世界の台所（第 2 回）南アフリカ

Bobotie

今日は、このレシピ（４人分）で作ります。

History of Bobotie
During the 17th century, many slaves were taken to South Africa
from India and modern-day Indonesia. These slaves brought arich culture of food with them. Their recipes had to be adaptedthough to their new lifestyles and available ingredients.
The history of bobotie is said to come from the slave traditions ofusing whatever was left over from the master’s house.
A big meal was usually served in the master’s house. This meal
always had a big piece of meat. Slaves would then use this left
over meat, mix it with spices, and fruits. Milk would help the egg
topping also go further. And the dish would then be served withrice – long grain and often flavoured with turmeric and sultanas.
材料 4 人分【ターメリックライス】
米
1.5 カップ
ターメリック 大さじ 1/2
塩
小さじ 1/2
レーズン
30g【フィリング】
食パン
1/2 枚
ミルク
85ml
バター
小さじ 1/2 (5g)
玉ねぎ
中 1／2 個(150g)
ニンニク
１かけ(5g)・カレー粉
大さじ 2/3
・塩
小さじ 1/2
・チャツネ
小さじ１・杏ジャム
小さじ 1・ウスターソース
小さじ 1・ターメリック
小さじ 1/2
・酢
大さじ 1/2
牛ひき肉
レーズン
卵塩

250g
25g1/2 個
小さじ 1/2【トッピングのソース】
卵3個
牛乳
200ml (残りと合わせて)
塩
ひとつまみ
ターメリック ひとつまみ
ベイリーフ
適量

（公財）鹿児島市国際交流財団

作り方①ターメリックライスを作る
米を洗い、水気を切っておき、分量の水、ターメリック、塩、レーズンを加えて炊く②オーブンを 180 度にあらかじめ温めておく③食パンをそのまま容器に入れ、浸るようにミルクを注いでおく④鍋にバターを溶かし、玉ねぎとニンニクを中火で柔らかくなるまで丁寧に炒める⑤カレー粉、塩、チャツネ、杏ジャム、ウスターソース、ターメリック、酢をあらかじめ良く混ぜ合わせておいたものを④に加え、更に炒める⑥ミルクから食パンを取り出し、絞って浸したパンを手でマッシュする。
残りのミルクは（後で使うので）とっておく⑦マッシュしたパンとレーズンを鍋に入れ良く炒める⑧ミンチをいれて色が変わるまで炒め、ミンチに火が通ったら卵を加える
卵を入れたら一混ぜして火を止める。そぼろのようにしないこと。
⑨トッピングのソースを作る⑥の残っているミルクに足して分量のミルクを用意し、卵を加えて良く溶きほぐ
す。塩とターメリックも加え良く混ぜておく⑩ ⑦をオーブン皿に平らに入れ、その上に⑧のソースを蓋をするように注ぎ、最後にベイリーフを浮かべる⑪180 度のオーブンで 20 分程度、きれいに仕上がるまで焼く⑫皿に盛り付けターメリックライスを添える。あればハーブなどを彩りに飾る

Bobotie

先生からいただいた
自国レシピ

History of Bobotie
During the 17th century, many slaves were taken to
South Africa from India and modern-day Indonesia.
These slaves brought a rich culture of food with them.
Their recipes had to be adapted though to their new
lifestyles and available ingredients.
The history of bobotie is said to come from the slave
traditions of using whatever was left over from themaster’s house.
A big meal was usually served in the master’s house.
This meal always had a big piece of meat. Slaves would
then use this left over meat, mix it with spices, and fruits. Milk would help the egg topping also go further. And thedish would then be served with rice – long grain and often flavoured with turmeric and sultanas.

Ingredients

Method1
slice of bread
170ml milk
1T
oil
1t
butter1
onion, finely chopped
1
clove of garlic,finely chopped
1T
curry powder
1tsalt1Tchutney
2t
apricot jam
2tWorcestershire sauce
1/2 t turmeric
1Tvinegar
4T
raisins or sultanas
500g mince
1egg

1. Preheat oven to 180C.
2. In a shallow bowl, soak the slice of bread in the milk.
3. Heat oil and butter in a medium saucepan, and fry
onions and garlic.
4. When onions are soft, add curry powder, salt, chutney,
apricot jam, Worcestershire sauce, turmeric andvinegar and mix well.
5. Drain and mash the bread, reserving the milk. Add thebread to the pan with sultanas, stirring to further breakup the bread.
6. Add the mince and mix.
When the mince has lost its pinkness, add an egg.
7. Spoon into a greased baking dish, until about 3/4 full.
8. Add 125ml milk to the reserved milk, and beat with 2eggs, and a pinch each of salt and turmeric.
9. Slowly pour over the meat mixture. Place bay leaves on
top.
10.Bake for 30 minutes or until set, and golden brown.

Topping –2eggs
125ml milk
A pinch of salt
A pinch of turmeric
Bay leaves（公財）鹿児島市国際交流財団