This Cape Malay seafood curry—technically it's fish and seafood—is a mild curry that is easy to make. It's less well-known than the famous lamb curries from the region, perhaps ironic given that it is more in keeping with the history of fishing at the Cape and today's healthier eating habits than lamb. It's relatively low in fat and brimming with vegetables too.

Cape Malay fish balls are highly adaptable. Not as well known as other Cape Malay dishes—such the famous lamb curries—these traditional fish balls made with a combination of white fish and smoked fish make tasty starters, great finger food at a party, and are also integrated into other delicious Cape Malay dishes.

Cape Malay lamb chop curry is an updated version of a very traditional dish from Cape Town that makes good use of what doesn't make it onto the braai—that famed South African barbecue. Based entirely in the legacy of Cape Malay cooking with its Indonesian influences, it nonetheless has a few contemporary tricks up its sleeve.As always, vegan and vegetarian options are included.

A version of a very traditional dish from Cape Town that uses hearty ingredients—lamb, potatoes, onions and tomatoes—with distinctive spices

The name is a bit of a misnomer. It should be Cape Malay sweet potato curry with carrots, potatoes and a myriad of other delicious...

Cape Town bobotie, the perfect mix of Cape Malay mildly spiced lamb, spices and vegetables cooked with a quiche-look topping