M\u00ealant influences indon\u00e9siennes, malaises, hollandaises et europ\u00e9ennes, le bobotie est devenu embl\u00e9matique de la cuisine des Malais du Cap, un groupe ethnique descendant d\u2019esclaves et de d\u00e9port\u00e9s venus d’Indon\u00e9sie et de Malaisie, install\u00e9s en Afrique du Sud d\u00e8s le XVII\u1d49 si\u00e8cle par la Compagnie n\u00e9erlandaise des Indes orientales. Le bobotie incarne la diversit\u00e9 de la \u201cRainbow Nation\u201d et symbolise la capacit\u00e9 d\u2019int\u00e9gration culinaire entre les traditions africaines, asiatiques et europ\u00e9ennes rencontr\u00e9es en Afrique du Sud. Il est aujourd\u2019hui consid\u00e9r\u00e9 comme l\u2019un des plats nationaux, t\u00e9moin vivant de l\u2019histoire complexe du pays et de sa richesse culturelle.<\/p>\n\n\n\n
Le plat tient son nom de l\u2019indon\u00e9sien \u201cbobotok\u201d, qui d\u00e9signe \u00e0 l\u2019origine un plat de la r\u00e9gion de Java compos\u00e9 de chair de noix de coco, de l\u00e9gumes, parfois de viande, mijot\u00e9 dans une feuille de bananier. La premi\u00e8re recette \u00e9crite de bobotie appara\u00eet dans un livre de cuisine hollandais en 1609, amor\u00e7ant une \u00e9volution progressive en Afrique du Sud o\u00f9 les ingr\u00e9dients et techniques culinaires europ\u00e9ennes se mari\u00e8rent avec les \u00e9pices asiatiques. Les Malais du Cap ont par la suite adapt\u00e9 la recette en y int\u00e9grant des produits locaux et des saveurs africaines. Ce gratin est \u00e0 ce titre traditionnellement servi avec du riz au curcuma, refl\u00e9tant une int\u00e9gration compl\u00e8te dans la culture sud-africaine.<\/a><\/p>\n\n\n M\u00ealant influences indon\u00e9siennes, malaises, hollandaises et europ\u00e9ennes, le bobotie est devenu embl\u00e9matique de la cuisine […]<\/p>\n","protected":false},"author":1,"featured_media":1477,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[562,230],"tags":[566,564,563,151,224,306,568,84,85,565,567,81],"class_list":["post-1475","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-afrique-du-sud","category-boeuf","tag-africanfood","tag-afriquedusud","tag-bobotie","tag-cuisinedumonde","tag-foodhack","tag-foodhacks","tag-gratin","tag-recette","tag-recipe","tag-southafrica","tag-southafricanfood","tag-worldfood"],"_links":{"self":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1475","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1475"}],"version-history":[{"count":3,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1475\/revisions"}],"predecessor-version":[{"id":1483,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1475\/revisions\/1483"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/media\/1477"}],"wp:attachment":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1475"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1475"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1475"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}