BOEBER RESEP/RECIPE (Afrikaans/English)
Boeber /'bu.bər/ is a traditional Cape Townian milky desert. it is especially popular during winter, but is also important in the Cape Muslim community, who serve it boeka (iftar) on the 15th of Ramadaan.
I will be sharing my recipe for boeber, but as with most traditional dishes, there is no "standard recipe" and families will have their own slight variations. I normally make this on feeling, so don't worry too much about quantities — especially the sugar !! adjust based on what looks right to you. adding more sago will give the boeber a thicker consistency and you'll eat it from a bowl with a spoon. alternatively, adding more milk makes it runnier and it can be served as a warm drink in a glass or mug instead.
Bestanddele — Ingredients
40ml sago — 40ml (1.5fl.oz) sago
50g botter — 50g (2oz) butter
'n handvol vermicelli — a handful of vermicelli
4 karamonkpeule — 4 cardamom pods
3 kaneelstokkies of ½tl kaneelpoeier — 3 cinnamon sticks or ½tsp ground cinnamon
1ℓ-1.5ℓ melk (of amandel- of rysmelk) — 1ℓ-1.5ℓ (4-6 cups) milk (or almond or rice milk)
½tl vanieljegeursel — ½tsp vanilla essence
10ml rooswater — 10ml (2tsp) rose water (optional, but highly recommended. I usually add a bit more tbh)
50-100ml suiker — 50-100ml (¼-½ cup) sugar
geroosterde amandelvlokkies of fyngekapte pistasieneute — toasted almond flakes, or finely chopped pistachio nuts
Week solank die sago vir ongeveer 15 minute in lou water
Soak the sago in lukewarm water for approx. 15 minutes, in the meantime
Smelt die botter in 'n pot oor 'n middelmatige hitte, en braai die vermicelli tot ligbruin saam met die karamonk en kaneelstokkies. Indien jy reeds-geroosterde vermicelli gebruik, wag net totdat dit begin sag raak
Melt butter in a pot over a medium heat, and fry the vermicelli until lightly golden-brown together with the cardamom and stick cinnamon. If you're using pre-roasted vermicelli, just wait until it starts getting soft
Voeg die melk by en laat dit liggies kook
Add the milk and bring to a light boil
Sodra die melk begin kook, draai die hitte bietjie laer, en voeg die sago lepel-vir-lepel by. Nie noodwendig alles nie, afhangende van hoe dik jy die boeber wil hê
Once the milk starts boiling, turn the heat a little lower and add the sago one spoon at a time. Not necessarily all of it, depending on how thick you want the boeber to be
Vanaf dié punt, gaan jy die pot so 30 minute laat prut, terwyl jy die volgende stappe uitvoer
From this point on, the pot should simmer for about 30 minutes, while you're completing the rest of the steps
Roer aanhoudend sodat die melk nie brand nie, totdat die sagoballetjies deurskynend is. Jy behoort te voel hoe die boeber begin dikker raak
Stir constantly so that the milk doesn't burn, until the sago balls are transparent. You should feel the boeber start to thicken
Roer aanhoudend, en voeg die suiker stadig by
Stiring constantly, add the sugar slowly
Voeg die vaniljegeursel en rooswater by. Indien jy kaneelpoeier gebruik, voeg dit ook nou by. Roer totdat die suiker opgelos is
Add the vanilla essence and rose water. If you're using ground cinnamon, add that now too. Stir until the sugar is dissolved
Proe of jy nie dalk nog karamonk, suiker, kaneel, rooswater of iets wil byvoeg nie
Taste whether you might want to add more cardamom, sugar, cinnamon, rose water or something
Hou aan roer terwyl die pot prut, totdat die 30 minute sedert stap 5 verby is
Keep stirring while the pot simmers, until the 30 minutes since step 5 has passed
Draai die hitte af en laat staan vir so 5 tot 10 minute. Strooi met die geroosterde amandelvlokkies en bedien
Turn the heat off and let the boeber 'rest' for about 5 to 10 minutes. Sprinkle with toasted almond flakes and serve
NOTE : boeber has its roots in Malay and Indian cuisines. during the the colonial period (specifically from 1658 until the 1800s) Malays, Indonesians and Indians were brought to southern Africa as slaves and indentured servants. besides heavily impacting our food culture, many words survive in Afrikaans, like piesang (banana), klapper (coconut shavings), piering (saucer), atjar (chilli-fruit preserve), blatjang (chutney). And even more in the Cape Town Dialect spoken by brown people, including boeka (iftar), pwasa (to fast), Labarang (Eid), tramma kassie (thank you)
