Bobotie

Bobotie(Afrikaans:Afrikaans pronunciation:[bəˈbuəti]) is a South African dish consisting of spicedminced meatbaked with an egg-based topping.
Bobotie appears to be a variant ofpatinam ex lacte, a dish documented by the ancient Roman writerApiciusconsisting of layers of cooked meat, pine nuts, and seasoned with pepper,celeryseeds andasafoetida. These were cooked until the flavours had blended, when a top layer of egg and milk was added. When the latter had set, the dish was ready to be served.C. Louis Leipoldt, a South African writer and gourmet, wrote that the recipe was known in Europe in the seventeenth century.
The origin of the wordbobotieis contentious. The Afrikaans etymological dictionary claims that the probable origin is the Malayan wordboemboe, meaning curry spices.Others think it to have originated frombobotok,an Indonesian dish which consisted of totally different ingredients.The first recipe for bobotie appeared in a Dutch cookbook in 1609.Afterwards, it was taken to South Africa and adopted by theCape Malaycommunity.It is also made with curry powder, leaving it with a slight "tang".It is often served withsambal.The dish has been known in theCape of Good Hopesince the 17th century, when it was made with a mixture ofmuttonand pork.
Today, bobotie is much more likely to be made with beef orlamb, although pork can also be used. Early recipes incorporatedginger,marjoramandlemonrind; the introduction ofcurry powderhas simplified the recipe but the basic concept remains the same. Some recipes also call for chopped onions andalmondsto be added to the mixture. Traditionally, bobotie incorporatesdried fruitlikeraisinsorsultanas. It is often garnished withbay leaves, walnuts,chutneyandbananas.Although not particularly spicy, the dish incorporates a variety of flavours that can add complexity. For example, the dried fruit (usuallyapricotsand raisins or sultanas) contrasts the curry flavouring. The texture of the dish is also complex, the baked egg mixture topping complementing the milk-soaked bread which adds moisture to the dish. Bobotie is usually served with "yellow rice", which is rice cooked withturmeric.
Leipoldt's recipe book published in 1933 calls for finely minced meat, breadcrumbs, milk, onions and butter and a curry sauce made with spices, sugar, lemon juice, chilli pepper and vinegar. This is baked with a topping of egg and milk.
A 1923 recipe by Mrs S. van H. Tulleken uses mutton, almonds, bitter almond essence, onions, butter, bread, curry powder, lemon juice, eggs and sugar, baked with a custard topping of eggs and milk.
Bobotie recipes were transported bySouth African settlersto other parts of Africa. Today, recipes for it can be found that originated in Afrikaner-descended settler communities inBotswana,Kenya,ZambiaandZimbabwe. There is a variation that was popular among the 7,000Boersettlers who settled in theChubut RiverValley inArgentinain the early 20th century, in which the bobotie mixture is packed inside a large pumpkin, which is then baked until tender.
Bobotie was selected by2008 Mastersgolf champion and South African nativeTrevor Immelmanas the featured menu item forAugusta National's annual "Champions Dinner"  in April 2009. Each year, the reigning champion at The Masters golf tournament, played every year inAugusta, Georgia, hosts the gathering and tends to create a menu featuring specialties from his home region.
South African bobotie was one of the featured items on the menu; it is also served with turkey and mushrooms. It is listed as gluten-free. It is also on the everyday menu at the buffet restaurant Boma at Disney's Animal Kingdom Lodge.