This would be a hot contender for South Africa's national dish! The recipe was selected for an international recipe book published in 1951 by the United Nations Organisation.
Bobotie is a Cape-Malay creation, and they spice it up even more with cumin, coriander and cloves.
There are many local variations, but the idea is that the mince should be tender and creamy in texture, which means long, slow cooking. Early cooks added a little tamarind water; lemon rind and juice is a more modern adaptation.
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