One of my favourite Ramadhan treats since childhood has been Daltjies spinach and corn fritters made with chickpea flour. They are a ubiquitous Cape Malay appetiser found on the tables of most homes during Ramadhan.
Join me this Ramadhan and learn more about the customs and traditions of the Cape Muslims, descendants of political prisoners, slaves and migrants from the Dutch and British colonies of South East Asia. Read more about their origins here.
Our cuisine, customs and genetics had their roots in both that of the colonized and the colonizer, as well as the plethora of migrants that landed on our shores since the middle of the 17th century.
Every group brought with them the food and culture of their homeland and over time they adapted it to suit the available produce, the climate and the economic realities of life as an enslaved people. Modern day Cape Malay cooking bears very little resemblance to it’s historical forerunner and it appears that the only thing that we have retained are names of fruits, vegetables or the occasional dish that sounds vaguely familiar.
If you are observing the fast for Ramadhan, what are the traditions or customs of your family or community at large? Do you have any favorite Ramadhan recipes that you would like to share with us?