I ate a BOBOTIE, a well known South-African dish for the first time at Pilgrim's Rest in the Eastern Transvaal.
A little village whose name was given by the gold seekers on their route to discovery, a route often crossed by disappointed dreams.
Once gold founded, they finally had the great feeling that they could settle down for a while and enjoy a bit the hard price of their work ;-)
The famous Royal Hotel (a big name for that little obsolete establishment, in which young couples still go sometimes to spend their honeymoon) offers very few dishes on their menu, in which you can find the Bobotie.
We're far from the best South-African gastronomy, but it's the occasion to taste a traditional family dish and even best ... to appreciate the unique flavour of the "curry leaves".
BOBOTIE (origin South Africa)
Ingredients for 6 persons.
1 kg minced pork
1 slice white bread
375 ml milk
2 onions finely chopped
30 ml cooking oil
15 g curry powder
15 ml apricot jam or 10 ml sugar
Lemon juice or vinegar
12 crushed almonds
Curry leaves (or kalamansi leaves)
3 eggs beaten
Salt and pepper
Soak bread in milk
Add meat and remaining ingredients
Stir mixture with fork
Spoon mixture into a greased dish
Place curry leaves on top
Bake at 160° for 45 min
Combine topping ingredients by beating thoroughly
Pour over meat and bake for a further 15 min
Serve with yellow rice.