Bobotie is a famous South African dish made of spiced minced meat baked with a topping based on eggs. Today, bobotie is much more likely to be made from beef or lamb, while pork gives extra moisture to the dish. Earlier recipes included ginger, marjoram, and lemon rind. The addition of curry powder has improved the taste in recent years. Some recipes also require the addition of chopped onions and almonds to the mixture.
Bobotie traditionally incorporates dried fruit, such as raisins and sultanas. It is often garnished with bananas, walnuts, and chutney. Despite not being especially spicy, the dish contains a variety of flavors that can add complexity. The dried fruit, for example, contrasts the curry flavor.
The texture of the dish is also very unique. Typically, bobotie is served with “yellow rice,” which is rice cooked with turmeric. Bobotie seems to be a variant of Patinam ex lacte. This is a dish documented by the ancient Roman writer Apicius as cooked layers of meat, pine nuts, and seasoned with pepper, celery seeds, and asafoetida. These were cooked until the flavors mixed. Then, egg and milk were added to the top layer. The dish was ready to be served after the latter had set.
About South African Bobotie Recipe
Bobotie is a recipe introduced from Indonesia into South Africa in the seventeenth century and adapted by the group of Cape Malay. The members of the community are descendants of Cape Malay as slaves and political refugees from Indonesia and Malaysia. The Cape Colony was under Dutch control until the early nineteenth century. The ethnic group now consists of 200,000 people and is mostly Muslim.
Generally, this dish is prepared with beef or lamb. The ingredients that make this dish so unique are curry, ginger, lemon, dried apricots and raisins, almonds, or walnuts. For more international recipes, click here.
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