This distinctive and tasty authentic curry relies heavily on the special blend of spices, known as Cape Malay curry powder. Cape Malay curries are famous for their fruity and full-bodied flavours, making good use of local colourful vegetables or meat and fish, they are not as hot as the curries used in the Indian kitchen. This "secret" recipe hails from one of the steamy kitchens in the vibrant Bo-Kaap area of Cape Town; it was on a recipe sheet given to my mum from a spice shop in that wonderful area, in the 1950's. The Bo-Kaap area is a treat; the houses are painted gorgeous bright colours that won't fail to make you smile, there are always children playing in the streets and the haunting call of the muezzin will remind you of exotic destinations such as Istanbul and Cairo. And then there's the smell of spices that wafts through open doorways and comes rushing out at you as you walk past Atlas Trading, the local spice emporium. You might be just minutes from the centre of elegant and sophisticated Cape Town, but you'll feel as though you're in a different country. Serve this curry with yellow rice and a variety of sambals and atjars.
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Although I'm posting this for the 2005 World Tour, this is for me a dish from childhood. My Cape Verdean mother made this often and served it with tuna fish cakes. I loved mine smothered in catsup. This makes a huge batch and we often served it reheated with more onions, linguica and fried eggs for breakfast the next day. Traditionally, it is made with kidney or lima beans but I remember Nana (my grandmother) making it with peas to accommodate my bean-hating aunt. Enjoy!
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An easy recipe to cook cape gooseberries, physalis or ground cherries into mildly citrus flavoured and golden fruit preserve.
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Cape Malay Koeksisters
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This decade has the answer.
The Scottish original is savory. The Cape Breton version is sweet. Both are crisp, wholesome, and undeniably snackable. Classic Cape Breton oatcakes are richer and sweeter than their most austere Scottish counterparts, like a crunchy oaten shortbread. A mix of brown and white sugar lent the oatcakes a toffee-like complexity while allowing the nutty oats to shine. Mixing the ingredients in a food processor chopped the oats, making them easier to cut into neat cakes. Kosher salt provided isolated pops of salinity to contrast with the cakes' sweetness, and a low and slow bake ensured the finished oatcakes were evenly crisp and brown.
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Cape Malay Style Koeksisters
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An easy recipe to cook cape gooseberries, physalis or ground cherries into mildly citrus flavoured and golden fruit preserve.
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The Test Kitchen has ranked as one of the world’s top restaurants.
Stories about Atlantic Canadian kitchens and Food
Not only are Nick and Shea Frakes dear friends of ours, but Shea also happens to do my hair – and my mom’s hair, and my sister-in-law’s hair and my sister’s hair and a lot of my friends’ hair. So, the pressure was on because how was I going to face her every few weeks […]
Open kitchen shelving has gained a lot of traction recently. Some consider it a lovely option, as seen in many modern Pinterest kitchens. Others think open shelving is an impractical choice that gathers dust. Should you try this trend or go for classic cabinets? This post features the pros and cons of open kitchen shelving […]
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Cape Malay Koeksisters