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
Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened. Sweetened pastries are often described as bakers’ confectionery. The word “pastries” suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Common pastry dishes include pies, tarts, quiches and pasties.Puff Pastry
Meeting old friends at the local morning market called Made@homeLinked to Where’s my backpack’s Travel Theme
6 x eggs, lightly beaten
1/2 c cheese
Salt en pepper
1/2 c other filling (Rosa tomatoes, green pepper, ham, fried bacon, mushrooms, etc)
1. Oven on 180°C
2. Mix all ingredients and put mixture ( ¾ full) in a greased muffin pan.
3. Bake for 20 minutes.
200 ml sago
750 ml milk
125 ml sugar
50 ml apricot jam
3 eggs, separated
1 teaspoon vanilla essence
30 ml butter
Oven: 160 deg Celsius.
Grease a large pudding dish lightly.
Heat milk to nearly boiling, then add sago, salt, and cinnamon.
Simmer over very low heat until sago is transparent. Remove the cinnamon stick.
Add the 1/2 cup sugar, butter and vanilla, and stir in well. Remove from heat.
Separate the eggs, and whisk the yolks. Add yolks to the sago mixture, whisk or mix through well, and pour the mixture into the prepared oven dish.
Put blobs of the apricot jam all over the pudding mixture.
Whisk the egg whites until stiff, and add 1/2 cup sugar slowly, whisking until incorporated.
Spread this meringue over the sago pudding.
Bake in the preheated oven for about 20 – 25 minutes, until set, and the meringue is light brown on top.
Serve hot, warm or cold.