Did you know that rice is one of the most important dishes on the Cape Malay table. Rice food or huiskos is traditionally regarded as every-day food. Yellow rice made with saffron is served for special celebrations.

Did you know that it takes the stamens of 75 000 flowers to produce a mere 450 g of dried saffron ! Reason why it is the most expensive spice in use today.

Did you know that cardamom is also called “seed of paradise” ?

Did you know that the cloves are the unopened flower buds of an evergreen tree found in Madagascar, Mauricius, Zanzibar and the Philippines ? The buds are picked when red, and sun-dried until they are a darkish brown colour.

Did you know that in order to make a true masala, you need no less than 9 species : dried red chillies, black peppercorns, cumin seeds, coriander seeds, turmeric, ground ginger, cloves, cinnamon and cardamom !

Did you know that rice has also important cultural uses for Cape Malays : when a Cape Malay woman moves into a house, the first items she carries with her over the threshold are 3 small containers, one filled with rice, one with sugar and one with salt. These containers are placed in the back of the kitchen cupboard until the family moves. The rice ensures that her cupboards will never be empty, the sugar that the household will be filled with sweetness, and the salt keeps away evil spirits !

Did you now that sambals are served with almost every Cape Malay meal – cool sambals with hot dishes, and hot sambals with bland dishes to add interest and piquancy.

Did you know that fasting during the month of Ramadan is one o the 5 pillars of Islam and is compulsory for every Muslim over the age of puberty. During the fast, no food, drink or any other substance may enter the body from sunrise to sunset.