I really know nothing about South African food so I thought I would start with the obvious and try out the most popular and traditional dish of the country – Bobotie.
The national dish of South Africa, it’s commonly made with minced meat, usually lamb or beef, covered with an egg-based topping and served with rice.
It does sound really tasty but traditionally it has a fruity content which I’m not into, so I opted to cook up another dish. But you can check out a Bobotie recipe below.
I decided to go for another popular South African dish called Potjiekos, a traditional stew prepared outdoors in a pot. The stew can be cooked in a variety of ways but I had the Beef Wine Potjiekos. It has the heartiness of an Irish stew but with more of a bite and provided much needed warmth in a house with no heating. I’m so so cold.
Beef Wine Potjiekos
- 1 kg beef, cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 400g can tomatoes
- ½ tsp salt
- ½ tsp cayenne pepper
- Freshly ground black pepper to taste
- Bunch fresh basil, chopped
- 150 ml white wine
- Juice of a lemon
- 15 ml flour (When added to water)
- Bunch fresh parsley, chopped
- Heat oil and brown the meat. Add the onion and garlic and saute until golden brown and transparent.
- Then add the tomatoes, salt, pepper, cayenne pepper and the basil. Add the wine to the dish and season with the lemon juice.
- Cover the pot with lid and allow to simmer for 1.5 – 2 hours or until meat is tender.
- Mix flour with a little cold water to form a paste and add to the meat. Simmer for a few minutes to thicken.
- Just before serving, sprinkle with parsley and serve with rice.
If Bobotie is more your dish; here is a recipe from BBC Good Food.