Cape Malay Kitchen 2.49

Using the finest locally and ethically sourced ingredients, Cape Malay Kitchen supplies Chicken, Mutton, and Vegetarian Breyanis, bringing the unique, exquisite flavours of the Cape to events large and small all over Cornwall.
A BIT OF HISTORY.....
Before the Suez Canal provided Europe with easy access to the Far East, all shipping had to round the Cape, at the Southern most tip of Africa.
A little over 350 years ago, The Dutch East India Company, in their quest for spices, founded a trading post there, bringing to it their spoils from Indonesia, including a great number of indigenous Javanese they had enslaved.
From these tragic beginnings, a vibrant and multi-cultural city eventually evolved, which we know today as Cape Town.
Being a blend of Dutch and Indonesian flavours, Cape Malay food brings together the best of both worlds: Eastern spice for a European palate. The Cape Malay Breyani is similar to its Indian counterpart, layering the spicy mutton or chicken, rice, lentils and potatoes in a deep pot, slow cooked, allowing the rich meat marinade to pervade the whole dish. The flavour is more aromatic and less hot, using the same spices, but with the fragrant delicacy of saffron, aniseed and bay.
Breyani is generally served at family gatherings- invariably large affairs- and as such, epitomises Cape Malay Culture, in its inclusiveness, generosity, warmth, and the natural sense of community, which arises from large, close knit, extended families all living under one roof.