Cape Malay - "not-so-hot" Sauce by Ukuva iAfrica
The iconic spice flavours of the Bo-Kaap built on a base of sweet vegetables - carrots and sweet potatoes with ginger, coriander, turmeric, cumin, chilli, cayenne, black pepper, paprika, fennel, cinnamon and clove - means it has real depth of flavour.
It takes a lot of time, effort and skill to make a spicy Cape Malay sauce - and then the sauce is always better if its been standing for a few hours (its just that way with spice sauces). Now all the work has been done - just add it, heat it and eat it - its all there!
Cape Malay is delicious as a table sauce on grilled or oven-roasted chicken or lamb. Also on butternut, sweet potatoes, baked onion and potato, and egg dishes with rice (like Biryani).
Note: In South Africa we call it Cape Malay - elsewhere in the universe its known as Cape Curry.
