seen the Bobotie recipe from London based Italian Chef
Paco Bardotti (click here)
and my Mother's version under Special
Recipes or Recipes with a Story (click
here) I was contacted by Janet Knuppel from Johannesburg,
South Africa, where the dish comes from to let me have
the original recipe.
describes the dish as:
with yellow rice, a Cape Malay traditional dish".
suggests that if you are interested in further South
African recipes you take a look at www.iafrica.com
and then go to Henrie's Hotch Potch - he is the resident
chef and has all the South African traditional dishes.
1kg minced lamb
1 thick slice of white bread, crust removed and soaked
2 roughly chopped onions
1 tablespoon curry powder
1 chilli, finely chopped (optional and only if you
like your food quite hot)
1/2 cup vinegar
1 tablespoon lemon juice
1 teaspoon brown sugar
1 tablespoon chutney
8 - 10 crushed almonds (optional)
1 clove garlic, crushed and finely chopped
6 bay leaves
1 orange, sliced in wheels
1 lemon, sliced in wheels
Oil for cooking
the yellow rice:
2 cups rice
3/4 cups raisins, soaked in water for 20 minutes,
1 teaspoon turmeric
Dash of salt
2 sticks cinnamon
the oil in a frying pan and add the garlic, onion
and curry powder.
over medium heat for three minutes, then add the minced
until the meat is almost done, then using your hands,
squeeze the milk from the bread.
the milk and add the bread, vinegar, lemon juice,
sugar and chutney to the mince.
for a minute or so and then remove from heat.
a pie dish and place three bay leaves, two wheels
of orange and two wheels of lemon at the bottom.
scoop the mince mixture into the dish.
the sides of the dish with the rest of the lemon and
orange wheels, wedging them between the mince and
the sides of the dish so that only a third protrudes.
you like using almonds, push them into the mince.
the eggs and 125ml milk and pour over the meat.
three bay leaves on top of the milk mixture.
the dish uncovered in the oven and cook for 30 minutes
with a plain green salad or chopped tomato, fresh
chilli and onion, sprinkle with a little vinegar.
bobotie hot with the yellow rice.
all the ingredients, including the raisins in about
750ml water, bring to the boil and simmer for 15 to
there is still excess water in the pot when the rice
is tender, pour it out carefully.
the rice with a few blobs of butter and give it a
sprinkling of cinnamon sugar.
and keep warm.