A gorgeous South African favourite, the bobotie is our national dish.
The first recipe for bobotie appeared in a Dutch cookbook in 1609. It came to South Africa and the Cape Malay community adopted it. It is made with curry powder leaving it with a slight “tang”. It is often served with Sambal. The dish has been known in the Cape of Good Hope since the 17th century, when it was made with a mixture of mutton and pork. It is now most often made with beef mince.
WHAT YOU NEED
2 slices white bread
1.4 cup raisins
2 onions, chopped
150 ml milk
15 ml apricot jam or chutney
30 ml brown vinegar
125ml warm water
15ml curry powder
5ml brown sugar
Pepper and ground cloves to taste
WHAT TO DO
Soak raisins in water and leave.
Add to raw mince.
Lightly fry onions in oil until soft.
Soak bread slices in water and squeeze out excess water.
Mix together the curry powder, turmeric, salt, pepper, cloves, nutmeg, brown sugar, apricot jam, brown vinegar and water.
Add to onions and fry.
Add mince and cook well, stirring continUously.
Drain and add raisins.
Spoon mixture into a well-greased oven-proof dish.
Mix eggs and milk together and pour over dish.
Bake in a 180 ̊ oven until golden brown.
Enjoy with a Van Loveren Merlot. The lightly oaked wine with soft strawberry and vanilla notes on the nose and a rich fruity palate with balanced tannins enhances the flavours of this bobotie perfectly!
Is Bobotie one of your favourites? Do you use a different recipe? What do you add that makes yours special?