Cape Malay Recipes

Be sure to visit our bread, braai, seafood and other traditional South African recipe pages!

Bobotie

Bobotie is a sweet curry mince dish set in an egg custard traditionally served on yellow rice, but is delicious with Basmati too.

Ingredients:

Oil
1 slice of white bread soaked in milk
2 onions, chopped finely
2 t crushed garlic
500g topside mince
15 ml curry powder
2 ml salt
2T Chutney
2T brown vinegar
2T Worchester Sauce
2t Tumeric
2T Brown sugar
100 ml sultanas
2 eggs beaten separately
1 cup milk with a pinch of Tumeric

Method:

Heat oven to 180 deg C. Fry onions in oil. Add mince and brown.
Add the curry powder and other spices.
When well browned, remove from the heat.
Mix in the Sultana’s and one beaten egg and the soggy bread.
Spoon into a greased oven dish.
Mix the milk and second egg together.
Pour over the mince mixture.
Arrange some bay leaves on the surface.
Bake for 45 minutes.

Cape Malay Sosatie Recipe

Sosaties are a well known favorite in most South African homes and are traditionally served at braais. Their origin is Malay and the word taken from sesate which means skewered meat. Normally lamb is used but if you do not eat red meat substitute with chicken.

Alternate threading meat/chicken cubes (Approximately 1 kg = 16 sosaties) with red pepper and onion slices. Place into marinade for a day.

Ingredients:

Marinade:

2 large onions, chopped
125 ml white vinegar
375 ml dry wine
2 bay leaves
15 ml sugar
45 ml curry powder
30 ml coriander
10 ml salt
2 ml cinnamon
2 ml cumin

Method:

Heat all the ingredients in a pot, allow to cool. Pour over sosaties and leave to marinade for a minimum of 24 hrs. Braai over hot coals.

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Ready for some more yummy Cape Malay recipes?

Rooti

Rooti a delicious treat and can be filled with curry mince, chicken and salads or with the curry recipe below. This is one of our favorite Cape Malay recipes.

Ingredients:

(Makes about 16.)

Mix together:
500g of plain flour
2 tsp salt
30 ml oil
250ml water

Method:

Knead lightly then divide into 16 small pieces.
Roll out on a floured board into a rough circular shape.
Brush with a little melted butter.
Roll up into a sausage then tie it in a knot.
When all done place on a floured board under a clothe for 30 minutes.
When ready to cook, roll out each individual knot and fry lightly until freckled on each side.
Spoon your curry into the center and roll up. Enjoy!

To make the curry:

Ingredients:

500g cooked chicken, removed form the bone and diced.
400g cubed cooked sweet potato (keep the water from cooking)
1 large onion chopped
2 cloves pressed garlic
1tsp turmeric
1 tsp chicken spice
1 – 2 tsp curry powder
˝ tsp salt
4 T grape vinegar
1 cup water
1 T apricot jam.

Method:

Brown onion, add garlic and spices, then vinegar, water, jam and 1/3 of the sweet potato that you have mashed.
Then add chicken and cook for ˝ hr.
Add the rest of the potato at the end of the cooking process.

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Traditional mutton curry

This is a quick and easy choice in our Cape Malay recipes. Mutton being a tougher meat needs a little longer to cook though.

Ingredients:

1.5kg boneless mutton shoulder
Oil
4 onions, chopped
15 ml curry powder
5 ml turmeric
10 ml salt
2 ml black pepper
1 stick cinnamon
3 cloves
2 bay leaves
2 carrots
250g apricots
2 bananas, sliced
125ml wine vinegar
500ml meat stock.

Method:

Cut meat into cubes, fry in oil until brown. Add onions and sauté. Add curry powder and tumeric, fry lightly. Add all remaining seasonings, then carrots and fruit. Add vinegar and stock, cook until meat is tender – 2 – 3 hrs. Serve with yellow rice.

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