Cape Malay – The typical South African curry sauce with fresh coriander notes.
This taste bouquet is really tempting, because the curry and coriander aromas smell like freshly picked.
Recipe suggestions: Excellent sauce for wok dishes with vegetables and poultry. Delicious as a marinade for poultry of all kinds. Delicious with lamb dishes. Mixed with sour cream, Cape Malay tastes delicious in wraps, tortillas, burgers. Cape Malay spices up pumpkin soups and gives the soup that certain something.
Ingredients: Water, spirit vinegar, carrots, sugar, canola oil, fresh coriander, sweet potatoes, garlic, onions, ginger, apricot puree, ,coriander spice, turmeric, cumin, salt, chili, cayenne pepper, black pepper, paprika, fennel, cinnamon, cloves, additives: citric acid (E330), xanhan (E415), potassium sorbate (E202), sodium benzoate (E211)
Content: 240 ml
Original recipe handed down from a traveller through Africa.
“With the howling of the southeast wind along the Bo-Kaap, we watched as a large crate came down Chiappini Street and smashed against a building on impact. It is obvious how Cape Town got its name “Cape of Storms”. Our guide, with whom we had just finished a tour of the peninsula, hardly looked up from his meal. Granted, this was one of the best Briyani I had ever eaten. Juicy, shredded chicken meat is mixed with tasty rice and vegetables, together with semi-hard boiled eggs and an absolutely incomparable curry sauce. This way of preparing food pleases the soul and spirit!”