Celebrating Cape Malay heritage: A culinary journey through Cape Town
When we talk about rich heritage and mouth-watering food, you simply can't look past the Cape Malay community in our beloved Mother City.
Image: IOL / Ron AI
As we dive into Heritage Month, it's the perfect time to celebrate the incredible tapestry of cultures that make our nation so vibrant.
And when we talk about rich heritage and mouth-watering food, you simply can't look past the Cape Malay community in our beloved Mother City.
Their culture isn't just a radiant and colourful addition to South African history; it's a living, breathing story that continues to warm our hearts and our bellies.
A journey through time
The Cape Malay story is a truly intricate one, woven through periods of both adversity and incredible resilience.
It’s intrinsically tied to the colourful history of Cape Town itself, a saga of colonisation, slavery, and the coming together of contrasting cultures right here at the southern tip of Africa.
Back in the 17th century, when the Dutch East India Company established a supply station at the Cape of Good Hope, they required labour.
So, they brought people from their colonies, mostly from Indonesia and Malaysia, but also from India, Sri Lanka, and various African countries, to work as slaves.
Despite the hardships and cruelty they faced, these exiles managed to preserve a powerful sense of community and cultural identity.
Over the years, the term "Malay" grew to encompass all practising Muslims in the Cape, regardless of their actual ethnic origins.
It's a community deeply rooted in Islamic traditions, which you can see in everything from their beliefs to, yes, their cooking.
The Bo-Kaap, with its iconic colourful houses, has always been, and remains, the heart of this fascinating culture.
An aerial view of Bo-Kaap.
Image: Phando Jikelo / Independent Media
The spice of life
This incredible history directly shaped Cape Malay cuisine into something truly unique.
It’s a beautiful fusion, blending the culinary traditions the settlers brought from Malaysia, Indonesia, and East Africa with those of the indigenous Khoikhoi, the Dutch, and later, the British.
What emerged is a cooking style known for its bold, aromatic flavours and a blend of sweet and savoury tastes.
Step into a Cape Malay kitchen, and you'll immediately be greeted by the scent of spices like turmeric, cumin, coriander, cinnamon, cardamom, ginger, saffron, and fenugreek.
These aren't just thrown in; they're the soul of the dishes, often forming an aromatic base with garlic, ginger, and onions.
Our favourites
No visit to Cape Town is complete without indulging in some of these distinctly Cape Malay delights. If you ask me, these are the dishes that truly tell the story of their heritage.
Bobotie
Ah, the beloved bobotie! This iconic, savoury baked dish is a true South African staple.
It features spiced minced meat mixed with onions, garlic, and even dried fruits like raisins or apricots, all brought together with aromatic spices like turmeric, curry powder, and cumin.
The magic touch? A golden, custard-like topping of egg and milk that bakes to perfection.
Traditionally, it’s served with yellow rice, flavoured with cinnamon and turmeric, and a side of fresh sambals and chutneys.
Bredie
When it's chilly and rainy, nothing beats a hearty bredie.
This slow-cooked stew is pure comfort food, and tomato bredie is probably the most popular variation.
Imagine tender lamb, cooked down until it literally falls off the bone, combined with rich, thick tomatoes.
Spices like cardamom, cinnamon, and cloves are key, with a dash of sugar to cut through the acidity of the tomatoes.
The word bredie itself is of Malaysian origin, a cooking form introduced by the slaves, often born from resourceful cooking with offcuts and vegetable donations.
Other popular variations include cabbage bredies and green bean bredies.
Tomato bredie is an all-time favourite.
Image: Instagram / cookingwithme
Koesisters
Now, pay attention here, because there's a special Cape Malay koesister that's different from the Afrikaans koeksister.
The Cape Malay koesister is a unique confectionery made by deep-frying dough until golden brown, then immediately steeping it in a sugary syrup and dusting it with coconut.
You get a crispy exterior and a sticky, syrupy interior that's just irresistibly sweet and flavourful.
Cape Malay Curry
While bredies are comforting stews, Cape Malay curries are an aromatic delight!
Each family has their own secret recipe, but they typically feature chicken or lamb, potatoes, and various vegetables.
What sets them apart is that distinctive blend of spices like curry leaves, turmeric, cumin, coriander, and fenugreek, giving the curry a deep, aromatic flavour that really warms the soul.
Don't forget, rotis are essential to mop up every last bit of that saucy goodness.
Cape Malay curries are an aromatic delight.
Image: Supplied by Staffords
When you walk the steep, cobbled streets of Bo-Kaap, past those vibrant, flat-roofed houses, you can almost hear the flavours sing.
This neighbourhood isn't just picturesque; it's a living museum of Cape Malay culture.
It's where family recipes have been passed down for generations, and cooking remains a cornerstone of their identity.