Blog Archives
Tuna Breyani
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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Green Bean and Lamb Stew
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
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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 and Cabbage
Salwaa’s Dried Fish & Cabbage
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
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.
Salted Cod – Bacalhau
This reminded me of the dried snoek and cabbage bredie my 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.
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
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.
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.
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
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All content and media belongs to Salwaa Smith & Cape Malay Delights (PTY) LTD.
Dried Fish and Cabbage
Salwaa’s Dried Fish & Cabbage
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
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.
Salted Cod – Bacalhau
This reminded me of the dried snoek and cabbage bredie my 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.
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
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.
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.
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
Visit our online shop www.capemalaycookingdelights.com/shop
All content and media belongs to Salwaa Smith & Cape Malay Delights (PTY) LTD.
Cape Malay & Other Delights Cookbook
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
Cape Malay Koesisters
Koesisters – Cape Malay Cooking & Other Delights – Salwaa Smith
Traditional Sunday morning breakfast. Spicy version of doughnuts, this recipe makes 30 koesisters
Cape Malay Koesisters
Ingredients
500 grams cake flour (4 x 250ml)
1 teaspoon dry ginger powder
1 teaspoon cinnamon powder
1/2 teaspoon cardamom powder
2 teaspoons aniseed powder
Rind of 1 naartjie / satsuma, dried and ground (optional)
1 packet instant yeast
1/2 cup sugar
1 cup boiling water
1 dessert spoon butter
1 medium egg
milk as needed
750ml vegetable oil for frying
Method:
Using a measuring jug, melt butter and sugar in hot water. Stir in egg. Add enough milk to make 1/2 litre. Mix flour, spices and yeast into a mixing bowl. Add the liquid mixture to the dry ingredients and mix to a soft dough. Set dough aside, covered, to rise until double in size. Dip our fingers in a little oil, just to prevent the dough from sticking to your fingers. Divide dough into approx 30 small balls on a slightly oiled surface. Allow the koesisters to rise until double in size. Meanwhile heat oil in large, deep saucepan. Once the oil is very hot turn your stove down to medium to high. Gently pull the balls of dough one by one into an oblong shape and gently lower it into the hot boil. Fry each side until browned, about 2 minutes on each side. Remove with a slotted spoon and drain on absorbent paper. Cool completely.
Sugar syrup:
500ml water
250ml sugar
Boil water and sugar until sugar is dissolved and syrup is slightly thickened and sticky. Add drops of water if syrup becomes too sticky. Add the cold koesisters into the syrup a few at a time. Cook for a minute or so turning all the time so the whole koesister is coated with sugar syrup, remove from the syrup onto a serving plate. Sprinkle with desiccated coconut or make a slit in the middle of the koesister taking care not too go right through. Drop a teaspoonful of glazed coconut in the centre.
Cook’s tip:
Wash and dry the naartjie rind. Leave it out in the sun to dry out or if there’s no sunshine leave it in the oven on a very low temperature to dry out completely before grinding in a spice grinder.
To make the coconut filling
1 cup sugar
1 cup desiccated coconut
¾ cup water
3 cardamom pods
1 piece stick cinnamon
Boil all the ingredients together until all the water is evaporated and the coconut is glazed and sticky. About 10 minutes. Be careful not to burn as coconut burns very easily. The coconut mixture should be dry not watery. Remove cardamoms and stick cinnamon before using.
Little balls of dough before frying
Dip our fingers in a little oil, just to prevent the dough from sticking to your fingers. Divide dough into approx 30 small balls on a slightly oiled surface.
Frying one side
Allow the koesisters to rise until double in size. Meanwhile heat oil in large, deep saucepan. Once the oil is very hot turn your stove down to medium to high. Gently pull the balls of dough one by one into an oblong shape and gently lower it into the hot boil. Fry each side until browned, about 2 minutes on each side.
Frying
Koesisters draining on kitchen towel after frying
Remove with a slotted spoon and drain on absorbent paper. Cool completely.
Sugared koesisters
Sugar syrup:
500ml water
250ml sugar
Boil water and sugar until sugar is dissolved and syrup is slightly thickened and sticky. Add drops of water if syrup becomes too sticky. Add the cold koesisters into the syrup a few at a time. Cook for a minute or so turning all the time so the whole koesister is coated with sugar syrup, remove from the syrup onto a serving plate. Sprinkle with desiccated coconut or make a slit in the middle of the koesister taking care not too go right through. Drop a teaspoonful of glazed coconut in the centre.
Koesisters covered with desiccated coconut
To make the coconut filling
1 cup sugar
1 cup desiccated coconut
¾ cup water
3 cardamom pods
1 piece stick cinnamon
Boil all the ingredients together until all the water is evaporated and the coconut is glazed and sticky. About 10 minutes. Be careful not to burn as coconut burns very easily. The coconut mixture should be dry not watery. Remove cardamoms and stick cinnamon before using.
Dried naartjie / Satsuma peels
Wash and dry the naartjie rind. Leave it out in the sun to dry out or if there’s no sunshine leave it in the oven on a very low temperature to dry out completely before grinding in a spice grinder.
Dried naartjie / Satsuma peels
© Cape Malay Cooking & Other Delights
Roast Leg Of Lamb
Roast lamb
Serves 6 – 8
Serve this tender lamb with your favorite gravy and vegetables.
Ready in 3 hours – 3 1/2 hours, dependent on the size of your leg of lamb
Ingredients:
1 large head of garlic, lightly crushed
10 cloves
10 allspice berries
7 bay leaves
2 sprigs of fresh rosemary
1 whole large leg of lamb, bone in (about 2.5kg)
Salt & pepper to taste
Trim excess fat and rinse the leg of lamb under running water.
Preheat the oven to 190C.
Put the lamb into a large roasting tin /Pyrex dish . Using a sharp knife, make cuts in the lamb, about 1.5cm apart, all the way to the bone.
Rub salt and pepper all over the leg of lamb, don’t skimp on the pepper!
Lightly crush a head of garlic, not necessary to peel but do remove excess peels.
Scatter the head of garlic, cloves, allspice, bay leaves around the leg of lamb.
Top with the sprigs of rosemary.
Add a cup of water. Cover with foil. Cook in a preheated oven at 190C for 3 – 3 1/2 hours.
In the meantime prepare your vegetables. Remember you can use any vegetables you like.
Wash and half, if necessary, 1 kg baby potatoes. Drain excess water. Add the potatoes in a roasting / Pyrex dish. Add salt and crushed black pepper to taste. Drizzle a tablespoon or two olive oil over the potatoes and add a quarter cup of water. Cover with foil. Pop in the oven an hour before the leg of lamb is done. The potatoes will turn out crispy on the outside and soft in the inside.
Leg of lamb halfway through the cooking time.
Peel, de-seed and slice butternut into small pieces. Peel carrots and cut into smaller pieces. Melt 50g unsalted butter and 50ml vegetable oil in a saucepan. When the butter/oil begins to bubble add a a couple of stick cinnamon and the butternut pieces. Brown on each side.
Add the carrots, toss lightly so that the carrots are coated with the butter/oil mixture. Season to taste (salt and a bit of pepper will do) Cover and allow to steam over low heat until the vegetables are soft but not mushy.
Roasted potatoes.
Butternut and carrots, cooked.
Ready to eat 🙂
Serve with homemade peppercorn sauce
Ingredients:
3 – 4 tablespoons black peppercorns
80g butter
1 large onion, minced
120ml beef stock
100ml fresh cream
salt to taste
Method:
Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
Melt the butter in a saucepan over medium high heat. Add the onions and saute until soft, about 3 minutes. Add the peppercorns and boil for another 3 minutes. Add beef stock and boil another 3 minutes.
Just before serving, add the cream and reduce the heat to medium. Heat through, but don’t allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary, then serve immediately.
Enjoy 🙂
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Eid Recipes
Here follows a quick round-up of popular Eid dishes.
Click on the links for the recipes. Read the rest of this entry
Shepherd’s Pie (Oond Frikkadel)
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.
Shepherd’s Pie, Cottage Pie, Oond FrikkadelIngredients:
500g fat free minced meat
1 medium onion
1 small green pepper
1 medium tomato
1/2 bunch dhanya
1/2 teaspoon 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 180C.
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.
Yellow Rice
Yellow Rice Recipe
Serves 6
Ingredients:
2 cups uncooked basmati rice
¼ teaspoon turmeric
5 cardamom pods, crushed
3 stick cinnamons
50g butter
1 teaspoon salt
¼ cup sugar
½ cup raisins, optional
Method:
I always parboil my rice and then rinse as I don’t like the starch on the rice.
Using a large saucepan parboil the rice until half cooked approximately 5- 7 minutes.
Pour into a colander, rinse and return to the saucepan. Add the rest of the ingredients with a cup of water. Stir gently. Heat your saucepan over medium heat. Simmer for 6 minutes. Stir with a fork to fluff and loosen the grains, turn the heat off. Leave the sealed saucepan on the stove, the retained heat will complete the cooking process and any water left will be absorbed leaving you with fluffy and tender yellow rice.
Perfect with bobotie, frikkadel, roast, etc…
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Cape Malay Cooking & Other Delights - Salwaa Smith 
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