“For this recipe I prefer to fold the cooked spaghetti into the sauce at the end. This adds flavour to the spaghetti that on its own can be quite bland. Since Cape Malays love spicy food, you’ll often find us adding chilli flakes just before serving or a green chilli
Whether you prefer traditional or unconventional fillings (or both), there’s nothing quite like the aromatic goodness of homemade samoosas. In our home, we savour the harmonious blend of flavours rather than overwhelming heat or curry-like intensity. While I personally enjoy a variety of blended masalas, using a samoosa masala blend
“The Instant Pot is perfect for this recipe because it locks in flavour and keeps the bobotie moist. It also creates a feathery light egg custard topping – the pot doesn’t crisp up the topping, so I pop it into the air-fryer for 3–5 minutes to attain that golden blush
Excerpt from ‘Cooking for my father in My Cape Malay Kitchen’ – In indonesia the word “semur” is a translation of the Dutch word “smoor”, which means stewing or braising, and a dish such as ‘semur daging’ is a stewed beef recipe with a heavy Dutch influence. Both Indonesians and
Whenever I crave comfort food, there’s one dish that always brings me back home: my late mom’s beloved Gesmore Soeseis, or “Braised Sausage.” With a rich tomato and onion-based sauce, a hint of green chili, and perfectly tender potatoes, this dish is pure nostalgia on a plate. FOR THE BRAISED
What Philly steak is to the U.S, Masala steak is to Cape Town. Now its popularity (and versatility) doesn’t restrict itself to toasted sandwiches only. It is also the ideal filling for one of Cape Town’s most prized street food favourites namely the “GATSBY”. Simply described as a large
This recipe can be found in my cookbook Cooking for my father in My Cape Malay Kitchen, also known as My Cape Malay Kitchen. Available at all major bookstores in South Africa and online worldwide on Amazon.
One of the oldest Cape Malay dishes around is our beloved ‘Denningvleis’, a dish I adore cooking, especially on the days when I miss home terribly. I discovered that the Indonesian variation called “Deng Deng” share two similar ingredients with our local dish, and these are tamarind for tartness and