Blog Archives
Tomato and Chicken Bredie
Salwaa’s Tomato & Chicken Bredie
Here’s another budget friendly midweek dish to prepare for your family.
Salwaa Smith – Cape Malay Cooking & Other Delight
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
8-10 pieces of chicken
1 Tbsp cooking oil
500g red ripe tomatoes, washed, chopped or liquidised and / tin of chopped tomatoes or use both
3 cloves of garlic, crushed
1 large onion, chopped
1 teaspoon salt or to taste
2 green chillies, chopped or more
2 tsp tomato paste
3 potatoes, peeled and sliced into quarters
2 tablespoons sugar or to taste
Method:
Heat the oil in a big, heavy-bottomed saucepan, over medium heat.
Sauté the onions in the oil until golden, soft and golden brown.
Add the chicken pieces and cook over medium heat for about 5 minutes to brown slightly.
Add the chopped / liquidised tomato, garlic, salt, chillies and tomato paste and simmer a further 5 minutes.
Add the potatoes and cook until the potatoes are soft.
Add the sugar last and cook a further 5 minutes.
Serve warm with steamed / boiled white rice.
Cooks Tip:
DO NOT add the sugar until the potatoes are completely soft as the sugar will prevent the potatoes from softening.
Prepare the Tomato Bredie a day in advance and leave in the refrigerator. Vegetable bredie’s flavour enhances if it eaten the next day. Reheat and serve with boiled rice.
Buy tomatoes when in season and it’s slightly cheaper. Cut and liquidise, divide into portions, pour into freezer friendly ziplock bags or containers and freeze until needed.
Use tin tomatoes instead of fresh tomatoes
© Cape Malay Cooking
Seafood Akhni
Seafood Akhni
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
1kg seafood
2 large onions, finely chopped
2 finely chopped tomatoes
50g butter or margarine
5 large whole fresh green chilli, slit open. You may use more or less, depending on your taste
1 Tbsp finely chopped or grated garlic
1 tsp finely chopped or grated ginger
1/2 cup chopped fresh coriander
2 tsp salt, to taste
1 Tbsp red leaf masala/roasted masala
2 tsp seafood / fish masala mix*** see note
1 tsp chilli powder or chilli flakes
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 heaped tsp turmeric
3 cups of basmati rice or long grain white rice
1/4 cup cooking oil
2 bay leaves
3 cardamom pods
2 pieces of stick cinnamon
3 all-spices
3 cloves
1/4 cup of lemon juice
1/2 cup of plain yoghurt, Greek yoghurt
Method:
Cook rice 3/4 finish and put aside.
Warm a pot on the stove. Add butter and oil. Braise the onions with the whole spices and garlic. Add the dry spices, the tomatoes, lemon juice and cook for about 15 minutes before adding a cup of water and the yoghurt. Stir through.
Add rice and mix well. Layer seafood on top of rice add another 1/2 to 1 cup of water, depending what kind of rice you using. I always use basmati or a long grain white rice for akhnis or breyanis.
Dot with butter and sprinkle a good handful of freshly chopped coriander leaves. Cover with lid. Cook on high for 5 minutes. Turn the heat off, leave covered for a further 5 minutes before serving.
Enjoy!
I cooked this akhni over the BBQ coals outside. The exact same method can be use to cook on the stove top.
Find my fish masala recipe here ➡️ https://capemalaycookingdelights.com/category/seafood/
For more Cape Malay Cooking recipes please subscribe and press the notification button: https://www.youtube.com/capemalaycooking
Follow me on social media:
INSTAGRAM: www.instagram.com/capemalaycooking
FACEBOOK: https://www.facebook.com/capemalaycooking
TIKTOK: tiktok.com/capemalaycooking0
Subscribe to my website: www.capemalaycookingdelights.com
How To Make Homemade Bread
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 since 2011!
Ingredients:
4 cups bread flour
1 tsp salt
1 tbsp sugar
2 tsp instant yeast (1 packet yeast)
3 tbsp oil
1½ – 2 cups lukewarm water
Follow my tutorial below for flop proof homemade bread
For more Cape Malay Cooking recipes don’t forget to subscribe and press the notification button: https://www.youtube.com/capemalaycooking
Follow me on social media:
INSTAGRAM: www.instagram.com/capemalaycooking
FACEBOOK: https://www.facebook.com/capemalaycooking
SUBSCRIBE: www.capemalaycookingdelights.com
Spicy Yoghurt Chicken
Hi / Salaam friends!
Just popping in to share my Spicy Yogurt Marinated Chicken recipe with you!
Spicy Yogurt & Coriander Chicken
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Here’s a great alternative recipe for your Sunday roast.
Try a spicy twist with your chicken, this dish works well served hot with rice or naan, roast potatoes and a garden salad.
The yoghurt tenderises the chicken much more gently and effectively than regular marinades.
I used a whole chicken which I cut into 8 pieces. You can use chicken legs or chicken fillets. My spicy yoghurt chicken tastes is great cooked on the braai/BBQ too!
Serves 4
Ingredients:
1 chicken, approx. 1kg
1 cup plain or Greek yoghurt
1 tsp paprika
½ tsp turmeric / borrie
1 tsp cumin / jeera
1 – 2 tsp salt (according to taste)
½ tsp chilli powder
4 large cloves of garlic, grated
1 small piece ginger, grated (approx. 5cm)
50g butter
2 large onions, peeled and finely chopped
1 small green pepper, deseeded and chopped
Small bunch dhanya, chopped (keep some of the leaves for garnish)
Method:
Clean and cut the chicken into 8 pieces. Mix together the yogurt, paprika, turmeric, cumin, salt, chilli powder, garlic and ginger in a bowl.
Marinade the chicken with this mixture and refrigerate for at least one hour or for best results overnight.
Melt the butter in a saucepan, add the chopped onions and braise until golden brown. Add the chopped green pepper. Cook together for about 5 minutes.
Add the chicken pieces (preserve the marinade) and brown on both sides.
Transfer to an oven proof dish. Mix in the extra marinade sauce and chopped dhanya.
Grill in a pre-heated oven until the chicken has cooked through and is golden brown in colour.
Serve with naan or boiled rice, grilled potatoes and green salad.
For more Cape Malay Cooking & Other Delights recipes please subscribe to my social media platforms.
YOUTUBE: https://www.youtube.com/capemalaycooking
INSTAGRAM: www.instagram.com/capemalaycooking
FACEBOOK: https://www.facebook.com/capemalaycooking
TIKTOK: tiktok.com/capemalaycooking0
Subscribe to my website: www.capemalaycookingdelights.com
Minced Meat Wellington
Minced Meat Wellington
This is my inexpensive version of Beef Wellington. Serve with steamed mixed vegetables and mushroom sauce for a bit of gravy.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
1 large onion
1 large carrot
1 celery stick
1 medium potato
4 cloves garlic
5 mushrooms
4 rosemary or thyme sprigs leaves only
2 tbsp olive oil
500g fat free beef mince
salt and pepper to taste
1 egg, beaten
500g puff pastry
flour for rolling
extra egg, beaten (for egg wash)
Method:
Pre-heat your oven to 190°C and take the pastry out of the fridge to soften a bit.
Peel onion, carrot and potato. Dice all the vegetables into similar size pieces. Put a frying pan on medium heat with olive oil, chop up the rosemary and mince the garlic and add them to the pan.
Gently sauté everything, stirring occasionally until your vegetables are tender and onions are translucent. It will take about 5-8 minutes. Then transfer your mixture into a bowl and cool completely.
Once it’s cooled enough to touch add the minced meat. Mix everything together adding salt, pepper and beaten egg,
Dust a clean work surface with a handful of flour and roll out the pastry to a 1cm thickness. Shape the mince mixture into a log and place it on the rolled out pastry sheet, brush the edges with the beaten egg. Roll it up tucking the ends inside like a giant burrito, brush with the egg all over and place it on a baking sheet seam down. I used the left over pastry, cut with a lattice cutting roller, for an extra layer of pastry and pretty effect. Bake Beef Wellington in the pre-heated oven for 45 min to an hour depending on your oven until golden.
Mushroom Sauce
Ingredients:
2 tbsp butter
1 tbsp olive oil
1/2 medium onion, finely chopped
2 cups mushrooms, sliced
1 clove garlic, minced
1 cup fresh cream
salt and pepper to taste
1 tsp parsley, chopped
Method:
In a small pot melt the butter and add sliced mushrooms with a pinch of salt, brown over medium heat to get some colour on them. (If mushrooms release too much liquid and are steaming instead of browning, turn up the heat.)
Once mushrooms are browned turned the heat to low, add the olive oil and finely chopped onions, Cook the onions for 10 minutes until they are translucent, stir once in a while to prevent burning. Then add minced garlic and stir fry for 30 seconds.
Pour in the cream, salt, pepper and chopped parsley, stir and let it simmer for a few minutes. Taste and adjust seasoning if needed.
All my cookbooks are available to purchase on http://www.capemalaycookingdelights.com at the unbelievably low price of R99 each for Ebooks. Hard copies start at R165
We offer a variety of payment options on the website.
Shop online at: http://www.capemalaycookingdelights.com
Carrots and Pea Bredie
Salwaa’s Carrots & Peas Bredie
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Ingredients:
2 Tbsp cooking oil
1 large onion, peeled and chopped
500g mutton, lamb or beef pieces
800g carrots cut into julienne strips
3 large potatoes, peeled and cut into quarters
1½ cups frozen peas
1/2 tsp ground allspice or 5 whole allspice
1-2 green chillies
2 tsp salt or to taste
Hot water as needed
Chopped parsley for garnishing
Method:
Heat oil in a large saucepan and braise onions until golden brown, 5-10 mins.
Add washed and drained meat and braise until dark brown, 10-15 mins.
The meat should be as brown as you can get it.
Add salt, chillies, allspice and enough water; simmer until meat is nearly tender, 15-20 minutes or longer if using mutton.
Add carrots and potatoes, cook until potatoes are nearly soft.
Add frozen peas and cook a further 10 mins or until potatoes are soft.
Garnish with chopped parsley.
Serve with white rice and atchars.
Shop / Subscribe
Tuna Breyani
Salwaa’s Tuna Breyani
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
2 cups long grain rice
2-3 tins of tuna
1 cup frozen mixed vegetables
1 cup vegetable oil
3 potatoes
2 large onions, sliced thinly sliced
1 tomato, chopped
¼ cup buttermilk
1 – 2 green chillies, chopped
1 ½ tsp jeera / cumin
3 cloves
3 allspice
3 cardamoms
2 stick cinnamons
1 tsp salt
2 Tbsp butter
2 tsp fish masala
2 tsp garlic, minced
1 tsp salt
½ – 1 tsp chilli powder
Juice of 2 lemons
1/2 tsp turmeric / borrie
Method:
Boil the rice in water until half done. Drain, rinse and set aside. Peel the potatoes, cut into slices. Heat the oil in saucepan, fry the potatoes until lightly browned and semi soft, set aside. Drain excess oil from the saucepan, add the chopped onions, fry until golden brown. Add the chopped tomato, buttermilk, green chillies, jeera, cloves, allspice, cardamoms, stick cinnamon and salt. Simmer over low to medium heat for 10 minutes or until onions are soft.
Meanwhile, combine all the spices with the lemon juice in a small bowl, stir to combine. Pour over tuna. Arrange the potato slices at the bottom of a large heavy based pot / saucepan. Add half of the rice on top of the potatoes, spreading it evenly.
Arrange the tuna with the masala on top of the rice on top of the rice, then the onion mixture, then the mixed vegetables ending with the remaining rice. Dot the butter on top of the rice add 1 cup of hot water.
Cover and steam to complete over low to medium heat for about 10 minutes. Turn the heat off and leave to rest for 10 minutes before serving with lemon atchar or blatjang.
Shop online at:
http://www.capemalaydelights.store
Read the rest of this entry
Sponge Flan
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
It is summertime and we are blessed with the best and juiciest fruit. Naturally sweet and full of flavour, fruit makes the perfect addition to cakes and desserts.
Ingredients:
3 large eggs, separated
1 cup sugar
4 Tbsp milk, boiled and cooled down
3 Tbsp cooking oil
1 cup cake flour
3 tsp baking powder
Butter and extra flour for greasing the tins
Method:
Pre-heat the oven to 180°C.
Grease 2 small or 1 large flan tin with butter and sprinkle flour over the butter for easy removal of the flan,
In a dry and clean mixing bowl beat the eggs white till stiff.
In a separate mixing bowl mix together the egg yolks and sugar.
Mix until creamy and the sugar has dissolved.
Add the oil to the milk and stir into the egg mixture.
Sift in the flour and baking powder, mix well.
Fold in the egg whites.
Divide into the 2 small greased flan tins or 1 large flan tin.
Bake for 10 minutes in the pre-heated oven.
Cool slightly in the tin before removing.
Leave to cool completely on a wire cooling rack before decorating.
Fill with thick home made custard, whipped cream or caramel. Top with fresh fruit.
Serve immediately.
All photos found on this website are the property of Cape Malay Cooking & Other delights and Salwaa Smith.
Malva Pudding
Deliciously moist pudding, serve with custard or enjoy on its own. Makes one large pudding or divide into ramekins.
Ingredients:
1 1/2 cups sugar
2 large eggs
2 cups milk
2 tsp brown vinegar
2 Tbsp smooth apricot jam
2 Tbsp butter
2 cups cake flour,(plain) sifted
1 tsp bicarbonate of soda
Method:
Preheat oven to 180° Celsius. Cream together sugar, jam and eggs. Melt butter and add vinegar add this to the sugar and egg mixture. Add the milk, flour and bicarb, mix well to combine all the ingredients. Pour into a pyrex dish (or something similar) and bake for 45 – 60 minutes. If you using ramekins the time will be considerably shorter. You’ll know its baked when the top is browned and a toothpick inserted in the middle comes out clean. Remove from the oven and pour the warm sauce over. Makes 6 – 8
TO MAKE THE SAUCE:
1 cup milk
1/2 cup boiling water
1/2 cup sugar
3 teaspoons butter
1 teaspoon caramel essence
Melt all the ingredients in a saucepan over low heat an pour over the cake.
#capemalaycooking
OR USE THIS RECIPE FOR A CREAMY SAUCE
250ml Cream
125ml butter
125ml sugar
125ml water/Orange juice
Melt together as per above sauce and pour over warm pudding
© Cape Malay Cooking & Other Delights
Salwaa Smith
Pineapple Chicken
Pineapple Chicken
Sweet and tangy, flavourful tropical chicken for a quick and easy meal. Prepare beforehand and pop in the oven for a lovely alternative to Sunday roast.
Tropical Pineapple Chicken
Salwaa Smith – Cape Malay Cooking & Other Delights
Ingredients:
1 chicken, skin off and cut into 8 pieces
1 tin canned pineapple rings (440g)
1 Tbsp brown sugar
¼ cup soy sauce
2 Tbsp tomato sauce
3 cloves garlic, minced
1 tsp freshly grated ginger
½ – 1 tsp chilli powder
1 tsp paprika
1 tsp salt or to taste
1 Tbsp cooking oil
Fresh chopped dhanya/coriander/cilantro
#capemalaycooking
Method:
In a medium bowl, whisk together soy sauce, juice of canned pineapple, tomato sauce, garlic, ginger, chilli powder, paprika and salt . Reserve a quarter of the sauce and set aside.
Using a Ziploc bag or large bowl, combine the sauce mixture and chicken. Marinate for at least 1 hour or overnight in the refrigerator, turning the bag occasionally.
Combine the pineapple rings and brown sugar.
Preheat the oven to 220 degrees Celsius.
Transfer the chicken, with the marinade, into an oven proof dish. Cook the chicken, uncovered, for about 45 minutes turning half way through. Pour the remaining reserved sauce and arrange the pineapple rings on top of the chicken. Return to the oven and grill for about 5 – 10 minutes until the pineapple rings are light golden in colour.
Remove from the oven and garnish with freshly chopped dhanya. Serve with a fresh green salad.
Cook’s Tip
Use fresh pineapple and half a cup of pineapple juice instead of the canned pineapple rings.
BBQ (braai) the chicken pieces instead of cooking in the oven.
© Cape Malay Cooking & Other Delights
Cape Malay Cooking & Other Delights - Salwaa Smith 
You must be logged in to post a comment.