Malay Cooking (Betsie Rood)

Capetown, Tafelberg Publishers, 1978. Hardcover. First Edition.

A fascinating look at the culinary traditions of the Cape Malay people, a Muslim community in South Africa with roots tracing back to the Malay Archipelago, Indonesia, and other parts of Southeast Asia. Cape Malay cuisine is known for its bold and aromatic use of spices, reflecting influences from Malay, Indonesian, Indian and African cooking. Key spices include cinnamon, cardamom, cloves, and nutmeg, creating a distinctive flavor profile.

Betsie Rood, an Afrikaner, was a prolific cookbook author and culinary instructor. In her introduction, she explains that Malay Cooking was written in an effort to preserve the culinary heritage of the Cape Malays and describes taping her interviews with home cooks so she could faithfully transcribe their recipes. She also goes so far as to attribute each recipe in the book to the cook who contributed it - a true rarity for the era. Rood also includes a deep dive into the historical origins of Cape Malay cuisine and takes time to outline food terms and common spices.