Lunch at the Winery

Mary writes:

I had bobotie, a traditional Cape Malay dish and Michelle had samosas and a Caesar salad. Picture thanks to Tom. It's ground beef and spices with a custard top. I really liked it in spite of it having curry.

 

 

And the boys, Tom and Dave, Mary describes as:

 

Dave had lamb curry and Tom had the same thing as Michelle only with chicken on the salad. Forgot to include Meredith's lunch. She had spinach and ricotta canneloni.

 

 

 

And now for the helpful lesson, this time on boboties:

 

Bobotie also speled bobotjie, is a South African dish consisting of spiced minced meat baked with an egg-based topping. It is thought to have originated from the Indonesian dish bobotok, which consisted of meat with a custard topping that was cooked in a pan of water until the egg mixture set. Colonists from the Dutch East India Company colonies in  Batavia probably introduced bobotie to South Africa. The first recipe for bobotie appeared in a Dutch cookbook in 1609. Afterwards, it was taken to South Africa and adopted by the Cape Malay community.^] It is also made with curry powder leaving it with a slight "tang".