How To Make Homemade Bread

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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!

Ingredients:
4 cups bread flour
1 tsp salt
1 tbsp sugar
2 tsps yeast
3 tbsp oil
1½ – 2 cups lukewarm water

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Homemade Bread
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Tuna Breyani

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Salwaa’s Tuna Breyani

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

Ingredients:
2 cups long grain rice
2-3 tins of tuna
1 cup frozen mixed vegetables
1 cup vegetable oil
3 potatoes
2 large onions, sliced thinly sliced
1 tomato, chopped
¼ cup buttermilk
1 – 2 green chillies, chopped
1 ½ tsp jeera / cumin
3 cloves
3 allspice
3 cardamoms
2 stick cinnamons
1 tsp salt
2 Tbsp butter
2 tsp fish masala
2 tsp garlic, minced
1 tsp salt
½ – 1 tsp chilli powder
Juice of 2 lemons
1/2 tsp turmeric / borrie

Method:
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, combine all the spices with the lemon juice in a small bowl, stir to combine. Pour over tuna. 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 tuna with the masala on top of the rice 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 10 minutes. Turn the heat off and leave to rest for 10 minutes before serving with lemon atchar or blatjang.

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Continue reading Tuna Breyani

Green Bean and Lamb Stew

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Salwaa’s Green Beans Stew

A simple yet tasty recipe for green beans stew or bredie as we know it in Cape Town. Easy to make, a great idea for a healthy and nutritious meal. Here I used trimmed fine beans. Best of all 3 heaped tablespoons green beans equals one of your 5 a day.

Salwaa Smith – Cape Malay Cooking & Other Delights

Ingredients:

1 Tbsp vegetable oil
600g lamb pieces
1 large onion, chopped
1½ tsp salt
2 – 3 green chillies, chopped
1 Tbsp spoon sugar, optional
3 cloves
3 all spice
1kg green beans, sliced diagonally
3 large potatoes, quartered

Green Bean Stew served with basmati rice and atchar

Method:

Wash and drain the meat. Heat the oil in a large pot and braise the onions until deep golden brown.

Add the lamb pieces and garlic and cook until nearly tender about 40 minutes adding water as necessary.

Add the salt, chillies, cloves, allspice and green beans as well as the potatoes.

Cook until the potatoes are soft and tender adding water for thinner gravy.

Serve with boiled rice and atchar. Serves 6

Atchars are available in store at 377 on Imam Haron Road, Lansdowne or online at www.capemalaydelights.store

We deliver nationwide. Please check out our website for products.

Mango atchar, lemon atchar, mix veg atchar

Always braise meat until very dark in colour, carefully watching it, so that it doesn’t burn to get a nice dark colour stew.

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Dried Fish & Cabbage

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Salwaa’s Dried Fish & Cabbage

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

SAMSUNG CAMERA PICTURES

As we discovered on our recent trip to Portugal, Bacalhau (salted cod fish), is the most popular ingredient in Portuguese cooking. Traditionally there are more than 365 different dishes, one for each day of the year.  

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Salted Cod – Bacalhau

This reminded me of the dried snoek and cabbage bredie my paternal grandmother and aunty used to make. So naturally we bought a small piece of salted cod which is similar to hake as we know it.

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So today I share my grandmother’s recipe with you. What are your memories of this dish?

Salwaa’s Dried Fish & Cabbage

Ingredients:
1 medium cabbage
300g saltfish
1 large onion, peeled and chopped
2 Tbsp cooking oil
3 cloves garlic, peeled and finely grated
2 green chillies, or according to taste
1/4 tsp black pepper
3 medium potatoes, peeled and cut into half
Salt, if needed

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Salted Cod – Bacalhau

Method:
Soak the salt fish in water for about 30 minutes to remove excess salt.

Heat the oil in a large pot. Add the onions and garlic, sauté until golden brown.

In the meantime slice or shred the cabbage finely.

When the onion is nice and golden, add the cabbage, potatoes, chillies and pepper.

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Stir and cook until the potatoes is almost soft. Add drops of water if needed.

The cabbage must be a deep golden brown.

Strain the fish in a colander, pick or cut the fish into small pieces.

Add the fish to the cabbage, stir gently to combine.

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Simmer a further 10 minutes.

Taste for salt and add according to you taste buds.

Serve with white rice, homemade blatjang or lemon atchar.

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Here’s my complete recipe:

Salwaa’s Dried Fish & Cabbage

Ingredients:
1 medium cabbage
300g saltfish
1 large onion, peeled and chopped
2 Tbsp cooking oil
3 cloves garlic, peeled and finely grated
2 green chillies, or according to taste
1/4 tsp black pepper
3 medium potatoes, peeled and cut into half
Salt, if needed

Method:
Soak the salt fish in water for about 30 minutes to remove excess salt.

Heat the oil in a large pot. Add the onions and garlic, sauté until golden brown.

In the meantime slice or shred the cabbage finely.

When the onion is nice and golden, add the cabbage, potatoes, chillies and pepper.

Stir and cook until the potatoes is almost soft. Add drops of water if needed.

The cabbage must be a deep golden brown.

Strain the fish in a colander, pick or cut the fish into small pieces.

Add the fish to the cabbage, stir gently to combine.

Simmer a further 10 minutes.

Taste for salt and add according to you taste buds.

Serve with white rice, homemade blatjang or lemon atchar.

Cook’s Note:
Use dried snoek or 2 tins tuna
I used a “spitskop” cabbage

Koesister Pre-Mix
Koesister Pre-Mix


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Cape Malay & Other Delights Cookbook

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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,
Grassy Park

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
Email: enquiries@capemalaycooking.me

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.
Salwaa

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Cookbook Launch
Cookbook Launch

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