There are dozens of recipes for Bobotie and yellow rice, and I have used many of them. Alas, the modern recipes leave out some of the ingredients for convenience, but those Boboties never taste as nice. This is the full version.
Traditionally, the recipe which was put together by Cape Malay cooks in the Western Cape and was made with the meat left over from the Saturday dinner, it was minced and prepared, half on that evening, and half the following morning. Now for convenience we use Lamb mince. (Note it's not as nice with beef mince - and you might get horse!)
To get the full flavour of this dish, the first half should be made and semi-cooked the day before. Once nice point about this is if you are giving a dinner party. Put it in the oven the minute your guests arrive, and by the time you have had drinks, and the first course, the main meal is ready.
Here is the recipe, enjoy!
Bobotie with yellow rice
- 1 flat
tbsp caster sugar
- ½ tsp
- 2.5 tbsp
raisins (not sultanas as in the main dish)
- ½ tsp
ground cinnamon or ¼ cinnamon stick
cardamom pods , shelled and seeds crushed
Put all the ingredients in a large pan with ½ tsp salt and 500ml water, then heat until boiling and the butter has melted.
Stir, cover and leave to simmer for 6 minutes. Take off the heat and leave, still covered, for 5 minutes. Fluff up and tip into a warm bowl to serve.