Long ago, I did a cooking show for Black Entertainment TV called, “Karen’s Kitchen.” The show specialized in meals that could be done in half an hour. Through the magic of television, many of these meals were made ahead while I went through the steps to show the viewing audience how the recipe came together. Afterwards, the TV crew descended on the pre-prepared food and this recipe was particularly popular. They kept asking, “When are you doing South Africa again?”

I never ate Bobotie when I was in South Africa, but I had mealie pap, which would go well with this curry-like dish. Anyone have a recipe for mealie pap?  If so, please share.

Here is what you’ll need for the Bobotie.

1 c. dried apples
½ c. dried pitted prunes
½ c. dried apricots
½ c. seedless golden raisins
1 ½ c. chicken stock or water
1 ½ lb. cubed lamb (you can substitute beef if you want)
½ c. flour
1 tsp. salt
3 T olive oil
1 c. finely chopped onions
2-3 cloves of garlic, chopped
3 T curry powder
1 Tsp brown sugar
1 -2 tsp cayenne pepper
2 T vinegar
1 T lemon juice
Salt and pepper


Salted peanuts, chopped
Scallions, chopped, including green parts
Lemon chutney
Sliced banana
Grated coconut

Soak dried fruit in water for an hour and a half. Dredge lamb in mixture of flour, salt and pepper. Brown in 2 Tsp of oil on all sides in a large frying pan. Remove the meat and any juices from the pan. Add last of the olive oil. Sauté onions and garlic. Return the lamb and its juices to the pan. Add cayenne, curry powder, stir over low heat 2 minutes. Add fruit and soaking water, brown sugar, vinegar, and lemon juice. Partially cover and cook about an hour, adding more stock or water if necessary. Cook until most of the liquid has disappeared.

Serve over white rice and let guest sprinkle on condiments of their choice.

More next time.

Melkam Megeb. Bon appetit. Buen provecho. Mànmàn chī! Guten Appetit! Dober tek! Selamat makan! Nush olsun! Svādiṣṭ khānā