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the appetizer:

South African cuisine has changed from indigenous dependence on wild game, cattle and gathering of foods from the wild, to farming, and cooking styles brought by colonists from Netherlands, Germany France and Britain, as well as immigrants from India. Traditional "Cape Dutch" cookery mixes European cooking with spices like nutmeg, allspice and hot peppers, brought to South Africa from India and Southeast Asia.

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South Africa

Bobotie (Beef Pie)

2 ounces butter
1 cup onions, thinly sliced
1 apple, peeled, diced
2 pounds chopped cooked beef
2 bread slices soaked in milk
2 tablespoons curry powder
1/2 cup raisins
2 tablespoons slivered almonds
2 tablespoons lemon juice
1 egg
1/2 teaspoon turmeric
6 bay leaves
1 egg
1/2 cup whole milk

Melt the butter in a saucepan. Add the onions and sauté for 5 minutes, then add the apple dice and cook for another minute. Add the chopped beef and combine. Squeeze out the excess milk from the bread slices, then tear up and add to pot. Add the curry powder, raisins, almonds, lemon juice, egg, and turmeric, and stir well.

Place mixture in a greased 9 x 13" baking dish. Place bay leaves vertically in the casserole. Bake at 325 degrees F for 40 minutes, then remove from the oven. Mix together the egg and milk, then pour it over the Bobotie. Bake for 15 more minutes. Remove bay leaves before serving.


South Africa

South African Recipes

Back to the main South Africa page

South Africa on Wikipedia

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This page modified January 2007


 


 
 

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