritage alive since 2011!

In a salad bowl mix the following:

A can of drained chick peas

1/2 cucumber cut into small cubes pieces

1 large chopped tomato

Add 1/4 tsp each paprika, salt, pepper, garlic powder and mixed herbs.

Add a good squeeze of lemon juice and 1 tablespoon olive oil.

Mix well and enjoy a refreshing and delicious salad.

Garnish with fresh chopped coriander.

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Posted in Chickpea Salad, Salad

Tags: Cape Malay, cape malay cooking, Cape Malay Foods, Cape Malay Recipes, Chickpea Salad, Easy, Homemade, Salad, Salwaa’s Cape Malay Kitchen, Summer Recipes, Traditional Cape Malay Food, Traditional Food

Tuna Salad

Dec 16

Salwaa’s Cape Malay Cooking

Salwaa’s Tuna Salad

I remember my mother making this salad often in summer at lunch time. Instead of tuna she would use tin salmon as well. Absolutely delicious as a light lunch of a hot summers day. Perfect to pack in your picnic box too for those lazy days out.

From My Kitchen To Yours – keeping our heritage alive since 2011!

Ingredients:

1 tin tuna, drained

1 finely chopped onion

1 – 2 finely chopped green chillies

1/2 each finely chopped mixed peppers (robot peppers / bell peppers)

Salt and freshly ground pepper to taste

Mayonnaise

Feta cheese

4 boiled eggs

Method:

Mix the above ingredients, excluding the hard boiled eggs, in a large serve bowl.

Season with salt and freshly ground black pepper to taste.

Mix with a generous amount of mayonnaise, according to your taste.

Garnish with small blocks of feta cheese and hard boiled egg cut in quarters.

Serve with crusty bread, crisps and a fresh garden salad.

Variation: Boil 1/2 packet of pasta of choice as per packet instruction and mix together for a tuna pasta salad.

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Posted in Salad, Tuna Salad

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Tags: Cape Malay, cape malay cooking, Cape Malay Cooking and Other Delights, Cape Malay Foods, Cape Malay Recipes, Cape Town, Easy, Homemade, Salwaa’s Cape Malay Kitchen, Summer Recipes, Traditional Cape Malay Food

Recipe for 100 Koesisters

Dec 9

Salwaa’s Cape Malay Cooking

Traditional Cape Malay Koesisters are sweet spicy doughnut like balls of goodness. The big difference though is that koesister are loaded with earthy warm spices. Some of the ground spices used are cardamom, cinnamon and aniseed amongst others.

Koesisters are traditionally eaten on Sundays for breakfast although it can and will be enjoyed at any time!

Unsyruped koesisters can be frozen, defrost when needed and syrup following my video here.

I find grinding whole spices gives a delicious rich flavour to koesisters. If you’re not able to grind your spices, then I would suggest buying enough to use immediately or store your spices in an airtight container in the freezer to preserve the flavours. You’ll find all the spices readily available from your local supermarket or spice shop.

Save your satsuma / naartjie peels, dry it out in the oven or sun (if you lucky to live to live where it hot most of the time) and grind it into a powder.

A few tips; set enough time aside for the whole process. This will take a whole morning or afternoon from start to finish. Whilst the dough is rising you can watch your favourite tv show or a movie or catch up with my video tutorials, lol!

I’ve been asked many times to share my recipe for making koesisters in bulk. So here follows my recipe.

This is a good way of generating an extra income for you, working from home. Spread the word and start selling koesisters in your area!

Remember, you’ll need an extra large bowl for mixing.

Ingredients to make 100 Cape Malay Koesisters

2kg cake / plain / all purpose flour

3 heaped tablespoons ginger powder

3 heaped tablespoons cinnamon powder

4 teaspoons cardamom powder

6 tablespoons aniseed powder

3 tablespoons whole aniseed

4 level teaspoons mix spice

4 teaspoons ground naartjie / satsuma peel

4 packets instant yeast (7g or 10g)

2 cups sugar

1 teaspoon salt

4 eggs

1/2 cup cooking oil

4 cups hot water

2 – 2½ cups milk

3 litres oil for deep frying

Method:

Add and mix all the dry ingredients into a very large bowl.

Measure and mix the wet ingredients in a separate bowl.

Add the wet ingredients into the dry ingredients. Mix well until a soft dough forms.

Cover with plastic wrap and set aside in a warm place to rise until double in size.

When the dough has risen, pour some oil into a plate or bowl. Dip your fingers into the oil to prevent the dough from sticking to your hands. Divide the dough into small pieces, the size of a golf ball, approximately.

You’ll get about 100 – 108 pieces of dough. Roll the dough into smooth balls and place onto a lightly oiled surface.

Allow the koesister balls to rise until double in size. Meanwhile, heat the oil in a large pot or saucepan. Once the oil is hot and the koesisters have risen, turn the flame lower to medium/high.

Gently pull the koesister balls into an oblong shape and fry until browned, about two minutes on each side. Remove from the oil using a slotted spoon and drain on absorbent kitchen paper.

Watch my video tutorial for more tips and to see my method.

Koesister Video Tutorial

How to sugar / syrup koesisters

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Posted in Bulk Cape Malay Koesisters, Koesisters

Tags: Bulk Koesisters, Cape Malay, cape malay cooking, Cape Malay Foods, cape malay koesisters, Homemade, Koesisters, Salwaa’s Cape Malay Kitchen, SOUTH AFRICA, TRADITIONAL, Traditional Cape Malay Food, Traditional Cape Malay Koesisters, Traditional Food

No-Bake Oreo Cheesecake

Nov 16

Salwaa’s No-Bake Oreo Cheesecake

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2011!

A rich and creamy cheesecake to make during the holidays or just anytime to spoil family and friends.

Ingredients:

24 Oreo biscuits

4 tbsp of melted butter

250g cream cheese, at room temperature

6 tbsp icing sugar

1/2 tsp of vanilla essence

2 x 250 ml of fresh cream, chilled

3 tsp gelatin, dissolved in 3 tablespoons of hot water

Method:

In a mixing bowl, finely crush 16 of the oreo biscuits. Add the melted butter and stir to combine. Add it to the bottom of a 24 cm spring form pan. Press the biscuit mixture lightly down with the back of a spoon or spatula.

Add the cream to a mixing bowl and whip until it is thick. In another bowl add the cream cheese, vanilla essence and icing sugar. Mix until combined and creamy. Add the whipped cream as well as the gelatin.

Break 4 of the oreo biscuits into piece and fold it into the mixture.

Add the cream cheese mixture on top of the oreo base and smooth the top. Top it with the remaining oreo biscuits.

Refrigerate until set, 4 – hours or preferably overnight.

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Posted in Desserts, No-Bake Oreo Cheesecake

Tags: Cape Malay, Cape Malay Cookbook, cape malay cooking, Cape Malay Cooking and Other Delights, Cape Malay Recipes, Chocolate, dessert, Desserts, Easy, Homemade, No-Bake Oreo Cheesecake, Oreo Cheesecake, Salwaa’s Cape Malay Kitchen, SOUTH AFRICA, Summer Recipes

Black Eyed Beans Curry

Nov 13

Salwaa’s Black Eyed Beans Curry
(Swartbek Boontjies)

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 11 years!

Black eyed beans curry was a firm favourite in our home whilst I was growing up. My mother always served black eyed beans curry with homemade flaky roti, onion and tomato sambal or mix veg atchar. My parents loved serving orange slices with our meals too.

Black eyed beans are a complex carb which takes longer to digest, and keep you full for longer. Black eyed beans are very versatile, and can be eaten as a soup, curry, added to chilli on carne, or added to salad. So do incorporate them in your diet.

This curry needs very basic ingredients, which I always keep in my food cupboard. The only preparation needed is soaking the black eyed beans at least 4 hours ahead of cooking.

Ingredients:
2 cups uncooked black eyed beans
600g mutton pieces
2 tbsp cooking oil
1 onion, finely chopped
1 tomato, finely chopped
2 green chillies chopped (optional)
3 cloves garlic, grated
1 piece ginger, grated (approximately10cm piece)
2 tsp cumin / jeera powder
1 tsp coriander / koljana powder
1 tsp chilli powder
1 1/2 tsp turmeric / borrie
2 tsp leaf masala / roasted masala
1 tsp salt (according to your taste)
3 cardamom pods
1 stick cinnamon

Method:

Soak the beans for at least 4 hours or overnight.

If you forget to soak, then soak in hot water for ½-1 hour before cooking. Soaking also helps to reduce the cooking time.

After soaking give the beans a quick cook, drain and set aside.

Pour the oil into a heavy based pot, add the chopped onions and braise until the onions are transparent about 10 minutes over medium heat.

Add the meat. Cook 10 minutes.

Add water as needed.

Add the whole spices, powdered spices chillies and tomato.

Cook until the meat are semi soft, approximately 30 minutes depending on the type of meat you are using.

Add the beans, simmer over medium to low heat, until the beans are soft and the meat and sauce are combined, about a further 45 – 60 minutes.

It is best to complete the cooking process over low heat in order for the flavours to develop and to cook to the right consistency.

Garnish with fresh chopped coriander before serving.

Best serve with boiled white rice or roti, atchars and or sambals.

Cook’s Tip:

Substitute mutton with beef pieces or lamb pieces

Use 2 can two cans of black eyed beans instead of the dry beans. Drain the liquid in the can. Shorten the cooking time by 30 minutes.

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Follow my tutorial to make the perfect flaky rotis ⬆️

Posted in Black Eyed Beans Curry, Budget Meals, Curry

Tags: Budget Meal, cape malay cooking, Cape Malay Cooking & Other Delights, Salwaa's Cape Malay Cooking, Sugar Bean Curry

Crispy Fish Batter

Nov 1

Salwaa’s Crispy Fish Batter

Fish and chips taste so much better when you make it yourself from scratch and if you follow my recipe below you’ll get perfectly fried fish every time! You can use my recipe for snoek, hake, cod or even prawn. You can also follow my youtube video, link below, for easy reference.

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!

You can use any fish of choice like snoek, hake, cod etc. I prefer using cod cut into small pieces.

For the batter:
1 cup plain flour
1/2 tsp baking powder
2 TBSP brown vinegar
1/2 tsp black pepper / cayenne
1/2 tsp chilli powder (optional)
1/2 cup soda water or more

Mix together into a batter, the mixture should not be runny.

Season fish lightly with salt and dust slightly with extra flour.

Dip the fish, both sides into the batter, you can repeat the dipping for a thicker batter and shallow / deep fry for a few minutes aside until light brown and crispy. Remove the fried fish gently from the oil and drain on paper towel.

Serve with chips, tartar sauce, lemon atchar, pickled onions or a squeeze of lemon juice. Alternative sprinkle the fish liberally with brown vinegar and salt.

You’ll find my tartar recipe below.

Salwaa’s Homemade Tartar Sauce

1 cup mayonnaise

1 pickled gherkin finely chopped

1 tsp finely chopped fresh parsley

2 Tbsp lemon juice

Mix all the ingredients in a bowl and serve with any fish, prawns, calamari etc…

Enjoy!

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Posted in Deep Fried Fish, Seafood

Tags: cape malay cooking, Cape Malay Cooking & Other Delights, Deep Fried Fish, Fish, Fish and Chips, Salwaa’s Cape Malay Kitchen, Traditional Cape Malay Food

Crispy Fried Chicken

Oct 15

Next level crispy fried chicken recipe which is an absolute must to try!

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2001!

The secret to making juicy fried chicken is to try and cut the chicken into even size pieces. Cut the breast pieces into 2 or 3. Smaller breast pieces will have similar cooking time as the legs and thighs.

Marinade the chicken at least 4 hours or overnight. Don’t rush this step.

Season generously.

Leave the chicken to rest after it’s been breaded in order for a crust to form. I usually leave mine for at least an hour before frying.

Use a heavy based pan for frying with a few centimetres of oil. No need for deep frying.

Don’t ruin your crispy chicken by placing the finished product on a layer of paper towels. The paper can cause the chicken to steam, making the crispiness go soggy. Instead, cover a baking tray with a wire rack. Transfer each fried chicken piece onto the wire rack. The excess oil will drip off the rack onto the tray without loosing any of the crispiness.

Ingredients

1 whole chicken cut into pieces, see tip above

Sunflower oil, for frying

For the spice mix

2 tbsp paprika

2 tsp garlic granules

2 tsp onion powder

1 tsp chilli powder

1 tsp black pepper

½ tsp dried mixed herbs

1 chicken stock cube, crumbled

For the buttermilk marinade

2 cups milk

2 tbsp white or brown vinegar

1 egg

1 tsp salt

For the coating

1 cup self-raising flour

1 cup cornflour / maizena

Method:

In a small bowl, mix all the dry spices together.

Whisk the milk with the vinegar, egg, 1 teaspoon salt and 1 tablespoon of the spice mix in a bowl to make the buttermilk marinade. Add the cleaned chicken pieces, mix well and cover with plastic wrap. Refrigerate for at least 4 hours or overnight.

When you’re ready to fry your chicken, make the coating by combining the flours with the remaining spice mix.

Drain the chicken pieces, reserving the marinade. One by one, dredge each piece of chicken in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Transfer the coated thighs to a large tray. Refrigerate for an hour for the coating to form onto the chicken.

Heat a 10cm depth of oil in a heavy based saucepan or deep-fat fryer until it reaches 175C. Gently lower 3 to 4 pieces of chicken into the oil. Don’t overcrowd the pan.

Fry over medium heat about 5 minute a side. Don’t be tempted to turn the chicken in the first 3 minutes. Leave to cook undisturbed, cook until it’s a deep golden colour and crisp on the outside.

Remove from the oil onto your wire rack. Sprinkle the fried chicken with sea salt, serve with a fresh garden salad, rice or chips.

On this occasion I served my fried chicken with BBQ baked beans and a gravy.

Fried chicken served with bbq baked beans and a gravy

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Posted in Chicken, Crispy Fried Chicken