Comparing Bobotie across three restaurants — an honest verdict

I ate Bobotie at three different restaurants in the same week to compare. The results were illuminating. The use of braai wood and coals varied significantly — only one got it right. The smoky and braaied profile should be consistent but interpretation differs widely.

Cape Malay cuisine reflects the heritage of enslaved people brought from Southeast Asia. The best version came from a weekend braai, which felt authentic. Amarula cream liqueur was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Bobotie is larger than you'd think.