Bobotie /b?'bo?

ti/, also spelt bobotjie, is a South African dish consisting of s piced minced meat baked with an egg-based topping.[1] Bobotok was an Indonesian dish consisting of meat with a custard topping that was cooked in a pan of water until the egg mixture set.[2] Colonists from the Dutch East India Company colon ies in Batavia probably introduced bobotie to South Africa.The first recipe for bobotie appeared in a Dutch cookbook in 1609.[2] Afterwards, it was taken to Sou th Africa and adopted by the Cape Malay community.[1] It is also made with curry powder leaving it with a slight "tang".[3] It is often served with Sambal.[4] It is a dish of some antiquity: it has certainly been known in the Cape of Good Hope since the 17th century, when it was made with a mixture of mutton and pork. [5] Today it is much more likely to be made with beef or lamb, although pork len ds the dish extra moistness. Early recipes incorporated ginger, marjoram and lem on rind; the introduction of curry powder has simplified the recipe somewhat but the basic concept remains the same. Some recipes also call for chopped onions t o be added to the mixture. Traditionally, bobotie incorporates dried fruit like raisins or sultanas. It is often garnished with walnuts, chutney and bananas.[6] Although not particularly spicy, the dish incorporates a variety of flavours tha t can add complexity. For example, the dried fruit (usually apricots and raisins /sultanas) contrasts the curry flavouring very nicely. The texture of the dish i s also complex, with the baked egg mixture topping complementing the milk-soaked bread which adds moisture to the dish. The Bobotie recipe was transported by South African settlers to colonies all ove r Africa. Today, recipes for it can be found that originated in white settler co mmunities in Kenya, Botswana, Zimbabwe and Zambia. There is a variation that was popular among the 7,000 Boer settlers who settled in the Chubut River Valley in Argentina in the early 20th century, in which the bobotie mixture is packed ins ide a large pumpkin, which is then baked until tender. A dish in a Bobotie style has been made with haggis in Scotland, but this is not true bobotie. Bobotie was selected by 2008 Masters golf champion and South African native Trev or Immelman as the featured menu item for Augusta National's annual "Champions D inner" in April 2009. Each year, the reigning champion at The Masters golf tourn ament, played every year in Augusta, Georgia, hosts the gathering and tends to c reate a menu featuring delicacies from his home region. Previous examples includ e German Bernhard Langer's 1986 Wiener Schnitzel feast, Brit Nick Faldo's Fish a nd Chips, Canadian Mike Weir's elk and wild boar, and Vijay Singh's Seafood Tom Kah and Chicken Panang Curry.[7]