Well… I finally put together my South African dish called “Bobotie” and it lived up to everythnig I hoped it would… delicious!
I was worried about how all the ingredients would fit together… add 2 onions, dried apricots, white raisons ( called santanas), lemon juice and peal, garlic, apple, almonds, eggs, bread crumbs and a variety of spices including… black pepper, salt, curry, tumeric… all mixed into ground lamb. It was wonderful.
Normally, I follow someone’s recipe religiously the first time… but 2ml of crushed garlic? what’s that?? I added more. South Africa’s own ‘Balls Chutney’ was perfect with the Bobotie!
On Epicurious, Lannice Snyman author of “Rainbow Cuisine” suggested a certain brand of “Pinotage” which I procured… Kanonkop, very nice and full bodied.
Amazing what you can do with only 2 lbs of meat!
Roger Freberg