The South African national dish bobotie features ground beef and lamb browned with onions, garlic, curry, turmeric, chopped apricots, apples, raisins, and almonds along with the zest of a lemon and a beaten egg to hold it all together.
By Piet E. Jones
Wrapping up our look at African cuisine, we move south and to the islands off the eastern coast. The flavors get a little lighter but are no less unique and exciting.
Fish is abundant in South Africa and one of the preferred methods for cooking fish is in banana or plantain leaves. Either a whole or filleted fish can work, score the skin if whole, salt generously, add lemon or sliced leeks or onions, maybe a splash of wine, then wrap tightly—no steam should be able to escape. An oven can work, but to really exploit this method, low burning coals are the best. A little charring is okay, but don’t let the leaves burn. The result is an intensifying of the flavors without it becoming fishy, not to mention the wrapped fish looking stunning on the plate.