The cuisine of South Africa is sometimes called “rainbow cuisine”, as it has had a variety of multicultural sources and stages Here are a few that we make here in South Africa, but can also be found in other countries.
Bobotie is a South African dish consisting of spiced minced meat baked with an egg-based topping. Bobotok was an Indonesian dish consisting of meat with a custard topping that was cooked in a pan of water until the egg mixture set. Colonists from the Dutch East India Company colonies in Batavia probably introduced bobotie to South Africa.The first recipe for bobotie appeared in a Dutch cookbook in 1609. Afterwards, it was taken to South Africa and adopted by the Cape Malay community. It is also made with curry powder leaving it with a slight “tang”.
It is a dish of some antiquity: it has certainly been known in the Cape of Good Hope since the 17th century, when it was made with a mixture of mutton and pork. Today it is much more likely to be made with beef or lamb, although pork lends the dish extra moistness. Early recipes incorporated ginger, marjoram and lemon rind; the introduction of curry powder has simplified the recipe somewhat but the basic concept remains the same. Some recipes also call for chopped onions to be added to the mixture. Traditionally, bobotie incorporates dried fruit like raisins or sultanas, but the sweetness that they lend is not to everybody’s taste. It is often garnished with walnuts, chutney and bananas.
Although not particularly spicy, the dish incorporates a variety of flavours that can add complexity. For example, the dried fruit (usually apricots and raisins/sultanas) contrasts the curry flavouring very nicely. The texture of the dish is also complex, with the baked egg mixture topping complementing the milk-soaked bread which adds moisture to the dish.
Serve it with yellow rice
A Cobbler refers to a variety of dishes, particularly in the United States and United Kingdom, consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or pie crust before being baked. Wikipedia
8 fresh peaches – peeled, pitted and sliced into thin wedges
Preheat oven to 220 degrees C.
In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, 1/8 teaspoon ground nutmeg, 1 teaspoon fresh lemon juice, and 2 teaspoons cornstarch. Toss to coat evenly, and pour into a pie dish. Bake in preheated oven for 10 minutes.
Meanwhile, in a large bowl, combine 1 cup flour, 1/4 cup white sugar, 1/4 cup brown sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt. Blend in 6 tablespoons butter (chilled and cut into small pieces) with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in 1/4 cup boiling water until just combined.
3 tablespoons white sugar
1 teaspoon ground cinnamon
Remove peaches from oven, and drop spoonfuls of topping over them. I grated it over the mixture. Sprinkle entire cobbler with the sugar and cinnamon mixture.
Bake until topping is golden, about 30 minutes.
Serve it with a custard.