BOBOTIE DISH



Bobotie Dish, from South Africa

Bobotie Dish, from South Africa

About the dish and its origin

The Bobotie is a typical dish of the South African cuisine, which consists of minced meat spiced and decorated with an egg. The recipe probably came from the Dutch Company of the West Indies and its colonies in Batavia, with the name derived from the Indonesian Bobotok. It is also made with curry powder to taste slightly peppery and often served with Sambal. Bobotie is a classic dish of South Africa and if you visit a traditional restaurant of the South African food is almost certain to find it. It is also one of the dishes that reflect the country's history and the many cuisines that combines to create what we know today as South African cuisine. When the Dutch settlers, led by Jan van Riebeeck of the Eastern Netherlands, reached the Cape in 1652 found that to work the land they needed the slaves, as the Indians were, unsurprisingly, not very interested in slaves to the settlers (Van, 2000).

The first Malay (the term "Malaya," the Muslim belief and tradition, but not a specific place of origin), the slaves who came from Java and several islands of Indonesia in 1658 and over the years their influence on the cuisine of the Cape Afrikaans language and the new has been considerable (eg, baie meaning of the word is quite unknown in Dutch, as it derives from the Malay word baiang). Be slaves, Malaysians often ended in Dutch cuisine and, its influence is still evident in dishes like bobotie (Van, 2000). They are the largest indigenous community in South Africa and made its own contribution to the richness of the cuisine of southern Africa, including such delights as chows vacation. The dish itself is a dish of minced meat with spices slightly full of raisins then baked with a layer of savory egg custard on top to form a crust and keep the moisture of the meat. Traditionally served with yellow rice and sambal.

Historical importance

It was long believed that the recipe came from the VOC in Batavia colonies and possibly derived from the Indonesian dish Bobotok, but it is more likely that it worked with Jan van Riebeeck in the Cape arrived. The Dutch have already at the time knew how to prepare kerrievleis. It was so common that historic pots 'bobotijkeetel' (bobotie pot) were manufactured early as 1752. The dish in 1951was included as a representative of South African cuisine in an international recipe book by the United Nations.

The bobotie is a dish typical of South Africa. Its origins are ancient, some say, goes back to the seventeenth century. At the time the ingredients were definitely a little 'different from today: the pork was now replaced by that of beef. In the decades have changed a few spices. The curry was introduced at a later time. Despite the changes, the recipe still retains its basic rules. The South Africans have exported the bobotie in other ...