Throughout Cariema Isaacs' life, amid myriad defining moments, her pursuit of tracing her culinary lineage remained paramount. So, despite life's demands, Cariema made the pivotal decision to uncover the origins of Cape Malay traditional dishes by travelling to Indonesia, Singapore, Malaysia, the Netherlands and France. The journey expanded beyond the quest for spices and flavours, delving into profound self-discoveries at every turn.
In Singapore, she savoured teh tarik pandan, a delightful beverage that mirrored the cardamom-spiced tea her Ouma used to make. In Jakarta she tried Indonesian rendang and discovered it closely matched the flavours of Cape Malay denningvleis. While in the Netherlands, she was pleasantly surprised to discover a strong Dutch influence in Cape Malay baking and the similarities between the soetkoekie and speculaas. The French flair for delicate pastries and fruit preserves echoed in South Africa's love affair with konfyt and éclairs.
In The Cape Malay Culinary Masterclass, Cariema intertwines the delicate threads of her lineage with the diverse influences on Cape Malay gastronomy from the dishes of these countries. This collection of more than 100 recipes, presented with clear step-by-step photographs, holds the gems of Cape Malay culinary heritage, including the stories, traditions (both culinary and cultural) and cherished memories of cooking and baking.
The Cape Malay Culinary Masterclass stands as a tribute to the enduring culinary prowess of the Cape
Malays, where each dish carries the essence of generations past and the promise of many more to come.
