Author - Capetocairo

Mealie Bread

Mealie Bread (in a Microwave) This is a quick loaf made in 15 minutes. It requires a deep ring-shaped, microwave-safe bread mould. Tupperware has the perfect one. Ingredients 420g tin Koo Cream-Styled Sweetcorn2 Eggs1/3 cup Sugar½ cup Milk1 cup Flour1 cup Jungle Oat’s Taystee Wheat (or substitute with Protea Mealie Meal [Polenta])3 teaspoons Royal Baking Powder½ teaspoon Salt½ cup grated tasty CheeseA pinch of Robertson's Paprika or Cayenne Pepper Method Beat Eggs well Grease ring mould with Butter, Margarine or Spray ‘n Cook Sprinkle with Paprika or Cayenne...

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A Sunday morning favourite. Best eaten fresh from the oven with dollops of Soet Tand Cape Gooseberry Jam and thickened cream. Ingredients 275g Cake Flour (2 c)15ml Royal Baking Powder (1 T)Pinch of Salt125g Butter or Margarine125mk Milk (½ c)1 extra-large Egg Method Preheat oven to 200 degrees Sift together the Cake Flour, the Baking Powder and the Salt Rub the Butter or Margarine into the Flour mixture Beat the Milk and Egg Cut it into the flour mixture till blended Roll out the dough to a thickness...

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Bran Muffins

A lunch box favourite.  These muffins are high in fibre and taste great either plain, with raisins, carrot or apple. Ingredients  200g soft Brown Sugar (1 c)125ml Sunflower Oil (½ c)2 extra-large (700g) Eggs5ml Salt70g Bran (2 c)500ml Milk (2 c)10ml Bicarbonate of Soda (2 t)325g whole-wheat Flour (2 ½ c)Optional: 150g seedless Raisins; grated carrots or apple Method Preheat oven to 190 degrees Lightly grease 24 muffin cups Dissolve Bicarbonate of Soda in the Milk Beat Brown Sugar, Sunflower Oil, Eggs and Salt very well Stir...

Malva Pudding

A little effort, but a delectable family recipe. Ingredients For the pudding 1 cup full cream milk1 tsp baking powder1 cup flour 3/4 cup brown sugar1/4 tsp salt1 tsp bicarb of soda1 large egg1 Tbsp. vinegar2 Tbsp. apricot jam For the syrup 1 cup white sugar1 cup full cream milk1/2 cup boiling water1/4 cup butter at room temperature1 tsp vanilla essence Method Preheat the oven to 180ºC. Mix the cup of milk and the teaspoon of bicarb together. Mix the remaining ingredients in a separate bowl.Add the milk and...

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Braai Bread

When lighting the fire late afternoon, rustle up this deliciousloaf. By the time the coals are ready to braai, the bread is ready to be taken from the oven. Makes a medium loaf. Ingredients 500g self-raising Flour5ml Salt (1 t)2ml Turmeric (½ t)Pinch of Cayenne Pepper100g coarsely grated Cheddar Cheese (1 c)1 packet Knorr White Onion soup powder15ml dried Parsley (1 T)5ml Garlic flakes (1 t)500ml buttermilk (2 c)125ml Sunflower Oil (½ c)2 Eggs Method Preheat the oven to...


Koeksisters - a little effort, but a delectable family recipe Makes 36, preparation time: 2 hrs + overnight to prepare the syrup. Ingredients For the syrup 800 ml water1,5 kg sugar12,5 ml cream of tartar40 ml lemon juice For frying Sunflower oil For the dough 4 x 250ml (500g) cake flour25ml baking powder20ml margarine1/2 large beaten egg245ml water Method For the syrup Place the water, sugar and cream of tartar in a saucepan and bring to the boil. Once the syrup starts to boil, add the lemon...

Cheese & Onion Roosterkoek

INGREDIENTS Coming soon METHOD Place dough into a clean bowl. Add rosemary, garlic and olive oil; knead until well combined. Divide dough in half; set aside for 5 minutes. Roll each ball of dough out into a rough 21cm square. Sprinkle cheese, onion and parsley over one half of dough; season. Top with remaining dough; press to enclose the fillings.Using a sharp knife, slice each square into about 12 smaller squares.Brush lightly with a little oil and place into a braai rack.Cook over...


INGREDIENTS 2 slices bread250ml milk1 large onion, chopped650g mince meat2 cloves garlic, chopped20g mild curry powder10ml turmeric powder20g tomato paste150g dried apricots, chopped 80ml chutney10ml worcester sauce200g chopped tomato3 jumbo eggs4/6 lemon leaves METHOD Soak the bread in the milk. Sauté the onion in a little oil until glossy. Turn up the heat and add the mince to brown. Add the garlic, curry powder, turmeric and tomato paste, and cook until fragrant. Drain the bread, reserving the milk, and add it to the mince...

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Hannes’s aunt, Soes Nel from Nuwerus in Namaqualand, gave him this recipe. Skuinskoek was usually made from the leftover mosbolletjie dough, which was fried. Now it is a treat that is popular in the Northern Cape, Namaqualand and the Karoo. Makes: about 40 Preparation time: 1 hour, plus rising time Cooking time: about 5 minutes per batch INGREDIENTS 125g (135ml) butter425g (500ml) sugar500ml boiling water500ml hot milk1 packet instant yeast 2 large eggs, lightly beaten 270g (500ml) cake flour 20ml aniseed 1,4-1,5kg cake flour...

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Boerewors, Pap & Sous

Having dinner with friends or family from abroad, or foreign guests? Treat them to a wholesome and filling South African meal… Boerewors is a specially spiced sausage made with lamb or beef, and occasionally containing a little pork for fat and flavour. Serves: 6 – 8 Preparation time: 30 minutes INGREDIENTS 750g boerewors1kg ready-cooked papFor the sous (sauce):1 onion, chopped 2 garlic cloves, minced150ml dry white wine1 carrot, grated1 x 400g tin chopped tomatoes50ml fruit chutney METHOD Start with the sous:Sauté the onion in a non-stick frying pan...

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Potjiekos Bunny Chow

Serves: 4 – 6 INGREDIENTS 3 tbsp vegetable oil2 large onions, roughly chopped 4 garlic cloves, crushed2 cinnamon sticks1 tbsp curry powder2 tsp garam masala1 tsp chilli flakes1 tbsp fresh curry leaves2 bay leaves1 tsp ground coriander 2 carrots, peeled & sliced800g cubed lamb1 can (400g) chopped tomatoes 11⁄2 cups vegetable stock3 potatoes, peeled & quartered200g green beans, slicedSalt & milled black pepper1 white bread loaf, unslicedItalian parsley to garnish METHOD Heat a potjie over medium coals. Add the oil and fry the...

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Cape to Cairo

At Cape to Cairo we advocate ‘Ubuntu’ – I am because we are.  The word Ubuntu is part of the Zulu phrase ‘Umuntu ngumuntu ngabantu’, which literally means that a person is a person through other people. Cape to Cairo is because you are. In this spirit we acknowledge our responsibility to share our good fortune with others. Over the years we’ve supported and sponsored a number of community events an projects, not just in Australia but Africa too.

About Cape

Cape to Cairo is Western Australia’s principal importer, wholesaler, retailer and producer of traditional delicacies, favourite brands, products, and crafts from South Africa and other southern African countries. Family-owned and operated, the first Cape to Cairo store opened in 1994 on Cambridge Street, Wembley. From one of the first small-scale suppliers of South African delicacies and products, our business has evolved and expanded in the West Australian retail sector particularly. The business model embraces strong procurement, in-house product development and...

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