Erkennings: http://www.tastemalay.co.za/index.html, Fayruza se kosblog, en prent van Fayruza Abrahams: verskaf
Kort voor Erfenisdag praat Fayruza Abrahams met Naomi Meyer oor haar koserfenis. Sy is by die Easy Equities-skrywersfees te hoor, en hoewel onderstaande onderhoud in Afrikans en Engels verskyn, gaan die gesprek by die fees in gemaklike spreektaal, Afrikaans en Kaaps, plaasvind.
Faryuza, vertel my van die kos waarvoor jy lief is en watter rol dit in jou lewe gespeel het. Was Kaaps-Maleise kos deel van jou persoonlike erfenis?
I grew up in a Cape Malay community, with a large percentage of Muslims, and so did my mom, grandmother and great-grandmother, all of whom I have had the immense pleasure of cooking with. Four generations of women in one household … pretty rare and unheard of today. Each and every one of them played a pivotal role in teaching me all about Cape Malay cuisine and the rich heritage of our culture.
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Four generations of women in one household … pretty rare and unheard of today. Each and every one of them played a pivotal role in teaching me all about Cape Malay cuisine and the rich heritage of our culture.
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This, combined with the daily rituals of prayers, fasting during the month of Ramadaan, Eid, Janazah, weddings … the traditions and the food that one would typically eat at these gatherings.
So yes, Cape Malay cuisine is an integral part of who I am, where I come from and my life experiences.
Vertel my asseblief van hierdie kookkuns en wat dit behels.
Cooking, eating. Sharing and giving of food is common practice in the Cape Malay culture. There is food for almost every occasion: bruidskos, kifaaitkos, Labarangkos, Ramadaan treats (boeka treats), Sunday lunch …
Cooking together, eating together is a big part of my upbringing. And so many other Malay families would sit down and eat together, still today. No family get-together is complete without eating.
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Cooking together, eating together is a big part of my upbringing. And so many other Malay families would sit down and eat together, still today. No family get-together is complete without eating.
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Living in a diverse community today means that with different neighbours, friends and families there has definitely been a fusion of culturesm ingredients, recipes, techniques etc.
So hence I feel South Africans in general are spoilt for choice, as on a daily basis there is easy access to Cape Malay cuisine, traditional African cuisine, Indian cuisine and many more.
Het jy ’n bekostigbare resep wat jy in hierdie moeilike ekonomiese tye met ons lesers kan deel? Iets wat hulle sommer nou nog in Erfenismaand kan voorberei?
Yes, pickled fish!
This dish was, is and always will be a staple in our household.
Snoek, hake or any fish my father brought home would be lovingly nurtured into a sweet-and-sour batch of pickled fish to enjoy for breakfast, lunch or supper with thick buttery white bread.
It was also our go-to recipe during our summer camping holidays or during school break.
Curry stains all over the kitchen surfaces, dishcloths stained with turmeric and borrie and Tupperware tainted forever …
But we love it!
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Curry stains all over the kitchen surfaces, dishcloths stained with turmeric and borrie and Tupperware tainted forever …
But we love it!
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Boekomslag: Penguin Random House South Africa
Pickled fish recipe
Step 1
Sprinkle 1 kg hake fillets with salt, pepper, a dusting of flour and some fish masala. Leave to rest for 10 minutes, then: Add 1 cup of cooking oil to a flat-bottom pan or pot. Fry fish for a few minutes on either side. Remove with slotted spoon and set aside.
Step 2
To the same oil add:
2 extra-large sliced onions (rings)
3 bay leaves
4 teaspoons allspice
4 cloves
1 tsp crushed red chillies
1 tblesp pickle masala
1 heaped tsp curry powder
1 level tsp turmeric.
Fry all of this on a gentle simmer till onions are just soft but not overcooked.
Step 3
Now it's time for sweet-and-sour ingredients. In a small bowl add:
1 cup of vinegar
3 tblsp of apricot jam
2 tbsp of brown sugar
1 tsp salt
Stir vigorously and add to onion mixture.
Cook for 2 to 3 minutes only and switch off your stove.
Step 4
Place the fried fish in the bottom of a glass bowl or Tupperware container, and pour the onion sauce over. Cover the fish with the sweet-and-sour deliciousness.
Allow to cool completely, cover and place in fridge.
Kom luister by die Easy Equities-skrywersfees hierna: Kaaps-Maleis soos die aunties dit maak
Die bekende Cariema Isaacs (Modern Cape Malay cooking), wat vandag in Dubai woon, het so leer kook. So ook die Bo-Kaap se “Taste Malay”-kok, Fayruza Abrahams. Saam praat dié twee kopstukke oor Kaaps-Maleise kosse, Groot Dae, tradisies en speserye saam met Aunty Mardia Hendricks, spysenier en die bakkoningin van Lotus River, en Shihaam Domingo, wat die vrawerk doen en self ’n gedugte kok is. Boonop kan gaste proe waaroor dié kokke praat!
60 min | 9 Oktober 12:00 |Die Khaya| R100, of R130 by die deur. Taal: Afrikaans, Engels en Kaaps. Aangebied deur Penguin Random House.
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