Contents: Foreword; Notes for the Reader; Stews and Bredies; Cape Malay; Classics; Smoortjies; Curries - The Magic of Spices, Garlic and Ginger; Bo-Kaap and My Cape Malay Heritage; Ramadan; Eid-al-Fitr and Eid-al-Adha; Great Food, Fast; Side Dishes - Those Underrated Little Gems; A Dollop of Sweet Love; Glossary; Thanks to...; Postscript; Recipe Index.
Highlights the author’s and her late father’s mutual love of food and cooking;Provides a fascinating peek into Bo-Kaap Cape Malay culture, the religious ceremonies and the food that accompanies these events;Approximately 80 recipes, from Cape Malay classics to the dishes served during religious festivities and baked treats, as well as some contemporary favourites;The bold, full-colour photographs bring the food to life
Cariema Isaacs was born in Scotcheskloof in Bo-Kaap. She has a natural flair in the kitchen, and from an early age was familiar with ingredients that her grandmother would transform into the most scrumptious dishes. Cariema lived in Cape Town for most of her life, before moving to Johannesburg and thereafter Dubai, where she and her husband raise their two teenage sons. My Cape Malay Kitchen is her first book.
"Sometimes a book is multiple things. Recipes. Adventure. Tribute. Education. You'll find all that in My Cape Malay Kitchen... "Merger of cuisines" is perhaps the best summary of this book. Every dish shines with its culinary heritage on display. And every dish has some hook to entice you to try it. An old friend or a new constellation of spices. My Cape Malay Kitchen is a sweet book -- well spicy, too -- and one you'll find charming and flavorful."--Brian O'Rourke "The Huffington Post"
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