The food scene in Cape Town is quite cosmopolitan with a variety of Asian and European-styled restaurants, but mainly showcasing a large influence of Malay cuisine (Indonesian to South Asian influences), which originated from some of the early Asian immigrants who were brought over as slaves, as well as the Dutch and Portuguese settlers and explorers.

The slaves from Madagascar, India, Malaysia and Mozambique brought their cultures and culinary influences such as various spices that added flavour to traditional Dutch and English dishes. The fusion style of cuisine, often referred to as Cape Dutch or Cape Malay, draws from the culinary influences of the Netherlands, Malaysia, India and France.

Other countries also brought diversity: Germans introduced baked goods and pastries and the British brought meat pies.

The French established vineyards, which now are considered some of the top wine regions of the world, from the valleys of Constantia and Paarl to Stellenbosch and Franschoek.

In many ways, it was fitting to have this year's World Cup in a country influenced by so many cultures.

Yellow Rice (Geel Rys)

1 tablespoon (15 mL) sugar 1/2 teaspoon (2 mL) turmeric

1 tablespoon (15 mL) salt 2 tablespoon (30 mL) butter

1 two-inch cinnamon stick 1 cup (250 mL) raisins

1 two-inch piece lemon rind 2 cups (500 mL) white rice

In a large saucepan, bring 4 cups water to a boil. Add all ingredients except for rice and stir until sugar has dissolved. Stir in rice, bring to a boil, cover and lower heat and simmer for 20 to 25 minutes or until rice is soft and fluffy. Remove cinnamon stick and lemon rind.

Grilled Marinated Meats with Apricots (Sosaties)

Africa's favourite pastime. Their version of a barbecue -which dates from the traditional safari trekking days -is influenced from the country's many cultural backgrounds. A braai usually starts with an offering of biltong, which is similar to a jerky (various game animals), then a huge array of grilled meats, from boerewors (sausages) to steaks, to their aromatic sosaties (kebobs). Serves 6 to 8

2 lbs. (1 kg) lamb, cut into 2-inch pieces

1 lb. (500 g) pork, cut into 1-inch pieces

1 minced garlic clove salt and freshly ground black pepper

2 tablespoon (30 mL) canola oil 1 cup (250 mL) coarsely chopped onions

1 tablespoon (250 mL) medium or hot curry powder 2 cloves garlic, minced

2 tablespoon (30 mL) sugar 1 tablespoon (15 mL) tamarind paste

1 1/2 cups (375 mL) malt vinegar 2 tablespoon (30 mL) apricot jam

2 tablespoon (30 mL) cornstarch mixed in 2 tablespoon (30 mL) red wine or water

1/2 lb. (250 g) dried apricots

1/2 cup (125 mL) dry sherry

Add lamb and pork to a large bowl and mix with the minced garlic clove and season with salt and pepper.

In a saucepan, heat the oil over medium heat, add onion and saute for 5 to 6 minutes until soft and translucent. Add curry powder and garlic and saute for another minute until fragrant. Add sugar, tamarind paste, vinegar and jam. Stir in cornstarch mixture until thickened, about 3 minutes. Remove from heat and allow to cool. Add to meat and toss to marinate well. Place into a bowl and cover tightly or a plastic resealable bag and marinate overnight or up to 3 days; the longer the better. In a small saucepan, bring the sherry to a simmer over medium heat, add dried apricots and simmer for 2 to 3 minutes. Remove from heat and transfer to a bowl, cover and allow to marinate for at least a day. When ready to barbecue, drain meat from marinade, reserving any excess liquid. Skewer meat and apricots and grill over preheated barbecue (preferably charcoal), until browned on all sides, turning occasionally. Bring reserved sauce to a boil and serve warm with skewers.

Cape Malay Tomato Salad

Serves 4 as a side 1/2 teaspoon (2 mL) ground cumin

1/2 teaspoon (2 mL) sea salt 1/2 teaspoon (2 mL) sugar

1 hot green chili pepper, seeded and minced

2 tablespoon (30 mL) red wine vinegar

2 tablespoon (30 mL) extra virgin olive oil

Place tomato slices on serving platter. Mix together salt, sugar and cumin and sprinkle over tomatoes. Sprinkle on minced chili. Drizzle with wine vinegar and olive oil. Let sit for 15 to 20 minutes before serving.

Bobotie

This spiced meat dish is somewhat like a shepherd's pie but without the mashed potato topping. It is traditionally served with steamed yellow rice and chutney. Serves 6

2 tablespoon (30 mL) canola oil 2 onions, thinly sliced 2 1/2 lb. (1.2 kg) lean ground beef or lamb

1 tart apple, peeled, cored and coarsely chopped

1 two-inch thick slice of white bread

1 cup (250 mL) milk

1 to 2 tablespoon (15 to 30 mL) medium or hot curry powder, depending on taste

1 1/2 tablespoon (22 mL) brown sugar

2 teaspoon (30 mL) salt 1/2 teaspoon (2 mL) freshly ground black pepper

1 teaspoon (5 mL) turmeric 1 1/2 tablespoon (22 mL) malt vinegar

1/2 cup (125 mL) raisins 2 tablespoon (30 mL) spiced chutney

2 bay leaves 2 medium eggs

Preheat oven to 350 F (180 C). Heat oil over medium-high heat in a medium saucepan. Add onions and saute until soft and transparent. Add ground beef or lamb and cook until lightly browned and crumbly. Drain off any excess fat. Soak bread in half the milk until soft, squeeze out excess milk (reserve and add to rest of milk) and break bread with a fork into small pieces and add to meat. Add apple, curry, sugar, salt, pepper, turmeric, vinegar, raisins, chutney and bay leaves to the meat mixture. Spoon the mixture into a greased baking dish. Bake for 50 to 60 minutes in preheated oven or until hot and bubbly. Beat egg with remaining milk and pour over mixture approximately 25 to 30 minutes before end of baking time.

Serve with steamed rice (traditionally yellow) and extra chutney.