Bobotie
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.
- 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
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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