South Africa has been called the rainbow nation and the food is no different. From Braais to Boerewors to Blatjang, we produce some of the most gorgeous cuisine (or I think so)
One of my favourites is Cape Malay food - most specifically, curry! The Cape Malay people who number about 200,000 live predominantly in the western cape and brought Islam to South Africa in the late 1600's when they arrived as slaves from South East Asia (mainly Java).
This heritage has transferred to their food and their curry is hot, spicy and slightly sweet. They tend to contain spices such as cinnamon, ginger and curry powder but also dried fruit (especially apricots) as well as onions and garlic. My favourite is bobotie which is essentially curry with an egg custard on top. Sounds vile but this is utterly amazing and well the best hangover food in the known universe.
This dish is very traditional and one of the best recipes can be found in Cass Abrahams Cooks Cape Malay . She is the doyenne of Cape Malay cooking and the book contains other curry recipes including crayfish curry as well as a host of sweets. It also talks you through the various feasts and other events in the Malay culture.
Bredie is also a cape Malay dish and while it isn't a curry but rather a stew, it definitely follows this tradition. Tomato Bredie is essentially mutton stew with Cinnamon, cardamon, cloves and chilli. This can also be made with cape water lily flowers (only in South Africa).
This has all made me rather homesick so am off for a nice crisp glass of Saffa wine.
L x
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