Bobotie for a dinner party — went down extremely well

I made Bobotie for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The smoky and braaied profile was the main talking point — no one had quite experienced dried biltong used that way before.

Cape Malay cuisine reflects the heritage of enslaved people brought from Southeast Asia. I explained the a weekend braai context as I served it which helped people appreciate it fully. Castle Lager was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.