South African cuisine - Bobotie

South African cuisine - Bobotie

Many different ethnic groups influenced the South African cuisine. Every resident or imigrated group invested their own culinary knowledge resulting in an interesting mixture cookery.

Dutch, English, Malayan or Indian people brought along their dishes and combined them with the multiple homegrown products.

Still today many delicious fishes, mussels and crustaceans are fished and cooked tastily.

The Malayan and Indian curry recipes made chicken meals fit for good society.

Braai is very popular. Tasty steaks, lamb, fish or vegetables as well as boerwurst and sosaties are fried at the braai.

Pumpkins are offered in many variations and sizes. They are eaten stuffed with vegetable, with sweets or they are baked as bread or tartes.

Cookery is gladly accompanied by chutneys. Especially the well known Bobotie and, of course, Braai.

A little foretaste to the South African cuisine is the following recipe.

Bobotie

List of ingredients

• 1 kg mince beef
• 1 onion
• 100g raisins
• 50 g minced almonds
• 1 roll
• 250 ml milk
• 1 Tablespoon chutney
• juice of 1 lemon
• 1 Tablespoon mince persil
• 2 Teaspoon curry
• 1 Teaspoon tumeric (curcuma)
• 2 Teaspoon salt
• 1 Tablespoon apricot jam
• 3 eggs
• 3-4 bay-leaves
• frying oil

Preparation

• Preheat oven up to 180° C.
• Soak roll in milk, wring out and keep the milk for later.
• Mince onion and mix it with minced beef, roll, raisins, almonds, chutney, jam, lemon juice and spices.
• Heat oil in a pan and fry the mixture to light brown.
• Meanwhile put oil in a fire-proofed tin. Put the mixture in the tin.
• Mix eggs with milk and pour it above the mixture. Top it with bay-leaves.
• Bake for 50 minutes.

Serve with bread or sweet rice.

The original recipe used minced mutton. You can also use other minced meat or rests of a roast.