Thread by @GogoMagosha

A thread on Cape Coloured food.

I am deliberately saying Cape Coloured because Cape Malays think they have a monopoly of cuisine and customs. It doesn't just belong to them. Anyway, I literally get chest pains when people discuss our food and relate it to yt people.

Where have you EVER seen a yt person use spice? Please. Cape Coloured cuisine is unique because it is so different compared to any cuisine native to South Africa. It is spicy, sweet and sour, notes of coconut and tamarind throughout.

Imagine the same yt people who can't cook or clean their own homes today still. They get too much credit. 🙃

I get naar when I am in @WOOLWORTHS_SA and they have Cape Dutch written on Malva Pudding. Are you mad? What Dutch people do you know who uses cinnamon? Please. Do you even know the origins of the name? Malva as in the malva plant indigenous to SA.

Oral history says that originally we used the Malva plant in the pudding. Another interesting similarity between our food and Indonesian food is the sambals - same word, same varieties. Sambals are like pickled vegetable sides to accompany rich dishes, to cut the richness.

For example denningvleis - a sweet and sour, savoury lamb dish, it is called dendang in Indonesia, but is made with water buffalo. Here, we don't use water buffalo but lamb or sometimes mutton. Another thing is that of koesisters, what yt people make is a koeksister.

Entirely different. Our version is spiced with cinnamon, all spice, clove, star anise, etc and coated in spiced simple syrup and then coconut flakes. Another popular dessert is milk tart, when we make it, it also has cinnamon, nutmeg, cardamom etc. It is meant to be eaten warm.

We also make sago puddings and sago bredie. Sago bredie is DELICIOUS, it is spicy and made with chicken and served with rice. Sago is indigenous to Southeast Asia. ❤️