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Seafood Akhni


Seafood Akhni

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

Ingredients:
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

Method:

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.

Enjoy!

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 ➡️ https://capemalaycookingdelights.com/category/seafood/

Seafood Akhni

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Peppermint Fridge Pudding


Salwaa’s Peppermint Fridge Pudding

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This dessert recipe is delightfully simple to create! Peppermint Pudding is a traditional South African dessert that comprises a coconut biscuit base, creamy caramel and mint chocolate layers. Peppermint Fridge Pudding sometimes referred to as a Peppermint Crisp Fridge Tart is a must for the holidays! Here’s my recipe.

From My Kitchen To Yours – keeping our heritage alive.

Makes a large pudding or 10 individual servings.

Ingredients:
250ml fresh cream
1 tin (410g) caramel
1 big slab peppermint chocolate, grated
15ml gelatine dissolved in 50ml warm water, optional
A couple drops of peppermint essence (optional)
1 packet tennis biscuits, crushed

Method:
Whip the cream until stiff in a large mixing bowl.


Add the caramel, gelatine, half of the grated peppermint chocolate and peppermint essence if using and mix to combine all the ingredients.


Layer the above with the crushed tennis biscuits in a serving dish or in individual portion servings using parfait glasses. Start with the biscuits and ending with the peppermint filling on top.


Sprinkle the rest of the grated chocolate on top and leave to set in the fridge for at least a couple of hours or better still overnight. Serve chilled.

Cook’s Note:

Adding gelatine is optional, I only add it to shorten the setting time.

 

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Chocolate Fridge Tart


Chocolate Fridge Tart

Salwaa Smith – Cape Malay Cooking & Other Delights

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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.

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Tropical Chicken


Tropical Chicken

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

From My Kitchen To Yours – keeping our heritage alive!

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Raisin Buns


Raisin Buns – Cape Malay Cooking & Other Delights​ – Salwaa Smith

Freshly Bakes Raisin Buns

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

 

Raisin Buns Before Baking

Raisin Buns Before Baking

 

Freshly Baked Spread With Lots Of Butter

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.

 

Raisin Loaf

Raisin Loaf

 

Raisin Loaf

Raisin Loaf

© Cape Malay Cooking & Other Delights

Tripe Curry


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

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.

 

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© Cape Malay Cooking & Other Delights

 

 

 

 

 

Peaches & Cream Sponge Cake


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

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.

Cream eggs, sugar and oil until light and fluffy or until sugar has dissolved. Add vanilla essence. Add flour and baking powder and stir well. Stir in milk and mix to combine until the mixture is a smooth dropping consistency. Pour into prepared tins and bake for 20 – 25 minutes. To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done. Allow to cool slightly, turn out into a cooling rack to cool down completely. Sandwich the cakes together with smooth apricot jam or lemon curd, chopped peaches and some of the whipped cream. Spread the remaining cream over the top and sides, decorate with fresh or canned fruit.
© Cape Malay Cooking & Other Delights

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Gheema / Beef Curry


Gheema / Beef Curry – Cape Malay Cooking & Other Delights, Salwaa Smith

Boneless beef cut into small cubes made into a curry and served with roti or white rice. Curry is almost always accompanied with atchar or sambals.

Gheema Curry

Gheema Curry

Ingredients:
3 onions finely chopped
2 ripe tomatoes grated
1/2 green and red pepper finely chopped
2 tsp garlic grated
2 tsp ginger grated
3 green chillies slit
3 bay leaves
3 pieces stick cinnamon
7 cardamom pods
5 allspice
10 curry leaves
2 tsp tomatoe paste
2 tbsp vegetable oil
1 kg beef steak cut in small pieces
2 tbsp leaf masala / roasted masala
2 tsp salt or to taste
2 tsp tumeric
1 1/2 tsp whole coriander seeds
1 1/2 tsp cumin seeds
1 tsp whole fennel / bariship seeds
Few potatoes (optional), peeled and cut into quarters

Method

Braise chopped onion in oil until transparent or slightly brown
Add garlic, ginger, green, red pepper and braised a further 5 minutes stirring occasionally.
Add cardamom, allspice, stick cinnamon and bay leaves.
In another hot pan take all the whole spices, fennel, cumin and coriander and warm it in the pan for about 1-2 minutes take care not to burn these spices. Make it semi fine in a mortar and pestle and put aside. The aroma is beautiful.
Braise for a further 5 minutes then add salt and all the spices.
Add beef steak and cook for about 45 minutes until beefsteak are soft and tender adding little bit of water at a time.
Now add tomatoes and tomatoe paste as well as curry leaves give the pot a vigorous stir then add potatoes and cook until potatoes soft not forgetting to add little of water as needed and stir occasionally.

Serve with roti, white rice or flat bread or naan bread.

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Enjoy

Pear and Chocolate Pudding


Pear and Chocolate Pudding – Cape Malay Cooking & Other Delights – Salwaa Smith

Pear & Chocolate Pudding

Pear & Chocolate Pudding

This dessert is so versatile and is suitable for both winter or summer. Serve the pear and pudding with vanilla ice cream on a warm day. For a cold winter’s day it can be served with a chocolate sauce and or thin custard. Very easy to make with the minimum of fuss using everyday store cupboard ingredients.

 

Ingredients:

3 large eggs

¾ cup sugar

½ cup juice of the canned pears

½ cup vegetable oil

2 tsps baking powder

¼ cup cocoa powder

1 tsp cinnamon powder

1 cup cake flour

2 (410g) tins canned pear halves

Butter for greasing

 

Method:

Preheat the oven to 190 degrees Celsius. Grease a 20cm square dish with the butter. Arrange the pear halves in the dish, cut side down. In a large mixing bowl, mix all the ingredients together using an electric mixer. Pour the mixture over the pears. Bake in the preheated oven for 30 minutes, it will be slightly gooey when baked. Cool down slightly before cutting into squares, serve with thin custard, chocolate sauce or vanilla ice cream. Cut into approximately 9 slices.

Arrange the pear halves in a greased oven proof dish

Arrange the pear halves in a greased oven proof dish

 

Pour the chocolate mixture over the pears

Pour the chocolate mixture over the pears

Chocolate sauce

100g good-quality dark chocolate

1 Tbsp butter

½ cup fresh cream

1 Tbsp sugar

Break the chocolate into small pieces. Microwave in a suitable bowl for about 1 – 2 minutes, checking every 30 seconds on its progress until it is melted. Heat the cream, butter and sugar over low heat until the butter has melted and the sugar has dissolved. Pour the cream over the chocolate and stir well. Serve with the pear and chocolate pudding. Delicious serve whilst still warm.

Serve with chocolate sauce

Serve with chocolate sauce

Serve with chocolate sauce and vanilla ice cream

Serve with chocolate sauce and vanilla ice cream

Serve with chocolate sauce and vanilla ice cream

Serve with chocolate sauce and vanilla ice cream

 

Pear & Chocolate Pudding

Pear & Chocolate Pudding

Click here for details of where to purchase the new Cape Malay & Other Delights Cookbook by Salwaa Smith

© Cape Malay Cooking & Other Delights

Saucy Tiger Prawns Served With Lemon Rice


Saucy Tiger Prawns

Saucy Tiger Prawns

Saucy Tiger Prawns – Cape Malay Cooking & Other Delights – Salwaa Smith
Quick and easy way of cooking prawns, this recipe can also be used for crayfish tails. Marinade the night before.Ingredients:
18 extra large tiger prawns (approximately 1kg)
1 Tbsp seafood masala (I used the one of Simply Spice)
1/4 cup Nandos lemon & herb sauce
1/4 cup peri-peri Spur sauce
1 Tbsp tomato sauce (optional)
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Method:
Slit the prawn on top half way threw and devein, wash and allow all the water to drain off in a colander. Rub seafood masala in each prawn. Marinade for a few hours or better still overnight in the fridge. Cook in a preheated oven at 200 degrees Celsius for 10 minutes.

Mix together the sauces and pour over the prawns and cook a further 10 minutes. Serve with lemon rice.

 

Lemon Rice

Lemon Rice

Lemon Rice
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 lemons

Gently 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. Reheat the rice if necessary.
© Cape Malay Cooking & Other Delights

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