turmeric

A Simple Breyani (photo by pointnshoot, Flickr)

A Simple Breyani

The only authentic thing about this recipe is that the rice and meat is cooked together, but it is much simpler than a real breyani, …


Cape Malay Chicken Curry (photo by Silvia McCabe, stock.xchng)

Cape Malay Chicken Curry

Serve with rice, garnished with dhania leaves, and sambals. …


Roasted Masala (photo by abcdz2000, stock.xchng)

Roasted Masala

This is primarily used for the Cape Malay Chicken Curry, although it may be used for other dishes. …


Couscous Salad with Spicy Sautéed Vegetables (photo by Rafael Rigues, stock.xchng)

Couscous Salad with Spicy Sautéed Vegetables

Serve at room temperature, or lightly chilled. …


Madras Curry Paste (photo by abcdz2000, stock.xchng)

Madras Curry Paste

It works especially well for mixed curried vegetables. It should keep well for about 6-8 weeks, but the flavour of the spices will start to deteriorate after this. …


Apricot Sauce (photo by ali bayram ozdemir, stock.xchng)

Apricot Sauce

This is a superb sauce with plain chicken of any kind – roast, grilled etc. …


Cinnamon and Walnut Couscous Salad (photo by cristina miguel, stock.xchng)

Cinnamon and Walnut Couscous Salad

Best eaten the day of making. …


Thai Red Curry Paste (photo by Nathalie Dulex, stock.xchng)

Thai Red Curry Paste

Will keep for about 3-4 weeks. …


Spiced Lentil and Vegetable Salad (photo by Gokhan Okur, stock.xchng)

Spiced Lentil and Vegetable Salad

Serve with a bowl of yoghurt swirled with fresh mint. …


Bobotie (photo by Chris Chidsey, stock.xchng)

Bobotie

All South African. Don’t be intimidated by the long list of ingredients. It is actually quite simple. Serve with plain or yellow rice and sambals. …


South African Curried Green Bean Salad (photo by idir (a2phasis) makoudi, stockxchng)

South African Curried Green Bean Salad

All South African. Serve chilled. …



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About Dinka’s Cookbook

Dinka's Cookbook is a collection of recipes that have been tried and tested over many years and that have stood the test of time. Because Dinka ran her own catering business for many years, some of these recipes have really been tested, in the most difficult circumstances, by the most discerning customers.

Dinka's Cookbook has been made available on the internet because it is the simplest method of sharing the recipes with all those people who have tasted the food and asked how it was made.

If you do use a recipe, please come back and give a little feedback. What worked? What didn't? And how much you enjoyed the food you prepared!

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