Bobotie (stop-over in South Africa)

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

Preparation.

Soak bread in milk

Sauté onions

Add curry

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.