My Cape Malay Kitchen, Cariema Isaacs

My Cape Malay Kitchen is subtitled cooking for my father. Cariema Isaacs’ father believed that the only way to cook is to cook with love and the only way to eat was with someone. The recipe book covers traditional Cape Malay recipes which reflects the Bo-Kaap. This is where Cariema grew up, a colourful Cape Malay area of Cape Town.

My Cape Malay Kitchen, Cariema Isaacs
My Cape Malay Kitchen, Cariema Isaacs
Chapters are divided into:
  • 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
Recipes that caught my eye:
  • Pea Bredie (p18)
  • Denningvleis (p32)
  • Liver with Braised Onions (p36)
  • Oven-Grilled Meatballs (p40)
  • Prawn Pathia Curry (p67)
  • Vegetable Spring Rolls (p89)
  • Seared Salt-and-Pepper Salmon (p142)
  • Potato Bake (p158)
  • Madeira Loaf (p186)
  • Lemon Meringue Pie (p197)
What I made:

I made the prawn pathia curry which Dave and I loved.

Prawn Pathia Curry
Prawn Pathia Curry
What I liked about My Cape Malay Kitchen:

The book is full of lovely family photographs. Cariema has included the history of the dishes from both personal and Islamic traditions. She starts with notes for the reader including information about curry gravies and curry spices. This is vital to the success of the recipes in the book

Verdict:

This is a book that ties a community together with food. One I am sure will be well used in my kitchen.

Publishing information:

First published by Struik Lifestyle in 2016

ISBN 978-1-43230-565-9

Paperback – 207 pages including the index

Disclosure: I was sent the book to review by Penguin Books South Africa. I was not required to write a positive review. This post is in line with my blogging policy.

Inspiration published on Lavender and Lime October 26:

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