Cape Malay - "not-so-hot" Sauce by Ukuva iAfrica
Cape Malay (or Cape Curry*) Sauce is the spice-soul of the Cape in a base of sweet vegetables: carrots and sweet potatoes - with ginger, coriander, turmeric, cumin, chilli, cayenne, black pepper, paprika, fennel, cinnamon and clove.
It takes a lot of time (and ingredients!) to make a Cape Malay sauce... and then it always tastes better the next day (spiced sauces need time to grow into being their best!).
Ukuva has done all the work and the waiting. Make a stunning Biryani in the time it takes to boil the rice...
Cape Malay is delicious as a table sauce on grilled chicken or lamb and on butternut, sweet potatoes (fried with a little ginger), baked onion and potato, and egg dishes with rice (like Biryani) or egg salad with a bit of mayonnaise. It is also stunning on white fish.
Cape Malay Sauce is mild - made for family meals; for families who like things hotter, serve a fresh, chopped chilli (and lime) sambal on the side. The base of Cape Malay is so well made, there is room for lots more heat!
Nice to know: Turqle Trading volunteers 25% of its management time to work on Fair Trade projects.
* In South Africa we call it Cape Malay - here we know what it means ;-) - elsewhere in the universe, it is known as Cape Curry.