The Dutch cooking customs in the early days of the Cape colony were changed forever with the arrival of the slaves from the Far East. Malay slaves began to arrive at the Cape towards the end of the 17th century. Among the man were skilled fishermen, and the women were expert cooks who included a multitude of spices in their dishes.
They brought aniseed, star fennel, turmeric, cardamom and ginger (both green and dried) amongst others. They brought a variety of massalas, mixtures of different spices used for different dishes, common to the Indonesian culinary culture and they brought saltpetre, the miracle ingredient for pickling.
The intermingling of the early Dutch and Malay cookery is known today as the Cape Dutch cuisine, a fragrant style of cooking which is unique to South Africa.A good example of the Malay influence on South Africa’s cuisine. The word sosatie comes from the Indonesian words "sesate" (skewered meat) and "sate" (spicy sauce). They are made with small pieces of lamb threaded on thin wooden skewers, with small cubes of bacon in between. Un like kebabs, "sosaties" are marinated in a curry marinade for up to two days. A popular delicacy at most South African "braais" (barbecues).
Very tasty with the lovely smell of cinnamon sticks, turmeric and crushed cardamom pods. served with their rich curries, yellow rice is further enhanced with raisins and fried almond shavings.
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