This month this recipe won 1st prize in a cookery competition in an Afrikaans women's magazine. The magazine is on the lookout for the "best" of South African traditional recipes. The winner, and creator, of this recipe is Frans Kleingeld of Langebaan on the West Coast (locals and ex-pats will know exactly where that is!) Don't be put off by his list of ingredients -- they are all simple and there is nothing exotic in his bobotie. It seems the small amounts of the many things which he puts in might be his secret! He says: "My recipe is baked in a water bath, which keeps it juicy. It has a nice texture which does not fall apart when cut. And you cannot make bobotie without raisins and almonds, because that is how our foremothers made it!" NOTE : I made this recipe exactly as written, right after posting it. The only problem was mine: my curry powder was not fresh enough. I added masala, which was also past its best. Maybe that was the problem, because I still thought something was missing. It's a great recipe regardless of the fussy measurements, but please make sure your curry powder is fragrant and fresh. It took me 30 minutes prep (I guessed 25) and because I used a lower oven heat for my convection oven I allowed 7 - 8 minutes longer in the oven, and the top was therefore a bit darker than it should be. A nice bobotie.