Cape, Curry & Koesisters
Fatima Sydow and Gadija Sydow Noordien
Human & Rousseau
R330 recommended selling price
Twin sisters Fatima Sydow and Gadija Sydow Noordien bring you recipes lovingly collected and perfected throughout their years living on the Cape Flats.
From delicious smoortjies to curried fish and banana bread, these Cape Malay dishes are comforting, more-ish and oh-so-appetising. Try these two:
My late mom passed this recipe on to her children. She asked us to introduce these kinds of offal dishes early on to our children so that they would grow accustomed to eating offal.
My kids just love it and it’s not weird for them to eat tripe, trotters, chicken necks, giblets and the rest of the offal family, as I took my mom’s advice and made it for them when they were very young. They have grown used to it and request it on certain occasions.
- 1kg tripe, cleaned
- 60ml (1/4 cup) vinegar
- 90ml (6 tbs) oil
- 4 onions, finely chopped
- 2 cinnamon sticks
- 3 cardamom pods
- 30ml (2 tbs) finely chopped garlic
- 5ml (1 tsp) grated fresh ginger
- 2 chillies, thinly sliced
- Salt to taste
- 10ml (2 tsp) turmeric
- 45ml - 60ml (3 - 4 tbs) roasted masala
- 15 ml (1 tbs) red leaf masala
- 15 ml (1 tbs) garlic and ginger masala
1. In a large pot filled with water, boil the tripe for 15 minutes on high heat. Remove from the heat and drain the tripe to get rid of all the impurities. Return the tripe to the pot, fill again with clean water add the vinegar and boil for three to four hours, adding hot water to the pot when needed. Next, drain and rinse with cold water. Cut the tripe into small strips or cubes. Set aside in a bowl.
2. Heat the oil in a large pot on medium to high heat, then fry the onions and whole spices until the onions are light golden brown. Add the garlic, ginger, chillies, salt and all the spices and braise for 20 minutes, adding a little warm water when required. Stir occasionally.
3. Add the tripe and braise and stir for 2 minutes before adding 500ml (2 cups) warm water. Allow the tripe to simmer on low to medium heat for one hour to absorb all the beautiful flavours in the curry sauce. Delicious with basmati rice or bread to soak up the lovely curry gravy.
- 500ml (2 cups) full-cream milk
- 30ml (2 tbs) brown vinegar
- 2 eggs
- 500ml (2 cup) sugar
- 30ml (2 tbs) butter, at room temperature
- 10ml (2 tsp) vanilla essence
- 45ml (3 tbs) smooth apricot jam
- 500ml (2 cups) cake ?our, sifted
- 5ml (1 tsp) baking powder
- 10ml (2 tsp) bicarbonate of soda
For the sauce
- 250ml (1 cup) evaporated milk
- 30ml (2 tbs) butter
- 5ml (1 tsp) vanilla essence
1. Preheat the oven to 180°C.
2. Pour the milk and vinegar into a small jug and set aside.
3. In a large bowl, whisk the eggs, sugar, butter, vanilla essence and jam together for two minutes. Sift the flour, baking powder and bicarbonate of soda together. Add the sifted dry ingredients and the milk mixture and stir until well combined. Pour the batter into a large square greased tin or ovenproof baking dish, bake for 40 - 45 minutes or until a skewer inserted in the centre comes out clean.
4. While the pudding is baking, place all the sauce ingredients in a small pot on medium heat and bring to a simmer. Stir until hot.
5. When the pudding is done, take it out of the oven and pour the sauce over it.
6. Serve with warm custard or vanilla ice cream.