“This is certainly a much faster and less tedious way of preparing leg of lamb compared to the traditional way, which is to parboil the leg of lamb and then slow-cook it on the stove top. Farzana shares her recipe for Eid leg of lamb, which starts off the cooking
“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
“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
Serves 6 – 8 | Preparation time 20 minutes | Cooking time: 1 hour For the Akni 1 kg Lamb / Mutton (cubed)3 Tbsp (45 ml) Vegetable / Canola oil1 large onion (thinly sliced)2 cloves of garlic1 thumb of ginger (peeled and cut into small cubes)1 green chilli2 cardamom pods
For all the working moms, busy housewives and literally anyone who wants a hearty meal within 20 to 30 minutes, then this dish and recipe is for you! It’s super simple, no fuss and packed with flavour. FOR THE THAI RED CURRY500 g chicken breasts, cubed2 Tbsp (30
Let’s pause for a tad bit and talk about the sticky rice to hold that lush sauce of the Thai red curry. You’ll need a “starchy” white rice, and my choice for Thai dishes is always Jasmine rice. Rinse (twice) with cold or tepid water, and then you’re ready
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.