Book a seat at Fatima Sydow's table and uncover heritage

In her latest cookbook, Cape Malay Cooking, My Story, My Heritage, Fatima Sydow shares a nostalgic journey through the many important feasts celebrated in Cape Malay culture. Kicking off with old-school family recipes from her upbringing on the Cape Flats, she shares stories, fond recollections and an array of tempting dishes, with beautiful pictures to match the memories. It's the richness of the narrative and delicious recipes that make it a cookbook every South African home should have in its collection.

Celebrating Mother's Day today, it is apt to share Sydow's extract, Family Day, and a duo of recipes her late mother loved to make.

I remember as clear as day waking up on a misty Sunday morning, opening the curtains and immediately returning to my warm bed. I was a young teenager with no stress or worries, happy hearing my mom up and about already. Breakfast would be warm koesisters and lunch, lekker chicken with all the sides, cool drinks and jelly, canned fruit and chilled Ideal Milk as dessert. If Sunday fell near payday, there would be a fresh cream cake and Gatti’s ice cream and cones too. 

Sundays were family days. Aunties, uncles and cousins would be invited. I would hear my mom saying on the phone: “Nee, kom deur. Tel soema vir dinges op. Nee, bring niks saam nie — of as jy wil bring nog hoenne saam.” (Come on over, give so-and-so a lift. No need to bring anything — but if you feel like it, bring more chicken.)

Indian music or songs by The Platters or Peaches & Herb playing softly  in the background, my mother singing along. Pots and pans taken out ... and then she would shout: “Skrik wakke! Amie Kaa, Amie, Amie Dullah, Nazli en Big Boeta, Mama, Amie Nassa en Auntie Dielie en al die kinnes is op pad, hie is nie genoeg hoenne nie en Poenas kom en Auntie Nangkies. Gaan vra gou vi auntie in die hoek vir a box hoenne op skult.” (Wake up! We’ve got a crowd coming over and there’s not enough chicken. Run and ask the auntie on the corner for a box of chicken on credit.)

Before we knew it, the house was full. The family, of course, all brought food and the tables were laden. All I could hear the whole day was laughter, talking, more laughter ...

I still wake up with happy anticipation on Sundays ... not just for the food, but also for the good memories, old and new.

Sydow's Cape Malay Cooking, My Story, My Heritage is published by Human & Rousseau (R395).

BREAD PUDDING WITH STEWED DRIED FRUIT

Serves: 8-10

The traditional Cape Malay bread pudding is a luxurious treat that is not often made for everyday eating. My late mom and her cousins would make this dish only for special occasions and, more specifically, for prayer gatherings on a Thursday evening, called Gadat. It's delicate, sweet and smooth, and has a slight tang from the stewed dried fruit.

Ingredients:

250ml (1 cup) sugar

30ml (2 tbsp) soft butter

8 large eggs

8 slices white bread, crusts removed

1 litre (4 cups) milk

60ml (4 tbsp) custard powder mixed with 125ml (1/2 cup) of the milk

10ml (2 tsp) vanilla essence

3 cardamom pods

3 cinnamon sticks

Sauce:

30ml (2 tbsp) smooth apricot jam

60ml (4 tbsp) boiling water

Topping:

500ml (2 cups) mixed dried fruit

750ml (3 cups) water

250ml (1 cup) sugar

2 cinnamon sticks

Method:

1. Preheat the oven to 170°C. In a large bowl, beat the sugar and butter for 1 minute. Add the eggs and beat well for about 2 minutes. 
2. Add the rest of the ingredients and mix until you see the bread is well incorporated and quite mushy, and the sugar had dissolved. Pour the mixture into a greased deep baking pan and bake in the preheated oven for about 55 minutes, or until you see the edges turn golden brown. Remove from the oven and allow to cool.
3. SAUCE: Mix together the apricot jam and boiling water until smooth. Pour this mixture over the hot pudding. 
4. TOPPING: In a pot on medium heat, boil the dried fruit with the water. Add the sugar and cinnamon sticks and cook until the fruit is soft and covered in a sweet, sticky sugar syrup. Place on top of the pudding and serve.

BROWN STEW

Serves: 4-6

A hearty, rich meal with layers of intense flavours. When the winter chill creeps in through the windows and doors, and the icy rain pours down, it’s time for this stew! It warms not just the cold bones, but also the heart and soul. 

Ingredients:

60ml (4 tbsp) oil

2 onions, chopped

1 carrot, roughly chopped

1 green pepper, seeded and chopped

800g mutton pieces

Salt and ground black pepper, to taste

2 garlic cloves, chopped

1 packet (250g) button mushrooms, whole

30ml (2 tbsp) brown gravy powder mixed with 125ml (½ cup) of water

Method:

1. In a large pot, heat the oil and braise the onions, carrot and green pepper until brown on a medium heat. Once done, remove from the pot.
2. Brown the meat in the same pot and once browned, add the braised onion mixture, salt, black pepper and garlic. Cook together for about 3-5 minutes.
3. Add a cup of hot water and simmer until the meat is almost tender. This should take about 40 minutes. Be sure to stir occasionally and add a little hot water when needed.
4. Add the mushrooms and the brown gravy mixture and simmer for 20 minutes. Serve with white rice and roasted vegetables on the side.