Cape Malay Meat Loaf
An enduring culinary legacy of colonial South Africa, this meat loaf with its custardy topping, called bobotie in Afrikaans, combines the twin Cape Malay loves for dried fruits and Eastern spices. It is traditionally served with yellow rice sweetened with honey. This version is from the Institute of Culinary Arts just outside Stellenbosch. More Amazing Lamb Recipes
Recipe Summary test
The recipe can be prepared through Step 3 and refrigerated overnight. Bring to room temperature before proceeding.
A fruity Shiraz from Paarl will play off the sweet, fruity notes in this dish. Or, opt for a Pinotage from Stellenbosch with deep mulberry-like flavors.