Bobotie, from the Cape


Food.com
95 mins (prep 40, cooking 55)
18 ingredients
4-6 servings
There are as many variations for bobotie as there are cooks. The only secret is to find you own favourite amount and mix of spices! Other than widely believed, bobotie did not come with the slaves from Indonesia, but was actually brought from Holland by founding father Jan van Riebeeck in 1652. Why then the spices, so typical of Indonesian and Sri Lankan cooking? Because through the Dutch East India Company which sailed round the Cape of Good Hope, the Netherlands had a lively spice trade with the East in those days.But we can assume that the original dish was probably much simpler and that the slaves who brought with them their distinctive and popular way of cooking must have improved on the Dutch recipe …The final result should be soft but firm, spicy and with just a hint of curry: this is not a curry dish. I feel cardamom is a necessary ingredient. Some people add almonds, sometimes I stick crushed lemon leaves in the dish before it goes into the oven. You could also stick in whole almonds. Bay leaves are used in the same way, but bay leaves just don't do it for me!EDITED after reviews: Thank you Happy Bunny and French Tart: I always add raisins or sultanas, and often stud the top with almonds. Don't know why I left it out here!! <blush> I've added it to the recipe, but it can also be left out.POSTSCRIPT: I had inadvertently posted two recipes for bobotie over the years; I was unaware of it!! I have chosen this one to stay and the other one went to that great recipe heaven in the sky. The other recipe had chutney in it -- about 2 tablespoons. You can add chutney to this one as well, especially if you cannot get all the spices. (This is what happens when a trad. recipe has many slight variations! <blush>!) Maybe I should add here that, making this a few days ago with roasted leftover leg of lamb, I had only 1 lb of meat yet I used the spice amounts as given below, and felt afterwards it could have done with more curry. Also: it tastes even better the next day!!

Categories:  lamb~sheep , african , main-dish , south-african , beef , meat , <-4-hours , curries , time-to-make ,
Share on Newzsocial
0

Ingredients

Nutrition

Serving Size (217.72 g)
Servings 4
Amount per Serving
Calories 619.96 Calories from Fat 372.6
% Daily Value *
Total Fat 41.4g 254.79%
Saturated Fat 18.04g 360.77%
Trans Fat 0.0g %
Cholesterol 134.52mg 179.36%
Sodium 1351.81mg 225.3%
Total Carbohydrate 28.53g 38.05%
Dietary Fiber 3.03 g 48.52%
Sugars 11.25 g %
Protein 34.31g 274.48%
Vitamin A 61.76IU% Vitamin C 3.77mg%
Calcium 247.15mg% Iron 4.1mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
large, grated lemon rind
 

Comments