To explore your creative side, express yourself,
in depth and knowledge.
There is no need to be quiet.
There is no need to hold back.
A daily practice of sketching and painting gives you a chance to exercise the big three P's - practice, practice, practice!
Watercolour on Bockingford 300gsm - 12" x 8"
The Cape Malay community is an ethnic group or community in South Africa. It derives its name from the present-day Western Cape of South Africa and the people originally from Maritime Southeast Asia, mostly Javanese from modern-day Indonesia, a Dutch colony for several centuries, and Dutch Malacca, which the Dutch held from 1641 - 1824. The community's earliest members were enslaved Javanese transported by the Dutch East India Company. They were followed by slaves from various other Southeast Asian regions, and political dissidents and Muslim religious leaders who opposed the Dutch presence in what is now Indonesia and were sent into exile. Starting in 1654, these resistors were imprisoned or exiled in South Africa by the Dutch East India Company, which founded and used what is now Cape Town as a resupply station for ships traveling between Europe and Asia. They were the group that first introduced Islam to South Africa.
~Info from "Wikipedia": http://en.wikipedia.org/wiki/Cape_Malay ~
I did this from my imagination, starting off with two figures, letting it develop as I went along. Therefore, here the image was the inspiration for the words, whereas, often a song or certain words will be the inspiration for my sketch.
Most of the Malay people (about 166 000) live in the Bo-Kaap at the foot of Signal Hill in Cape Town and some of their recipes are world-renowned as "traditional South African dishes". Here's a recipe for an age-old favourite :
Bobotie
Bobotie is a sweet curry mince dish set in an egg custard traditionally served on yellow rice, but is delicious with Basmati too.
Ingredients:
Oil
1 slice of white bread soaked in milk
2 onions, chopped finely
2 t crushed garlic
500g topside mince
15 ml curry powder
2 ml salt
2T Chutney
2T brown vinegar
2T Worcester Sauce
2t Turmeric
2T Brown sugar
100 ml sultanas
2 eggs beaten separately
1 cup milk with a pinch of Turmeric
Method:
Heat oven to 180 deg C. Fry onions in oil. Add mince and brown.
Add the curry powder and other spices.
When well browned, remove from the heat.
Mix in the Sultana’s and one beaten egg and the soggy bread.
Spoon into a greased oven dish.
Mix the milk and second egg together.
Pour over the mince mixture.
Arrange some bay leaves on the surface.
