This South African favourite came into existence in the 17th century with the influence of Indonesians and Indians who came to work in Cape Town. This blend prides itself on its balanced combination of sweet and savoury flavours. The three main cooking methods for using the Cape Malay mix are 1) to make a beef curry, 2) to make kebabs for grilling or bbq, ensuring that the meat has been well marinated in the spices or 3) in a rich stew with a tomato sauce and other vegetables. Some call it the 'soul food of South Africa'.
Ingredients: Cloves, Coriander, Cumin, Mustard, Fennel, Fenugreek, Pepper, Cardamom, Turmeric, Ginger, Curry Leaves, Chilli.