Best 3 Bo Kaap Cape Malay Curry Powder South African Spice Mixture Recipes

Embark on a culinary journey to the vibrant streets of Bo-Kaap, Cape Town, and discover the aromatic world of Cape Malay curry powder, a unique blend of spices that has captivated taste buds for centuries. This treasured spice mixture forms the heart of many beloved dishes, each bursting with flavor and reflecting the rich cultural heritage of the Cape Malay community. From the classic Cape Malay curry, a fragrant symphony of tender meats, aromatic spices, and creamy coconut milk, to the tantalizing bunny chow, a hollowed-out loaf of bread filled with a delectable curry filling, these recipes showcase the versatility and depth of this extraordinary spice blend. Prepare to be enchanted as you explore the diverse culinary landscape of Bo-Kaap and uncover the secrets behind these cherished Cape Malay dishes, each a testament to the enduring legacy of this vibrant community.

Let's cook with our recipes!

BO-KAAP CAPE MALAY KERRIE - SOUTH AFRICAN CAPE MALAY CURRY

Bo-Kaap Cape Malay Kerrie - South African Cape Malay Curry image

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.

Provided by French Tart

Categories Curries

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 22

Ingredients

1 1/2 kg boneless mutton shoulder or 1 1/2 kg boneless lamb shoulder
oil
4 onions, peeled and chopped
2 -4 garlic cloves, peeled and minced
1 piece fresh gingerroot, peeled and crushed
1 tablespoon cape malay curry powder or 1 tablespoon mild curry powder, of your choice
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon salt
black pepper
1 cinnamon stick
3 cloves
2 bay leaves
2 carrots, peeled and diced
250 g dried apricots, soaked in warm water and drained
2 bananas, peeled and sliced
2 tablespoons tomato paste
50 ml wine vinegar
250 ml meat stock
3 tablespoons apricot jam
3 tablespoons natural yoghurt

Steps:

Heat the oil in a large pot or saucepan.
Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.
Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions, garlic and ginger mixture and set them aside, then return them to the pot after the meat is browned.).
Add the vinegar and stock, plus all the other remaining ingredients (except the apricot jam, yoghurt, and bananas). Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 1 1/2 hours for lamb and 2 hours for mutton, maybe a little longer.
Stir in the apricot jam and the yoghurt a few minutes before serving.
Serve this curry with yellow rice and a variety of sambals and atjars.

Nutrition Facts : Calories 214.1, Fat 1.1, SaturatedFat 0.3, Cholesterol 1, Sodium 169.6, Carbohydrate 53.1, Fiber 6.7, Sugar 36.5, Protein 3.7

SOUTH AFRICAN MALAY CURRY

South African Malay Curry image

Posting this for ZWT 2006, this is a typical South African Curry. For those who dislike Coconut Milk in curries try this one; it is coconut milk free. This is served over rice or with a bread such as Chapatis.

Provided by JanetB-KY

Categories Curries

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

3 tablespoons cooking oil
2 medium onions, sliced (about 1 1/2 cups)
1 garlic clove, minced
1 small piece fresh gingerroot, peeled and crushed (or 1 tsp. ground Ginger)
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon cinnamon
1 1/2 teaspoons curry powder (or more, to taste, I use LOTS more)
1/2 teaspoon clove
2 lbs lamb (or beef)
1/2 lb eggplant, cubed
1 sweet green pepper, cleaned and chopped
1 -2 hot green chili pepper
1 cup dried apricot, soaked in warm water and drained
6 ounces tomato paste (one small can)
1 teaspoon vinegar
2 cups beef broth or 2 cups stock
1/2 cup apricot jam
1 cup plain yogurt or 1 cup buttermilk

Steps:

Heat the oil in a large pot; over high heat, fry the onions and garlic, stirring continuously; add the spices and continue stirring for a minute.
Reduce heat slightly; add the meat and fry it until it is browned on all sides; (this may be easier if you remove the onions and set them aside, then return them to the pot after the meat is browned.).
Add all remaining ingredients except the apricot jam and yogurt (or buttermilk).
Cover & Reduce heat; simmer on low heat, stirring occasionally, until everything is tender, approximately an hour.
Stir in jam and yogurt (or buttermilk) a few minutes before serving.
Serve with traditional Curry Garnishes such as Chutney, Peanuts, sliced Bananas and dates.

Nutrition Facts : Calories 740.4, Fat 36, SaturatedFat 12.2, Cholesterol 128, Sodium 929.8, Carbohydrate 69.7, Fiber 8.5, Sugar 47.8, Protein 40.6

HOME MIXED CURRY POWDER

Home Mixed Curry Powder image

This recipe comes from Vegetariana a great cook book to have when vegaterian guests are coming. I keep a premixed can of this easy to make curry powder on hand at all times. It is NOT a HOT curry, just aromatic and flavoursome.

Provided by Thursdaynight cook

Categories Asian

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper

Steps:

Spoon each of the spices into a spice jar, put the lid on, and shake it well to mix.
OR, if you don't have such a jar on hand, mix by stirring in a small bowl.

Tips:

For the best flavor, use a variety of spices in your curry powder. This recipe includes cumin, coriander, turmeric, ginger, cloves, cardamom, cinnamon, nutmeg, and chili powder.
Toast the spices before grinding them. This will bring out their flavor and aroma.
Store your curry powder in an airtight container in a cool, dark place. It will stay fresh for up to 6 months.
When using curry powder, start with a small amount and add more to taste. Curry powder can be quite spicy, so it's important to use it sparingly.
Curry powder is a versatile spice that can be used in a variety of dishes. Try it in curries, stews, soups, and even rubs for grilled meats.

Conclusion:

Bo-Kaap Cape Malay Curry Powder is a flavorful and aromatic spice blend that is perfect for adding depth and complexity to your favorite dishes. It is easy to make at home and can be stored for up to 6 months. With its unique blend of spices, this curry powder is sure to become a staple in your kitchen.