The World Cup madness of a few weeks ago had me reminiscing about South Africa.  A year and a half ago I spent some time there and actually cooked with a Dutch couple in their home in Kalk Bay, an incredible experience.

I love South African food; it’s truly a multi-ethnic cuisine, a rich combination of all of the cultures that inhabit the country – Dutch, Malay, Indian, Arab, Portuguese, German and, of course, the indigenous Africans (Khoikhoi, Xhosa, Zulu).  Gertie, the lady of the house, was incredibly knowledgeable about Cape Malay food.  Cape Malay people are a community of Muslim, Malaysian heritage that arrived in South Africa from Java in the 1600’s.  Their food has become synonymous with South African cuisine, bringing much of the spice, curries, and chilies.

We ate such a feast that night!  South African rock lobster, rack of karroo lamb, old cape malva pudding (which I now HAVE to make.  it’s beyond.  look out for it soon), and the dish I am showing you today, bobotie.  Before I discuss bobotie , I have to mention the wines we had with this meal.  Gertie paired a Gewurtraminer with the bobotie because it’s both spicy and sweet, and the Gwertz complemented it wonderfully.  But the most AMAZING wine was the 2007 Diemersfontein Pinotage.  It literally tasted like chocolate and coffee, two of my personal favorites.  The flavor of it stays with me until today.  Unfortunately, to ship it home costed more than the wine, itself, so we didn’t.  And now I can’t find it anywhere in the U.S….sad.

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