I've now prepared three dishes from South Africa's Cape Malay cuisine, so I think it's appropriate to post a few words about this wonderful cuisine. It originates with the slaves whom the Dutch East India Company brought from Sumatra in present-day Indonesia to work the farms near their provisioning station in the area of the Cape of Good Hope. These slaves brought with them spices and other ingredients coriander, cumin, cardamom, and ginger. They also used local ingredients in South Africa. So their cooking is a fusion of both.
For more information on this cuisine, see http://www.capetown.travel/attractions/entry/cape_malay_cuisine.
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