Cape Malay cuisine is more than just food — it tells a story. A vibrant fusion of flavours from Indonesia, India and beyond, each dish is filled with fragrant spices and bold tastes, reflecting the rich history and heritage of its people. Explore this iconic cuisine with our comprehensive guide to Cape Malay cooking terms.

Akhnie

A popular mixed rice dish, with origins in eastern Bangladesh. Akhnie is a favourite among Bengali Muslim communities in Chittagong and Sylhet, where the dish is enjoyed during Ramadaan or ‘Ramadan’ — a ritual also carried out by Cape Malay Muslims when breaking fast at Iftar. The dish, which is similar to biryani and pulao, incorporates a mixture of rice, ghee, garam masala, meat (chicken, beef, lamb, goat are popular protein choices), and vegetables (peas, potatoes, onions). The Cape Malay version also uses aromatics like crushed garlic and ginger, as well as ground spices like jeera (cumin), borrie (turmeric), koljander (coriander), barishap (fennel) and whole clove, cardamom and cinnamon.

Allspice

Allspice, also known as ‘pimento,’ is a popular spice used in Cape Malay curries, bredies and breyani or ‘biryani.’ Though the name suggests a blend of different spices, allspice refers to a single spice. The name is given due to the different earthy spices it is reminiscent of, including cinnamon, nutmeg and clove — the term ‘allspice’ was coined by the English in 1621. The round, black seeds resemble peppercorns.

Aniseed

A fragrant spice with a liquorice-like flavour. Aniseed is used in South African sweet treats like koe’sisters and mosbolletjies, and savoury dishes.

Atchar/Atjar

A condiment consisting of pickled vegetables. Almost any vegetable can be used to make atchar. Popular local variations include mango, cauliflower, green beans and carrots. The sweet-sour pickle is believed to derive from the Indonesian version called ‘acar.’ Cape Malay food is influenced by Indonesian cuisine, and as a result of Dutch colonial influences, the names of certain local dishes are stylised as such. The Dutch term for ‘acar’ is ‘atjar.’ Though, locals mostly refer to the popular condiment as ‘atchar.’

Try this recipe for Curried Green Beans

Barakat

Barakat, meaning ‘blessings’ from the Arabic word ‘barakah’ or ‘baraka,’ is a Cape Malay term used to describe the food parcels or ‘takeaways’ given to guests at the end of a dinner party and special occasions like Iftar or Eid. Barakat can include an assortment of savoury and sweet treats, depending on what is leftover on the table spread. Hertzoggies, milk tart, biscuits, koesisters, savoury pies, ‘half moons,’ and samoosas are some popular barakat snacks.

Barishap

The Cape Malay term for ‘fennel spice.’ These elongated, green seeds closely resemble cumin seeds, which are slightly bigger. Barishap can be used whole or ground and added to curries and biryani, lending earthy, slightly sweet, liquorice-like aromas — similar to aniseed.

Blatjang

The Afrikaans word for ‘chutney.’ Blatjang, a condiment enjoyed throughout South Africa, is often made using fruits like peach, apricot, and sultanas. The addition of brown vinegar, sugar and water and spices gives this beloved condiment a sweet, spicy and tangy taste. Mrs H.S. Balls is a popular chutney brand consumed by most locals.

Bobotie

A casserole dish featuring spiced beef or lamb mince with raisins/sultanas, topped with a savoury egg custard and baked in the oven. Bobotie is believed to originate from traditional Javanese cuisine; it’s usually served with yellow rice, with almonds and raisins.

Try this recipe for The Ultimate South African Bobotie

Boeber

A popular Cape Malay dessert and spiced milk drink featuring vermicelli, cardamom pods, cinnamon sticks, vanilla essence, rose water, sago, dessert cream and milk. Boeber is usually enjoyed during the holy month of Ramadaan, and is topped with crushed pistachio nuts.

Try this recipe for Toasted Almond Boeber Ice Cream 

Bollas

A Cape Malay sweet treat. These small doughnuts are made from leavened dough and deep-fried to golden, brown perfection. Once cooked, the dough balls are briefly soaked in sugar syrup, forming a sticky exterior and sweet taste. Served simply, bollas are similar to gulab jamun, a popular Indian sweet treat. Bollas are often coated with desiccated coconut.

Borrie

Borrie is another name for ‘turmeric.’ In Cape Malay cuisine, borrie is often added to dishes in ground form, but can also be grated from whole-root turmeric.

Bredie

A vegetable and meat stew. Bredie is a traditional South African and Cape Malay dish; many variations have been made throughout the years. Bredies are kept simple, with basic seasonings like salt, pepper, whole cloves and allspice; sometimes sugar is added if needed in tomato or ‘tamatie bredie’ to balance the acidity of the dish. In this stew, onions, meat (beef or lamb) are braised; potatoes are also added and everything is cooked slowly, forming a delicious gravy. Bredie is often enjoyed with plain white rice. Locally, waterblommetjie (an aquatic plant; meaning ‘water flower’) bredie is also enjoyed among locals.

Try this recipe for Braaied Lamb Tamatie Bredie

Breyani (Biryani)

A popular rice dish in Indian and Cape Malay cuisine. Biryani is believed to have originated from ancient Persian cuisine. Biryani has many variations; styles differ regionally, depending on fresh produce and meat available. Similar to Kolkata-style biryani, the meat in Cape Malay breyani is usually marinated in cultured yoghurt or buttermilk and aromatic spices such as ginger, garlic, cardamom, breyani masala, turmeric (borrie), whole cloves, and pimentos (allspice), saffron, and grated tomato are added before it is cooked and layered with the parboiled basmati rice, brown lentils and crispy onions and boiled eggs. The addition of turmeric and saffron gives it a vibrant yellow colour. This staple dish is often served alongside tomato and onion sambal (salad) or cucumber raita.

Try this recipe for Easy Chicken Biryani

Brinjal

The Cape Malay term for ‘eggplant’ or ‘aubergine.’

Denningvleis

A popular meat dish consisting of lamb. Denningvleis has a slightly sour and spicy undertone; traditionally, tamarind is used, but brown vinegar and sugar can be used as a substitute. Bay leaves, allspice, chilli, black pepper, garlic and onions are also added to the dish. This Cape Malay favourite is served with yellow rice, sometimes containing raisins and shaved almonds.

Dhaltjies

A savoury snack, often served at special occasions and religious gatherings. Dhaltjies are also called ‘chilli bites’ for their spicy flavour. They consist of a savoury batter incorporating chana  flour or ‘gram flour,’ made from finely ground chickpeas. Dhaltjies also include finely chopped onion, coriander leaves, spinach leaves (and sometimes grated apple), and are spiced with crushed chillies, cumin, ground coriander and turmeric. When deep-fried, they puff up and become golden, giving way to a crispy exterior and fluffy, flavourful interior.

Dhania

Among Cape Malay and Indian communities, coriander or ‘cilantro’ leaves are referred to as ‘dhania’ or ‘dhunia.’ The earthy, fragrant herb is used to garnish and add flavour to curries and sausage. Dhania is also incorporated in condiments like blatjang (chutney) and sambal.

Falooda

A fragrant, sweet drink/milkshake in Cape Malay cuisine made of milk, vanilla ice cream, rose water, jelly cubes, sweet basil seeds (sabja), and rose syrup, giving the dessert a pink appearance. Falooda is thought to originate from the Persian dessert ‘faloodeh.’ It is also popular in Indian cuisine, though, this version often includes vermicelli.

Frikkadel

Frikkadelle, or ‘Frikkadels’ are meatballs. This South African delicacy consists of lean beef mince. The Cape Malay version incorporates grated onion, garlic, chopped coriander, jeera powder, fennel seeds, ground cinnamon and green chilli.

Hertzoggies

A coconut and apricot jam-filled sweet treat often enjoyed at church bazaars, weddings, religious occasions and family gatherings.

Half Moons

A savoury snack enjoyed at social gatherings; they are often filled with beef. The exterior consists of cooked dough coated in breadcrumbs. These snacks are deep-fried until golden and served on a snack platter, often with a sweet chilli dip, crudité and other savoury treats.

Iftar

The term given to the period during which one breaks one’s fast during Ramadaan, at sunset.

Jeera

An earthy spice; jeera is more commonly known as ‘cumin.’ Whole jeera seeds are often incorporated in curries, dhal and snacks like batata vada/aloo vada or ‘patata wara.’

Karamonk

A fragrant spice, commonly used in curries and desserts. ‘Karamonk’ is the Cape Malay term for cardamom. There are two types of cardamom, green and black cardamom.

Koesister (Koe’sister)

A Cape Malay spiced doughnut dipped in sugar syrup and rolled in desiccated coconut. Koesisters or ‘koe’sisters’ – not to be confused with Afrikaans version, twisted doughnuts called ‘koeksisters’ – consist of deep-fried leavened dough spiced with aniseed, cardamom, ginger powder, cinnamon, and orange zest. Koe’sisters are usually enjoyed on Sunday mornings with a cup of tea or coffee.

Koljander/Koljana

The Afrikaans term for ‘coriander,’ this usually refers to the whole seeds, whereas ‘dhania’ or ‘dhunia’ refers to leaves/herbs.

Konfyt

An Afrikaans colloquial term for ‘jam’ or ‘fruit preserve.’ The word is thought to have been derived from the Dutch word ‘konfijt,’ likely stemming from the French word ‘confiture.’

Kool Kos

A winter dish consisting of braised cabbage, onions, meat (beef or lamb) and soft-cooked potatoes. In Afrikaans, ‘kool’ refers to cabbage and ‘kos’ means ‘food.’ This dish is also called ‘cabbage bredie’ or ‘cabbage stew.’

Kweper

The Afrikaans/Cape Malay term for quince. Though an ancient fruit consumed in many countries — including Turkey, China, Morocco, Portugal and South Africa — quince is a less popular fruit around the world. In Cape Malay and South African cuisine, quince is used to make ‘kweper konfyt’ or quince jam.

*Marmalade is often used to describe orange ‘jam,’ any fruit can be used. In fact, the Portuguese word ‘marmelada’ meaning marmalade is a term used to describe quince (‘marmelo’ in Portuguese) conserve.

Mavrou

Beef steak, which is spiced and cooked with onions and spices (cumin, coriander, fennel, allspice, cardamom, saffron, ginger, garlic) and served with savoury rice. In Afrikaans, mavrou means ‘madam’ or ‘ma’am.’

Ou Mens Onder Die Kombers (Ouma Onder Die Kombers)

A dish consisting of beef meatballs wrapped in cabbage leaves; also refered to as ‘Ouma Onder Die Kombers.’ The cabbage rolls are cooked in mutton gravy and served with a sprinkle of nutmeg. In German cuisine, these cabbage rolls, which are cooked in a tomato-based gravy, are called Kohlrouladen.

Ox Trotter

A delicacy in Cape Malay cuisine. Other animal meat is used throughout South Africa, but the Cape Malay version only uses ox or sheep trotters, as pork is not considered ‘halaal’ as per Islamic customs. Ox trotters are thoroughly washed before being cooked in salted water until soft. This takes some time to prepare and is enjoyed with braised onions, garlic, pepper and salt; sometimes, peas are incorporated into the dish.

Patatas

The Cape Malay term for ‘potatoes’ or a dish which incorporates potatoes, such as patata waras or ‘aloo vada’ — a popular snack in Indian and Cape Malay cuisine.

Pickled Fish (Ingelegde Vis)

A favourite for South Africans, especially over the Easter holidays. Pickled fish is made by coating fish in seasoned flour and frying it in oil. The cooked fish is layered with spiced pickled onion, made of sliced onions cooked in a mixture of vinegar, sugar, water, turmeric, pimentos, bay leaves, peppercorn, salt, and chilli. Pickled fish is also known as ‘ingelegde vis.’ This delicacy is enjoyed with fresh bread or Hot Cross Buns.

Learn how to cook Pickled Fish, Cape Malay-style.

Pimento

Also known as ‘allspice,’ pimentos are used in Cape Malay dishes like bredie, breyani and curries. The seeds are derived from the Pimenta dioica tree. Pimentos are popular in Cape Malay, Jamaican, Middle Eastern and Portuguese cuisine. *Not to be confused with the pimento peppers, which are commonly found in the centre of pitted green olives.

Sago

Tapioca starch balls; they usually appear white and become translucent once cooked. In Cape Malay cuisine, sago is used in a popular dessert called ‘sago pudding,’ in which the sago is mixed with an egg custard, sugar, nutmeg and cinnamon. The top is sprinkled with sugar and the dessert is baked in the oven. Sago is also used in boeber, a milk drink enjoyed by the Cape Malay community during Ramadaan. Some savoury pies are also filled with sago.

Salomi

A roti filled with curry. Mutton salomies, a favourite among locals, are filled with lamb or beef mince curry, sometimes incorporating peas and potatoes. These are often sold at markets, bazaars, roadhouses, gatsby shops, and fast food establishments.

Sambal

A simple salad incorporating grated or chopped fruit, diced onion, fresh chilli, salt, lemon juice or vinegar, and sugar to balance the acidity. Garlic and dhania (coriander) are also added. The Javanese word translates to ‘condiment,’ as sambal is often served with different types of curry and other savoury dishes. Common types include tomato and onion sambal, and cucumber sambal, but there are no limits as to what fruit can be incorporated — other types include carrot or ‘wortel,’ pineapple, and avocado pear sambal. The strength of the sambal depends on how much fresh chilli is added or how potent the chilli is.

Samoosa

Deep-fried savoury pastries, folded in the form of triangles — different from spanakopitas. These pockets of flavour are usually filled with curried potatoes or ground beef mince curry. More modern versions are filled with cheese and corn, and are often baked in the air fryer as a healthier alternative.

Try this recipe for Wagyu Mince Samoosas

Slangetjies

A savoury snack served at birthday parties and social gatherings. Slangetjies, named aptly after the shape of the snack, resemble ‘little snakes.’ The popular treat is made of chana (chickpea) flour which is fried until golden brown and seasoned with masala and turmeric. They are often combined with cornflakes, peanuts and raisins. Slangetijies, also called ‘chevra’ or ‘sev,’ are incorporated into chaat, a popular Indian street food snack.

Smoor

A relish, usually made of tomato and onion cooked slowly. Smoor can incorporate other ingredients like Pilchards (sardines), red viennas or hard-boiled eggs. In isiXhosa cuisine, the dish is called ‘iBhisto.’

Try this recipe for Smoorsnoek

Snoek

A popular type of fish eaten in South Africa, especially along the west and southwest coast. In some parts of the world, snoek is similar to ‘barracouta.’ Snoek has a distinct taste, often saltier and containing more fat compared to other popular local fish like hake and yellowtail.

Snowballs

A teatime treat made of vanilla sponge cakes, which are dipped in jam or pink syrup and then rolled in desiccated coconut. They are often filled with fresh cream as well.

Sosatie

The Cape Malay term for ‘kebab’ or skewered meat/vegetables. The skewers are often braaied over hot coals and enjoyed at social gatherings among friends and family.

Try this recipe for Cape Malay Sosaties

Tamatie

The Cape Malay food term for ‘tomato.’ Tamatie bredie and tamatie smoor are some examples in which this word is used.

Try this recipe for Braaied Lamb Tamatie Bredie

Tong/Tongue

‘Tong’ is the Afrikaans/Cape Malay term for ‘tongue,’ which usually refers to cooked ox or sheep tongue. Another delicacy in Cape Malay and South African cuisine. Tongue is commonly enjoyed on religious holidays. Local grocery stores sell tongue, which is vacuum sealed along with whole spices like peppercorns and bay leaves. The cold meat/deli section at grocery stores often sell sliced tongue, to be enjoyed as a simple sandwich stuffed between slices of bread.

Triem

The Cape Malay term or version of a Madeira loaf. These types of cakes are usually served on Eid Labarang, the first day after Ramadaan, or as ‘Barakat.’

Trifle

A layered dessert enjoyed at festive holidays like Eid-ul-Fitr and Christmas in South Africa. Vanilla sponge cake is soaked in syrup (often from canned fruit) and then layered with canned fruit (pear, sliced peaches, or mixed fruits), custard, flavoured jelly and fresh cream, which is often sprinkled with almond slivers or chocolate shavings. Many variations exist, according to preference. Christmas trifles sometimes include brandy or sherry-soaked sponge cake, but the Cape Malay version is enjoyed without it as alcohol is not permissible according to Islamic customs.

Tripe

Organ meat derived from the ‘first’ or ‘second’ stomach of cows, sheep or any other ruminant animal. Tripe is often prepared along with trotters; in Cape Malay cuisine, ox tripe is usually enjoyed, as pork is considered ‘haram,’ non-permissible according to Islamic laws.

Vermicelli

Different from Italian vermicelli, which is usually thicker. The South African version sold at grocery stores is usually made of rice. Vermicelli is a crucial ingredient in boeber and a dessert called ‘geskroeide vermicelli,’ where the noodles are cooked in butter, cinnamon, cardamom, sugar and water, and then served with vanilla ice cream or fresh cream.

Vetkoek

A deep-fried bread roll made of leavened dough. Vetkoek are not particular to Cape Malay cuisine; they are enjoyed by most South Africans. In isiXhosa cuisine, vetkoek are referred to as ‘amaGwinya.’ Vetkoek are often enjoyed with mince, potato and green pea curry, or can be eaten with apricot jam or syrup.

Try this recipe for Vetkoek with Curried Mince

Watermelon Konfyt

Watermelon jam or preserve; the outer peel/exterior of the watermelon is removed, the white fleshy portion (under the hard peel) is used to make the konfyt, which is cut into pieces and pricked and then soaked in a lime solution overnight to soften before being preserved in sugar, lemon juice and spices like ginger and cinnamon.

Now that you know your Cape Malay cooking terms, try these Cape Malay-inspired recipes. Want more? Learn all about the history of bobotie.