Recipe Index

A prayer for everyone

A prayer for everyone

This prayer is for everyone — no matter your colour, race or religion. For all those who are sick. For all the troubled souls. For the old, the young, the hungry and the homeless. Last but not least, for our dearly departed… May the Almighty…

Spices, Herbs & Seasonings

Spices, Herbs & Seasonings

Spices bring food to life and is a must in every Cape Malay kitchen. It adds colour and taste to any dish and your kitchen cannot go without it. I have several spices in my kitchen which I love experimenting with. It just gives me goosebumps…

Bollas

Bollas

Bollas

Recipe by Fatima SydowCourse: DessertCuisine: Cape Malay

This delicious treat is basically a deep-fried thick vanilla cake batter that’s then dunked in sugar syrup and sprinkled with a light snowfall of desiccated coconut. Traditionally served during Ramadan, but they can be made throughout the year for a lovely Sunday afternoon treat.

Ingredients

  • 125 ml (1/2 C) castor sugar

  • 2 large eggs

  • 75 ml (5 T) oil

  • 15 ml (1 T) vanilla essence

  • 700 ml (2 and 3/4 C) cake flour

  • 15 ml (1 T) baking powder

  • 300 ml buttermilk

  • Oil for deep-frying

  • Syrup
  • 500 ml (2 C) water

  • 500 ml (2 C) sugar

  • 250 ml (1 C) dessicated coconut

Directions

  • In a large bowl, beat the castor sugar and eggs together until light and creamy. Next, add the oil and vanilla essence and whisk until fluffy. Sift in the dry ingredients, then add the buttermilk and mix until well combined. Cover the bowl of batter with plastic wrap or a tea towel and allow to rest for 30 minutes.
  • Once ready, use a tablespoon to scoop up the batter. On medium to high heat, deep-fry the bollas in the oil until golden brown on each side. Remove with a slotted spoon and place on pieces of paper towel.
  • In a seperate pot, boil the water and sugar together for 15 minutes to make sugar syrup. Dunk the bollas into the warm syrup just once and remove with a slotted spoon. Sprinkle with dessicated coconut and serve.

Notes

  • TIP:
    For a different flavour, you can add 10 ml (2 t) naartjie or lemon zest to the batter. You can also add 125 ml (1/2 C) raisins or currants.
Denningvleis

Denningvleis

Denningvleis

Recipe by Fatima SydowCourse: MainCuisine: Cape Malay

So many people are a bit baffled when I say I’m making denning and I often have to explain the meaning of the word. It originated from the Javanese word dendeng, which is water buffalo meat. Here in the Cape though, we use lamb or mutton. It’s uniquely sweet-and-sour taste comes from the addition of tamarind. A true gem of a dish.

Ingredients

  • 45 ml (3 T) oil

  • 4 onions, finely chopped

  • 1 green pepper, finely chopped

  • 1.5 kg lamb or mutton pieces

  • 5 bay leaves

  • 3 cloves garlic, finely chopped

  • 3 whole allspice (pimento)

  • salt and black pepper to taste

  • 45 ml (3 T) tamarind paste stirred into 250 ml (1 C) boiling water and 45 ml (3 T) sugar.

Directions

  • Heat the oil in a large pot on medium to high heat, then add the onions and green pepper and brown well. Add the meat and brown well on all sides.
  • Next, add the bay leaves, garlic, allspice, salt and pepper and braise for 3 minutes. Add 250 ml (1 C) warm water and cook on medium heat for 30 minutes, stirring occasionally.
  • Pour in the tamarind mixture and cook on medium heat until the meat is tender (about 1 hour for lamb and 1 and a 1/2 hours for mutton) and the sauce has thickened. Serve with mashed potatoes and veggies.

Notes

  • Tip:
    If you don’t have tamarind paste, simply replace it with a mixture of 45 ml (3 T) vinegar and 45 ml (3 T) sugar.

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