South Africa

Bobotie

Author The EU Delegation to South Africa

Difficulty

Intro

One of South Africa’s favourite dishes is bobotie. It is a kind of beef casserole that reportedly originates from a Dutch dish that was brought to the Cape Colony in the 17th century. The recipe appears to have been popular with the Cape Malay community at the time and was localised through the use of available ingredients and spices … today this exotically flavoured and delicious dish is regarded by many as South Africa’s national dish. While there are many bobotie recipes, and as a general rule, ingredients vary only slightly, the secret lies in the mix of herbs and spices.
Recipes are jealously guarded within families and handed down from one generation to the next. Popular variants of this dish are further characterised by the use of almonds, sultanas, coconut and/or dried fruit.

Ingredients \ 2 pax

15 ml vegetable oil
50 ml butter
2 large onions (chopped)
500 g minced beef/ostrich
10 ml crushed garlic
5 ml crushed ginger
15 ml masala
5 ml turmeric
10 ml ground cumin
10 ml ground coriander
3 cloves and 5 all spice
5 ml mixed herbs
2 ml peppercorns
125 ml sultanas
125 ml chopped apricots
60 ml flaked almonds
125 ml (fruit) chutney
salt and pepper to taste
50 ml chopped parsley
8 lemon leaves
250 ml milk
3 eggs

Instructions

The EU Delegation to South Africa (Twitter handle: @EUinSA) is delighted and honoured that well-known and published culinary artist Cass Abrahams kindly provided this recipe. Ms Abrahams, who has authored “The Culture and Cuisine of the Cape Malays” as well as “Cass Abrahams Cooks Cape Malay” is the recipient of a lifelong membership of the Chefs Association of South Africa. In the image, enthusiastic foodie and EU Ambassador to South Africa, Marcus Cornaro, gets down to some serious cooking as Yumna Martin, Project Officer at the EU Delegation and relative of chef Abrahams, directs operations in the kitchen.

One of South Africa’s favourite dishes is bobotie

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