Denningvleis

What we know so far

Denningvleis is one of the oldest Cape Malay dishes: lamb braised slowly with a great quantity of onion, allspice, cloves, bay and garlic, and finished sweet and sour with tamarind (or brown vinegar) and sugar. There is no tomato and no curry powder; the dark colour comes from the browned onions and the sourness from the tamarind that Cape cooks have used since the 17th century. It is a special-occasion bredie, served on yellow rice with raisins, and the taste has been described as a Cape Town Sunday in a pot.

The draft was written from 2 published sources and holds 13 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting