FAST FOOD FOR RAMADAN - Quick and easy meals for stress-free holy month

The Mother City came alive this past weekend as the Cape Town Ramadan and Lifestyle Expo unfolded at Green Point. 

The event brought together hundreds of exhibitors, live entertainment, interactive activities, and culinary delights, creating a vibrant celebration of community, culture, faith, and family. 

The expo had everything you needed in one spot, from fast foods and groceries to clothes, jewellery, and fresh produce.

As always, the Live Cooking Theatre was alive with flavours and ideas. 

It was here that I had the opportunity to share the stage with Farzana Kumandan, former Cooksister, where we whipped up the “fancy” Coconut, Cashew and Chicken Curry. 

It was a wow moment that bridged the old and the new Cooksister - a proud reminder of how food connects generations and communities, especially during the holy month. 

And the new words that I learnt; my favourite being “Bismillah,” added a special touch to the experience.

Experiences like these capture the essence of Ramadan, a time for reflection, prayer, and togetherness.

Families reconnect, kitchens fill with the aromas of traditional and modern dishes, and communities come together to celebrate faith and family.

The holy month is a time to pause, give thanks, and create meaningful moments around the table.

Every meal shared becomes part of the story of Ramadaan, strengthening bonds and spreading joy.

Cooksister Ramadan Cooking Tips

Plan Ahead for Iftaar

Prepare ingredients earlier in the day or even the night before. Chop vegetables, marinate proteins, or pre-cook grains so your Iftaar meal is ready to assemble quickly after work or school.

Balance Your Plate

Include a mix of protein, complex carbs, and healthy fats to sustain energy after fasting. Think lentils, chicken, fish, nuts, and whole grains. Add a side of fresh fruit for natural sugar and hydration.

Batch Cooking

Cook larger portions of versatile dishes like dhal, rice, or curry and store portions for later in the week. This reduces stress and ensures there is always a wholesome meal ready.

Keep it Stress Free

Ramadan is about reflection and togetherness, so don’t stress over perfection. Focus on wholesome, flavourful meals that can be shared with family and friends.

Dhaltjie-stuffed Flatbreads (See main picture)

Serves: 4-6

Ingredients

2 cups all-purpose flour

½ tsp salt

2 tbsp oil (plus extra for cooking)

½ cup warm water (adjust as needed)

For the Dhaltjie Filling

1 cup cooked dhaltjie (yellow split peas), mashed

1 small onion, finely chopped

1 tsp ginger-garlic paste

1 tsp cumin powder

½ tsp turmeric

½ tsp chili powder (optional)

Salt to taste

Fresh coriander, chopped

Method

In a bowl, mix the flour, salt, and 2 tablespoons of oil, gradually adding warm water to form a soft dough, then knead for a few minutes and set aside to rest for 15-20 minutes.

Meanwhile, prepare the dhaltjie filling by combining the cooked mashed dhal with onion, ginger-garlic paste, cumin, turmeric, chili powder, salt, and chopped coriander, mixing until well blended.

Divide the dough into equal portions, roll each portion into a small circle, place a spoonful of the dhaltjie filling in the centre, then fold and seal the edges before gently rolling into a flatbread.

Heat a lightly oiled pan over medium heat and cook each stuffed flatbread for 2-3 minutes on each side, until golden and cooked through.

Serve warm, optionally with chutney or yoghurt on the side.

Boeber Cheesecake Cups

Serves: 4-6

Ingredients

For the Boeber:

1 litre full cream milk

½ cup sugar (adjust to taste)

2 tbsp rice, washed

2 tbsp vermicelli

1 tsp cardamom powder

2 tbsp slivered almonds or cashews

1 tsp rose water or kewra water (optional)

For the Cheesecake Layer:

250 g cream cheese, softened

100 ml heavy cream

50 g powdered sugar

1 tsp vanilla extract

Optional toppings: slivered almonds, cinnamon, rose petals

Method

Prepare the boeber first by combining the milk, washed rice, and sugar in a large pot and bringing it to a gentle boil over medium heat, stirring frequently to prevent sticking.

Add the vermicelli and simmer for 15-20 minutes until the rice and vermicelli are soft and the milk has thickened slightly.

Stir in cardamom, nuts, and rose or kewra water, and then allow the boeber to cool slightly.

In a separate bowl, whip the cream cheese with powdered sugar and vanilla extract until smooth, then whip the heavy cream until soft peaks form and fold it gently into the cream cheese mixture.

Spoon the prepared boeber into serving cups or glasses, then top with the cheesecake mixture.

Refrigerate for 2-3 hours to set, and before serving, garnish with optional slivered almonds, a sprinkle of cinnamon, or rose petals.

Coconut, Cashew and Chicken Curry

Recipe Credit By Farzana Kumandan @sprinklesandspicect

Ingredients

2 tablespoons oil

2 tablespoons butter

1 medium onion chopped

1kg chicken pieces bone in or fillet

100g cashews

3 tablespoons Sprinkles and Spice Butter Chicken Spice

2 tablespoons Sprinkles and Spice Orange Pepper

2 heaped tablespoons coconut

1 cup double cream yoghurt

1 tablespoon garlic and ginger

1 x 50g Tomato Paste 

250ml - 500ml fresh cream

250g Prunes 

Plain / Garlic Naan

Method

In a dry pan, roast the cashews, spices and the coconut. Roast until toasted and fragrant.

Marinade the chicken with the yoghurt, garlic and ginger, tomato paste, and cream.

Allow the marinade to rest for at least an hour or overnight.

Braise the onion in oil and butter until the onion is golden brown. Add the marinated chicken and sauce and bring to a slow simmer.

Add in 1 cup water and cover and cook on a medium to low heat for 20-30 minutes until the chicken is cooked.

Add in the prunes and salt to taste and cook for 5 minutes.

Garnish with freshly chopped coriander and green chillies.

Serve with Plain or Garlic naan. Heat and serve as is or heat in a griddle pan and brush with melted garlic butter.

Kuchumber

Chopped red onion

Chopped Cherry tomatoes

Chopped Cucumber

1 tsp sumac

1 tsp sugar

Dash of vinegar