Before its association with Easter, pickled fish was simply a tasty way for the CapeMalay community to make the most of an abundance of fish during the summer months by preserving the fish – allowing them to keep the fish for an extended period of time
While she doesn’t discourage the use of ghee, oil or butter, Gamidah demonstrates her oil-free chicken curry for instancein such a way that it still contains all the decadent finger-licking flavours you would expect from a spicy CapeMalay curry
Many Capetonianseat pickled fish at Easter time although the origin of this tradition is unknown. Pickled fish predatesrefrigeration, when people had to find ways to preserve food
CapeMalayCooking. Ingredients. A pinch of Salt. A little oil for very shallow frying. Instructions. Mash bananas with sugar and vanilla essence , add the egg , pinch of salt , baking powder and flour into banana mixture and mix till well combined
Surrounded by cuisine from around the world in the UK, Smith cooked all the traditional CapeMalay stews and staples she grew up with in Surrey Estate suburb
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