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Making Roti

As a follow up to my2012/10/cape-malay-culinary-experience/” target=”_blank”> Cape Malay Culinary Experience, here is the recipe for making the delicious flaky and fluffy roti. The process is a bit daunting for those who are not used to being in the kitchen much. Otherwise, you just need to know how to roll ( with a rolling pin), twirl, skip rope and roll some more. Happy rotirollin’.
While you are making the roti, listening to some chilling music and sipping on some wine, you might like to have your 2012/10/cape-malay-culinary-experience/” target=”_blank”>Cape Malay Chicken Curry gently simmering and releasing aromatic flavours in the background – just to add to the authentic ambience. I have also included a really simple recipe for the  Cape Malay version of sambal, a chilli based sauce used to compliment curries.  This version is possibly a little more vinegary than most but can be adjusted to suit your taste. Learn more about  the Cape Malay culture. The cuisine is as colourful as the people!

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4 Responses to "Making Roti"

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  1. Andy

    October 17, 2012 at 3:20 am

    I enjoyed this recipe and the way you laid it out with all the pictures in preparing it. Nicely done! I am most intrigued how you got the Flashdrive player inserted in your post. How did you do this?

    I loved the songs. I have always tried to use a wave file in my posts for background music, like you are doing here, but I have failed miserably. What’s the secret? Your kung fu is clearly better than mine.

    • Ana le Roux

      October 17, 2012 at 10:13 am

      Thanks for the kind words Andy. I have sort of been in hibernation for a while since we moved to a new city. But have been working hard on new ideas for the blog etc. It’s always nice when your hard work is appreciated by others out there. I have e-mailed you with the info regarding audio.

  2. Tandy

    November 8, 2012 at 8:11 am

    they look absolutely fantastic and something I must try! Have a great day :)

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