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.
Lamb chops and Boerewors (Sausage)
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.
From Wikipedia
Recipe here
Serve it with yellow rice
Brian from Bushboys is asking us to share the very last photo on our SD cards .
I have taken this photo last night.
Terri Webster Schrandt is hosting the Sunday Stills photo challenge and this week’s theme is : Aroma
a strong, pleasant smell, usually from food or drink: the aroma of freshly baked bread. a wine with a light, fruity aroma or freshly baked bread!
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Bobotie is a South African dish consisting of spiced minced meat baked with an egg-based topping.
I blogged about this dish about 5 years ago, when I only had a handfull of followers. If you are interested to read more about this dish clickon this link:
Debbie from Travel with Intent invites us to join in this challenge:
Over to all of you to join the challenge with your own tasty post.
This week’s challenge is the Letter A – Needs to start with the letters Ap.
“The word braaivleis is Afrikaans for “roasted meat.”
The word braai (pronounced “bry”, rhyming with the word “cry”; plural braais) is Afrikaans for “barbecue” or “roast” and is a social custom in South Africa, Namibia, Zimbabwe and Zambia. It originated with the Afrikaner people, but has since been adopted by South Africans of many ethnic backgrounds. The word vleis is Afrikaans for “meat”.
The word has been adopted by English-speaking South Africans and can be regarded as another word for barbecue, in that it serves as a verb when describing how food is cooked and a noun when describing the cooking equipment, such as a grill. The traditions around a braai can be considerably different from a barbecue, however, even if the method of food preparation is very similar. Wikipedia
Remove from the stove immediately, pour over the onions and leave to cool.
