Cape Malay cuisine, a treasure trove of rich spices and intense flavors, is a culinary tradition that has its roots in Malaysia, Java, and Bengal. In the late 1600s, the Dutch East India Company brought people from these regions to the Cape of Good Hope as slaves. These individuals introduced an array of spices, including hot peppers, chilies, ginger, nutmeg, cinnamon, and all-spice, which were unfamiliar to the newly settled South Africa.
This is a companion discussion topic for the original entry at https://southafricafacts.co.za/cape-malay-cuisine