Back in the 17th century, the Dutch and the French were importing slaves to the Western Cape and Cape Town from Indonesia, India, Malaysia, and Madagascar. They brought their traditional cooking along with exotic spices as cinnamon, saffron, turmeric and chili, giving rise to boldly flavoured Cape Malay cuisine, of which Cape Malay curry is the best known example. Made with chicken or beef, the seasonings in this curry are a blend of sweet (cinammon, ginger, dried fruit such as apricots) and savoury (garlic, onions, cumin).

Read more in Tripatini contributor Neelam Satyawali s post  6 of the best Authentic Dishes to Try in South Africa.