Bobotie: A typical boer food

 

 

The cuisine serves an important role in the characterization of any culture, as it could not be a Boer-Afrikaner culture also has a dish associated to culture – The Bobotie
The Bobotie consists of spicy minced meat with egg bathed. Initially it was made ​​with a mixture of mutton and pork but is now also made ​​with beef or lamb. You can also take other ingredients such as dried fruit, raisins, lemon.
The first recipe for Bobotie is dated 1609 and was taken by the Dutch settlers and developed over time. There are so many variants and Bobotie recipes found Boer settlers in various countries such as Argentina (Chubut), Zambia, Botswana, Kenya etc.

Here there is one of dozens récipes of Bobotie:

http://www.nigella.com/recipes/view/bobotie-503

 

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4 Comments

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4 responses to “Bobotie: A typical boer food

  1. S A HISTORY ONLINE /SAHO COMMENTS – Omar Badsha wrote; Battle over bobotie Published in General 12 Jun 2013 :— Alistair Knox Recently I made bobotie after more than 50 summers, all my spices came from Muslim or Hindu spice shops, AND the flavour is distinctly un-European! So I strongly disagree with WW Claassens. The Cape was flooded with slaves from Madagascar especially, India, Indonesia and Africa. In VOC Batavia(Indonesia), the majority of European men had Asian wives/concubines,the Cape less so. I doubt these men even knew how to cook European food! All those with Afrikaner ancestry carry DNA from some of these women (myself included),and many of their ancestors were suckled by slave wet nurses who were even hired out by their owners. Many Dutch people also carry Indonesian DNA due to the VOC’s long presence in the East. Local cuisine/Afrikaans is full of distinctly Malay influences-why deny it? I wish I’d paid more attention when I watched rotis, breyani, koeksisters [she called them ‘koesisters’] and the like being expertly made by a local ‘Malay’… Like · Reply · June 13, 2013 at 8:29pm https://www.facebook.com/sahistoryonline/posts/664448966904565

  2. MOLO CAPE TOWN an inner-city CBD City Bowl newspaper Sept/Oct 2013 , 1st edition :’n Mengelmoes; a melting pot; a real masala – our culinary heritage is a wondrous mix of cultures, flavours and influences. Molo chats to a heritage activist, a food technologist and a food historian about what
    typical South African food is. “Dishes like bobotie have become a world on a plate. They allow us to explore our culinary connections and reflect on Cape Town’s position as a cross-cultural bridge between the Atlantic and Indian oceans, apart from also being the gateway into Africa. The Batavian cultural
    food legacy at the Cape of Good Hope is sometimes forgotten or overlooked, but Cape Town was an outpost of the VOC ……
    http://www.capetownpartnership.co.za/a-melting-pot/

  3. Slaves : Let them Speak – Slave Stamouers of South Africa
    Written by André van Rensburg on 14 March 2010.
    INFLUENCES THAT THEY LEFT BEHIND
    The slave’s contributions to the culture, history and genealogy of South African are far more significant than has been given credit. The food of the countries of slave’s origin has become an integral part of South African cuisine with curries and spices adding to the variety of flavours. Dishes such as sosaties (kebabs), bobotie (curried mince dishes that are prepared as one meal dishes) and bredies (meat, tomato and vegetable casseroles) have survived thanks to our slave ancestors. http://www.stamouers.com/index.php/people-of-south-africa/slaves/674-let-them-speak-slave-stamouers-of-south-africa

  4. National Bobotie (bo booti) Day
    Public · Hosted by Cape Malay Cooking & Other Delights Sunday, May 4 2014 at 9:45am – 8:00pm
    Creating an annual day to celebrating a South African national dish. Bobotie – the origins of the name are not clear although in Indonesia ‘bobotok’ was an Indonesian dish…….. So gather your friends and family and lets all celebrate NATIONAL BOBOTIE DAY.
    Facebook © 2014

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