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Cape Malay - "not-so-hot" Sauce by Ukuva iAfrica

Cape Malay - "not-so-hot" Sauce by Ukuva iAfrica

R 32.00

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.

 


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