Bobotie

bobotie - www.healthnote25.com

Bobotie is a South African dish consisting of minced beef, bread, and various grains that are oven.

Recipes that may have come from Dutch VOC colonials from Batavia or Java, with names derived from Indonesian Bobotok or botok. After that, the cuisine was brought to South Africa and adopted by the Cape Malay people. 


Bobotie is also made with curry powder left with a bit of "stretch" with served with Sambal. Bobotie is one of the classic cuisine that has been known in the Cape of Good Hope since the 17th century, when it has been made with a mixture of goat meat.

Making Bobotie using ginger, marjoram and lemon peel introduction of curry powder has simplified the recipe a bit but the basic concept remains the same. Some recipes also call for chopped onions to be added to the mix. 

According to tradition, bobotie gives dried fruits such as raisins or sultanas, but the sweetness they give is not everyone's taste. He is often decorated with walnuts, Chutney and bananas.

Although not too spicy, the dish combines a variety of perisa that can add to the taste peculiarity. For example, dried fruits (usually apricots and raisins) differ in excellent curry perisa. The texture of the dish is also complex, with a mixture of grilled eggs preceding complementing the milk-soaked bread that adds moisture in the cuisine.

The Bobotie recipe has been brought by South African explorers to colonies across Africa. Today, recipes for it are available from white communities in Kenya, Botswana, Zimbabwe and Zambia. 


There is a renowned change among the 7,000 Boer explorers who settled in the Chubut River Valley in Argentina early in the 20th century, where a mixture of bobotie was wrapped in a large pumpkin, which was then burnt to a tender. Dishes in Bobotie style have been made with Haggis in Scotland, but this is not the original bobotie.