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330th anniversary of the arrival of Sheikh Yusuf of Macassar to South Africa.
Our Cape Malay Heritage
Today marks the 330th anniversary of the arrival of Sheikh Yusuf of Macassar to South Africa.
If you see some people in the Cape Malay community today packing their picnic baskets with samoosas, koeksusters, boeber, rose water and dates it is most probably because they’re going to be having Iftar (breaking of the fast) today in Macassar.
Macassar is a small suburb between Strand and Somerset West in the western Cape. The small fishing village is hardly paradise but it has a legendary tale which will be told by its inhabitants that Moses parted the waters, Jesus walked on the waters but that it was Sheikh Yusuf of Macassar who put his foot in the salty sea waters and it turned into fresh waters that the sailors on board the Voetboog could drink when they were sailing to the Cape of a Good Hope. Sheikh Yusuf of Indonesia was exiled in the Cape by the Dutch East India Company in 1693
The story about Sheikh Yusuf of Macassar is one that will be celebrated today by lots of Cape Town aunties and their families who will be visiting his shrine in the Western Cape. In a booklet, “Guide to the Kramats of the Western Cape.”, edited by Mansoor Jaffer and published by the Cape Mazaar the voyage of the Voetboog sailing to the Cape was not without its challenges. Jaffer writes, “The voyage to the Cape was not without mysterious events. En route the fresh water supply became depleted and being far away from land, this caused deep concern. When Sheikh Yusuf came to hear of this, he merely put his foot in the sea, and told the men to let down the casks in that spot. When they pulled up the casks, they discovered, to their amazement, that the water was fresh and perfectly good to drink. It could have been that the Sheikh knew that they were near one of the fresh water currents of the coast of Natal. If so, it clearly displays the extent of his exceptional knowledge. Nevertheless, the legend lives on in the oral history of the community and is related with great pride by those who believe in his mystical powers.”
Today marks 330 years when the Voetboog sailed into the Cape of Good Hope in 1694 with Sheikh Yusuf; and his “mystical powers” continued to rein for the five years during which he was exiled here and during which time he contributed to a phenomenal spread of the Sufi school of Islam that was rooted in stoicism of personal & political ideals, tolerance for others and a marriage between science, art, politics and spirituality.
Sheikh Yusuf was a spiritual and political teacher to many of the slaves in the Cape. In 2005 the South African government honored Sheikh Yusuf posthumously with the National Order of the Companions of O. R. Tambo in Gold for his contribution to the struggle against colonialism.
Sheikh Yusuf died in 1699, just five years after his arrival at the Cape, and more than three centuries later his memory continues to live on with significant numbers of people who pay homage at his shrine in Zandvliet (now known as Macassar to honour the place where he was born).
Written by Ismail Raeesa and share by Mogamat Kammie Kamedien
Cooking Tutorials
Discover our cooking tutorials and learn to prepare mouthwatering dishes with ease. Elevate your culinary skills and impress your family with my delightful and easy to follow cooking tutorials. My easy homemade recipes include how to make your own bread, samosas, bredies, curries and much more…
Tap on the link below (Video Tutorials) to view all my cooking tutorials,
Three Ingredient Scone
Three Ingredient Scones
Make these fluffy, moist scones from scratch using only 3 ingredients – self raising flour, cream and lemonade. The secret ingredient is the lemonade. Go on give it a try and let me know what you think of this recipe. I served my scones with apricot and strawberry jam and of course we must not forget the butter 😊
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
3 cups of self raising flour
1 cup of cold fizzy lemonade drink
1 cup fresh cream
Method:
Preheat your oven to 200° and line a baking tray with greaseproof paper.
Sift the self raising flour into a large bowl and add the lemonade and cream.
Use a butter knife to bring the mixture together until it combines.
Tip the scones mixture onto a floured surface and gently shape into a rectangle.
Use a cookie cutter or glass to cut out your scones and place them onto the prepared tray. Repeat until you have used all of the scone dough.
Place your three ingredient scones into the pre-heated oven and bake for 12 minutes or until golden and cooked through – they will sound hollow when tapped. Makes 10-12 scones. Serve whilst warm.
Dhal / Dal Soup
Salwaa’s Dhal Soup
This hearty and protein-packed dhal soup with lemon, turmeric and garlic is totally delicious and very easy to make. Perfect comfort food to break your fast with or to have as a light lunch on an autumnal day.
Ingredients:
1 cup dhal (red or yellow lentils)
1 tsp turmeric / borrie
½ tsp cayenne pepper or chilli powder
1 tsp cumin / jeera
¼ tsp ground cardamom
2 bay leaves
1 vegetable stock cube dissolved in 4 cups warm water
50g butter
1 small onion, peeled and chopped
1 tsp mustard seeds
2 garlic cloves, finely chopped
salt and pepper to taste
juice of 1 small lemon
Method:
Soak the lentil in water for 30 minutes. Rinse until the water run clear.
Add the dhal, turmeric, cayenne pepper, jeera, cardamom, vegetable stock and bay leaves in a deep pot / saucepan. Simmer over low to medium heat until the dhal is soft and mushy.
Meanwhile melt the butter in a pan, then add the mustard seeds, garlic and onions. Sauté until the onions are transparent. Add the onion mixture to the dhal, cook a further 5 minutes adding more water if a thinner soup is required. Season with salt and pepper.
Squeeze the lemon juice over the soup. Stir through. Remove the bay leaves before serving with your favourite bread or savouries.
Serve with your favourite savoury or my homemade brown bread recipe
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Creamy Cauliflower Soup
Salwaa’s Creamy Cauliflower Soup
Here’s another simple yet delicious soup to make for your family. The roasted cauliflower makes it taste amazing. Cauliflower is a good source of heart healthy antioxidants, vitamins, and minerals, including vitamin C, vitamin K and fibre amongst others. Cauliflower in itself is fat-free and cholesterol-free as well as being low in salt.
Ingredients:
1 large cauliflower
3 bay leaves
½ tsp cumin
2 tbsp oil
1 onion, finely chopped
1 celery stick, finely chopped
2 cloves garlic, finely chopped
3-4 cups vegetable stock
½ cup fresh cream
Salt & pepper to taste
Handful chopped water crest or parsley
Lemon juice
Method:
Cut the cauliflower into florets. Wash and drain well. Toss the cauliflower florets onto a roasting tin or pot with 1 tablespoon oil, the cumin and the bay leaves. Roast for 15 mins or until golden and tender. Remove the florets from the pan. Keep aside, discard the bay leaves.
Add the remaining oil into the pan, add with the onion and celery, fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 3 cups of the stock to the pot and bring to a simmer. Cook for 10 mins.
Blitz or liquidise the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Warm the soup gently over medium heat. Ladle into bowls and garnish with the parsley or crest, reserved cauliflower and an extra drizzle of olive oil and lemon juice. Serve warm.
Prawn Samosas
Salwaa’s Prawn Samosas
Although prawns are not a typical samosa filling, you’ll absolutely love them!
Usually samosas are made with spiced minced meat, chicken or vegetable ones with potato, peas, or mixed veg but do try them with prawns for a change. I used shrimps or small prawns for my recipe. This recipe can be used to fill samosas or spring rolls. I usually make my own samosas wrappers or pur. You’ll find my recipe on youtube.com/capemalaycooking
Ingredients:
1kg small cooked prawns, divined
4 onions, peeled and chopped
3 Tbsp oil
2 tsp crushed garlic
2 – 3 tsps crushed dried red chillies
1 – 2 tsp salt or to taste
1/2 cup fresh dhanya / coriander / cilantro, chopped
1/2 cup chopped green Jalapeño peppers
2 tomatoes, chopped
3 Tbsps tomato ketchup
Method:
Heat the oil in a nonstick pan. Add the crushed garlic and chopped onions, fry until the onions are translucent.
Add the tomatoes and cook until the sauce is dry. Add the chillies, salt, chopped jalapeño and ketchup. Stir well to combine. Remove from the heat, stir in the prawns and chopped dhanya. Cool before filling samosa pur/wrappers. Fills about 60 – 70 samosas, depending on the size of your wrappers. These samosas freeze very well, sealed in an airtight container or ziplock bag.
To fry – heat oil in frying pan and fry samosas until golden and crisp, set aside on kitchen towels to drain off any excess oil.
To air fry – preheat the air fryer for around 5 to six minutes at 180 degrees C. Place the samosas within the basket. Turn the temperature up to 200 degrees C for approximately 20 to 25 minutes. Round the halfway point, open the basket, and turn the samosas over for even cooking. Adjust the timing to finish of with a golden brown colour on your samosas.
Serve hot with desired dipping sauce. I used sweet chilli or homemade blatjang (chutney).
Mixed Berry Muffins
Mixed Berry Muffins are delicious muffins bursting with a tart berry flavour. I used fresh berries but you may also use frozen berries for a deliciously convenient breakfast treat.
Muffins are the perfect grab-and-go breakfast or sweet treat like our popular Eggless Banana Muffins,
From My Kitchen To Yours – keeping our heritage alive since 2011!
These muffins are a breeze to make and taste so delicious too.
- Melted butter means no creaming.
- No mixer necessary, just use a spoon or whisk.
- You can do it in one bowl, just sift your dry ingredients right into your wet.
- For convenience use frozen berries right from the freezer.
- Using buttermilk results in a light and fluffy muffin.
- Lemon juice and zest gives a distinctive flavour to the muffins.
Dry Ingredients:
2½ cups cake flour
3 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 cup white sugar
¼ teaspoon salt
Wet Ingredients:
1 cup buttermilk
4 tablespoons butter, about 60g, melted
4 tablespoons (80 ml) vegetable oil
2 large eggs, at room temperature, lightly whisked
Juice and zest of one lemon
250g mixed berries, I used raspberries, strawberries and blackberries
Method:
Pre-heat oven to 180 degrees C.
Line a muffin tray with 12 muffin cases.
Whisk the wet ingredients, then sift the dry ingredients into the bowl, mix well until combines. DO NOT over mix.
Gently stir in the berries, be careful not to break the berries up.
Fill the muffin cases up to three quarters. Then bake for about 20 minutes.
Done! As simple as that to make delicious muffins. Can be made a day in advance.
This recipe makes about 12 muffins.
Cook’s Note:
Don’t have buttermilk? Simply mix one cup of milk with one tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes before using as above in the recipe.
Use frozen berries instead of fresh berries.
You may like our other muffin recipes here
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Budget Recipes Series – Part Three
Welcome to part three of our new budget recipes series.
Here’s some recipes to feed a family of 4 on a budget for a week. I’ve created 7 family friendly dinner recipes suitable for everyone. My recipes are a collection of cheap yet delicious recipes to prove that you don’t need to sacrifice quality to save your rands. Please feel free to add you suggestions.
Here’s some tips to start meal planning on a budget.
- Make a weekly menu. Decide which meals you will make for lunch or dinner and make a list of the items that you will need from the grocery store.
- Plan your meals around foods that are on sale. Check store flyers or newspaper inserts. Just be sure to buy and plan for foods that you will actually use so that they don’t go to waste.
- Legumes (beans, lentils, dried peas), offer great tasting protein at a good price.
- Check your store cupboard, refrigerator and freezer. Look at the expiry dates of the foods and ingredients you already have on hand. Which ones do you need to use up? Look for recipes that use those foods and ingredients.
- Grains such as rice, pasta, barley and couscous are inexpensive and can be used in many different recipes.
- Look for seasonal recipes. Vegetables and fruit are less expensive when they’re in season. Frozen and canned choices are also a good buy and can be just as nutritious.
- Plan to use leftovers. If you’re cooking roast chicken with rice and vegetables for Sunday night’s supper, then make chicken sandwiches for Monday’s lunch.
- Make extras. Don’t let a big bunch of carrots or celery go to waste. Use it all up by making an extra big pot of soup. If minced meat is on sale, make two batches of lasagna instead of one. Serve one batch for dinner, and freeze the other batch in meal-sized portions for another time.
- Encourage your family to share their favourite food and help with menu planning.
- When meal planning, it is also important to make sure meals are balanced. A balanced meal includes vegetables and/or fruits, whole grains and protein foods.
- Always try to add a salad or vegetable to your meal.
Here’s my suggested menu for the coming week.
Monday
Here’s my lentils curry recipe for meatless Monday.
Brown Lentil Curry
Boil 1 cup brown lentils for approximately 30 minutes or until semi soft. Pour it into a colander and rinse thoroughly.
In the mean time braise an onion in a tablespoon of oil until golden brown. Add 1 tsp crushed garlic and 1 tsp crushed ginger. Add a chopped tomato and 1 tsp tomato paste as well 1-2 chillies finely chopped (chillies are optional)
Add to onion mixture
3 cardamoms
1 piece stick cinnamon
1 tsp salt
1 tsp turmeric / borrie
1 tsp coriander / koljana
1 tsp cumin / jeera
½ – 1 crushed chilies
2 tsp leaf masala / roasted masala
Cook the spice mixture for about 15 minutes, adding water as necessary. Then add the boiled and rinsed lentils. Cook a further 10 minutes.
Add 2 large peeled and quarter potatoes and cook for further 15 minutes on slow heat until the potatoes are soft.
Stir in a handful of chopped dhanya. Serve with puris.
Salwaa’s Puris (quick and easy)
Ingredients:
250g self-raising flour or for each cup of normal flour use 1 tsp of baking powder to make your own self-raising flour
½ teaspoon salt
1 teaspoon sugar
Enough buttermilk to make soft, roll able dough or ( take one cup of milk add 1 tbs of vinegar or lemon juice ) to make your own 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. Leave dough to rest for a few minutes. Roll out very thinly, cut into circles, rectangles, any shape that takes your fancy!! Fry in hot oil until puri puffs up, 2 minutes, turn and fry the other side.
Tuesday
Salwaa’s Fried Liver And Onions
Ingredients:
500g lamb liver, sliced thinly
2 – 3 large onions, sliced into rings
1 cup milk
Few tbsp flour to dust liver
Salt and pepper to taste
A few green chillies slitted to taste optional
2 tbsp butter
3 tbsp cooking oil
Few tbsp of vinegar
Method:
Gently rinse liver slices under cold water, and place in a medium bowl.
Pour in enough milk to cover the liver. Let it stand for an hour or two.
Remove the membrane. This step is important in taking the bitter taste out of the liver.
In the meantime, cut the onions into rings.
Heat half of the butter and oil in a large pan over medium heat.
Sauté the onions and chillies until soft and golden brown.
Add the chillies (optional) Remove the onions from the pan and set aside.
Remove liver from milk.
Heat the remaining butter and oil in the pan.
Season the flour with salt and pepper and dust the liver generously.
Turn the heat up to medium-high and place the coated liver slices in the pan.
Cook until brown on the bottom. Turn, and cook on the other side until browned, about 2 minutes aside.
Add the onions and reduce the heat to medium.
Add the vinegar and cook until tender.
Serve with mashed potatoes and steamed vegetables or baked beans.
Wednesday
Salwaa’s Spicy Chicken & Noodles
Ingredients:
250g egg noodles
2 Tbsp cooking oil
1 red onion sliced
½ of each green and red pepper
3 cloves chopped garlic
3 Tbsp soy sauce
1 Tbsp sweet chilli sauce
Salt and pepper to taste
½ tsp chilli flakes
1 Tbsp cornflour
¼ cup water
Method:
Heat the oil in a wok or pan. Add the onion and fry for 2 minutes.
Meanwhile, prepare the noodles according to package instructions and set aside.
Add the garlic and peppers into the pan with the onions. In a bowl, mix the rest of the ingredients for the sauce.
When the noodles are cooked, add the noodles to the pan and pour in the sauce. Mix and serve immediately.
For the chicken:
Spice the chicken with tandoori and/or BBQ spice and shallow fry for 2-3 minutes on each side.
Cut 2 chicken breasts into strips.
Serve on top of the noodles.
Thursday
Salwaa’s Vegetable Curry
You can use any fresh vegetables in season for this recipe.
Ingredients:
2 Tbsp oil
½ tsp mustard seeds
½ tsp cumin/jeera seeds
½ tsp coriander/koljana seeds
1 medium onion, peeled and chopped
1 tsp crushed garlic
½ tsp crushed ginger
1 – 2 green chillies
3 curry leaves
1 Tbsp roasted masala
½ tsp turmeric/ borrie
1 tsp salt
¼ – ½ tsp chilli powder
1 tsp salt or to taste
1 large tomato, finely chopped
1 small cauliflower, broken into florets ( or half cauliflower and half broccoli)
1 small courgette, sliced
1 large carrot, sliced
1 large potato, peeled and chopped
Method:
Heat the oil in a large, heavy pot. Fry all the seeds for 1 to 2 minutes until they began to splutter. Add the onion and curry leaves and fry for 5 minutes.
Add the rest of the spices, mix and fry for another 5 minutes adding water if necessary.
Then add all the vegetables and 1 cup of water. Cook over medium high for a few minutes before turning the heat to low. Simmer until the vegetables are tender. Serve with flat bread, roti and garnished with curry leaves. Serves 4
Friday
Salwaa’s Tomato Sausage Bredie
500g sausage cut into small pieces
1 tablespoon cooking oil
500g red ripe tomatoes, washed, chopped or liquidised or 1 tin chopped tomatoes or use both the fresh and tin tomatoes
3 cloves of garlic, crushed
1 large onion, chopped
1 teaspoon salt or to taste
2 green chillies , chopped or more
1 heaped Tbsp 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 potatoes and simmer over medium heat for 15 minutes , stirring often and adding water to prevent the potatoes sticking to the pan and burning.
Add the tomatoes garlic, salt, chillies and tomato paste and simmer a further 15 minutes.
Add the sausages and cook until the potatoes are completely soft.
Add the sugar 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.
Add a a tin of baked beans to stretch this dish even further
Sunday
Salwaa’s Cabbage Frikkadel (Kool Frikkadel / Oumens Onder Die Kombers)
Serves 6, keep the left overs for the next day. It taste great the next day, trust me!
Ingredients:
500g mutton/beef pieces
2 tablespoons oil
2 medium onions, chopped
Salt to taste
7 cloves
1 – 2 green chilies, deseeded and chopped
1 piece stick cinnamon
1 large cabbage
Nutmeg
Butter
Water as needed
Frikkadel ingredients:
500g fat free minced meat
1 medium onion
1 small green pepper
1 tomato
1/2 bunch dhanya (optional)
1/2 teaspoon nutmeg
1 teaspoon crushed garlic
1 slice of slightly stale bread soaked in water
1 large egg
Salt & pepper to taste
Method:
Wash and drain minced meat well.
Soak bread in water and squeeze excess water out.
Chop onion, pepper, tomato, dhanya finely.
Add all the ingredients in a mixing bowl and mix thoroughly using your hands.
Method:
Heat the oil in a large deep pot. Braise the onions until very brown, add the meat and spices and cook until the meat are brown and tender, 20 – 30 minutes depending on you meat, adding water (not excessive) to prevent it from burning. In the meantime separate the outer cabbage leaves, cutting the veins from each leave but don’t cut through the leave. Chop the inside (the hard part) of the cabbage finely, put the chopped cabbage in a colander. Pour boiling water over the cabbage and leave to drain. When the meat is nicely browned add the chopped cabbage in the pot, stir and cook another 10 minutes until the cabbage are browned as well, stirring often to prevent burning. Wash the cabbage leaves you left whole and steam on top of the meat remove when softened and set aside.
Prepare your frikkadel. Place a small ball (40ml) of frikkadel mixture in the centre of each cabbage leave and fold into parcels. Place the frikkadel parcels on top of the mutton mixture, add 1 cup of water. Sprinkle with grated nutmeg, dot with small pieces of butter and cook, covered for about 30 minutes on medium. Serve, with white rice and atchar.
Follow my recipe below on how to make kool frikkadel.
Sunday Dessert
Chocolate Filled Doughnuts
This is such an easy and delicious recipe to share with family, friends and neighbours.
Salwaa’s Chocolate Filled Doughnuts
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
4 cups cake flour
1 packet instant yeast (7g or 10g packet)
¼ cup sugar
¼ tsp salt
½ cup butter
3 large eggs
1 cup milk
chocolate spread / jam / thick custard
Oil for deep frying
Method:
Heat the milk, add the butter, salt and sugar.
Stir until the butter and sugar is melted. Cool slightly.
Whisk the eggs in a separate bowl.
Combine the flour and yeast into a big mixing bowl.
Pour the milk mixture and eggs into the flour.
Mix to form a soft dough.
Cover the bowl with plastic wrap and leave in a warm place to rise for about 90 minutes or until double in size.
Lightly oil your work surface. Dip your fingers in oil and form the dough into 30 small balls.
Make a small hole in the dough and fill with a small block of chocolate.
Close the hole by pinching the dough together firmly.
Leave the dough balls to proof for 30 minutes.
In the meantime heat the oil in a deep pan or pot.
Gently transfer the dough balls one at a time into the warm oil.
Deep fry in medium hot oil turning half way through until golden brown.
Remove with a slotted spoon onto kitchen towel to drain excess oil.
Roll into sugar when slightly cool. Makes 30
Cook’s Note:
Instead of chocolate you may use jam or custard as a filling. After frying, make a small hole on one side. Using a syringe, thin nozzle or piping bag fill the doughnuts with the jam then roll into the sugar.
Roll the doughnuts in the sugar as soon as possible after frying in order for the sugar to stick. You may also use castor sugar instead of granulated sugar.
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Budget Recipes Series – Part Two
Welcome to part two of our new budget recipes series.
Here’s some recipes to feed a family of 4 on a budget for a week. I’ve created 7 family friendly dinner recipes suitable for everyone. My recipes are a collection of cheap yet delicious recipes to prove that you don’t need to sacrifice quality to save your rands. Please feel free to add you suggestions.
Here’s my suggested menu for the coming week.
Monday
Traditionally we eat fish on a Monday after Sunday’s feast. All the family would normally gather at their parents house on a Sunday and have a big lunch together. I remember growing up and even after I got married, our married siblings would all come to my parents and mother in laws house with their pots of food and we would all eat together. Sundays were family days, the one day of the week when everyone was off from work and relaxing.
For this week’s menu I’ve chosen a fish curry with rice. You can use any firm flesh fish to make this delicious meal. Here’s my recipe.
Fried Fish Curry (Curry with a difference)
Salwaa Smith – Cape Malay Cooking & Other Delights
500g firm fish of choice
Season the fish with salt. Rub a small amount of turmeric onto the fish. Squeeze the juice of half a lemon over the fish slice. Put aside for at least 30 minutes.
Shallow fry the fish 3 minutes aside. Remove the fish from pan. Keep warm.
Braise 2 medium onions in vegetable oil
Add: ½ teaspoon mustard seeds;
½ teaspoon whole cumin
Cook for at least 5 minutes
Add 2 – 3 chopped ripe tomatoes or ½ tin of chopped tomato
Cook for a further 10 minutes on medium heat, stirring often, until the oil separated from the onion mixture
Add little water as needed.
Now add 1 teaspoon salt
1 teaspoon chilli powder
1 teaspoon roasted / leaf masala
1 teaspoon fish masala
½ teaspoon turmeric
1½ teaspoon ground coriander
Cook for a further 5 minutes or until sauce has thickened.
Now add the fried fish and cook for a further 5 minutes. Do not stir the pot but gently shake contents to mix well.
Garnish with fresh chopped coriander. Serve with rice or hot water roti.
Tuesday
Salwaa’s Chicken Fried Rice
This dish is ideal to make using left over rice, chicken and mix vegetables
Salwaa Smith – Cape Malay Cooking & Other Delights
Cut 1 chicken fillet or 2 deboned thigh pieces into small cubes. Season the chicken with BBQ / Braai spice of your choice. Heat 2 tablespoons of oil in a wok or pot. Stir fry the cubes chicken for 10 minutes. Remove the chicken into a plate, set aside and keep the chicken warm.
Then you’ll cook 1½ – 2 cups of Thai / fragrant white rice as per packet instructions. Add 1 cup of frozen mix vegetables to the rice and mix together. Set aside.
Sauté a medium onion, finely chopped in 2 tablespoons oil. I use the same wok or the pot i used for frying the chicken .
Add: 1 teaspoon finely chopped or grated garlic;
1 teaspoon finely chopped or grated ginger;
1 green chilli finely chopped;
2 -3 chopped spring onions;
1 tablespoon soya sauce, optional;
1 teaspoon salt;
¼ teaspoon black pepper
Add fried chicken pieces and mix together
Push to one side of wok / pan
Whisk 2 large eggs and fry on the empty side of the wok / pan. Break the scrambled eggs into pieces.
Add rice and stir fry by mixing everything together in wok for a further 5 minutes.
Wednesday
Shepherd’s Pie also known as Oond Frikkadel or Cottage Pie is a classic dish which pretty much everyone I’ve ever met has their own way of making. This is my way which I’ve kept really simple and it’s a winner every time I make it. Make sure you buy the best quality mince you can afford, as it really makes the dish, there’s nothing worse than an oily and fatty cottage pie. This recipe serves 6.
Shepherd’s pie” is made from lamb (hence “shepherd”), while “cottage pie” is made with beef.
Cottage Pie, Oond Frikkadel
Ingredients:
500g fat free minced meat
1 medium onion
1 small green pepper
1 medium tomato
½ bunch fresh dhanya, chopped
½ teaspoon ground nutmeg
5 cloves garlic, grated
1 slice bread soaked in water (preferably day or two old)
1 large egg
salt & pepper to taste
Method:
Wash and drain minced meat well
Soak bread in water and squeeze excess water out
Chop onion, pepper, tomato, dhanya finely
Add all the ingredients in a mixing bowl and mix thoroughly using your hands
Transfer the mixture into an oven proof dish
Bake in a preheated oven for 30-40 minutes at 180 degrees C
Top with mashed potatoes and sprinkle with grated nutmeg
Grill in the oven until top is slightly browned
Serve with yellow rice, steamed vegetables or fresh salad
Thursday
Salwaa’s Chicken & Green Beans Stew
Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
1 tablespoons vegetable oil
1 small chicken cut into pieces
1 large onion, chopped
1½ teaspoon salt
2 – 3 green chillies, chopped
5 cloves
2 cloves garlic, minced
1kg green beans, sliced diagonally
3 large potatoes, quartered
1 tablespoon sugar, optional
Method:
Clean and cut the chicken. Heat the oil in a large pot and braise the onions until deep golden brown.
Add the chicken pieces, garlic and spices. Brown the chicken for 5 minutes adding water as necessary.
Add the green beans as well as the potatoes and cook until the potatoes are soft and tender adding water for thinner gravy. Serve with boiled rice and atchar. Serves 6
Always braise meat / chicken until very dark in colour, carefully watching it, so that it doesn’t burn to get a nice dark colour stew.
Friday
Sugar Bean Curry
From My Kitchen To Yours – keeping our heritage alive since 2011!
1 packet (500g) sugar beans
500g lamb / mutton pieces, excess fat trimmed, washed and drained
2 tbsp cooking oil
1 large onion, chopped
1 medium tomato, chopped
2 green chillies, deseeded and chopped
5 cloves garlic, grated
1 piece ginger, grated (10cm)
1½ teaspoon jeera / cumin powder
1 teaspoon coriander / koljander powder
1½ teaspoons turmeric / borrie
2 teaspoons leaf masala / roasted masala
1 – 2 teaspoon salt (according to your taste)
3 cardamoms
1 stick cinnamon
1 teaspoon chilli powder (optional)
Method:
Soak the sugar beans in water to cover, overnight.
Next day drain and transfer the soaked sugar beans into a large pot with fresh water to cover. Bring to the boil and cook for approximately 15 minutes. Drain in a colander and rinse until the water runs clear. Return to the pot and cover with water once again and bring to the boil. Remove from the heat. Meanwhile prepare your meat.
Pour the oil into a heavy based pot, add the chopped onions and braise until the onions are transparent about 10 minutes over medium heat.
Add the trimmed and washed meat. Cook 5 minutes.
Add water as necessary as you go along.
Add the spices, chillies and tomato and cook until the meat are half way done, approximately 30 – 40 minutes depending on the type of meat you are using.
Add the half cooked sugar beans, cook over medium to low heat, until the beans, meat and sauce are combined and the meat and beans are soft. The beans should be soft but not mushy. It is best to complete the cooking process over low heat in order for the flavours to develop and to cook to the right consistency.
Best serve with boiled white rice or roti, atchars and or sambals.
You may also use butter beans, black eyed beans, etc instead of the sugar beans.
Saturday
Salwaa’s Braised Sausages / Gesmoorde Sosys
Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!
Braised 2 large finely chopped onions in vegetable oil.
Add 2 cloves of crushed garlic
1-2 chopped chillies
Add few potatoes quartered – this will speed up the cooking process and will give potatoes a nice dark colour.
Add one teaspoon salt and half teaspoon black pepper or to taste
Add little water at a time.
When potatoes halfway done add cut up sausages, about 400 gram and cook for about 5 minutes
Add pieces of butternut / mushrooms
Adding water to whatever consistency you like it.
When butternut / mushrooms are done. Shake pot slightly do not stir.
Serve with rice or fresh bread and atchar or blatjang.
Sunday
Salwaa’s Simple Chicken Breyani
No mess, no fuss, cooked in one pot from raw ingredients, No pre-cooking required.
Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
1 chicken cut into small pieces
1 teaspoon salt
1 teaspoon whole pepper corns
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon whole cumin seeds
1 teaspoon whole coriander seeds
2 teaspoons roasted masala or leaf masala
1 teaspoon chilli powder
½ teaspoon turmeric
1 teaspoon whole fennel seeds
2 teaspoons garam masala
2 teaspoons freshly grated garlic
2 teaspoons freshly grated ginger
5 cardamom pods
5 allspice / pimento
5 cloves
3 pieces stick cinnamon
3 bay leaves
3 green chillies halved
½ cup of fresh mint leaves
½ cup fresh coriander leaves
3 medium onions braised very dark almost burnt in a little oil. ( keep about one tablespoon aside)
1 cup of plain yoghurt or buttermilk
A few strands of saffron (optional)
In a heavy based pot mix all the ingredients. Marinate for a few hours the longer the better preferably overnight
1 cup of cooked brown lentils (optional)
3 – 4, potatoes, cut into quarters and deep fried
4 cups of long grain or basmati rice
Cover the 4 cups of rice with boiled water.
Add 1 tsp of salt and tablesppon of oil, stir well and keep in boiling water for 30 minutes.
After chicken is well marinated in pot, put stove on high.
Add potatoes then lentils if you’re using it (optional)
Strain rice and layer over meat.
Add 2 cups of boiling water.
Cover with remaining braised onions and some fresh coriander.
Dot with butter (optional)
Cover pot.
After 5 minutes turn stove down to medium heat for 10 minutes then turn on low heat for a further 20 minutes.
Dish from the bottom upwards.
Sunday Dessert
Here’s a refreshing dessert for Sunday afternoon. Use any fresh seasonal fruit and get the kids to help you chop the fruit!
Fruit salad is a dish consisting of various kinds of fruit. In different forms, fruit salad can be served as an appetiser, a side salad, or a dessert with a dollop of fresh cream, yoghurt or vanilla ice cream. It is also a delicious, cheap dessert which serves many people depending on the amount of fruit used.
From My Kitchen To Yours – keeping our heritage alive since 2011!
I used the following fruit:
½ pineapple
½ pawpaw
½ mango
2 pears
1 cup of mixed green and black grapes
2 kiwi fruits
3 apricots
2 peaches
1 banana
2 satsumas
½ lemon
½ cup orange juice
½ cup pineapple juice
2 tablespoons honey (optional)
Method:
Prepare the fruit with a small knife, preferably a serrated knife
Peel the fruit, I left the skin on of the peaches
Carefully remove any pips or stones
Half the grapes
Cut all the fruit into even cubes
Carefully layer or add all the fruit into a suitable bowl, I started with the hard fruit first
Squeeze half a lemon over the fruit, especially the bananas to prevent discolouration
Pour the orange and pineapple juices over the fruit
Drizzle the honey over the fruit
Gently mix all the fruit together, cover with a plate of plastic wrap
Refrigerate for at least 30 minutes, or longer, before serving
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Cape Malay Cooking & Other Delights - Salwaa Smith 
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