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.
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Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
3 ripe bananas
2 large eggs
1/2 cup softened butter
1 tbsp milk
Pinch of salt
1 tsp fine cinnamon
1 tsp bicarbonate of soda
1 tsp baking powder
1 cup cake flour
3/4 cup sugar
3/4 cup chocolate chips
Method:
Preheat the oven to 180 degrees Celsius and grease a loaf tin with oil.
In a large bowl, mash the bananas with the eggs.
Add the butter, milk and sugar and mix with a wooden spoon until the sugar has dissolved. Add salt and cinnamon. Sift in the flour, baking powder and bicarbonate of soda.
Mix until combined.
Stir in the chocolate chips and pour batter into prepared tin.
Put in the middle shelf of the preheated oven and bake for 30 minutes, or until an inserted skewer comes out clean and the loaf is nicely browned.
Allow to cool in the tin for 10 minutes and then remove the loaf and cool completely on a cooling rack.
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A simple yet tasty recipe for green beans stew or bredie as we know it in Cape Town. Easy to make, a great idea for a healthy and nutritious meal. Here I used trimmed fine beans. Best of all 3 heaped tablespoons green beans equals one of your 5 a day.
Salwaa Smith – Cape Malay Cooking & Other Delights
Ingredients:
1 Tbsp vegetable oil
600g lamb pieces
1 large onion, chopped
1½ tsp salt
2 – 3 green chillies, chopped
1 Tbsp spoon sugar, optional
3 cloves
3 all spice
1kg green beans, sliced diagonally
3 large potatoes, quartered
Green Bean Stew served with basmati rice and atchar
Method:
Wash and drain the meat. Heat the oil in a large pot and braise the onions until deep golden brown.
Add the lamb pieces and garlic and cook until nearly tender about 40 minutes adding water as necessary.
Add the salt, chillies, cloves, allspice and green beans as well as the potatoes.
Cook until the potatoes are soft and tender adding water for thinner gravy.
Chicken and Corn Quiche – Salwaa Smith – Cape Malay Cooking & Other Delights
With Ramadaan fast approaching I thought I’d share with you my quick and easy quiche recipe. Mini quiches can be made in advance and stored for up to 3 months in the freezer. My mini quiche recipe is a brilliant and tasty way of using left over cooked chicken. Use polony, fish or shredded meat as an alternative.
Mini Quiche
Makes one large quiche or 24 mini quiches
Ingredients: 3 extra large eggs 2 deboned chicken breast, cooked and diced 1 small onion 100g grated Cheddar cheese 1 cup sweet corn 500g puff pastry Salt and pepper to taste 100ml fresh cream A sprinkle of dried herbs #capemalaycooking
Method: Preheat your oven to 200 degrees Celsius.
Lightly grease a baking tin/Pyrex with butter
In a bowl, mix the eggs, chicken pieces, onion, corn, cheese, cream, salt and pepper with a fork until mixed together well.
Roll the pastry to fit your Pyrex. Line your dish with the pastry, cutting the excess pieces off or line your muffin tin or foil cases with pastry using a cookie cutter or glass to fit.
Spoon the chicken mixture on top of the pastry. Top with extra cheese, optional. Sprinkle the dried herbs on top. Bake in the oven for 15-20 minutes or until golden brown.
As we discovered on our recent trip to Portugal, Bacalhau (salted cod fish), is the most popular ingredient in Portuguese cooking. Traditionally there are more than 365 different dishes, one for each day of the year.
Salted Cod – Bacalhau
This reminded me of the dried snoek and cabbage bredie my paternal grandmother and aunty used to make. So naturally we bought a small piece of salted cod which is similar to hake as we know it.
So today I share my grandmother’s recipe with you. What are your memories of this dish?
Salwaa’s Dried Fish & Cabbage
Ingredients:
1 medium cabbage
300g saltfish
1 large onion, peeled and chopped
2 Tbsp cooking oil
3 cloves garlic, peeled and finely grated
2 green chillies, or according to taste
1/4 tsp black pepper
3 medium potatoes, peeled and cut into half
Salt, if needed
Salted Cod – Bacalhau
Method:
Soak the salt fish in water for about 30 minutes to remove excess salt.
Heat the oil in a large pot. Add the onions and garlic, sauté until golden brown.
In the meantime slice or shred the cabbage finely.
When the onion is nice and golden, add the cabbage, potatoes, chillies and pepper.
Stir and cook until the potatoes is almost soft. Add drops of water if needed.
The cabbage must be a deep golden brown.
Strain the fish in a colander, pick or cut the fish into small pieces.
Add the fish to the cabbage, stir gently to combine.
Simmer a further 10 minutes.
Taste for salt and add according to you taste buds.
Ingredients:
1 medium cabbage
300g saltfish
1 large onion, peeled and chopped
2 Tbsp cooking oil
3 cloves garlic, peeled and finely grated
2 green chillies, or according to taste
1/4 tsp black pepper
3 medium potatoes, peeled and cut into half
Salt, if needed
Method:
Soak the salt fish in water for about 30 minutes to remove excess salt.
Heat the oil in a large pot. Add the onions and garlic, sauté until golden brown.
In the meantime slice or shred the cabbage finely.
When the onion is nice and golden, add the cabbage, potatoes, chillies and pepper.
Stir and cook until the potatoes is almost soft. Add drops of water if needed.
The cabbage must be a deep golden brown.
Strain the fish in a colander, pick or cut the fish into small pieces.
Add the fish to the cabbage, stir gently to combine.
Simmer a further 10 minutes.
Taste for salt and add according to you taste buds.
Serve with white rice, homemade blatjang or lemon atchar.
Cook’s Note:
Use dried snoek or 2 tins tuna
I used a “spitskop” cabbage
Koesister Pre-Mix
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Salwaa Smith – Cape Malay Cooking & Other Delights
An elegant chocolate tart. The bright red of the strawberries and the green of the pistachios goes beautifully with the dark chocolate.
Ingredients:
2 ½ packets chocolate cookies (Oreo or similar)
100g butter, melted
350g milk chocolate
150g dark chocolate
300ml fresh cream / double cream
Strawberries for garnishing
Crushed pistachios, optional
Method:
Finely crush the biscuits and mix it with the melted butter.
Line a 20cm non-stick fluted loose bottom tart tin with the biscuit mixture. Use a spoon and your fingers to get an even layer into the bottom and edges of the tin. Freeze whilst preparing the filing.
Using a small pot heat the cream over low to medium. Break the chocolate into small pieces. Add the pieces of chocolate to the warm cream and stir till the chocolate has melted. Pour the chocolate mixture onto the biscuit base. Top with strawberries and crushed pistachios. Refrigerate at least 2 hours or overnight before serving.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our traditions alive!
Fancy making your own bread? Baking homemade bread needn’t be difficult, here’s my easy recipe for a delicious crusty loaf of bread. My recipe makes 2 medium size loaves.
Ingredients:
4 cups bread flour
1 sachet instant yeast (7g)
1 Tbsp sugar
1 tsp salt
1 ½ – 1 ¾ cups lukewarm water
Oil for greasing
1 Tbsp melted butter
Method:
In a large bowl add the flour, salt, sugar and yeast. Stir to mix, make a little well in the centre, add the water. Start with one and half cups first. If the dough is too dry add the remaining quarter cup water little bit at a time. You may not need all the water. A wet dough is better than a dry one which will result in a tough bread texture.
Knead well for 10 – 15 minutes. The dough should be smooth and shouldn’t stick to your hands after kneading.
Grease a bowl with little oil. One to two teaspoons oil should be enough. You just want to prevent the dough from sticking to the bowl. Place dough in the bowl. Cover with plastic wrap and leave to rise in a warm place. Depending on the weather it can take between 1½ to 2 hours.
Punch down. Place in prepared loaf tins, (grease the tins well with oil) and leave to rise until double in volume.
Bake at 190°C for 35-40 minutes.
Turn out and cool on wire rack. To check if the bread is baked through, tap bottom of the loaf, it should sound hollow. Brush melted butter over the loaf whilst still warm.
Shaped in a fluted mould pan
Served with butter and homemade fig jam
Dusted with flour before baking
This bread was made from my basic bread recipe. Shaped in a fluted mould pan, dusted with dry flour before baking. Served with butter and homemade fig jam. Learn how to make my fig jam here.
Dusted with flour before baking
Common bread faults and causes
Lack of volume, heavy and closed texture.
Dough is too tight due to insufficient liquid.
Too much salt added.
Not enough yeast.
Dough over fermented, causing the gas pockets to break down.
Low gluten content due to incorrect flour used
Insufficient kneading or proving
Dough collapsing when placed into the oven
Over proving
Lack of crust colour
Dough over fermented
Lack of salt
Oven too cool
Uneven texture with holes and crust breaks away
Oven too hot
Insufficient proving
Dough left uncovered during proving and surface dried out
Bread is doughy in the middle
Taken out of the oven too early, not enough baking time.
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.
Homemade Corned Beef (Sout Vleis)
Corned beef served with homemade bread or homemade bread rolls are traditionally served on Eid mornings for breakfast. Very often this will be accompanied by pastei (a large minced meat or steak and kidney pie)
There’s still a couple of days left if you want to start making your own corned beef. 🙂 Homemade corned beef is very easy to make and very inexpensive compared to shop bought corned beef.
Homemade bread rolls filled with homemade corned beef
Ingredients:
4 ½ litres water
2 cups salt
½ cup sugar
5 tsp pink salt*
2 tsp garlic (crushed)
4 Tbsp pickling spice**
2 ½ kg beef brisket, topside or silverside
Spices
Method:
Combine the water, salt, sugar, pink salt, garlic and 2 tablespoons pickling spice in a large deep pot. Bring it to a simmer, stirring until the salt and sugar are dissolved. Remove the pot from the heat and allow to cool to room temperature, then refrigerate the mixture until it’s completely chilled.
Place the brisket in the mixture (brine). Put a plate on top of the meat to keep it submerged in the brine. Refrigerate and leave to marinade for 7 days.
Submerge the beef in the brine for seven days.
Remove the corned meat from the brine and rinse it thoroughly under cool running water.
Ready to be cooked
Cooking the corned beef:
Place the brisket in a pot large enough to hold it and add enough water to cover the meat. Add the remaining 2 tablespoons and bring to a boil. Reduce the heat, cover, and simmer gently for 3 hours or until the brisket is soft and tender. Ensure the brisket is covered with water all the time whilst cooking. Add more water if it gets too low.
Remove the corned beef from the water. Allow to cool, slice the corned beef and serve warm or cool, then wrap and refrigerate until you’re ready to serve. Corned beef can be refrigerated for up to a week.
A traditional South African Cape Malay recipe, the taste is so rich and sugary. Boeber is made of milk, vermicelli, sago, sugar or condensed milk flavoured with cardamoms, stick cinnamon and rose water. If you like a “thicker” boeber add more sago. Boeber is traditionally served on the fifteenth night of Ramadan to celebrate the middle of the fast. The evening of the 15th day of Ramadaan is special for those who had fasted the first 15 days. They are known as people who are ‘op die berg’ Many, many years ago after the taraweegh salaah, boeber was served at the mosques. Every family also made boeber for this particular night. After Taraweegh salaah, boeber was also sold at boeber houses at two pence a glass. There, friends would assemble and, if it were a Friday or Saturday, would stay up until sower (suhur) and then go to the masjid for Fajr.
To make boeber you will need the following:
50g butter
3/4 cup sago
200 ml water to soak the sago
250 ml vermicelli
3 cinnamon sticks
5 cardamoms
50 g sultanas (optional)
1.5 – 2 liters milk
1/2 tin condensed milk or sugar to taste
1 tin evaporated milk (optional)
1/4 cup of desiccated coconut
15 ml rose water (optional)
50 g blanched almonds (optional)
Method:
Soak the sago in the water for about 15 minutes. Meanwhile, melt the butter in a saucepan.
When it has melted, add the vermicelli and toss it so that the butter covers it and it starts to go golden brown.
Add the cardamom, cinnamon and the sultanas.
Stir before pouring the milk into the pan.
Bring to the boil before adding the pre-soaked sago and then simmer for about 30 minutes stirring constantly otherwise it will stick. Add evaporated milk. The sago should become transparent.
Add the rose water (if using), condensed milk, coconut and almonds and continue to simmer for another 10 minutes or so. Serve hot and enjoy this rich, spicy drink…
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
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.
Tasteful pineapple infused chicken. This versatile recipe can be cooked in the oven or on the braai. Serve with a coleslaw salad. Perfect for the hot summer days. Cool and refreshing!
Tropical Chicken
Ingredients:
1 whole chicken
2 Tbsp chilli sauce
1 Tbsp honey
½ cup pineapple juice
Juice of 1 lime
¼ cup soy sauce
2 tsp grated fresh ginger
1 tsp crushed garlic
1 tsp paprika
Method:
Cut the chicken into 4 or 8 pieces or spatchcock.
Wash and dry the chicken pieces with kitchen towel.
Put the chicken in a ziplock bag, glass or stainless steel bowl.
Combine the rest of the ingredients in a small bowl.
Pour the marinate over the chicken.
Mix to ensure all the chicken pieces are covered with the marinate.
Cover the bowl with plastic wrap or seal the bag.
Refrigerate the marinated chicken overnight to let the flavours infuse.
Allow the chicken to come to room temperature before roasting or braaing (BBQing).
Use the sauce to baste the chicken during cooking or braaing.
Roast the chicken in a preheated oven at 220⁰ Celsius for 30 minutes or until the chicken is a deep golden brown and is cooked through, turning once during the cooking time.
Alternatively, braai the chicken over medium heat.
Tropical Chicken
Cook’s tip how to spatchcock a chicken:
Cut down either side of the backbone with a pair of scissors. Remove the spine and keep aside for making chicken stock. Turn the breast side up and flatten the chicken by pressing down the heel of your hand.
Cape Malay Cooking & Other Delights – Salwaa Smith
From My Kitchen To Yours – keeping our heritage alive!
Today I’m sharing with you one of my late mommy’s favourite cakes. The making of this cake was reserved for Eid and other special occasions. Although we didn’t and still don’t celebrate Christmas my mom would always bake cakes and share with our neighbours.
We grew up in an area where multi-faith people lived. Everyone respected each other’s religion. At Eid some of our non-Muslim neighbours reciprocated with their home bakes. Naturally they would only send gifts suitable for Muslim consumption.
For an extra rich fruit cake buy fruit cake mixture that has cherries and nuts included. You may add extra almond slivers. During my younger days I didn’t like cake that had cherries as an ingredient. But strangely now that I’m older I’ve acquired a taste for cherries. I have made a double batch of the recipe below to show you different ways of presenting your fruit cake.
I would have loved to bake a cake for each and everyone of my followers but the very least I could do is share my mom’s recipe. Who knows, maybe you could start your own tradition, make an extra cake and share it with your neighbours?
Happy holidays!
Here follows my step-by-step method. The full recipe is further along.
Using a large pot add 250g butter or margarine, 1 cup soft dark brown sugar, 2 tsp mixed spice, 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1 dessert spoon instant coffee, 3 cups water, 500g luxury fruit cake mixture.
Bring to the boil, simmer over medium until all the butter is melted and the sugar has dissolved, about 5-10 minutes. Stir gently.
Allow to cool completely.
Whisk eggs in a separate bowl.
Add the flour and baking powder as well as the boiled fruit mixture.
Stir with wooden spoon, mix well until all the ingredients are combined.
Pour into the prepared cake tin/s. As I’ve doubled the recipe i made some in a loaf tin, some in mini loafs and one in a bundt tin.
Bake on the centre shelf. To test if the cake is baked insert a toothpick / cake tester in the centre of the cake, if it comes out clean the cake is done.
FAN OVEN: 130°C for 2 hours
CONV OVEN: 150°C for 2 hours
You can now visit our online store to purchase your copy of my Cape Malay & Other Delights Cookbook as well as my range of spices.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Pineapple & Banana Fritters
Ingredients:
100g canned pineapple, crushed or pieces
1 large banana, sliced
1 cup self raising flour
1 tsp baking powder
1 tsp fine cinnamon
3 tsp sugar
1 large egg
1/2 cup juice of the canned pineapple
Cape Malay Cooking & Other Delights
Mix self raising flour, baking powder, cinnamon & sugar. Add egg and juice. Add pineapple and banana, mix well. Drop spoon full of batter onto a hot greased pan and bake until done turning once during baking. Serve warm with cream and golden syrup. Or sprinkle with cinnamon sugar.
Variation:
Add any fruit of choice
Fresh pineapple can be used
Instead of the juice, add 1/2 cup milk
Recipe can easily be doubled if required.
Trust you are all enjoying good health with the mercy of the Allmighty.
We are well into April, can you believe it? Seems like it was New Year the other day! Anyway, I thought I’d give you an update of all the new developments here at Cape Malay Cooking & Other Delights.
Thus far, the year has proved to be full of sadness, blessings and new adventures for me, Alhamdullilaah (all praise to the Almighty).
My dad, Mogamat Moosa Francis, passed away at the beginning of February after a long battle with Alzheimer’s. Six weeks later my sister in law, Baraneez, passed away at the very young of 44. May Allah (God) be pleased with them and elevate their status in paradise, ameen.
I’m now on my way to be qualified as a tour guide which will enable me to provide Cape Malay Cooking Adventures to tourists visiting our beautiful city. I’ll be providing the adventures from my home in Newfields. For more information please email me or complete the contact form below.
I’m also offering cooking classes to locals, please contact me for details.
Cape Malay Cooking Lessons
My premix spices have been well received, we now have the ready made cooking sauce where you only add your meat, chicken, fish or vegetables. All the other ingredients have already been added. In addition we also have ready mix dried spices. Add 2 – 3 tablespoons of this mixture to make a delicious curry or akni. 10% of all profits goes to our charity, Cakes For Kids – free birthday cakes for less privileged children.
Salwaa’s Cape Malay Spices
We will be opening a frozen division, Salwaa’s Cape Malay Delights. We are now taking orders for Ramadan. Please place your order by the 7th May 2017 to avoid disappointment. 10% of all profits goes to our charity, Cakes For Kids – free birthday cakes for less privileged children. Our price list is below.
Frozen Savouries Price List
For all your birthday cakes, cupcakes, fancies, etc…
please contact Tohierah on 078 606 9655
Last but not least! I’ve been appointed as Brand Ambassador to Akila Foods. I’ll be working closely with the Akila and Flava brand in future. If you would like to collaborate or work with me on any project please do get in touch.
From My Kitchen To Yours – keeping our heritage alive!
Best eaten warm
Makes 12
Double Chocolate Muffins
Ingredients:
2 cups cake / plain / all-purpose flour
1 Tbsp cocoa powder, plus extra for dusting
1 Tbsp baking powder
1 tsp fine cinnamon
1/2 cup caster sugar
185g white chocolate, broken into pieces
2 large eggs
1/2 cup oil
1 cup milk
Method:
Line a 12 cup muffin pan with muffin cases
Sift the flour, cocoa, baking powder and cinnamon into a large mixing bowl. Stir in the sugar and 125g of the white chocolate.
Place the eggs and oil in a separate bowl and whisk until frothy, then gradually whisk in the milk. Stir into the dry ingredients until just blended. Divide the mixture evenly between the paper cases, filling each three-quarters full. Bake in a preheated oven at 200°Celsius for 20 minutes or until well risen and springy to the touch. Remove the muffins from the oven, cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
Chocolate Muffins
Place the remaining white chocolate in a heatproof bowl, set the bowl over a saucepan of simmering water, and heat until melted. Spread over the top of the muffins. Allow to set, then dust the tops with a little cocoa and serve. Best eaten on the same day.
Chops infused with a mint flavoured marinade served with a mint sauce served with a baby leaf salad.
Salwaa Smith – Cape Malay Cooking & Other Delights
Ingredients:
Serves 6
12 lamb chops, trimmed
3 red chillies, seeds removed and finely chopped
4 garlic cloves, crushed
Juice and zest of 1 lemon
1 pack (20g) of fresh mint, finely chopped
2 tbsp olive oil
For the mint sauce:
250g plain smooth yoghurt (2x175g tubs)
Small pack mint, finely chopped
Zest and juice of 1 lemon
Salt and pepper to taste
For the salad:
1 packet baby leaf salad mix
½ red onion J
uice of half a lemon
Seasoning as required
Method:
To make the mint sauce:
Place the yoghurt in a bowl, add the chopped mint, lemon juice.
Season with salt and pepper, mix well to combine.
Sprinkle with the lemon zest and set aside.
To make the chops: Place the finely chopped chillies, garlic, lemon juice with zest, mint and olive oil in a bowl.
Mix well until a paste forms and season with salt and pepper. Spread the paste over the chops and cook on hot griddle pan or under pre-heated grill.
For better results refrigerate for at least an hour before cooking, Cook for 3-4 minutes on each side depending on how you like your lamb, medium or well done.
Serve with the mint yoghurt and salad.
To make the salad, add the baby leaf salad in a bowl with the thinly sliced onion and toss with the lemon juice. Season and serve.
Remove the crusts of the bread, cut the bread into squares. Soak the bread in the milk until soft.
Using an electric mixer, mix the eggs, custard powder and sugar together until the sugar has dissolved.
Add cinnamon and cardamom.
Mix in the bread and milk mixture.
Grease a 2 litre oven proof dish with half of the butter.
Gently pour the bread pudding mixture into the dish. Dot the remaining butter on top.
Bake in a preheated oven at 180° Celsius for 50 – 60 minutes, or until firm.
Cool slightly before eating. Serve with stewed dried fruit or apricot jam.
Stewed Dried Fruit
250g mixed dried fruit (I used only prunes and apricots here)
1 cup water
1/2 cup sugar
1 stick cinnamon
2 cloves
1 tsp lemon juice
Method:
Add all the ingredients, except the dried fruit and lemon juice, in a deep saucepan. Bring to the boil. Cook until sticky. Add the dried fruit and lemon juice. Cooks further 10 minutes until the dried fruit are soft. Add little water if the syrup becomes too sticky. Serve with bread pudding or potato pudding.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ebony & Ivory Cake
Ingredients:
100g soft butter
3 Tbsp cooking oil
1 cup sugar
3 large eggs
2 cups self-raising flour, sifted
1 tsp baking powder
3/4 cup warm milk
Extra:
3 Tbsp cocoa powder
1 Tbsp warm milk
¼ tsp baking powder
1 tsp caramel or vanilla essence
Method:
Preheat the oven to 180 degrees Celsius. Grease 2 x 20cm round cake tins.
Using a large mixing bowl cream the butter, oil and sugar together.
Mix in the eggs one at a time beating well after each addition.
Fold in the self-raising flour, baking powder and the milk.
Divide the mixture evenly in 2 bowls.
#capemalaycooking
In the one bowl mix in the caramel or vanilla essence.
Mix the cocoa and milk together. Add the cocoa mixture and the ¼ tsp baking powder to the other bowl. Stir well to combine.
Pour the individual mixtures into the prepared cake tins.
Bake in a preheated oven at 180 degrees Celsius for 25 – 30 minutes or until a skewer inserted in the middle of the cake comes out clean.
Remove from the oven and leave to sit in the tins for 5 minutes before turning out onto a wire rack to cool completely.
To finish:
½ cup fresh cream, whipped
Ganache:
200g Cadbury Diary milk chocolate
½ cup fresh cream
Melt together for 60 seconds in the microwave in a suitable container without stirring. Let it rest/stand for 2 minutes and stir to combine the chocolate and cream.
Sandwich the cake together with the whipped cream.
Pour the ganache over the cake whilst hot or refrigerate it for 30 minutes before spreading over the cake. Top with shavings of white and milk chocolate, optional.
Salwaa Smith – Cape Malay Cooking & Other Delights
Gulab Jamuns are popular in South Asian cuisine. Crunchy on the outside, soft and chewy inside. Gulab Jamuns can be eaten as a dessert with ice cream or fresh cream. It can also be made during Ramadan to share with family, friends and neighbours. It is a great alternative to koesisters or doughnuts.
Gulab Jamun
Ingredients:
1 tin condensed milk (497g)
3 Tbsp butter, melted
½ tsp bicarbonate of soda
2 tsp baking powder
2 Tbsp semolina
1 tsp ground cardamom
½ tsp rose essence
2 – 2¼ cups cake flour, sifted
Oil for deep frying
For The Syrup
2 cups water
2 cups sugar
1 tsp rose essence
Desiccated coconut to finish
Method:
Using a medium size bowl whisk the condensed milk and melted butter together. Add the ground cardamom, baking powder, bicarb, essence and semolina whisk until the mixture turn creamy. Gradually add the flour to form a soft dough. (You may not need the full 2¼ cups of flour.) Leave to rest for about 10 minutes. Divide the dough into 30 pieces. Roll the pieces of dough into balls or into oblong shapes. Best to use a slightly floured surface (and hands) as the dough might be slightly sticky.
In the meantime add the syrup ingredients in a pot and bring to the boil. Boil until the sugar water turns sticky. Remove from the heat but keep warm to dip in the cooked gulab jamuns when done.
Heat the oil in a deep pot and deep fry the gulab jamuns on medium heat, take care not to over crowd the pot as the gulab jamuns will swell considerably. Fry until deep brown stirring all the time to get an even colour all over. Remove and drain excess oil on kitchen paper. Cool slightly before dipping in the warm sugar syrup and rolling it in desiccated coconut.
Cook’s note:
You may not need all the flour, add the flour gradually
You may leave the jamuns drenched in the syrup of you like it sweet and syrupy until it is ready to be served.
Salwaa Smith – Cape Malay Cooking & Other Delights
This cake has a citrusy flavour, the sweet & Sour orange juice and the orange butter icing gives this cake an incredible taste. Absolutely delicious. This cake can also be made in round cake or loaf tins.
Ingredients
2 cups cake flour
3 tsp baking powder
1 cup caster sugar
½ cup milk
½ cup orange juice
½ cup vegetable oil
3 large eggs, beaten
1½ teaspoons grated orange zest
½ tsp orange essence
Orange butter icing:
50g butter, softened
1 cup icing sugar
2 Tbsp orange juice
½ tsp orange essence
1 tsp grated orange zest
Method:
Preheat oven to 180 degrees Celsius. Grease and flour a Bundt tin.
In a measuring jug, combine milk, the orange juice, oil, beaten eggs, essence and
1½ teaspoons orange zest. Set aside.
Sift flour and baking powder into a large bowl. Mix in sugar.
Make a well in the centre and pour in the milk mixture. Stir until thoroughly combined.
Pour the cake batter into the prepared tin. Bake in the preheated oven for 35 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool.
To make Orange Butter Icing:
Cream butter until smooth. Gradually beat in icing sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in the orange essence and orange zest. Spread or drizzle over the cooled cake.
Raisin Buns – Cape Malay Cooking & Other Delights – Salwaa Smith
Freshly Bakes Raisin Buns
This time of the year brings back fond memories of many years ago. My late mom (may Allah/God grant her nur/light in her kubr/grave, ameen) used to make these buns to gift to our neighbours. She would knead and bake up to 5kg at a time. Imagine all those buns and all the people who enjoyed it. Here I’m sharing her recipe to make 24 buns but if your feel adventurous and generous make extra to share with your neighbours 😉
Makes 24
1 kg cake flour, extra for dusting
1 & 1/2 tsp salt
100 g soft butter
2 packets instant yeast (7 g packets)
2 Tbsp sugar
3 tsp mixed spice
2 tsp cinnamon powder
4 tsp ground aniseed
250g raisins or dried mixed fruit
2 – 3 cups warm water & milk mixture (half & half)
Raisin Buns – Before Baking
Raisin Buns Before Baking
Freshly Baked Spread With Lots Of Butter
Glaze:
2 Tbsp sugar
2 Tsp boiling hot water
In a large mixing bowl, mix together the flour and salt, rub in the butter. Stir in the yeast, sugar, spices and raisins. Mix in the water/milk to form a dough. Start with 2 cups first, gradually add the rest as needed. Certain flour needs a little more or less liquid so feel free to adjust. Mix until all the ingredients are fully incorporated.
Turn the dough out onto a lightly floured surface and knead for 10 minutes or so until the dough is soft and smooth.
Return the dough to the mixing bowl, cover with plastic wrap and leave to rise in a warm spot until double is size, about 2 hours.
Gently knock the dough down for the air to escape. Divide the dough into 24 pieces and shape into buns.
Place on a floured baking sheet cover with plastic and leave in a warm place to rise until double in size.
Bake for about 15 – 20 minutes in a preheated oven at 200 degrees Celsius.
To make the glaze, mix together the sugar and hot water until sugar has dissolved. Brush over the baked buns immediately after taking from the oven.
Suggestion:
Instead of making buns divide the dough into two, bake in loaf tins for raisin bread / loaves. Brush with glaze after baking.
Tripe Curry (Pens Kerrie) – Salwaa Smith – Cape Malay Cooking & Other Delights
A traditional South African delicacy that remains a favourite in many homes. You either love it or don’t like it.
Tripe Curry / Pens Kerrie
Ingredients:
1 kg clean tripe
1 tsp salt
3 bay leaves
3 large onions, finely chopped
2 medium tomatoes, grated
2 tsp garlic
1 ½ tsp turmeric/borrie
1 ½ tsp coriander/koljana
1 green chilli, chopped
1 tsp chilli powder
1 tsp salt
2 tsp leaf masala
Method:
Boil the tripe with one teaspoon salt, bay leaves and enough water to cover until soft, about 2 hours. Drain and reserve the water. Allow the tripe to cool down before cutting it into strips. Set aside whilst making the sauce.
Fry the onions in a large pot until transparent and soft. Stir in the grated tomatoes, garlic, turmeric, coriander, green chillies, chilli powder, salt and the leaf masala. Simmer over low heat until the gravy is well blended and cooked through, this should take about 20 minutes to get a nice thick gravy. Add from the reserved water if needed. Add the strips of tripe and cook a further 15 minutes stirring every now and then, adding water if necessary. Serve with boiled white rice. Serves 6
Variation:
Add soft boiled sugar beans when adding the tripe
Add 1 cup of steamed gram dhal when adding the tripe.
Ingelegde Vis (Pickled Fish) – Salwaa Smith – Cape Malay Cooking & Other Delight
Pickled fish is a sweet and sour dish which is traditionally eaten over Easter time. This is a very tasty way of preparing fish and can be cooked in advance. The flavour improves with time and stays fresh for up to two weeks in the refrigerator . Here I have used yellow tail to make this pickled fish. You may use snoek or any other firm fish. Best eaten cold.
Ingelegde Vis / Pickled Fish
Ingredients:
1kg snoek or any firm fish cut into large slices
Salt and pepper for seasoning
1 cup brown vinegar
1/2 cup water
1/4 cup cooking oil
1/4 cup lemon juice
1/4 cup sugar
3 large onions, sliced
1 lemon, sliced
1 tsp whole peppercorns
1 tsp salt
2 tsp ground coriander / koljana
1 tsp ground cumin / jeera
1/2 tsp turmeric /borrie
1/4 tsp dry ginger
1/4 tsp cayenne pepper
5 bay leavesMethod:
Season the fish chunks with salt and pepper, and quick-fry till opaque in a well-oiled pan. Remove and set aside.
Yellow Tail
Wipe the pan, and fry the sliced onions till they turn golden. Add the liquids and the spices, raise to boil, turn low and simmer for about five minutes. Turn off heat, allow to cool slightly.
Arrange the fish chunks and sliced lemon in a pyrex or glass dish, and pour sauce over. Cover, and refrigerate when completely cold. Leave the pickled fish to marinade for a day or two before eating. The flavour improves the longer its left before eating and will keep up to 2 weeks in the refrigerator. Serve with crusty buttered bread.
Peaches & Cream Sponge Cake – Salwaa Smith – Cape Malay Cooking & Other Delights
Use the summer fruit which is in abundance now in South Africa, to decorate your cakes and bakes.
Peaches & Cream Sponge Cake
Ingredients:
1 cup castor sugar
4 extra large eggs
1 cup sunflower oil
2 tsp vanilla essence
1 1/2 cups cake flour
1 cup self raising flour
2 tsp baking powder
1/2 cup milk
300 ml fresh cream, whipped
Fresh or canned fruit of choice to decorate
Melted chocolate, optional
Roasted dessicated coconut for the sides, optional
#capemalaycooking
Method:
Preheat oven to 180 degrees Celsius. Grease 2 x 20cm baking tin with butter and dust the baking tins with flour or line the tins with greaseproof paper.
Chicken Burgers – Cape Malay Cooking & Other Delights – Salwaa Smith
Homemade, no preservatives. Make a batch and freeze it for when you have a braai or for when it’s school holidays. You’ll get approximately 18 burgers from a kilogram of chicken mince.
Chicken Kebabs Top Row
Ingredients:
1kg fresh chicken 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
Chicken Burgers
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 before putting the kebabs on the braai. Cook from frozen.
Fruit Mince Pies – Salwaa Smith – Cape Malay Cooking & Other Delights
A mixed fruit mince pie is a fruit-based spicy mincemeat sweet pie of Middle Eastern origin that is traditionally served during the Christmas season. However, the pies themselves are a British invention.
Mince pie ingredients can be traced back to the 13th century. Returning crusaders brought with them Middle Eastern recipes that contained meats, fruits and spices. As fruits and spices became more plentiful in the 17th century, the spiciness of the pies increased.
Treat your family with my homemade mincemeat recipe. For the base I used my milk tart base recipe. Makes 18 mince pies or 1 large tart and 6 small pies.
Mincemeat filling:
3 medium red apples
5og butter
2 cups mixed fruit mixture
½ cup soft brown sugar
Zest and juice of 1 orange
Zest and juice of 1 lemon
1 Tbsp almond flakes
½ tsp mixed spice
Peel, core and dice the apples into small pieces. Add all the ingredients into a deep saucepan Bring to the boil, then simmer over low to medium heat. Cook for 30 minutes, stirring often. Cool completely before using.
Short bread base for the mince pies:
1 large egg
125g butter/margarine
¼ cup cooking oil
¾ cup sugar
2 cups self-raising flour
1 cup cake flour
1 tsp vanilla essence
l level tsp baking powder
Castor and icing sugar for sprinkling
Mix the egg, sugar, softened butter and oil together until light and fluffy. Add vanilla essence, mix. Add the flour and baking powder and mix well to form a dough.
Roll out the pastry to 3mm thick. Using a round cutter, cut out 18 bases and place them into muffin trays. Put 1 heaped tablespoon mincemeat mixture into each. Re-roll out the pastry, use a star cookie cutter to cut out 18 star and press them lightly on top of the mincemeat to form a seal.
Sprinkle with caster sugar. Bake mince pies for 15-20 mins in a preheated oven at 180 degrees Celsius (fan) until golden brown. Leave to cool before taking them from the muffin trays and dusting with icing sugar. Serve and enjoy 🙂
Triems – Cape Malay Cooking & Other Delights – Salwaa Smith
(Plain Loaf Cake)
Not all cakes needs strawberries or cream to enjoy. This plain loaf is very delicious and very popular amongst the Cape Malays. This loaf cake is usually served at large gatherings and is often included in a barakat (gift of food or cakes) at a gadat or thikr gathering. It’s usually made in loaf tins and sliced into thin slices. Triem is the Cape Malay version of a Madeira loaf.
Triems / Madeira Loaf
Makes 2 loafs
Ingredients:
125g soft butter or margarine
1/2 cup sunflower oil
1 cup white sugar
6 large eggs
4 cups self raising flour
1 tsp baking powder
1/2 cup milk
Extra butter for greasing (approx. 2 tablespoons)
Add 1 of the following for variation
– 1 tsp fine cardamom powder, or
– 1 tsp vanilla essence and 1/2 cup dessicated coconut, or
– 1 Tbsp fine aniseed powder
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