Regardless if you pick up a cook book about “Boerekos” or “Cape Malay Food” you will
find a recipe for Bobotie, and most people (including C Louis Leipoldt) believe that
Bobotie was brought to South Africa by the slaves from Java, however HW Claasens
author of “Die geskiedenis van Boerekos 1652-
David Aristargos, 2011
Blend of Chenin Blanc, Roussanne, Viogner and Grenache blank.
David’s Bobotie Recipe
1 thick slice white bread (In the Swartland a thick slice is about 3 slices of shop sliced bread)
1 large onion, diced
25ml olive oil
37.5ml vinegar or lemon juice (I used freshly squeezed lemon juice)
10ml curry powder
Raisins to taste
Heat oven to 180°C.
Fry onion in oil. Mix lemon juice, curry powder, turmeric, sugar, salt and pepper and add to onion. Squeeze most of the milk from the bread and keep the milk. Crumble the bread and add to the onions. Brown the mince with the onion mixture and add one egg and milk (except for 100ml that must be kept aside).
Let the mixture boil for a while, stirring often. Add raisins to taste. Place the
mince mixture in a casserole. Beat the other egg and the 100ml of milk that you kept
aside together, and pour over the mince mixture. Bake in a 180°C pre-
Enjoy with a glass or two of 2011 David Aristargos.
You can find a list of stockiest of David’s Beverage here: http://www.davidsadie.co.za/stock.html