The New Salomie


You can’t call yourself truly Capetonian until you’ve met Salomie. She’s feisty, like a rich, spicy curry, but comforts at the same time with a blanket of thick, flaky roti. Salomies come in all shapes and sizes. Let’s see, there’s a mince curry version, chicken curry, steak curry, bean curry… if there’s curry involved, you can make a salomie. And to make it authentically Capetonian, make sure your roti is nice and thick – Cape Malay style – to soak up all those delicious curry juices. And there’s no right way to eat a salomie, although this fênsie, gluten-free salomie loves a knife and fork.


TIME: 6 hours | SERVES: 4


for the basmati rice crisps

500 ml water

125 ml SPEKKO Basmati Long Grain White Rice

2,5 ml salt

1 ml ground turmeric

250 ml canola oil, for frying

for the curry sauce

45 ml canola oil

3 cardamom pods, slightly bashed

1 star anise

2,5 ml caraway seeds

15 ml mother-in-law curry powder

15 ml tomato paste

1 x 400 g tinned whole tomatoes

salt and freshly ground black pepper

150 ml cream

15 ml freshly chopped coriander

for the vegetables

250 ml vegetable stock

4 baby marrows, sliced

2 patty pans, roughly chopped

500 g butternut ribbons

12 baby corn, halved lengthways

salt and freshly ground pepper

5 g fresh coriander

for the tomato salad

150 ml water

50 g red lentils

salt and freshly ground pepper

5 g fresh coriander leaves, finely chopped

150 g baby tomatoes, halved

15 ml olive oil


for the rice crisps

Heat the oven to 80 °C. Pour the water in a saucepan, add the rice and bring to the boil. Lower the heat and let it simmer for 1 hour until sticky. Add the salt and turmeric and mix well.

Spread the mixture onto a lined baking tray and place in the oven for 4 hours. Heat the oil in a saucepan. Break the dried rice into pieces and fry until crisp and puffy. Drain on kitchen towel.

for the curry sauce

Heat the oil in a saucepan. Add the cardamom pods, star anise, caraway seeds and curry powder. Lower the heat and fry for 15 minutes. Add the tomato paste and let it cook for 5 minutes. Add the tinned tomatoes and let the mixture cook uncovered for 30 minutes. Season with salt and pepper and add the cream. Let it simmer uncovered for 20 minutes. Add the coriander and mix well.

for the vegetables

Pour the stock into a saucepan. Bring to the boil and add all the vegetables. Blanch the vegetables for 2 minutes, then carefully spoon them out of the stock and season with salt and pepper. Add the coriander.


for the tomato lentil salad

Pour the water into a saucepan. Add the lentils and let it simmer for 30 minutes. Drain and season with salt and pepper. Let it cool and add the chopped coriander. Place the tomatoes in a bowl and add the olive oil. Season with salt and pepper.