Boeber Recipe – Boeka Treats

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

First Soften the Sago –
Place sago in warm water for about 30 minutes.
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


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.

Lentil Bredie (Cape Malay Lentil Stew)

This is one of dishes our mums and aunts cooked for us while growing up. Memories are our mum, grandmother or an aunt giving us, kids, a bowel containing dry lentils to sort.

The process was taking a handful of lentils out of the bowl onto the kitchen table and sorting by hand the good lentils into a new pile, from the bad looking lentils, small stones or little branches. After this, all the good lentils were thoroughly washed a few times through a colander, the cleaned lentils were placed in a large stock pot, then covered with water and cooked for an hour or until the lentils were almost soft or half-cooked.

Only after this lengthy process, would we be ready to cook this dish.

Today however, for all the working mums, all we need to do is purchase a tin or two of lentils, this is pre-cooked, almost soft and ready to go to complete this dish…

Here is a recipe

3-4 Tablespoons Cooking oil, Vegetable or Olive oil
500g Lamb Pieces, one (though for me this is optional, traditionally most will say you cannot leave it out)
2 Finely chopped onions
1 chopped finely tomato or 2 Tablespoons diced Tin Tomatoes
1.5 Teaspoons Jeera Powder
1 Teaspoons Coriander Powder
1 – 2 Chopped Chillies (usually green, however red is fine as well) – optional
2 Cups Brown Lentils or 2 Tins of Brown Lentils
4 Medium Sized Potatoes, peeled and cut into quarters
1/4 – 1/2 teaspoon Salt to taste


Dry lentils:
If you are using the dry lentils, place the lentils in a pot covered with water and cook until the lentils are half cooked. Strain and set aside.

Tin lentils:
Strain and set aside.

Cooking Method:
Fry the onions in the oil in a heavy-based saucepan until golden brown.

Then add the meat until the meat is browned, not burned.

Add a little water to cover the onions and reduce the heat to low-medium and simmer until the meat is tender (give or take about half hour to an hour), maintaining water in the pot, so that the meat does not burn.

(For Vegetarians or Vegans, like me leave out the meat and go straight onto the next step).

Add the tomato, lentils, potatoes, and spices, let all this simmer until the potatoes are soft.
You may add water if required.

Serve with fluffy white rice.

This recipe serves 4-6 people