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"Bobotie is a very old South African dish with probable origins in Indonesia or Malaysia. The name derives from the Indonesian "bobotok," and the dish was likely adapted by Dutch traders and brought back to the region around Cape Town. Every South African cook has his or her own favorite version of this dish, some very simple, others quite..."

Ingredients: curry powder, eggs...

"Adapted from the Afi Chef website. Posting for ZWT 4.
This lacks the fruit that is common in a lot of Bobotie recipes and is the reason I was attracted to it in the first place. It has a nice light curry flavour and a hint of sweetness."

Ingredients: cooking oil, curry powder...

"This is a dish from the Malay cooks that were taken by the Dutch to SA"

Ingredients: curry powder, eggs...

"I have been playing around with my rusk recipe (wholewheat buttermilk rusks) and I have tweaked it a little for completely different version. Hubby says these are better! A lower GI version, if you like."

Ingredients: mixed seeds, margarine, nuts...

"A decadent South African favorite. From southafrica.com. Posted for ZWT II."

Ingredients: currants, eggs, milk...

"There are as many variations for bobotie as there are cooks. The only secret is to find you own favourite amount and mix of spices! Other than widely believed, bobotie did not come with the slaves from Indonesia, but was actually brought from Holland by founding father Jan van Riebeeck in 1652. Why then the spices, so typical of Indonesian and Sri..."

Ingredients: spices, curry powder, eggs...

"This is a family recipe from my birth country. It is absolutely unusual and fabulous for potluck dinners as the meat mixture and rice should be served at room temperature to enhance flavours. The accompaniments complete the exotic presentation of the dish. Your guests will be begging for the recipe!"

Ingredients: coconut, brown gravy mix...

"Great for South African-style picnics (by the rugby pitch!)"

Ingredients: chutney, cooking oil...

"A South African dish, this recipe is based on one from The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon. Serve with rice and chutney. The book I used spelled it "Bobotee", but I changed it to match the current 'Zaar names for this dish. Updated 11/5/11 to include OAMC freezing directions per Erindipity's request."

Ingredients: curry powder, eggs...