Bobotie: The Taste of a Nation

This is the dish that beautifully demonstrates the fusion of cultures that is the Rainbow Nation.

Since South Africa is a country that has a rich history of colonization and slavery, it is also a country with an extremely diverse range of cultures and with this an amazing variety in their food.

Usually in any country, the food is often developed around their history and cultural influences, you would be hard-pressed to find a better example of such than South Africa.

As you walk through the Bo-Kaap neighborhood, or even throughout the entire of KwaZulu-Natal province, you find yourself under the constant onslaught of the aroma of spices coming from Malay, Indian, Asian, and even African cuisines, all of these mixing in the air in perfect harmony as they are brought together with the smokey smell of smoldering embers.

I have heard it said before that the smell of Spain is garlic and tomato. Well, if that is then this amazingly aromatic smell is that of Africa.

Having been brought up in South Africa I hold some fast favorites, this particular dish happens to be high among them. It beautifully demonstrates the fusion of cultures in South Africa with a delectably fragrant finish.

The origin of the dish is widely disputed however, it is mainly found within the Cape region of South Africa. It is a dish consisting of a delicious mix of fragrant curried mince with the sweet tangy flavor of the chutney and the body of the nuts and fruit within.

The recipe is extremely simple and can be prepared in advance and simply placed in the oven on the day. It also, as with all curry-based recipes, matures well as time goes on after cooking, meaning that you never have to worry about cooking too much of it as you are sure to enjoy it as the days go by!

Ingredients

· 1 Large Onion, Peeled and diced.

· 3 Cloves of Garlic, Peeled and grated.

· Roughly 2cm x 2cm Ginger, Peeled and grated.

· 1 tsp Coriander Seeds, Ground.

· 1 tsp Cumin Seeds, Ground.

· 1/2 tsp Black Pepper, Ground.

· 2 Slices of Bread.

· 375ml Milk.

· 1 tbsp Curry Powder.

· 1/2 tbsp Garam Masala.

· 500g Minced beef.

· 3 Large Eggs.

· 3 Bay Leaves.

· 80g Raisins.

· 75g Almonds, Roughly chopped.

· 80g Apple Chutney.

· 2 tbsp Olive Oil

· Cumin, Ground. (To Dust.)

Method

1. In a container place the bread and the milk, allow to soak as you prepare the rest.
2. Place a large pan over medium-high heat, place 1 tbsp of olive oil inside the pan and gently sauté the onion, garlic, and ginger until soft.
3. Add the coriander, cumin, and black pepper, then continue cooking the onion mix until it reaches a golden caramelized color.
4. Once it has reached this point, remove it from the heat and set it aside in a large mixing bowl for later use.
5. Remove the bread from the milk, squeezing all the liquid out of it and reserving the liquid for later use.
6. Combine the mince, the bread, the curry powder, and the garam masala well, then place the same pot back over medium-high heat.
7. Add the remaining olive oil into the pan and when hot, caramelize the meat mixture until golden brown. Once done add the mince to the onion and mix well.
8. In a separate bowl combine 1/2 the milk, 1 egg, the chutney, raisins, nuts, and the bay leaves, then mix this into the meat mixture.
9. Place the entire mix into an oven-proof dish.
10. Beat the remaining eggs with the remaining milk and pour it over the top of the meat mixture, then coat the top with some ground cumin. Allow to sit for two hours.
11. Preheat the oven to 180°c.
12. Bake the Bobotie until it has a golden color and solid top.
13. Serve warm with saffron rice and flatbread.

Once you have finished with this the only thing left to do is enjoy with a lovely glass of wine.