This is such a versatile recipe which can be used for steak rolls, a gatsby, serve with vegetables of choice and rice or with chips and a salad.
Ingredients for marinade:
1kg rump steak, cut into 10cm pieces
2 tsps steak and chops spice (masala)
2 tsps ground red chillies (or to taste)
2 tbsp paprika
1/2 tsp black pepper
1 tsp crushed garlic
1/2 tsp crushed ginger
2 tbsp oil
Enough vinegar to make a paste (add a little at a time)
Mix all the above ingredients into a thickish paste.
Add to meat and marinate for at least 2 hours in the refrigerator
2 tbsp cooking oil
2 large onions, peeled and sliced
1 large tomato, chopped
1 small green pepper, sliced
1 small red pepper, sliced
1 small yellow pepper, sliced
Heat 2 tablespoons of oil in a large saucepan. Braise 1 & 1/2 sliced onions until golden brown.
Add 1 large chopped tomato and cook for 10 minutes.
Add marinated steak and cook over medium heat for 40 minutes or until the meat is tender. Cooking time may vary depending on your cut of steak. You may want to taste at this point to see if you need salt. Add salt if needed as some steak and chops spice has salt added.
Add the sliced peppers and remaining half onion, stir and cook a further 5 minutes.
Serve with rice and vegetables or chips and salad or as a filling for masala steak Gatsby or rolls. You may use any cut of steak according to your preference.
Shop online at http://www.capemalaycookingdelights.com/shop
Chocolate Éclair Pudding
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive.
Ingredients for the choux pastry:
1 cup cold water
½ tsp caster sugar
85g unsalted butter
1 cup cake flour
4 medium eggs, beaten
1. Preheat the oven to 200° Celsius.
2. To make the choux pastry, place the butter, water, salt and sugar into a large saucepan.
3. Place over a low heat to melt the butter. Increase the heat and pour in the flour in one go.
4. Remove from the heat and quickly beat the mixture vigorously until a smooth paste is formed, stirring continuously to dry out the paste.
5. Once the paste curls away from the side of the pan, transfer the mixture into a large bowl and leave to cool for 10-15 minutes.
6. Beat in the eggs, a little at a time, stirring vigorously until the paste is smooth and glossy.
7. Continue adding the egg until you have a soft dropping consistency. The mixture will be shiny and smooth.
8. Lightly oil a large baking tray or line the tray with greaseproof paper. Dip a teaspoon into some warm water and spoon out a teaspoon of the choux mixture onto the baking tray. Leave enough space in between for the éclairs to expand.
9. Bake for 25-30 minutes, until golden brown, if too pale they will become soggy when cool.
10. Remove from the oven and prick the base of each éclair.
11. Place onto the baking tray with the hole facing upwards and return to the oven for 5 minutes. The warm air from the oven helps to dry the middle of the pastries.
Ingredients for the pudding.
1 packet of chocolate Instant mousse prepared as per packet instructions
250 ml fresh cream whipped
One tin caramel
One small tin nestle dessert cream
150 gram dark chocolate
Once the cream whipped to stiff peaks mix through the caramel and fill the eclairs using half the caramel and cream mixture save the remaining caramel cream
Layer the mousse in a bowl
Then a layer of the eclairs and fill any open spaces with the remaining caramel cream
Melt the chocolate and mix the dessert cream with the melted chocolate to make a smooth ganache and drizzle this over the eclairs.
Cocktail Bread Rolls
From My Kitchen To Yours – keeping our heritage alive
1 kg cake flour
1 tsp salt
1 (7g) packet instant yeast
4 tablespoons oil
4 tablespoons plain yoghurt
2 tablespoons sugar
2 large eggs
1 – 1 ½ cups lukewarm (tepid) milk
In a large bowl add the flour, salt, sugar and yeast.
In a separate bowl mix the egg, oil and yoghurt. Add to the flour.
Add the milk and mix thoroughly. You may add more milk if the dough feels to stiff.
Knead the dough until smooth and the dough no longer stick to your hands.
Cover the bowl with plastic and leave to rise in a warm place until double in size.
Knock the dough down to let the air come out.
Break off small pieces of the dough and form into round shapes.
Place in a baking tray dusted with flour. Leave to rise for 10 minutes.
Brush with beaten egg, sprinkle with sesame seeds (optional).
Bake in a preheated oven at 190° Celsius until light brown approximately 25 – 30 minutes.
Makes about 40 cocktail rolls.
© Cape Malay Cooking & Other Delights
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
1/3 cup sago
1 cup water to soak the sago
1 – 1 1/2 cups crushed vermicelli
3 cinnamon sticks
50 g sultanas
2 litres milk
15 ml rose water (optional)
150 – 200ml white sugar (depending on your taste buds)
50g blanched almonds
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. The sago should become transparent.
Add the rose water (if using), sugar and almonds and continue to simmer for another 10 minutes or so. Serve hot and enjoy!!!
Serve hot and prepare to enjoy this rich, spicy and flavourful drink.
© Cape Malay Cooking & Other Delights
On Sunday, 7th June 2015, my Cape Malay & Other Delights Cookbook was launched at the Grassy Park Civic Centre.
The launch of my cookbook was the result of more than 20 years of dreaming and preparing for this, my first published work. I started collecting recipes in my teens, scribbling recipes from mother, family members and friends on pieces of paper. About 20 odd years ago we bought our first computer and I started to type up all my recipes I collected mostly from my mother, the late Zainunesa Francis (nee Adams). My mother was a great cook and baker, she in turn was taught by her mother (my grandmother) who made the most amazing tarts and pies I am told. She made this pies and tarts, which she sold at factories, as a means of helping to maintain the family. My mother, may her grave be filled with light and may she be elevated to the highest place in heaven, baked the most wonderful bread. (It would have been her birthday today 1st July) Although my mom stopped cooking and baking long ago due to her having a stroke people would still talk about the raisin bread, egg loaf, rolls amongst other stuff she made. At one time my mom baked cakes for a small bakery as well, supplying them with freshly baked cakes and delicacies every day.
My journey with Cape Malay Cooking started in earnest during 2001 when we moved to the UK. In the UK I had access to many ways and methods of researching how to compile and to produce a cookbook. I began by researching how to produce a family heirloom recipe book and self-publishing. All these methods needed lots of monetary investments. For a few years I forgot all about it. In the meantime I was lucky enough to go on many courses. I did various courses from Community Parenting to Business & Administration Diplomas. During 2007 whilst working at the Birmingham City Council I went on an Empowerment for Women course. During that 5 days I learned a lot about myself and my goals in life. On the last day of the course the instructor asked us to close our eyes and visualise the next 5 years of our lives and what we would like to achieve at the end of the 5 years. For me that was visual journey was very emotional and I came to realise that I still wanted to compile a cookbook.
My first granddaughter was born in November 2009 and I resigned from work to take of her whilst my daughter completed her education. The next year and a half was spend caring for my granddaughter. In the meantime my daughters were telling me about Facebook to keep in contact with my family in Cape Town. I opened a Facebook account in February 2011, naming it Cape Malay Cooking. I started posting pictures of food I made every day. Ever since we moved to the UK I continued cooking our traditional Cape Malay foods, bredies, frikkadel, breyanis, etc. The first message I received was from a lady who said “motjie, don’t ever stop with this page, I was looking so long for something like this”. From then onwards it all took off. Within months I reached my 5000 friend limit (I didn’t know about fan pages then, I learned as I went along). Another person advised me to open a second account, I reached my friend limit very soon on that one as well. It was only after I reached my friend limit on my third page that I found out about fan pages! I researched some more and finally merged all my Facebook accounts into one, Cape Malay Cooking & Other Delights. For 3 ½ years I was known only as Cape Malay Cooking, very few people knew my true identity. The reason for this was I wanted to remain anonymous for as long as possible, I didn’t start this page for name and fame, I simply did it for the love of my culture and tradition, my sole wish was to preserve our unique way of cooking for my children and future generations.
Many of my followers started requesting recipe books. I compiled 5 PDF Ebooks, but people still wanted the hard copy. I had a few copies printed at a local printer but the quality wasn’t very good. From then onwards I started researching again, this time in more earnest. I approached a large publishing house, who agreed to print my cookbook but due to unforeseen circumstances the contract was cancelled. This was in fact a blessing in disguise. Towards the end of 2014 my husband, Aghmad Smith, decided to finance my project. Alghamdulilaah he worked very hard to enable me to realise my dream.
But the real struggle was still to come. I learned so much the past year. Through research I learned how to style food, take food photography, the layout, publishing, graphic designing, marketing, web designing amongst other things. But I’ll be the first to admit I still have lots to learn as everything is not perfect yet. This journey has finally came full circle with my self-published cookbook being received with wide acclaim from most people, especially people who knows about publishing, cookbooks and literature. I am humbled by the response and feedback I have received thus far. I have to admit my cookbook has a couple of spelling errors but as my brother, Mustapha Francis (who was MC at my launch) pointed out in 30 years time this cookbooks will be a sought after collector’s item! In Sha Allah (God willing)
A few facts about my “Cape Malay & Other Delights Cookbook”
- My book was launched at the Grassy Park Civic Centre on 7th June 2015
- Over 500 people attended my launch
- My foreword was written by Mogamat G Kamedien, independent slave scholar & community heritage activist who also delivered the key note speech on the day of my launch
- My cookbook is self-published
- My desire to write a cookbook started over 20 years ago
- Members of the oldest Malay Choir, Young Men’s Malay Choir, entertained guests
- My cookbook launch was covered by Abidah Dixon Mohamed for TVs “Proe” program
- The Weekend Argus, covered my story in their 13th June 2015 edition
- The Cape Times as well as the Argus included recipes from my book in the Ramadan supplement
- Chanel Islam International radio covered my story
- Voice of the Cape radio station reviewed my cookbook
- My story featured on southafrica.net
- Capetownmagazine.com featured my story as well
- In addition to the Cape Town launch I had a launch in Birmingham, UK as well as in Bosmont, Johannesburg
Stockist of the new Cape Malay & Other Delights Cookbook are:
– Shaikhs Exotics
crn of Repulse and Belgravia Road
– Simply Spice – Montague
021 671 2672
– Simply Spice – Montague
– Timbuktu Books
Shop 4, 19 Golf Course Road
021 697 0517
32 Hadji Ebrahim Crescent, Rylands
021 699 1200
– Deen Store
508 Lansdowne Road
021 762 6745
– Online at the Deen Store
– Voice Of The Cape Studios
2 Queenspark Avenue Salt River
021 442 3500
– Frozen Delicates / Fazliens
Gatesville / West Gate Mall / Kenilworth
021 637 6080 / 021 374 7541
– Ameera’s Fashions
021 637 3474
35 Greenhill Road
011 646 8429
– CII Stores
Trade Route Mall
011 852 0097
– Covered Pearls Hijab Parlour
079 025 4545
– Islamic Sound & Vision
079 025 4545
082 786 1304
-Expats can buy from
More stockist will be added in the next couple of days…
Links to articles
More pictures of my cookbook launch
You are cordially invite…
Cape Malay & Other Delights Cookbook Launch by Salwaa Smith
Cost of my cookbook ONLY – R199 + R10 P&P within Cape Town and R25 nationwide.
3 course Cape Malay meal + a signed copy of my cookbook R250
Menu on the day will be:
Starter – cocktails pies, samosas, tandoori chicken, spicy meatballs
Main – lamb and chicken akhni
Dessert – assortment of Cape Malay biscuits, Cape Malay fancies (cream cakes) + tea, coffee & juice
Guest speakers – Mogamat Kammie Kamedien, independent slave scholar & community heritage activist
Vanessa De Bruin – family friend
Entertainment – members from the Young Men’s Malay Choir, the oldest and largest Malay Choir in South Africa
Abidah Dixon Mohamed from CTV’s “Proe” program will cover the event which will be broadcasted on CTV
When: 7th June 2015 @ 12pm
Venue: Grassy Park Civic Centre
Corner 5th Ave and Victoria Road,
Tickets are selling fast, reserve your space as soon as possible, we can ONLY accommodate 500 people (tickets are ONLY R250 which includes lunch, entertainment and a signed copy of my 120 page hard cover cookbook)
To book call: 078 606 9655
WhatsApp: 074 841 7495
RSVP before 31st May 2015 (extended from the 22nd to allow people to pay for the tickets)
We will also be selling books only at the introductory price of R199 on the day of the launch at Grassy Park Civic Centre for those unable to attend the lunch. Books will only be available from myself and will be available in stores towards the end of July 2015. Contact details above.
Those outside of South Africa who wants to purchase a copy of my book may do so via amazon.co.uk, worldwide delivery. Just search for Cape Malay Cookbook or ISBN 0620526505.
Thank you, I’m looking forward to meeting you all. God Bless.
PLEASE SHARE 😉
Salmon served with lemon fried rice & Salmon served on a bed of sweet potatoes, mashed
4 cups cooked rice, preferably long grain or basmati
2 tsp coriander / koljana seeds
2 Tbsp sunflower oil
2 tsp mustard seeds
8 curry leaves
3 green chillies, chopped
1 tsp grated ginger
1 ½ tsp turmeric / borrie
Juice of 2 lemonsGently roast and then coarsely powder the coriander seeds. Keep aside.
Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stop, taking care not to burn the spices. Add the turmeric powder and turn off the heat.
Add the lemon juice and mix well.
Add the rice, roasted coriander powder and mix thoroughly.
To Make Chilli Butter
125 g soft salted butter
1 tsp crushed dried red chillies
Mix together the butter and dried chillies in a small bowl. Transfer and wrap the butter in clingfilm, roll it into a log. Refrigerate for 30 minutes or until the butter is hard. Cut in slices and use as required. Left over chilli butter can be frozen for later use.
Fish Breyani – Cape Malay Cooking & Other Delights – Salwaa Smith
From My Kitchen To Yours – keeping our heritage alive since 2011!
3 cups long grain rice or basmati rice
1½ cups frozen mixed vegetables
1 cup cooking oil
3 large potatoes
2 large onions, sliced thinly
1kg firm fish pieces of your choice, like hake or snoek
1 tomato, chopped
¼ cup buttermilk
1 – 2 green chillies, chopped
1½ tsp jeera / cumin
2 stick cinnamons
1 tsp salt
2 Tbsp butter
7 cloves of garlic, minced
1 tsp salt
½ – 1 tsp chilli powder
3 tsp jeera / cumin
Juice of 2 lemons
1 tsp turmeric / borrie
1 Tbsp vegetable oil
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, make the masala to fry the fish. Combine all the spices in a small bowl, stir to combine. Wash and dry the fish pieces, smear the masala mixture all over the fish. Leave to sit for 10 minutes before frying in the left over oil used for frying the potatoes.
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 fish slices 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 20 minutes. Turn the heat off and leave to rest for 10 minutes before serving with lemon atchar or blatjang.
© Cape Malay Cooking
Ingelegde Vis (Pickled Fish)
Pickled fish is traditionally made at Easter time. Pickled fish dates back to when there was no refrigerators and different means were used to preserve food. Any firm fleshed fish can be used to make this delectable dish. Yellow tail and Snoek are the most common fish used when making pickled fish.
1kg snoek or any firm fish cut into large slices
1 tsp salt
1/4 cup sunflower oil
1 cup brown vinegar
1/2 cup water
1/4 cup lemon juice
1/4 cup sugar
3 large onions, sliced
1 lemon, sliced
1 – 2 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
2 tsp fish masala (optional)
1/4 teaspoon chilli powder
5 bay leaves
Wash and drain the fish. Wipe the fish dry with a clean kitchen towel. Salt the fish slices. Heat a large saucepan over medium to high heat. Add the ¼ cup of oil. When the oil is warm, fry the fish five minutes on each side or until the fish is cooked thoroughly. Remove and set aside.
Wipe the pan with kitchen towel to remove the residue from the fried fish, and add the sliced onions and fry till they turn golden. Add the liquids and spices, bring to boil, turn low and simmer for about five minutes. Turn off heat, let cool to warm.
Arrange the fish chunks and sliced lemon in a Pyrex or glass dish, and pour the sauce over. Cover, and refrigerate for a day or two before eating for the flavours to develop. The flavour improves the longer it’s left before eating and will keep up to 2 weeks in the refrigerator. Serve cold with crusty buttered bread.
To make 12 buns. The ingredients can easily be doubled to make 24 buns or 12 buns and a loaf.
450g cake flour (about 3 1/2 cups)
½ teaspoon salt
1 packet instant yeast
1 teaspoon mixed spice
1 teaspoon ground cinnamon
2 teaspoons ground aniseed
250 – 300ml lukewarm water & milk mixture (half & half)
1 tablespoon sugar
1 tablespoon 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.
Stir in the lukewarm water to form a sticky soft dough.
Knead on a lightly floured surface for 10 minutes or until the dough is smooth and doesn’t stick to the work top.
Cover the bowl with Clingfilm and leave to rise until double in size in a warm area.
Knock the dough down.
Divide into 12 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 200C.
To make the glaze, mix together the sugar and hot water until sugar has dissolved.
Brush over the baked buns immediately once removed and leave to cool on a cooling tray.
© Cape Malay Cooking