To S t ar t Old- F ash ioned Carro t & T ur nip S ou p with Ch il li J am Hearty v egeta ble soups are a feature of Dutch menu s, rounde d off he re wi th one of our f av ourite garnishe s, chilli j am. Ostrich K ee ma S ee kh K eb abs w ith Dh al T his I ndian spiced minced meat delicac y emanat ed f rom t he roy al cuis ine adop ted f rom Mog hul empe rors w ho inv ade d India in centuries p ast. I t is accomp anied by Cape M alay dhal, w hich is the perfect foil for any spicy dish. V ege ta ble S am oosa s Spicy Cape Malay samoosas may be filled with a variety of stuffings including lamb, beef and chicken. S piced Sw ee t Potat o W ed ges w ith Pean ut Sata y S au ce Indonesia inspires the satay sauce which accompanies oven-roasted sweet potato (also called patat) rubbed with an evocative Indian masala. Peri- Peri Praw ns w ith O ran ges T his M ozambican seafood spe cial ity honours Portugue se sea f arers who were freque nt call ers at t he Cap e’ s coast during the six te enth century w hile on v oy ages of discov ery spurred on by trade and the se arch for gol d, pre cious stones, iv ory, amber an d spices.
Denningvleis with Yellow RiceThis lamb dish was brought from Java by the Malays and one of the courses served during a Batavianrijstafel. It has its origins in the Javanese ‘dendeng’, originally prepared with the meat of water buffalo.
Pap with SpinachMaize, a staple food of most of the Black African clans, is ground fine and cooked into pap(porridge) with a variety of consistencies. Here it’s creamy and simmered with shredded spinach.
RotiCape Malay flat breads are designed so that curry-lovers can break off pieces and scoop up themeat and sauce in one go.
ChutneyBlatjang, the pride of Cape Malay cuisine, adds zest to curries and all dishes too!
Chicken PieDutch settlers introduced chicken pie to the South African table and they were amongst the earliestbakes sold by the ‘free bakers’in the colony. The dish is associated with celebrations - Christmas,birthdays, and especially Cape Malay wedding feasts.
Braised Spicy Butternut with Tomato & Coconut CreamThis satisfying vegetable dish is fragrant with Eastern spices and coconut, which feature stronglyin the cooking of the whole African continent.
To End
KoesistersThese Cape Malay delights are plumper, spongier and spicier than the more famous plaitedkoeksisters (spelt with a “k”).
Karamonk Biscuits with MuskadelCrisp and spicy Malay biscuits are traditionally flavoured – as traditional dictates – with cardamomand orange zest.
Gold of Africa Museum, 96 Strand Stree t, Cape Town 80 01, South AfricaTel: +27 (0)214214653 Fax: +27 (0)214214656 Cell: 082 414 9663
Old-Fashioned Carrot & Turnip Soup with Chilli JamHearty vegetable soups are a feature of Dutch menus, rounded off here with one of our favouritegarnishes, chilli jam.
Ostrich Keema Seekh Kebabs with DhalThis Indian spiced minced meat delicacy emanated from the royal cuisine adopted from Moghul
emperors who invaded India in centuries past. It is accompanied by Cape Malay dhal, which isthe perfect foil for any spicy dish.
Vegetable SamoosasSpicy Cape Malay samoosas may be filled with a variety of stuffings including lamb, beef andchicken.
Spiced Sweet Potato Wedges with Peanut Satay SauceIndonesia inspires the satay sauce which accompanies oven-roasted sweet potato (also calledpatat) rubbed with an evocative Indian masala.
Peri-Peri Prawns with OrangesThis Mozambican seafood speciality honours Portuguese seafarers who were frequent callersat the Cape’s coast during the sixteenth century while on voyages of discovery spurred on bytrade and the search for gold, precious stones, ivory, amber and spices.
