There are schools of thought, and there are the old ways. In the misty decades long before any of us living now were born, fellow South Africans now long mouldering in their graves cooked bobotie, ate bobotie, and adored bobotie. In the old Cape kitchens, the leaves of lemon and orange trees were used as spices, or aromatics if you like. Spices had become quotidian and were put into most dishes of a cuisine that was taking shape, but some of its ingredients and traditions have been left by the wayside in the passage of time and all the distractions of life that our generations have lived through.
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South Africa , South African , South Africans , Lesley Faull , Renata Coetzee , , South African Culinary Tradition , Vida Heard , ரெனாட்டா கோவெட்ஸெ ,
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