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Masala Steak

Masala Steak With Flaky Roti

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

Masala Steak Served With Flaky Roti

Ingredients for marinade:
1 kg steak, cut into pieces
2 tsp steak and chops spice (masala)
2 tsp ground red chillies (or to taste)
2 tablespoons paprika
1/2 tsp black pepper
1 tsp crushed garlic
1/2 tsp crushed ginger
2 tablespoons of oil
Enough white vinegar to make a paste (add a little at a time)

Mix all the above ingredients into a thickish paste.

Taste for salt as the steak spice has salt in
Add to steak and marinate for 2 hours in the refrigerator or overnight

2 Tbsp cooking oil
2 large onions, peeled and sliced

1 green pepper, sliced

1 red pepper, sliced

1 yellow pepper, sliced
1 large tomato, chopped


Heat 2 tablespoons oil in a large saucepan. Braise 1 & 1/2 sliced onions until golden brown. Add 1 large chopped tomato and the sliced peppers, cook for 10 minutes. Add marinated steak and cook over medium heat for 40 minutes or until the meat is tender. Add the remaining half onion, stir and cook a further 5 minutes.

Masala Steak

Serve with side of chips and salad or masala steak Gatsby, sandwiches or rolls


Find my flaky roti recipe on

Masala Steak Served With Chips And Salad









Seafood Akhni

Seafood Akhni

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

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


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.


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 ➡️

Seafood Akhni

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Peppermint Chocolate Squares

Chocolate Peppermint Squares

Delicious chocolate cookies / biscuits with a hint of peppermint. Topped with peppermint / Aero chocolate.

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

1 large egg
1/3 cup cooking oil
½ cup sugar
3 Tbsp cocoa powder
1 tsp peppermint essence
1½ cups desiccated coconut
2 cups self-raising flour
100g soft butter
Topping: Peppermint crisp or aero chocolate

Preheat your oven at 180°C.

Lightly grease a 20 x 20 centimetre square baking tin.

In a large mixing bowl add the butter and oil. Whisk the butter, sugar and oil until light and creamy.

Add the egg and mix until creamy.

Add the coco powder and peppermint essence, stir to combine.

Add the self-raising flour & coconut and mix by hand to make fairly stiff dough.

Press the dough evenly in the greased baking tin. Lightly scrape the top of the dough with a fork for a rustic effect.

Bake in a pre-heated oven at 180°C for approximately 10 – 15 minutes.

Grate the chocolate over the cake immediately upon removal from the oven. The chocolate will melt over the warm dough.

Allow to cool slightly before slicing into squares. Gently remove the squares from the tin and leave to cool completely on a wire cooling rack before storing in an airtight container.

Makes 20 – 24 biscuit squares.


Roll the dough between 2 sheets of greaseproof paper, scrape the dough lightly with a fork for a rough texture. Use a square or round cookie cutter to cut out shapes.

Transfer the cut out shapes onto a lined baking tin. Bake at 180°C for about 8-10 min or until the cookie is firm to the touch.

Transfer onto a cooling rack. Grate peppermint / aero chocolate over the warm cookies and top with an aero bubble chocolate.

Store in an airtight container when the cookies have cooled down completely.

Peppermint Chocolate Cookies

© Cape Malay Cooking & Other Delights

Spring Rolls Recipe

Spring rolls are deep fried appetisers often made with phyllo pastry filled with vegetables or vegetables with shredded chicken. Here is my recipe for crispy vegetable spring rolls. Serve warm with a sweet spicy sauce or dip.

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – from my kitchen to yours keeping our heritage alive for the past 11 years!

Crispy Spring Rolls

Spring Rolls Recipe

All you need to make homemade spring rolls are phyllo pastry, available in the freezer at most supermarkets, chicken mince or boneless chicken, spring onions, mix veg, seasoning and soy sauce. Serve with a sweet chilli sauce or any of your favourite dipping sauces.

These spring rolls can be air fried as well as deep fried. When using the air fry method, defrost slightly, brush your spring rolls lightly with oil and bake at 200°C in a pre-heated air fryer until golden brown and crispy, approximately 5 minutes a side.

ll instructions and method of folding⤵️

How To Make Spring Rolls

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Puris / Pooris

Poori or Puri is a traditional Indian fried bread that is delicious to enjoy with almost any main dish, normally curry. It’s a simple unleavened bread made from just self-raising flour, salt, sugar and buttermilk.


We grew up eating puris with mince curry or dhal curry. My mom learned to make the loveliest puris from our Indian friends. As we were a big family and my mom had to do lots of cooking, she would just roll the dough out as thinly as possible on the table and cut into shapes using a sharp knife. I used the same method as well as using a large round cookie cutter or glass.

It’s important to get the dough right, so that your puris are not dry and tough. Leave the dough to rest for at least half hour before rolling.

Add a bit of salt to your oil before frying the puri in it, to avoid making the finished product extremely oily.

Leave to drain on kitchen towels after frying.

The sugar caramelises to give your puris a beautiful colour. Also, make sure to get the temperature of the oil just right. Frying puris in very hot oil can burn them. Fry over medium/high heat.

4 cups self-raising flour
1 tsp salt
1 Tbsp sugar
1 & 1/2 cups buttermilk
Oil for deep frying


Mix all the ingredients together in a mixing bowl.

Knead dough for a few minutes until dough no longer sticks to your hands or surface.

Cover and leave the dough to rest for at least 30 minutes.

Roll out very thinly, cut into circles, rectangles, any shape that takes your fancy!!

Fry in medium to hot oil until puri puffs up, 2 minutes, turn and fry the other side. 

***To make your own buttermilk ***

1 & 1/2 cups milk, add 3 tablespoons of either vinegar or lemon juice and let it stand for a few minutes before using.

During Ramadan my mom used to make treats for us by filling the puris with slices of viennas or left over mince curry to be enjoyed when breaking our fasts.

Puris filled with vienna slices served with a dip

Eggless Banana Muffins

Delicious Eggless Banana Muffins that will satisfy any muffin craving. Make these muffins without eggs if you are caught without eggs. These muffins are perfect for those who don’t or can’t eat eggs.

Eggless Banana Muffins

So easy to make, involve kids and make it a fun process. Wrap them individually in plastic wrap and freeze them. They keep really well, enjoy the treat whenever you’re craving for.

Most importantly, there are no fancy ingredients required, you might have everything in your kitchen cupboards if you do baking.

Ground cinnamon adds a really nice flavour and complements the banana flavour
Always use ripe or overripe bananas to get the natural sweetness and adjust the sugar amount accordingly. Also, not ripe bananas are hard to mash properly and won’t mix properly into the batter.
Optional, add chocolate chips.
Your can store the muffins in the refrigerator for 3 days once they are completely cold.

Eggless Banana Muffins Recipe

60g (quarter cup) soft butter
1/2 cup sugar (brown or white)
1/2 cup buttermilk
1/2 tsp bicarbonate of soda
1 tsp cinnamon powder
2 cups self-raising flour
3 bananas, mashed

Pre-heat oven to 180°C.
Line a muffin tin with 12 muffin cakes.
In a mixing bowl cream together butter and sugar.
Mix in mashed bananas.
Add flour, cinnamon, bicarb and buttermilk, mix into a thick batter.
Pour into the prepared muffin cases.
Bake in pre-heated oven for 20 minutes.

Cook’s Tip:

Optional extras, add a handful of chocolate chips, raisins or walnuts.

Make your own buttermilk by adding 2 tablespoons vinegar or lemon juice to one cup of milk. Let it sit for 5 minutes before using.

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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!

Homemade Bread

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

Warm Freshly Baked Bread With Butter

Follow my tutorial below for flop proof homemade bread

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Malaysian Pudding

This is a delicious and refreshing pudding to enjoy on a hot summers day!

I’m not sure where this recipe originated from, if anyone can shed some light please comment below. I’m thinking this recipe was created because the pudding feeds a lot of people using inexpensive ingredients. What do you think?

This pudding is made using flavoured yoghurt, condensed milk, dessert cream (in the tin), tinned fruit. Fresh fruit is also used.

Here’s my take on this popular Cape Malay Malaysian Pudding.

Malaysian Pudding – Salwaa Smith – Cape Malay Cooking & Other Delights

A refreshing quick and easy dessert. End your dinner party with this no fuss treat. Use any flavour yoghurt and canned fruit combination. Cocktail canned fruit can also be used for a burst of fruit when eating. For a sweeter taste add one or two tablespoons condensed milk, to taste. This recipe serves 6 but you can easily double it to cater for more people.


500ml yoghurt

2 or more Tbsp condensed milk (to taste)

1 x 155g tin dessert cream

1 x 410g canned fruit of choice

2 Tbsp pistachio nuts

250ml fresh cream

Fresh fruit,


Drain the canned fruit. Using a large mixing bowl, stir the dessert cream to loosen it up. Add the yoghurt, start by adding 2 tablespoons condensed milk then add more if you want a sweeter taste, drained canned fruit and nuts. Whisk the fresh cream in a separate bowl until double in volume. Fold the cream into the yoghurt mixture. Transfer into a serving dish and refrigerate until needed. Garnish with fresh fruit and extra pistachio nuts, optional.

For this pudding I used mango and apple yoghurt as well as guava canned fruit. I also added chopped a banana and strawberries for extra flavour. Makes 6 servings.

© Cape Malay Cooking & Other Delights

Refreshing Malaysian Pudding

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3 Ingredient Fruit Cake

Introducing my 3 ingredient fruit cake made from dried mixed fruit, cold coffee and self raising flour. This cake can be stored for up to 2 weeks. To store, simply wrap in foil or place into an airtight container at room temperature. Serve on it’s own at room temperature or warm, with a dollop of cream or custard.

You can substitute coffee with:

Juice (orange, apple or pineapple)

Black tea

Chocolate milk

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Brownie Cheesecake

Brownie Cheesecake

Salwaa Smith – Cape Malay Cooking & Other Delights 

Love brownies? Love cheesecake? Now, you can have both at the same time! This is a baked cheesecake with a brownie mixture as the base. Absolutely divine.

For the brownie base you will need:

100g chocolate

50g butter

Melt over a double boiler and allow to cool

1/3 cup cake / plain flour

1/4 cup cocoa powder

Sieve and set aside

1/2 cup caster sugar

1 large egg

Cream together and fold into the cooled butter and chocolate mixture

Fold in flour/ cocoa

Spray a 18cm loose bottom tin (spring form tin) with spray and cook and pour the brownie mixture in. Bake at 180°C for 10 minutes. Remove from the oven.

For the filling you will need:

600g smooth cream cheese

3/4 cup castor sugar

2 Tbsp cake flour 

1 tsp vanilla essence 

Finely grated zest of 1 medium lemon

1 & 1/2 tsp lemon juice

2 large eggs 

1/2 cup Greek yoghurt 


Whipped fresh cream 

 Fruit of choice


Mix the cream cheese, castor sugar until smooth. When the cream cheese is smooth add the yoghurt, vanilla essence an lemon rind. Add the eggs 1 at a time mixing gently after each egg has been added. Mix well until the eggs have incorporated into the mixture. Grease the sides of the tin with the brownies . Pour the cheesecake mixture on top of the base. Bake in a pre-heated oven at 200°C for 10 minutes. Reduce the temperature to 140°C and bake for a further 60 minutes more. Turn the oven off, leaving the cheesecake in the oven with the oven door slightly ajar until the cheesecake has cooled down. 

Refrigerate for four hours or overnight. Remove the cheesecake from the spring form tin before serving and decorate with whipped cream and  fruit of choice.

to remove the cheesecake, run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a serving plate.

Cook’s Tips:



Mix gently. Don’t be tempted to mix ingredients at a high speed or to use a whisk attachment instead of a paddle attachment in an effort to get rid of lumps. This aerates the batter and can ruin that cake’s final texture.  Starting with softened cream cheese and being patient while mixing on low speed is the best way to ensure a smooth filling.

Scrape down the bowl after mixing in each ingredient. When mixing the ingredients together the consistency starts off quite thick with the cream cheese and thins out with the addition of each ingredient. The batter that sticks to the sides of the bowl—and hides in the bottom of the bowl—needs to be scraped down completely so it combines evenly. If the bowl isn’t scraped consistently, the batter will be lumpy.

Here’s another cheesecake recipe for you ⤵️

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