kim2021-05-27T14:14:10+08:00It’s that time of the year again to pack-up (all but the kitchen sink) and go wild! Yes, it’s time to go camping! If your family is anything like mine then a camping trip always begins and ends with the question: "What are we going to eat?" Through many years of trial and error, I have honed packing, and cooking, in the bush to a fine art.
Here are some of my top tips:
Cheat (well)! Buy as much as possible...
kim2021-12-15T19:59:04+08:00Whether you’re a seasoned cook or a novice in the kitchen, making the festive meal can feel a bit overwhelming. That’s why, when it comes to Christmas day, my motto has always been ‘divide and conquer'. Don’t be shy to ask your guests to chip in with a dish or two, or to help out with the décor and dishes. It will make your life easier and they will feel useful, too.
The other lesson I have learned through the years...
kim2021-11-26T23:10:54+08:00There’s a lot at stake (pardon the pun) when you cook A-Grade Blou Bull rump steak from Cape to Cairo. Our steaks have been deliberately thick-cut to ensure juiciness, and aged to perfection to guarantee tenderness. How you cook them, however, is out of our hands. So, I have put together this fool-proof guide to help ensure your home-cooked steak is just as good as you expect it to be.
Below is everything you will ever need to know about...
kim2021-10-21T20:01:18+08:00As the weather warms up and the days stretch into lazy summery evenings, my mind starts drifting home to the West Coast of South Africa. Here, we spent many evenings cooking snoek over wingerd stompies (vineyard trimmings). The butterflied snoek, akin to barracuda, would splutter and spit over the hot coals and become perfumed by the drippings of its own juices smoking in the fire. Snoek on the braai is what warm, almost-summer evenings are made for, and the...
kim2021-09-23T21:46:42+08:00This iconic South African dessert needs no introduction! It’s the perfect end to a braai or a lovely addition to a festive spread.
2 cups (500ml) fresh cream
2 cans (360g each) Nestle Caramel Treat
2 packets (200g each) Bakers Tennis Biscuits
2 large Peppermint Crisp chocolates, crushed
Whisk the cream until it forms soft peaks.
Beat the Caramel Treat to loosen it, and then fold it through the cream.
Create alternate layers of the biscuits, cream mixture and crushed Peppermint Crisp...
kim2021-09-23T21:46:55+08:00What could be more South African than a stukkie boerewors (a small piece of sausage)? Few things, really! Here at Cape to Cairo, boerewors is one of the cornerstones of our business, and we take making, braaiing and eating it very seriously!
One of the best ways to enjoy boerie is cooked over the coals. These are my top three rules-to-braai-boerie by:
When braaiing or frying boerewors, never cut it before you grill, fry or braai it. The sausage casing...
kim2021-08-26T21:57:17+08:00Have you ever flirted with the idea of making your own biltong? Well, it’s not such a crazy idea. Follow our step-by-step guide and you’ll be an expert in no time!
THINGS TO CONSIDER BEFORE YOU BEGIN
In South Africa, biltong was originally made from game meats like springbok and kudu. Today, beef is the most commonly used meat to make this popular salty snack.
The cut you use is up to you. Some people believe the better the cut, the better...
kim2021-07-22T17:01:38+08:00It’s Olympics season, and what better way to show support for your team than by throwing a little torch-lighting party? I’ve put together some of my favourite South African-inspired snacks that can be easily prepared in advance. After all, who wants to be stuck in the kitchen and risk missing something monumental?
My list of hacks begins with a trusty roll of Cape to Cairo Traditional Boerewors, as it so often does! Here, it gets turned into the most delicious,...
kim2021-06-30T16:22:18+08:00When it gets cold outside, I automatically start craving a fragrant, comforting curry. Whether it’s a weekend curry simmering slowly over the fire in my trusty three-legged potjie pot (similar to a Dutch oven), or a quick, weeknight version thrown together on the hob, it always hits the spot.
The base of a good curry boils down to just three things: a well-balanced spice blend; the right quantities of onion, garlic and ginger added at just the right time, and...
kim2021-05-27T13:12:24+08:00It’s May and that means Mother’s day, and being a mother myself, I definitely rate this as one of the most important days of the year. If you are wondering how to make your mum, or the mother of your children (hello dads!), feel the love this mother’s day, look no further. Below I share a selection my favourite sweet treats that are satisfaction-guaranteed. They’re all pretty simple to make, so get the kids involved, and, remember to clean-up...
kim2021-03-17T21:23:11+08:00Happy Easter Everyone, and welcome to our very first blog post! If, like us, the year seems to have run away with you (already) and you can’t believe the Easter Bunnies arrival is imminent, then fear not, we are here to share our fool-proof entertaining hacks with you. Our menu is a mix and match of delicious recipes and cheats that we can either throw together in a flash, make in advance or shop-in. This makes the whole experience...
Oxtail in red wine
Preheat oven to 180ºC. Roll the oxtail in the flour and shake off any excess. Heat half the olive oil in a casserole dish. Fry 3 – 4 pieces of the meat at a time until brown and set aside. You’ll see little black specks in the dish – this is the flour. Clean the casserole and heat the rest of the olive oil. Add the carrots, onions and garlic. Sauté for about 10 minutes until...
Oven-baked sweet potatoes
Peel the sweet potatoes (if they’re large, cut them into large chunks). Melt the butter in a large pot. Add the sugar and keep stirring until the sugar is melted. Simmer the butter and sugar mixture until it’s a light-caramel colour. Add the sweet potatoes and stir them through the caramel. (The caramel will harden as you add the potatoes, but the moisture in the sweet potatoes will make it runny again.) Add cinnamon stick and season...
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.
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
Beat Eggs well
Grease ring mould with Butter, Margarine or Spray ‘n Cook
Sprinkle with Paprika or Cayenne...
A Sunday morning favourite. Best eaten fresh from the oven with dollops of Soet Tand Cape Gooseberry Jam and thickened cream.
275g Cake Flour (2 c)15ml Royal Baking Powder (1 T)Pinch of Salt125g Butter or Margarine125mk Milk (½ c)1 extra-large Egg
Preheat oven to 200 degreesSift together the Cake Flour, the Baking Powder and the SaltRub the Butter or Margarine into the Flour mixtureBeat the Milk and EggCut it into the flour mixture till blendedRoll out the dough to a thickness...
A lunch box favourite. These muffins are high in fibre and taste great either plain, with raisins, carrot or apple.
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
Preheat oven to 190 degreesLightly grease 24 muffin cupsDissolve Bicarbonate of Soda in the MilkBeat Brown Sugar, Sunflower Oil, Eggs and Salt very wellStir...
A little effort, but a delectable family recipe.
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
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...
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.
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
Preheat the oven to...
Koeksisters - a little effort, but a delectable family recipe
Makes 36, preparation time: 2 hrs + overnight to prepare the syrup.
For the syrup
800 ml water1,5 kg sugar12,5 ml cream of tartar40 ml lemon juice
For the dough
4 x 250ml (500g) cake flour25ml baking powder20ml margarine1/2 large beaten egg245ml water
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...
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...
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
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...
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
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...
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
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
Start with the sous:Sauté the onion in a non-stick frying pan...
Capetocairo2019-09-29T04:37:48+08:00At 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.
Capetocairo2019-09-29T04:43:28+08:00Cape 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...