The Imperial African Cookery Book: Recipes from English-Speaking Africa by Will Sellick

Author:Will Sellick [Sellick, Will]
Language: eng
Format: epub
Publisher: Jeppestown Press
Published: 2015-12-21T23:00:00+00:00

Bobotie

South Africa

Bobotie is a dish of some antiquity: it has certainly been known in the Cape since the seventeenth century, when it was made with a mixture of mutton and pork. Nowadays it is more likely to be made with beef or lamb, although pork lends the dish moistness. Early recipes incorporated ginger, marjoram and lemon rind; the invention of curry powder has simplified the recipe somewhat but the basic concept—minced, spiced meat cooked in a savoury custard—remains the same. Traditionally, bobotie incorporates dried fruit like raisins or sultanas, but the sweetness that they lend is not to everybody’s taste.

Bobotie was transported by South African settlers to colonies all over Africa, and recipes for it can be found originating from Kenya, Botswana, Zimbabwe and Zambia. There is also a delicious variation that was popular among the Boer settlers who settled in the Chubut Valley in Argentina in the early twentieth century, in which the bobotie mixture is packed inside a large pumpkin, and the pumpkin baked until tender.

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