October 16, 2017
October 9, 2017
September 13, 2016
December 1, 2015
Sep 7, 2015
In the mid to late 1600s, CapeMalay people were brought to South Africa from Maritime Southeast Asia (including Brunei, East Malaysia, East Timor, Indonesia, Singapore and the Philippines). These people were brought by the Dutch East India Company who founded what we know today as Cape Town. It was a resupply station for ships travelling between Europe and Asia.
Cape Malays were the first people to introduce Islam into South Africa. Their food forms a major part of the South African cuisine which includes Babotie, Sosaties (kebabs with curry spice), Bredies (stew) and Koeksisters (sweet dessert or dumpling).
There are around 170,000 Cape Malay people in Cape Town and many live in the suburb of Bo-Kaap on Signal Hill. Here, you’ll find traditional Cape Malay Curry. This distinctive and tasty authentic curry relies heavily on the special blend of spices, known as Cape Malay Curry Powder. Cape Malay curries are famous for their fruity and full bodied flavours, making good use of local colourful vegetables, meat and fish. They are not as hot as the curries used in the Indian kitchen.
Visiting the Bo-Kaap area is a treat; the houses are painted gorgeous bright colours that won't fail to make you smile. There are always children playing in the streets and the haunting call of the muezzin will remind you of exotic destinations such as Istanbul and Cairo. And then there's the smell of spices that wafts through open doorways and comes rushing out at you as you walk past the local spice emporium.
You might be just minutes from the centre of Cape Town, but you'll feel as though you're in a completely different country
Preparation time: 20 minutes
Cooking time: 2 hours
Servings: 6-8 people
Oil for light frying
4 onions, peeled and chopped
2 – 4 garlic cloves, peeled and minced
1 piece fresh ginger, peeled and crushed
1 tablespoon Cape Malay curry powder or 1 tablespoon mild curry powder of your choice
1 teaspoon ground coriander
1 teaspoon ground cumin
1⁄2 teaspoon turmeric
1 cinnamon stick
2 bay leaves
Pinch of black pepper
1⁄4 teaspoon salt
1 1⁄2 kg boneless mutton shoulder or 1 1⁄2 kg boneless lamb shoulder
2 carrots, peeled and diced
50ml wine vinegar
250ml meat stock
250g dried apricots, soaked in warm water and drained
2 tablespoons tomato paste
3 tablespoons apricot jam
3 tablespoons natural yoghurt
1. Heat the oil in a large pot or saucepan. Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder, coriander, cumin, turmeric, cinnamon, bay leaves and continue stirring for a minute. Season to taste with pepper and add the salt.
2. Reduce heat slightly and add the meat. Fry it until it is browned. If it is easier, you may remove the onions, garlic and spice mixture and set aside, then return them to the pot after the meat is browned.
3. Add the vinegar and stock, soaked and drained apricots and tomato paste. Stir and cover. Reduce heat and simmer on low, stirring occasionally, until everything is tender, approximately 1 1/2 hours for lamb and 2 hours for mutton, maybe a little longer.
4. Stir in the jam and the yoghurt a few minutes before serving.
From (AUD) $6,595
From (AUD) $8,195
From (AUD) $10,220