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Gold Restaurant Menu Highlights

This document provides descriptions of dishes that will be served for a Cape Malay themed meal. The dishes show influence from Dutch, Portuguese, Indonesian, Indian and African cuisines and include: [1] A carrot and turnip soup with chilli jam; [2] Ostrich keema seekh kebabs and dhal; [3] Vegetable samoosas; [4] Spiced sweet potato wedges with peanut satay sauce; [5] Peri-peri prawns with oranges. Main dishes described are denningvleis with yellow rice, pap with spinach, roti, chutney, chicken pie and braised spicy butternut with tomato

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209 views1 page

Gold Restaurant Menu Highlights

This document provides descriptions of dishes that will be served for a Cape Malay themed meal. The dishes show influence from Dutch, Portuguese, Indonesian, Indian and African cuisines and include: [1] A carrot and turnip soup with chilli jam; [2] Ostrich keema seekh kebabs and dhal; [3] Vegetable samoosas; [4] Spiced sweet potato wedges with peanut satay sauce; [5] Peri-peri prawns with oranges. Main dishes described are denningvleis with yellow rice, pap with spinach, roti, chutney, chicken pie and braised spicy butternut with tomato

Uploaded by

safindit
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd

To Start

Old-Fashioned Carrot & Turnip Soup with Chilli Jam


Hearty vegetable soups are a feature of Dutch menus, rounded off here with one of our favourite
garnishes, chilli jam.

Ostrich Keema Seekh Kebabs with Dhal


This Indian spiced minced meat delicacy emanated from the royal cuisine adopted from Moghul
emperors who invaded India in centuries past. It is accompanied by Cape Malay dhal, which is
the perfect foil for any spicy dish.

Vegetable Samoosas
Spicy Cape Malay samoosas may be filled with a variety of stuffings including lamb, beef and
chicken.

Spiced Sweet Potato Wedges with Peanut Satay Sauce


Indonesia inspires the satay sauce which accompanies oven-roasted sweet potato (also called
patat) rubbed with an evocative Indian masala.

Peri-Peri Prawns with Oranges


This Mozambican seafood speciality honours Portuguese seafarers who were frequent callers
at the Cape’s coast during the sixteenth century while on voyages of discovery spurred on by
trade and the search for gold, precious stones, ivory, amber and spices.

Mains

Denningvleis with Yellow Rice


This lamb dish was brought from Java by the Malays and one of the courses served during a Batavian
rijstafel. It has its origins in the Javanese ‘dendeng’, originally prepared with the meat of water buffalo.

Pap with Spinach


Maize, a staple food of most of the Black African clans, is ground fine and cooked into pap
(porridge) with a variety of consistencies. Here it’s creamy and simmered with shredded spinach.

Roti
Cape Malay flat breads are designed so that curry-lovers can break off pieces and scoop up the
meat and sauce in one go.

Chutney
Blatjang, the pride of Cape Malay cuisine, adds zest to curries and all dishes too!

Chicken Pie
Dutch settlers introduced chicken pie to the South African table and they were amongst the earliest
bakes sold by the ‘free bakers’ in the colony. The dish is associated with celebrations - Christmas,
birthdays, and especially Cape Malay wedding feasts.

Braised Spicy Butternut with Tomato & Coconut Cream


This satisfying vegetable dish is fragrant with Eastern spices and coconut, which feature strongly
in the cooking of the whole African continent.

To End

Koesisters
These Cape Malay delights are plumper, spongier and spicier than the more famous plaited
koeksisters (spelt with a “k”).

Karamonk Biscuits with Muskadel


Crisp and spicy Malay biscuits are traditionally flavoured – as traditional dictates – with cardamom
and orange zest.

Gold of Africa Museum, 96 Strand Street, Cape Town 8001, South Africa
Tel: +27 (0)21 421 4653 Fax: +27 (0)21 421 4656 Cell: 082 414 9663
Email: cindy@goldrestaurant.co.za Web: www.goldrestaurant.co.za

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