BOEMBOE

The exact origin of the dish remains fuzzy to this day. However, it is documented that the Dutch settlers brought a similar dish with them to South Africa in the 17th century. The recipe was adopted especially by the Cape Malay community and was then adjusted to use the spices and ingredients locally available. The word bobotie supposedly comes from the Malayan word ‘boemboe’, meaning ‘curry spices’. Given the exotic flavour of the dish, this would make sense.

Heat oven to 350F. Pour cold water over the bread and set aside to soak.

Meanwhile, fry the onions in the oil, stirring regularly for 10 mins until they are soft and starting to color.

Add the garlic and minced meat and stir well until it changes color.

Stir in the curry powder, spices, chutney, raisins, sliced almonds and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper. Cover and simmer for 10 mins.

Squeeze the water from the bread.

Beat bread into the meat mixture until well blended. Tip into an oval ovenproof dish. Press the mixture down well and smooth the top.

For the topping, beat the milk and eggs with salt, then pour over the meat. Top with the remaining bay leaves and bake for 50 – 60 mins until the topping is set and starting to turn golden.