Chef´s Choice – South African Recipes – Bobotie
Chef´s Choice – South African Recipes
Just coming back from a marvelous trip to the Cape Provinces of South Africa and having enjoyed their wonderful cuisine, I want to share some recipes from this part of the world with my readers. Enjoy and have fun while cooking.
The cuisine of South Africa can be generalized as:
Cookery practiced by indigenous people of Africa such as the Sotho- and Nguni-speaking people.
Cookery that emerged from several waves of colonisation and immigration introduced during the colonial period by white European people of Dutch (since 1652), German, French, Italian, Greek and British (since 1805~1820) descent and their Indo-Asian slaves or servants – this includes the cuisine of the so-called Cape Malay people, which has many characteristics of Indonesia and cooking styles from neighboring colonial cultures such as Portuguese Mozambique.
- 2 onions, thickly sliced
- 3 cups water, or as needed
- 1 tbsp vegetable oil
- 1 slice white bread
- 230 ml milk
- 1 kg lean ground beef
- 1 tbsp curry powder
- 2 eggs
- 1 tbsp sugar
- 2 tspn salt
- 1/2 tspn ground black pepper
- 1/2 tspn turmeric (optional)
- 2 tbsp vinegar
- 3 tbsp chutney
- 6 almonds, chopped
- 1/2 cup raisins
- 4 bay leaves
Heat water in a saucepan over high heat. Bring to a boil and add the onion slices. Reduce heat and simmer until the onions appear translucent, 3 to 5 minutes. Remove the onions and finely chop them.
Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has browned slightly.
Preheat oven to 175 °C. Grease a heat-resistant casserole.
Soak the slice of bread in the milk and gently squeeze out the milk; set the milk aside.
Crumb the bread into a large mixing bowl. Mix bread together with ground beef, curry powder, 1 egg, sugar, salt, black pepper, turmeric, vinegar, chutney, almonds and raisins.
Place the mixture the prepared casserole. Insert the bay leaves into the meat mixture. Bake in the preheated oven for 1 hour.
Beat the remaining egg with 3 tbsp of the drained milk. Pour over the meat and bake for another 30 minutes.