Boeber Recipe – Boeka Treats

Boeber
1-2 Tblspns Butter
250g  Vermicelli (crushed into fine pieces)
5-7 Cardamon Seeds
3 Large Sticks of Cinnamon
1 1/2 litres milk or 1 cup Milk and 1/2 cup coconut milk – add more milk if you prefer a runny consistency
1 Tblspn Desiccated Coconut (optional)
1/4 Cup Sago
2 tsp Rose Water
1/2 – 3/4 Cup Sugar
50g Slivered Almonds (optional)
250ml Warm Water

Method:
First Soften the Sago –
Place sago in warm water for about 30 minutes.
or
Place sago in a mug with the water, microwave on high for a minute, remove from microwave, stir, then back into microwave on high for 30 seconds.

Cooking Method:
Melt butter in deep saucepan, add broken vermicelli, coconut and almonds and toss with a fork until it is pink/brownish in colour.
Add elachi/cardamon, rosewater, milk and sugar and bring to boil.
Stir in soaked sago and simmer until sago is transparent.
Lower stove temperature
Simmer until well blended, which is about 5 min
Occasionally stir the pot to try not burning the milk or have it all sticking to bottom of pot.

Some extra notes about this recipe
If you prefer thick boeber use less milk or add more vermicelli and cook longer.
For a rich boeber add 100ml condensed milk and of course less sugar.
And/or add 1 tin of ideal milk.

So for a traditional boeber for special celebrations or occasions both condensed milk and ideal milk and of course reduce the sugar.

Boeber, Boeka Treats, Cape Malay Cooking, Cape Malay Traditional Food, Cape Malay Recipe, Boeber Recipe, Boeka Treats Recipe

Ref: Boeka Treats



Cape Malay Illustrated Cookbook – Faldela Williams

The Cape Malay Illustrated Cookbook is a compilation of recipes for authentic Malay Food. Faldela Williams shares her intimate knowledge of the Malay cooking tradition with simple, easy-to-follow recipes for many well-known dishes, such as denningvleis, koesisters, sosaties, bobotie, smoorsnoek and many more. She combines the knowledge passed down the generations with modern practicality and convenience, making these dishes easier to prepare than ever before.

Fadela Williams - Cape Malay Illustrated Cookbok
Fadela Williams Cookbook

Glassy Evernow – A place of interest to visit in Bo-Kaap

glass-zubeida-plates

We do hand-painted and hand-crafted gift items made by myself and family so it is completely locally made.
We also offer cooking demos where you are able to help cook your own traditional curry and roti, while dining socially within the local Bo-Kaap community.

Purple house Bo-Kaap, hand painted on a plate

Address: 95 Chiappini Street, Bo Kaap, Cape Town, 8001
Like us on Facebook: Glassy Evernow
Email: ebrahim.zbeida (@) gmail . com
Phone: 063 372 5463 and 060 793 8268

PS: We also antique items in our possession regarding the Bo-Kaap with its history along with an album that showcases Bo Kaap as it was before until the way of life is today, depicting the life of “Cape Malays” and why it is called the Cape Malays.
Thank you hope to hear from you soon


glass-zubeida-apron glass-zubeida-elephant-plates



Restaurants in Bo-Kaap, Cape Town, South Africa

Bo-Kaap Kombuis (Kitchen) – Halaal
Address: 7 August St, Cape Town, 8001, South Africa
Phone:+27 21 422 5446

Biesmiellah Restaurant – Halaal
Address: 2 Wale St, Cape Town, 8000, South Africa
Phone:+27 21 423 0850

Noon Gun Tearoom and Restaurant – Halaal
Address: 273 Longmarket St, Central, Cape Town, 8001, South Africa
Phone:+27 21 424 0529

Marcos African Place
Lively restaurant serving local regional game and international favourites with daily live music.
Address: 15 Rose Lane, Bo-Kaap, Cape Town, 8001, South Africa
Phone:+27 21 423 5412

Piccola Mamma Roma
Piccola Mamma Roma is a Trattoria, Pizzeria and Deli with strong Italian fine food, a great ambience, a wonderful hostess and staff who know how to pamper their guests. Diners can enjoy a wide range of Italian cuisine.
Address: 35 on Rose, Rose Street, Bokaap, Cape Town
Phone:+27 21 481 1022

Bloem Street Deli and Superette
The Mediterranean menu inspires a relaxed lunch; light breakfast or dinner accompanied by fresh ingredients and freshly baked bread. Try options such as wraps, sandwiches, pasta and salads alongside freshly baked bread, sauces and sides prepared daily.
Address: 15 Bloem Street, Cape Town, 8001
Phone: 073 159 1073

 

None of these restaurants in Bo-Kaap serve breakfast yet, please enquire at each restaurant, if you have a tour group.

If you know of any more restaurants in or surrounding area, please click here to let us know to include it, thanks.



Mavrou

This is one of our favourite dishes and served at weddings, served with rice:

Mavrou
Ingredients:
• 30ml sunflower oil
• 500g veal cut steak
• 2 large onions
• 1 large ripe chopped tomato
Spices
• 3ml salt
• 3 whole cloves
• 3 cardamon seeds
• 3 whole allspice
• 2 cinnamon sticks
• 5ml ground coriander
• 5ml ground cumin
• 5ml ground fennel seeds
• 5ml garlic
• 5ml ginger
• 3ml chilli, dried or fresh

Method
Add all spices to meat about an hour before cooking.
Heat oil in a pot, add onions and cook 5 minutes until golden brown.
Add meat and spices, then cook for covered on a medium heat for 45 mintues or until meat is tender.
Add tomato then cook for another 15 minutes



Peppermint Crisp Fridge Tart

Peppermint Crisp Fridge Tart
(serves 6-8)
Ingredients:
250ml Orley Whip, whipped
2 packets of Tennis biscuits (although you will probably use less)
375g caramelised condensed milk
20ml caster sugar
3 Peppermint Crisp bars, crushed
3-4 drops of peppermint essence (more, if you like))

Method:
Whip the Orley Whip and then add the caramelised condensed milk, castor sugar and peppermint essence. Beat until well mixed and then stir in 2/3 of the crushed Peppermint Crisp.

Place a layer of whole tennis biscuits in a buttered 29x19x5cm dish. Spoon 1/3 of the caramel mix over the biscuits and spread evenly. Continue in layers, finishing with a layer of filling on top.

Refrigerate for at least 4 hours. Decorate by sprinkling the remainder of crushed peppermint crisp on top. Cut into squares and serve.

Ref: http://www.cooksister.com/2007/08/peppermint-cris.html, Thank you Jeanne Horak-Druiff.