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Food and drink biodiversity: Recipe: Bobotie
A curried mince dish that includes products from two
different animal species and different plant species.
Bobotie is a traditional
dish of people of slave origin in the Cape, South Africa. This recipe is based on that
presented in Heard and Faull (1970 p. 186).
Ingredients
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Bos ovis (Cattle) > meat > mince
2 lb minced cooked meat. |
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Bos ovis (Cattle) > milk
1 cup of milk |
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Bos ovis (Cattle) > milk > butter
2 tablespoons of butter. |
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Gallus domesticus (Chicken) > eggs
2 eggs. |
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Allium cepa
(Onion)
Finely slice 2 onions. |
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Malus domestica
(Domestic Apple)
Cut up 1 apple into dices. |
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Vitis vinifera (Grapevine) > grapes > vinegar
2 tablespoons vinegar. |
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Vitis vinifera (Grapevine) > grapes > raisins
1/4 cup raisins. |
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Saccharum officinarum (Sugar cane) > sugar
2 tablespoons sugar. |
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Prunus dulcis (Common almond) > almonds
12 almonds (optional). |
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Bread - main constituent wheat
2 slices of bread, soaked and squeezed out. Bread is made
in a separate process involving the use of species, including . |
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Curcuma longa (Turmeric) > powdered root
1 teaspoon turmeric (optional). |
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Laurus nobilis (Bay laurel) > bay leaves
6 bay leaves. |
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Piper nigrum (Pepper)
1/4 teaspoon pepper. |
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Curry powder - made up of spices from at least four different plant species.
2 tablespoons curry-powder. |
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Salt (non-biological origin)
2 teaspoons salt. |
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Process
- Fry the onion and apple in the butter.
- Mix the above with the mince, break, curry, sugar, 1 of the eggs,
vinegar, salt, pepper and raisins.
- Remove the skins of the almonds (by blanching in hot water), cut them in
quarters and add them to the mixture.
- Mix is all up well and put into a greased baking dish.
- Insert the bay leaves into the mixture in an upright position (rolled up
lemon leaves can be used instead).
- Bake in a moderate oven for 30-45 minutes.
- Beat the second egg with the milk and pour it over the bobotie 10
minutes before you take it out of the oven..
Serve with:
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Oryza sativa (Rice)
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Chutney - made up of a number of different ingredients
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Publications
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Heard, V. and Faull, L. 1970. Cookery in Southern Africa.
Traditional and Today. Books of Africa, Cape Town.
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