A FOOD TRADITION
Cape Malay cuisine
A Cape Town cooking tradition combining Southeast Asian, South Asian, African, and Dutch influences with aromatic spices and sweet-savoury flavours.
Dishes linked to this cuisine
1–12 of 14
Bobotie
Bobotie is a South African baked savory mince dish seasoned with curry spices and dried fruit and finished with an egg custard topping.
Boeber
A rich Cape Malay milk pudding made with vermicelli and sago, sweetened and warmly spiced with cardamom and cinnamon.
Cape Malay chicken curry
Cape Malay chicken curry is a warmly spiced chicken stew prepared with onion, garlic, ginger, tomato, potatoes, and aromatic curry seasonings.
Cape Malay frikkadel
Cape Malay frikkadel are spiced South African meatballs made from seasoned ground meat with onion and egg, commonly bound with breadcrumbs and fried or baked.
Cape Malay koesister
A Cape Malay spiced, yeast-raised fried dough pastry that is soaked or coated with sweet syrup and coconut.
Cape Malay pickled fish
A Cape Malay preparation of fried or cooked fish preserved in a sweet-and-sour spiced vinegar sauce with onions.
Cape Malay roti
A layered Cape Malay flatbread made from wheat flour and water, folded with oil and cooked on a hot pan.
Denningvleis
Denningvleis is a Cape Malay sweet-and-sour braised meat stew flavored with tamarind, vinegar, onions, garlic, and warm spices.
Dhaltjies
Cape Malay spiced fritters made from ground or mashed pulses with onion and aromatics, then deep-fried until crisp.
Masala steak
A pan-cooked beef steak seasoned with a fragrant masala blend, onion, garlic, ginger, oil, and salt.
Salomie
A Cape Malay curry-filled roti or flatbread wrap typically made with a spiced meat filling and aromatic vegetables.
Samoosa
A Cape Malay filled pastry made from wheat-based wrappers and vegetable, legume, or meat fillings that are seasoned and deep-fried.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.