The Humble Housewife
Have been lucky enough to be to SA twice and this is a great dish! It's exactly what "peasant food" should be like! Fair play for going with an unusaul recipe rather than just the same old rehashed rubbish!
Yum! That looks delicious.
Looks similar to Indian food, which we get like to eat too...usually at a restuarant though 
I have a friend who lives in SA and my hubby has some relatives but we have never been. Hubby's sister goes for about a month every year. That recipe looks good and so does your party menu. I'm sure you will have a great time.
Please please please post your recipe for Mango Chutney; we bought 4 mangoes in a fit of madness the other day and no idea what to do with them!
Ohh interesting reciepe, I will have to try it!
Happy Birthday to your little one!
Excellent instructions and photos. Awesome Post!
Well done on the Bobotie. I live in Cape Town, South Africa - the home of Bobotie. It is traditional food from the Cape Malays, when they were slaves to the Dutch, they prepared it for them, and so the love affair started. Malay food is wonderfully warming. They use spices in the most exotic ways, but it is never over powering. The use of sweet with savoury is very popular. I hope you continue to explore the delights of South African food - Pickled Fish is a must for Easter. Keep it up and come visit - You will love it
So you are an Irish lady married to an American husband and you cook South African food - you go girl!!!! Bobotie is a favorite in many SA homes, also mine. You can also make little individual ones and serve it on the plate with all the Salsa's. Wait until you've tasted our Malva Pudding, you'll be hooked on SA cooking forever.
Thanks
Nina
I've a question - why do you need to soak the milk in bread??? I'm def going to try this as I love ground beef dishes...
Thank Niall - always fun to try new stuff!
LAIKI- I wouldn't compare it to Indian food at all. Don't let the curry powder fool you. This is a very mild sweet dish with a unique blend of spices, nothing compared to the sharpness of Indian food.
Chris - Maybe a visit should be on your "bucket" list!
Margaret - I would, only it's something I'm hoping to use in my business, so am reluctant to share recipe. Did you try looking on recipezaar - they have some great stuff!
Thanks Sorina and GG!
Thanks for stopping by Nina and Rosemary - glad you approve! Thank you both for the other SA suggestions, which I will definitely be looking into!
Sarah - That's a fairly standard practice with ground beef dishes, especially meatballs. Traditional Italian recipes nearly always have milked soaked bread to thicken out and bind the recipe.
Sorry about delay in replies guys - it's been a mad week!
That looks so good. I may have to try making bobotie!
Oh, I love bobotie, always happy to try out a new recipe - and yours has more herbs in it than my usual two. Been making it for about 25 years now - and sometimes with leftovers from roast beef too; like shepherd's pie it works quite well as a rechauffé dish, and I can never quite decide whether I prefer it with fresh mince or recycled leftovers!
nice post
Congrats on the baby and blogging milestones! Your blog is one of my favorites and your creamy sausage and mushroom pasta has become a family favorite- my daughter requested it this week as her special meal when she was sick.
Oh right - thanks for that. I always just use breadcrumbs for meatballs / burgers. Might try the milky method next time.
Yum! I love bobotie. A few weeks ago I tried making Fish bobotie from my Boerekos recipe book. Boy, do I ever miss SA!
Brilliant blog. Your food all looks delicious.
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