Cape Malay Cuisine

The history of Cape Malay cuisine in South Africa begins with the involuntary migration of Africans, Asians and Indonesians around the world, and with it their diverse origins and culinary techniques.

CMC PUBLICATIONS

Ramadan Recipes – A collection of favourite Cape Malay recipes popular in the month of Ramadan. Recipes included are pancakes, roti, daltjies (pakoras), samosas, etc…

Ramadan Recipes 1432/33 (Paperback)

Price: R80.00 £6.99 $11.50  + P&P

Ramadan Recipes – A collection of favourite Cape Malay recipes popular in the month of Ramadan. Recipes included are pancakes, roti, daltjies (pakoras), samosas, etc…

Order from here: https://app.ecwid.com/jsp/1203251/simple-store

 

 

Summer Sizzlers – Are packed with recipes for maximum taste with minimal effort. Make the most of seasonal produce with light ideas for light summer picnics, barbecues and entertaining…

Summer Sizzlers with Cape Malay Cooking (Paperback)

Price: R80.00 £6.99 $11.50  + P&P

Summer Sizzlers – Are packed with recipes for maximum taste with minimal effort. Make the most of seasonal produce with light ideas for light summer picnics, barbecues and entertaining…

Order from here: https://app.ecwid.com/jsp/1203251/simple-store

EASY RING DOUGHNUTS

This doughnut recipe makes great tasting home made doughnuts. Best eaten on the same day.

RING DOUGHNUTS

Makes +/- 30

 

Ingredients:

500g selfraising flour

3 eggs

¾ cup sugar

70g butter/margarine

1 teaspoon vanilla essence

½ teaspoon baking powder

1 – 1½ cups buttermilk

Oil for frying

7cm and 3cm round cutters

 

For the coating:

1 level teaspoon ground cinnamon

125g caster sugar

 

Method:

Cream together the eggs, sugar and butter in a large mixing bowl. Add vanilla essence.

Add the flour and baking powder. Make a slight dent in the middle of the flour.

Add the buttermilk.

Mix together into a smooth ball and then turn out on to a floured work surface.

Roll the dough out to a thickness of just over 1cm. Flour the cutters and use the larger one to cut out rounds of dough, then cut out the centres using the smaller cutter. (Or you can buy a ring doughnut cutter from your local spice shop)

Re-roll the trimmings to make more doughnuts.

Put the doughnuts to one side and make the coating.

Mix the cinnamon into the sugar in a small bowl.

Now fry the doughnut. Place the rings carefully into the hot oil and fry for 3-4 minutes, until golden on the bottom, then turn them over and fry for a further 2-3 minutes, until they are an even golden colour and cooked through.

Lift on to kitchen paper to drain briefly and, while they’re still hot, toss them in the cinnamon sugar until evenly coated. Shake off any excess and place on a wire rack to cool. (Not suitable for freezing).

 

Cook’s tip

 

GLAZE

1 cup of icing sugar

1 tablespoon of vanilla essence or a drop of food colouring

Whisk in enough boiling water to make a thin glaze, drizzle over donuts.

Cover with sprinkles.

Kids love these different coloured doughnuts!!

 

Or

Spread the doughnuts with chocolate spread

 

 

CHICKPEA CHAAT

This is a very easy recipe to prepare, and quite an aromatic dish.

Serves 4

Ingredients:

1 tin of boiled chick peas (240g)

1 large potato cut into small cubes

1 small onion chopped small

10ml olive oil

1 heaped teaspoon jeera/coriander powder

¾ teaspoon salt

½ teaspoon turmeric powder

1 teaspoon chilli powder

1 teaspoon ginger

2 table spoons lemon juice

1 teaspoon sugar

Half tin chopped tomato about 200g

1 cup plain yogurt

Fresh Coriander leaves to garnish

 

Method:

Boil cubed potato till tender

Heat oil in a pan and add ginger and onion and sauté till onions are transparent but not brown

Add tin of chickpeas to onion and ginger along with the salt, turmeric, jeera/coriander powder and chilli powder

Stir well and add in lemon juice and boiled potatoes to the pan.

Then add the chopped tomatoes along with the teaspoon of sugar and allow to simmer for about 5 minutes on a medium heat. Allow chickpea and potato mixture to cool slightly.

Transfer mixture to another dish and mix in the plain yogurt

Garnish with fresh coriander.

CHICKPEA CHAAT

 

OATS & BANANA MUFFINS

Muffins are VERY easy and quick to make, and nothing’s better than warm muffins from the oven on a weekend morning.

 

OATS AND BANANA MUFFINS

Good for a healthy breakfast

Makes 12 muffins

 

In one bowl combine:

1 large egg

1 cup buttermilk

1 teaspoon vanilla essence

1/2 cup of porridge oats

2 mashed bananas

2 tablespoons vegetable oil

1/2 cup caster sugar

 

In another bowl, mix together:

1/2 cup of wholemeal flour

1 cup of cake flour

1 tsp of bicarbonate of soda

2 tsp of baking powder

 

Method:

Preheat the oven to 180C. Line a muffin tin with 12 muffin cases

OATS & BANANA MUFFINS

Now combine the two mixtures, moving quickly and lightly with your spoon – or a fork actually works well here. You want to use as few stirs as possible and mix until there are no dry patches of flour, but don’t worry if the mixture is pretty lumpy.

Get the mix into the paper cases ASAP filling them three quarters full – as soon as the liquid hits the raising agents they will activate and you want your muffins rising in the oven, not sitting in the kitchen raw.

Bake them for around 20 minutes, then take them out, leave them a couple of minutes and pop them on a wire rack to cool. While they were still warm, I punctured them with a skewer and drizzled them with golden syrup.

 

 

BANANA AND DATE MUFFINS

Makes 12

Ingredients:
2 overripe bananas, chopped
100g dates, chopped
½ cup vegetable oil
2 eggs
¾ cup brown sugar
1 teaspoon bicarbonate of soda
½ teaspoon cinnamon
1 teaspoon vanilla essence
1 ½ cups self raising flour

METHOD:
Mix all the wet ingredients together, add the dry ingredients until just combined.
Put into muffins trays, lined with muffins cases and bake at 150C for 20 minutes or until done.
Delicious!!

BANANA & DATE MUFFINS

STUFFED BUTTERNUT SQUASH

STUFFED BUTTERNUT SQUASH

Serves 4

Ingredients:

2 small butternut squashes

1 garlic clove, finely chopped

50g unsalted butter

Olive oil

75g walnuts, lightly toasted and very coarsely chopped

200g cheese of choice (blue cheese or feta cheese goes well with this), I used cheddar cheese

2 teaspoons chopped thyme (optional)

1 tablespoon runny honey

Salt and freshly ground black pepper

Method:

Make sure the outside of the squash is scrubbed clean. Cut the squash in half lengthways and scoop out the seeds and soft fibres. Put in a roasting dish, add the chopped garlic and a knob of butter to each cavity, brush with a little oil and season well. Place in an oven preheated to 190°C and bake for ¾-1 hour, until the flesh feels very tender when pierced with the tip of a knife.

Scoop the soft flesh and all the buttery, garlicky juices out into a bowl, leaving a 1cm thick layer of flesh still attached to the skin, so the squash holds its shape. Roughly mash the flesh. Keep back a few pieces of walnut and a little of the cheese, then fold the remaining walnuts and cheese into the soft squash, along with the thyme and some more salt and pepper.

Spoon the filling back into the empty squash halves and scatter on the reserved cheese and walnuts. Finish with the merest trickle of honey, return the squash to the oven and bake for 15 minutes, or until the cheese is bubbling. Serve with a crisp green salad, thinly sliced ciabatta for a great starter.

STUFFED BUTTERNUT SQUASH

RING DOUGHNUTS

Ingredients:

4 x 250ml cake flour

3/4 cup sugar

2 eggs

Pinch salt

1 dessertspoon butter

1/4 cup oil

2 dessertspoons vanilla essence

2 dessertspoons almond essence

Approx 175ml milk

1 packet instant yeast

 

750ml oil for frying

 

Method:

Mix together the sugar, eggs, salt, butter, oil, vanilla essence, almond essence and light and fluffy.

Combine dry ingredients in a large bowl.

Add the liquid mixture and mix to combine well to soft dough.

Set dough aside, covered, to rise until double in size. Divide dough into approx 30 small balls on a slightly oiled surface.

Heat the oil in a large saucepan.

Once oil is hot gently pull the ball to form a ring starting from the centre of the ball.

Fry each side until browned.

Drain on absorbent paper.

 

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.

 

Dip each ring doughnut in sugar syrup.

Serve plain, sprinkle with desiccated coconut or cut the doughnut through the middle and fill with cream.

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SPRINKLED WITH DESICCATED COCONUT

VETBROODTJIES FILLED WITH MINCE CURRY

VETBROODTJIES FILLED WITH MINCE CURRY

VETBROODTJIES WITH YEAST

Yield:  20

Ingredients:

4 cups cake flour

¼ cup oil

¼ teaspoon salt

1 dessert spoon sugar

1 packet instant yeast

Mix with lukewarm water, approx 200ml, more if needed.

Oil for frying

Method:

Combine flour, salt, sugar and yeast in a large mixing bowl. Make a well in the middle; add the oil and the lukewarm water. Mix to a soft dough. Knead for 5-10 minutes. Cover the boil with cling wrap, set aside in a warm place until double in size. Knock down and form little balls. Heat the oil in a deep saucepan. Fry the balls in moderate to hot oil, taking care not to cook too quickly. Drain on absorbent paper and serve with mince curry or dhal.

MINCE CURRY

500g lean steak mince
15ml oil
2 large onions, finely chopped
1 large tomato, finely chopped
5ml crushed ginger
10ml crushed garlic
2 pieces stick cinnamon
5 cardamom seeds
3 cloves
10ml leaf masala
5ml turmeric
5ml ground jeera
5ml ground koljander
2 large potatoes, peeled and cut into quartered
250ml frozen peas

Method:
Wash and drain meat. Heat oil, add onions, cardamom and stick cinnamon and cook until onions are transparent. Add all the spices and simmer for 15 minutes. Add mince to sauce, stirring. Cook covered for 10 minutes, then add tomato and potatoes and cook until almost tender, about 15 minutes. Add frozen peas. Cook a further 10 minutes. Serve hot with roti or rice and atchars.

Variation:
Instead of adding frozen peas add 1 aubergine cut into small pieces.

Add chopped green chillies if you like your curry hot.

DOUGHNUTS

DOUGHNUTS

Ingredients:

500gr plain flour

1/2 cup sugar

1 packet instant yeast

1 egg

1 dessert spoon butter

Pinch salt

1 teaspoon vanilla essence

Milk

750ml vegetable for frying

Method:

Dissolve sugar and butter in on cup boiling water. Cool down. Add beaten egg, salt, vanilla essence and enough milk to make 1/2 liter liquid.

Combine flour and yeast in a mixing bowl. Add liquid and mix to soft dough. (The dough will be very soft)

Set aside covered until rise. Divide dough into approx 25 small balls on a slightly oiled surface. Heat the oil in large saucepan. Once oil is hot gently pull each doughnut into an oblong shape and fry each side until browned. Drain on absorbent paper.

Sugar Syrup:

Boil together, 500ml water and 250ml sugar until sugar has dissolved and syrup is slightly sticky and thickened. Dip doughnuts in syrup and sprinkle with desiccated coconut.

Variation:

Dip the doughnuts whilst lukewarm in a plate of white sugar

Dip cooled doughnuts in cold sugar syrup, make a slit length wise in doughnut, fill with strawberry jam and whipped fresh cream.

TRADITIONAL DOUGHNUTS

COCKTAIL FRUIT CAKE

Cocktail Fruit Cake

Ingredients:

2 cups (500ml) selfraising flour

1 cup (250ml) sugar

2 eggs

2 teaspoons bicarbonate of soda

Pinch salt

1 tin (410g) fruit cocktail

Method:

Preheat oven at 170C. Beat eggs and sugar well. Add the dry ingredients and fruit including juice.  Mix until combined. Pour into greased dish and bake in preheated oven for ¾ hour or until a skewer inserted comes out clean.

Sauce:

1 small tin evaporated milk

½ cup desiccated coconut

½ cup sugar

3 tablespoons butter.

Add the ingredients for the sauce into a small saucepan. Boil for 5 minutes. Pour over hot cake. Cut into squares and enjoy warm or cold, on its own or with whipped cream.

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