It’s Women’s Month and we are celebrating our amazing women!
Today, we honour the Sydow sisters, twins Fatima Sydow and Gadija “Gaja” Sydow-Noordien.
They are strong, brave women and two of my biggest inspirations.
These sussies have definitely made their mark in our hearts along with their devoted dad Haji Abduragmaan Sydow, and their tietie Hajira Sydow, who is giving us meal inspiration with her amazing ‘Kerrie Me Home’ page on social media.
Fatima Sydow has also made her way into our kitchen cupboards, with her very own spice range by HQ Foods.
Fatima and Gaja were born and raised in the heart of Manenberg and their love for food was ignited by their late mom, Haji Wasiela Sydow.
Their strong family values shine through in all they do and they give a deep meaning to ‘bringing family, loved ones and people together through their love for food’.
Their journey was also celebrated through a television series called Kaap Kerrie en Koesisters, produced by Gavin Sweeney.
This show was the highlight of my TV week and I could watch them for hours making the most amazing Cape Malay inspired dishes.
This show also inspired the sisters’ cookbook, Cape, Curry and Koesisters, a must-have in every home.
The recipes are not only mouth-wateringly lekker but also quick, easy, flop proof and affordable, using basic ingredients we have at home.
Fatima and Gaja both have their own YouTube channels, where you can get step by step videos with tips and tricks on how to make the perfect dish.
This week I am sharing some of their most popular dishes.
And six lucky readers will stand a chance to win a set of Fatima Sydow Cooks Spices, sponsored by HQ Foods, for you to create magic in your own kitchen.
Simply SMS “Cooksister” + your Name and Surname to 33258.
SMS line closes on 11 August 2021 at midnight. Terms and conditions apply.
Recipe
Fatima's Flaky Roti
Ingredients
6 cups of cake flour
1 tsp of salt
2 -3 tbsp sunflower oil
2 cups of warm tap water
150 grams of butter
Method
In a large bowl, mix together all the ingredients, except the butter, until a soft dough is formed, if too sticky just add a little more flour, about 2-3 tbsp.
Knead for a minute. Next, take bits of the dough to form a small balls and roll each one out on a lightly oiled surface to form a round big disc.
Spread a thin layer of butter on the discs, roll them up to form a long thin sausage.
Roll up each end of the sausage to form an s-shaped roll and then fold one side on top of the other.
Cover with cling wrap and Place the roti in the freezer for 30 minutes or in the fridge for a few hours.
Roll out each roti the size of a dinner plate again and fry in a hot frying pan until it’s golden and then turn over onto the other side (around 40 seconds on either side). Take the roti out of the pan and clap it with your hands to make it flaky. Serve with curry.
I try to roll out my roti dough as thin as possible and my surface is always oiled with a tiny bit of vegetable oil, my butter is room temperature, this ensures a very light , fluffy and crispy roti . Do not oil your pan when frying this roti.
Do not use a small pan to fry roti. I use an electric frying pan or a very large nonstick roti or normal pan.
Chicken curry
Ingredients
8-10 pieces of Chicken (remove most of the skin)
3 tablespoons of oil
3 onions, peeled and finely chopped
3 cardamom pods
3 cinnamon sticks
2 bay leaves
Salt to taste
6 cloves of garlic, peeled and grated on fine side of the grater, or finely chopped
1-2 teaspoons of freshly grated ginger
1 heaped teaspoon of turmeric
2-3 heaped tablespoons of roasted masala
1 teaspoon of red chili powder
1 tablespoon of vinegar (optional)
1 teaspoon of sugar (optional)
5-6 potatoes, peeled and cut into 4
A bunch of fresh coriander
Method
In a large pot, heat the oil and add the onions, cardamom, bay leaves and cinnamon sticks and cook and stir on a medium heat for 25-30 minutes, adding a tablespoon of water every 5 minutes.
By this time the onions are golden brown and cooked.
Next add the salt, vinegar, sugar, garlic and ginger and rest of the spices, stir, add the chicken and potatoes and stir a few times.
Next, add a cup and a half of water and give one stir and put on the lid of the pot. Cook on a medium heat for 20-25 minutes or when the potatoes are cooked, making sure to stir occasionally.
Last, add the fresh coriander and serve with, rice, roti and Slaai.
Lamb Curry
Ingredients
1 kg lamb pieces
3 onions, peeled and finely chopped
3 tbsp oil
3-4 cardamom pods
3-4 cinnamon sticks
3 tbsp, finely chopped garlic
1 tbsp, finely grated ginger
1 tsp turmeric
3 tbsp roasted Masala
1 tablespoon breyani masala
Salt to taste
6 potatoes, peeled and cubed
Fresh coriander
Method
In a large pot, heat the oil on medium heat and add the onions, salt, cardamom, and cinnamon sticks and fry until golden brown
Add the meat and garlic and ginger and braise for 5-10 minutes.
Add 1 cup of hot water and cook for 30-40 minutes on medium heat, stirring occasionally.
Next add all the spices and braise and stir for 10 minutes. Adding only a tbsp of water at a time.
Add the potatoes and 1 to 2 cups of water and cook until potatoes are soft, stirring when required, garnish with fresh coriander.
Serve with roti or white rice.
Ox liver with mash potatoes and onion smoortjie
Ingredients
For Ox liver
8-10 slices of cleaned Ox liver
2 cups of milk
3-4 tablespoons of vinegar
Salt to taste
Black Pepper
1 cup of flour
1 cup of oil for frying
For mashed potatoes
10-12 potatoes peeled and cut into cubes
1 cup of milk
100 grams of butter
Salt to taste
For braised onions
4 onions sliced into rings
5 whole chillies cut into strips
Sprinkle of salt
4 tablespoons of oil for frying
Method
Ensure that the liver is cleaned ( skin/ membrane taken of) slice +-1 cm thick slices and place into a bowl then add the milk and vinegar, cover and place in fridge for a few hours or overnight.
In the meantime - boil cubed potatoes in a pot with water and salt, 1&1/2 teaspoons of salt, until very soft, drain off water, and add the butter and milk and mash till smooth and creamy.
In a frying pan, heat the 4 tablespoons of oil and add the onions, a pinch of salt and chillies and stir fry until onions has turned a light to dark brown. Spoon all the onion mix out into a bowl.
In the same pan add the cup of oil and heat the oil, now take out the Ox liver and get rid of the milk, on a plate spread out the flour and add salt and pepper, dip the
Ox liver in the flour and pat until all sides are covered with flour, now fry the Ox liver in the heated oil, 1-2 minutes on each side, depending on the thickness of liver. And your meal is done, it is that easy.
Tip- to check if done, prick the liver while frying, if the juices are light pink fry just a few more seconds on both sides and remove immediately. I soak my liver overnight. ..
Malva pudding
Ingredients
2 egg
2 cups of sugar
2 cups of cake flour
1 tsp baking powder
2 tsp baking soda/ bicarbonate of soda
2-3 tablespoons of apricot jam
2 tablespoons of Vinegar
2 cups of milk
3 tablespoons of butter
For sauce -
1 cup of milk
2-3 tablespoons of sugar
2- 3 tablespoons of butter
1 tablespoon of vanilla essence
Method
First step, pour the milk and vinegar into a small jug and let it sit one side.
Next, in a bowl whisk your egg, sugar, butter and jam for about 2 minutes, next add your sifted dry ingredients and your milk mixture and stir until well combined.
Pour in a square greased pan or glass proof baking dish , bake for 35-40 minutes at 180°C or when inserting skewer it comes out clean , also the cake will be a brown colour.
While the cake is baking put all your sauce ingredients in a small saucepan and bring to the simmer and stir till hot - keep warm one side.
When your cake is done take out of oven and immediately pour over all the sauce.
Tip- In place of making your own sauce, heat half a can of evaporated milk with a teaspoon of vanilla essence until warm and pour over the malva cake immediately after taking out of the oven.
Bread pudding with stewed dried fruit.
Ingredients
For the bread pudding
8 slices white bread, crust removed
1 litre milk
4 tablespoons custard powder mixed with half a cup of milk
8 large eggs
1 cup of sugar
2 tablespoons of soft butter
2 teaspoons of vanilla essence
3 cardamom pods
3 cinnamon sticks
For the sauce
2 tablespoons of fine apricot jam
4 tablespoons of boiling water
Method
In a large bowl, beat the sugar and butter for a minute.
Next add the eggs and beat well for about 2 minutes.
Next add the rest of the ingredients and mix well until you see the bread is well incorporated and quite mushy and the sugar has dissolved.
Pour the mixture in a greased deep baking oven pan and bake in a preheated oven at 170°C for 55 minutes or until you see the edges turn a golden brown. Remove from oven.
For the sauce
Next step mix together 2 tablespoons of fine apricot jam with 4 tablespoons of boiling water until smooth. Pour this mixture over the hot pudding.
Take it a step further and make stewed dried fruit by boiling 2 cups of mixed dried fruit in 3 cups of water, 1 cup of sugar and 2 cinnamon sticks until the stewed fruit is soft and covered in a sweet and sticky sugar syrup. Place the stewed fruit on top of the bread pudding and serve.
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body.copy.three...:
body.copy.three...: FIRM FAVOURITE: Fatima’s flaky rotis
body.copy.three...: WHOLESOME: Lekker chicken curry
