Bobotie, one of the best-known dishes of South Africa, a dish of Cape Malay, is like meatloaf with raisins and baked eggs on top, and is often served with yellow rice, sambals, coconut, banana slices, and chutney.
The daily food of South African families can be traced to the indigenous foods that their ancestors ate. Cookery emerged from several waves of colonization and immigration introduced during the colonial period by white European (Dutch, German, French, Italian, Greek and British) 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. Food of the Cape Malays has been associated with South Africa since Malays first arrived in the Cape in the late 1600’s.
Indian curry dishes are popular with lemon juice in South Africa among people of all ethnic origins; many dishes came to the country with the thousands of Indian laborers brought to South Africa in the nineteenth century. The Indians have introduced a different line of culinary practices, including a variety of sweets and chutneys.
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 4 Tbsp panko/breadcrumbs
• 3 Tbsp milk
• 2 Tbsp vegetable oil
• 300 g/10.5 oz/ 1 medium~large onion thinly sliced
• 454 g/ 1 lb ground beef (soy granules can be good substitute for the vegetarian)
• 1 bay-leaf
• 2 Tbsp lemon juice
• 2 Tbsp curry powder
• ½ tsp turmeric powder
• ¾ tsp salt
• 1/8 tsp ground black pepper
• 75 g/ 1/3 cup raisins
• 100 g/ 12 pieces dried apricots -or- 3 Tbsp apricot or mango chutney, apricot jam
• 1 egg
• 2 Tbsp milk
For the top
• 30 g/ 2½ Tbsp slivered almonds, toasted
• 2 eggs
• ½ cup milk
• pinch of turmeric powder
• salt & ground black pepper
• 3 small bay-leaves (optional – not necessary)
◊ In a small bowl, add panko and 3 Tbsp of milk, mix well and set aside.
◊ In a medium-size, non-stick pot, add oil and heat on medium heat. Add sliced onion and stirring, sauté until edges start caramelizing. Add the ground meat. bay-leaf and stir well. After 2 minutes, add lemon juice, curry powder, turmeric powder, salt, pepper and stir well. Put the lid on and let it simmer for 10 minutes.
◊ Add soaked panko and mix well. Add raisins and apricots, stir, put back the lid and let it simmer for 10 more minutes. Turn off heat.
◊ Position a rack in the middle of the oven and preheat to 160°C/325°F
◊ Beat one egg with 2 Tbsp milk. Pour over meat mixture, quickly stir and empty the mixture into the oven-safe baking dish (see illustrated dish) and spread it evenly. Make several inserts allover in the mixture with the end of a spoon.
◊ Sprinkle the roasted slivered almonds on the top.
◊ Beat well 2 eggs with ½ cup milk, pinch of turmeric, shake of salt, shake of pepper and pour over the meat mixture and almonds.
◊ Stick in or lay bay-leaves on top and bake for 25 ~ 30 minutes or until the egg is set.
~ Smaaklike ete! Lekker eet! ~
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