Boeber

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Salwaa’s Boeber

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)

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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.

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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.

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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!

©️ All Rights Reserved @ Cape Malay Cooking

 

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Ramadaan 2018

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Assalamu Alaikum (peace and blessings upon you)

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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.

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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.

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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

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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.

 

More recipes and meal ideas can be found on her social media – www.facebook.com/capemalaycooking or www.capemalaycookingdelights.com

© All Rights Reserved 2018

April News

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Greetings Everyone

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.

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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.

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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.

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Frozen Savouries Price List

For all your birthday cakes, cupcakes, fancies, etc…

please contact Tohierah on 078 606 9655

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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.

Continue reading April News

Gulab Jamun

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Gulab Jamun

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
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.

Gulab Jamun
Gulab Jamun

 

 

 

Boeber – 15th Ramadaan

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Boeber - Traditional Milk Drink
Boeber – Traditional Milk Drink

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
100g butter
1/3 cup sago
1 cup water to soak the sago
1 – 1 1/2 cups crushed vermicelli
3 cinnamon sticks
5 cardamoms
50 g sultanas
2 litres milk
15 ml rose water (optional)
150 – 200ml white sugar (depending on your taste buds)
50g blanched almonds

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. 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.

Boeber 3

Boeber 2
© Cape Malay Cooking & Other Delights

VERMICELLI AND ICE CREAM

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Vermicelli

This classic  dessert recipe is a delicious and light way to end any meal.  Serves 4

"Geskroeide" Vermicelli
“Geskroeide” Vermicelli

Ingredients:

250g vermicelli

50g butter

50g sugar (optional half white and half brown sugar)

50g sultanas or raisins

5 cardamon seeds, slightly bruised

3 pieces stick cinnamon or 1/2 teaspoon ground cinnamon

250ml water

50g almond slivers (optional)

Method:

Melt butter in a large saucepan.

Add vermicelli and cook until vermicelli turns golden brown, turning all the time to ensure vermicelli does not burn.

Add cardamon, stick cinnamon sultanas, sugar, almonds and water.

Steam, covered over medium heat until water has been absorbed about 15 minutes, stirring occasionally.

Serve warm on its own or with vanilla ice cream

Halfmoons

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Salwaa’s Halfmoons

Salwaa Smith – Cape Malay Cooking & Other Delights​

From My Kitchen To Yours – keeping our heritage alive!

Halfmoons

Ingredients:
Makes 40
2 ½ cups boiling water
60g butter
Pinch salt
2 cups cake flour
Bread crumbs or crushed cornflakes
Milk for dipping

Method:
In a large saucepan bring to the boil water, butter and salt. Remove from heat, add flour and mix with a spoon until dough forms into a ball of dough.
Roll out hot pastry thinly and cut into circles using a round cookie cutter.
Put filling of choice in half of the circle***
Fold pastry over with filling inside to form a half moon, using a fork to seal the edges.
Transfer onto a tray and leave to set in the fridge for 30 minutes.
Dip the half moons in milk
Roll in bread crumbs or crushed cornflakes
Fry in moderately hot oil until golden brown.

****Filling****
Chicken or Steak Filling
Ingredients:
500g chicken breast, fillet and cubed (or steak cubed)
2 medium onions, chopped
1/2 cup frozen sweet corn
1/2 cup chopped green peppers
Salt to taste
1/2 teaspoon crushed red chillies
1/2 teaspoon jeera/cumin powder
1 teaspoon garlic paste
1/2 teaspoon ginger paste

Whites Suace For Filling
1 cup milk
1 tablespoon maizena/cornstarch
Salt and pepper to taste

Method:
Make filling by placing cubed chicken, onions, green peppers and corn in a pot. Add spices and cook till all moisture is evaporated.
Make sauce by mixing milk and maizena and boiling till thick add salt and pepper to taste. Now add to the filling and combine. Let cool then add some chopped dhanya.