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Food
Cape Malay Cuisine is very popular. It is the use of very aromatic spices and herbs that makes Cape Malay cooking so unique.
Over 300 years ago,'malay slaves' brought frangance and flavour of various spices and hearbs such as cloves,
all spice, nutmeg, cinnamon, cloves, garlic, ginger and corriander to their foods!
Popular Cape Malay Cook Books
- Cape Malay Cookbook 1 - Fadiela Williams
- Cape Malay Cookbook 2 - Fadiela Williams
- Induldgance - Shanaaz Parker
- Boeka Treats - Boorhanol
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Mavrou
This is one of our favourite dishes and served at weddings, served with rice:
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
Serve with rice!
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