The South African Cape has been influenced by the various peoples who settled there including Cape Malays, Indians and Europeans. These culinary influences along with traditional African ingredients give this meal a really unusual yet delicious flavour.

Denningvleis is a Cape Malay stew of spiced beef, and is served here with typically Indian-spiced samoosas (the Afrikaans spelling, we haven’t got it wrong!), along with with a lovely sweet apricot chutney called blatjang (hugely popular in the Cape as apricots are abundant there) and nutmeg mash. We’re also serving it with sambal, which hails from Indonesia and Malaysia, and a fiery green bean pickle containing African birdseye chillies.

DENNINGVLEIS MARINADE: Cloves, allspice, mustard, toasted coriander

DENNINGVLEIS GROUND SPICES: Allspice, bay, black pepper, tamarind, toasted coriander

NUTMEG.

BLATJANG SPICES: Paprika, green cardamon, cinnamon, tamarind (tamarind, starch)

SAMBAL SPICES: Nutmeg, garlic, onion

SAMOOSA SPICES: Turmeric, coriander, white pepper, cinnamon, green cardamon, chilli, fenugreek, garlic, nutmeg, toasted mustard, toasted cumin, ajowan

CHILLI PICKLE BLEND: Fenugreek, mustard seed, turmeric, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg

BIRDSEYE CHILLIES.

• 600g diced beef
• 2 medium onions
• 2 cloves of garlic
• 800g floury potatoes
• 2 carrots
• 200g green beans
• 100ml milk (any type is fine!)
• 150g apricot jam 
• 50g salted peanuts 
• 45ml vinegar (white wine vinegar or cider vinegar is best)
• 250g plain flour plus extra for rolling
• 10g sugar 
• Oil for frying (sunflower oil or vegetable oil is best)